Blueberry Cinnamon Rolls
Indulge in the ultimate breakfast treat with these soft and fluffy Blueberry Cinnamon Rolls, where the warm, spiced sweetness of cinnamon sugar meets the vibrant, fresh burst of blueberries. Perfectly golden and gooey, these homemade rolls boast a tender, buttery dough that’s easy to make and pairs beautifully with the tangy-sweet cream cheese glaze drizzled on top. With every bite, you'll savor the balance of fruity freshness and caramelized cinnamon filling, making them a delightful twist on classic cinnamon rolls. Ideal for brunch gatherings or special mornings, these rolls are a show-stopping way to brighten your table. Made with simple pantry staples and ready in just a couple of flavorful hours, this recipe will become your new go-to for comforting, bakery-worthy treats.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 0.75 cups Whole milk
- 0.25 cups Unsalted butter (melted)
- 2 pieces Large eggs
- 0.25 cups Unsalted butter (softened, for filling)
- 0.5 cups Brown sugar (packed, for filling)
- 1.5 teaspoons Ground cinnamon
- 1 cup Fresh blueberries
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Cream cheese (softened, for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
- 2 tablespoons Whole milk (for glaze)
Instructions
In a large mixing bowl, whisk together 3 cups of flour, granulated sugar, salt, and instant yeast.
Warm the milk to about 110°F (warm to the touch but not hot) and mix it with the melted butter.
Add the warm milk mixture and eggs to the dry ingredients, stirring until combined.
Gradually add the remaining 1/2 cup of flour while kneading the dough. Knead on a floured surface or with a dough hook for 8-10 minutes, until the dough is smooth and slightly sticky.
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
After the first rise, roll the dough out into a 12x15-inch rectangle on a floured surface.
Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon together, then sprinkle it evenly on top of the butter. Scatter the blueberries over the cinnamon-sugar mixture.
Starting from the longer edge, roll the dough tightly into a log. Cut it into 12 equal pieces using a sharp knife or dental floss.
Place the rolls into a greased 9x13-inch baking dish, cover, and let them rise for another 30-45 minutes, until they puff up.
Preheat your oven to 350°F. Bake the rolls for 20-25 minutes, or until golden brown on top. Remove from oven and let cool slightly.
To make the glaze, whisk together powdered sugar, cream cheese, vanilla extract, and milk until smooth. Drizzle the glaze over the warm rolls before serving.
Nutrition Facts
Calories |
3940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 631.5 g | 230% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 295.8 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 553 mg | 43% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
