The Best Blueberry Cinnamon Rolls
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Creating these cinnamon rolls from scratch:
Have you ever made homemade cinnamons rolls before?
Contrary to popular belief, they aren’t hard to make. The take a little more time than, let’s say, cinnamons rolls you buy in a can but if you have a slow afternoon and feel like baking these fluffy and soft cinnamon rolls are for you!
This post has been sponsored by The US Highbush Blueberry Council. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
The cinnamon swirl with the blueberry filling sets this recipe apart from the rest. Plus, the recipe makes extra sauce so you can spoon some on top when serving to your guests, friends or family!
Blueberry Nutrition & Facts:
Blueberries are a staple in my house because they are a good source of fiber, are a convenient food that can be eaten on the go and are a good source of Vitamin C.
Fiber is an important nutrient that aids in our digestion and may help with keeping us satiated.
Vitamin C is an antioxidant that helps the body absorb iron from plant-based foods.
The Body also needs vitamin C to make collagen, a protein required to help heal wounds.
Did you know fresh blueberries last at least 10 days in the fridge and frozen are best used within 10 months?
Like fresh blueberries, frozen blueberries are a good source of fiber, and only have 80 calories per cup.
Did you know frozen blueberries are picked at the peak of ripeness and are individually quick-frozen? This helps to preserve their taste, durability and nutritional components.
Cinnamon Rolls From Scratch Ingredients
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Fresh blueberries (or frozen works too!)
- Orange Juice: you can use fresh or bottled.
- Sugar: just a little sugar to sweeten up the sauce
- Corn starch & water: used to thicken the blueberry sauce
- Butter: unsalted butter
- Milk: Whole milk works best for this recipe since fat adds a rich mouth-reel. But 2% will also work fine!
- Flour: all purpose flour or bread flour is what I commonly use for my homemade cinnamon rolls.
- Yeast: Using active dry yeast makes the rise time a little bit longer (~20 minutes). But good news is, you can use instant yeast too and follow the directions the same!
- Sugar and brown sugar: I used granulated white sugar to feed the yeast and activate the dough. And then you’ll need brown sugar for the cinnamon/sugar/blueberry filling. Dark or light brown sugar work well, although I usually opt for using dark brown.
- Egg: room temperature
How to make cinnamon rolls from scratch
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- In a small saucepan over medium heat, combine the blueberries, sugar and orange juice . Cook until blueberries begin to break down and then add the corn starch/water mixture. Cook until mixture thickens. Blueberries won’t be completely broken down, that’s how it should look! Remove from heat and set aside.
- For the dough, heat the milk in a small saucepan just until it bubbles, then remove from heat and stir in the butter until it melts. Let the milk and butter cool for 5 minutes.
- In a bowl of an electric mixer with the flat beater, combine 2 1/2 cups flour, sugar, yeast, sugar and salt. Add in the milk and butter mixture, water and egg. Beat well.
- Add in the remaining flour ½ cup at a time. Dough will be thick. When dough has pulled together, switch out the flat beater for the dough hook and knead dough for 5 minutes.
- You will know when the dough is ready when it feels tacky but doesn’t stick to your fingers. If still sticking, add 1 Tbsp. flour and knead again.
- Cover dough with plastic wrap or a warm cloth and let rise on the counter for 40 minutes. Dough will double in size.
- Then on a lightly floured surface (I like to use a marble slab) roll out the dough into 12×9 inch rectangle. I like to use the 13×9 inch baking dish as a guide.
- Use a pastry brush to slather the dough with butter (leave a ¼ inch boarder) and then combine the cinnamon & brown sugar and generous sprinkle on the dough.
- Spread ½ cup of the blueberry sauce over the dough. Carefully roll the dough up into a log as tight as possible and pinch the edges to seal. Dough is very soft, work gently and carefully. It’s okay if some of the filling oozes out!
- Trim off the uneven edges and cut clean slices with a sharp knife – you will have about 12 cinnamon rolls from this batch.
- Place the cut side up in your 13×9 inch baking dish sprayed with non-stick baking spray. Cover loosely with plastic wrap and let rise again for 20-30 minutes. Dough will once again double in size!
- Bake in the oven at 350° F for 18-20 minutes or until lightly golden. Remove from oven and let cool (If you can wait!).
- Once cooled, you can whisk together the ingredients for the glaze and drizzle over the top with more of the remaining blueberry sauce.
FAQ
Can these be made into a overnight cinnamon roll recipe?
Yes! To make these so they sit in your fridge overnight and you can bake in the morning, after you place the sliced rolls into the greased pan, immediately cover with plastic wrap and place in the fridge. In the morning, let the cinnamon rolls come to room temperature for at least 30-45 minutes and bake as directed.
Why the dough is sticky/loose and how do I handle it?
The dough may be a little sticky, but nothing a little flour on your hands can’t solve. Sprinkle flour both on top and under the dough to help work with the dough, and to help ease your frustration. Your rolls might not look like a perfect shape, but it’s OK.
How do I reheat cinnamon rolls?
Reheat them in a toaster oven or in your oven at 350° F for 10 minutes or in the microwave for about 45 seconds.
How do I store leftover cinnamon rolls?
Cover them with foil and store on the counter and eat within a few days. Or, cover and place in fridge. They will harden this way so be sure to use the reheating instructions above when you want to snack on one later!
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The Best Blueberry Cinnamon Rolls
Ingredients
For the blueberry sauce:
- 2 cups fresh blueberries (or frozen)
- 2 Tbsp. orange juice
- 1/4 cup sugar
- 1 1/2 Tbsp. corn starch
- 2 Tbsp. water
For the dough:
- 1 cup whole milk
- 1/4 cup butter, unsalted at room temperature
- 3 1/2 cups All purpose flour
- 1 (.25 oz.) package Platinum Yeast (active dry yeast)
- 1/4 cup Granulated sugar
- 1 lg. egg
- 1/2 tsp. salt
- 1/4 cup water
For the filling:
- 1/3 cup brown sugar
- 4 Tbsp. softened butter
- 2 tsp. cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 Tbsp. lemon juice
- 1 Tbsp. milk
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small saucepan over medium heat, combine the blueberries, sugar and orange juice . Cook until blueberries begin to break down and then add the corn starch/water mixture. Cook until mixture thickens. Blueberries won’t be completely broken down, that’s how it should look! Remove from heat and set aside.
- For the dough, heat the milk in a small saucepan just until it bubbles, then remove from heat and stir in the butter until it melts. Let the milk and butter cool for 5 minutes. (Note: The milk should never get too hot, if it does wait for it to cool to 110°F. If milk being added into yeast gets too hot (120°F+) it can kill the yeast and your dough won’t rise.
- In a bowl of an electric mixer with the flat beater, combine 2 1/2 cups flour, sugar, yeast and salt. Add in the milk and butter mixture, water and egg. Beat well.
- Add in the remaining flour (1 cup) ½ cup at a time. Dough will be thick. When dough has pulled together, switch out the flat beater for the dough hook and knead dough for 5 minutes.
- You will know when the dough is ready when it feels tacky but doesn’t stick to your fingers. If still sticking, add 1 Tbsp. flour and knead again.
- Cover dough with plastic wrap or a warm cloth and let rise on the counter for 40-60 minutes. Dough will double in size.
- Then on a lightly floured surface (I like to use a marble slab) roll out the dough into 12×9 inch rectangle. I like to use the 9×13 inch baking dish as a guide. Use a pastry brush to slather the dough with softened butter (leave a ¼ inch boarder) and then combine the cinnamon & brown sugar and generously sprinkle on the dough.
- Spread about ½ cup of the blueberry sauce over the dough. Carefully roll the dough up into a log as tight as possible and pinch the edges to seal. Dough is very soft, work gently and carefully. It’s okay if some of the filling oozes out!
- Trim off the uneven edges and cut clean slices with a sharp knife – you will have about 12 cinnamon rolls from this batch. Place then cut side up in your 9×13 inch baking dish sprayed with non-stick baking spray. Cover loosely with plastic wrap and let rise again for 20-30 minutes. Dough will once again double in size!
- Bake in the oven at 350° F for 18-20 minutes or until lightly golden. Remove from oven and let cool (If you can wait!). Once cooled, you can whisk together the ingredients for the glaze and drizzle over the top with more of the remaining blueberry sauce.
Equipment
Video
Notes
- If you do not have blueberries and are wanting to make “regular” cinnamon rolls, increase the filling measurements to:
- 2/3 cup packed brown sugar (dark or light)
- 1 1/2 Tbsp. ground cinnamon
- 1/4 cup butter, softened
- If you don’t have orange juice, you can sub with lemon juice, cranberry juice, pomegranate juice or even simply water.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
The best! Added blueberries to the glaze.
This is hands down the best recipe for blueberry cinnamon rolls out there! Follow the recipe and you’ll be just fine! Also pay attention to detail and read carefully!!! These are divine and they are NOT dry at all. This is my second time making this recipe and it’s a fail proof one! Love this!!!
mine are a little messy it’s was my first time making homemade cinnamon rolls…but BEST recipe ever!! they came out SO fluffy and moist! Definitely worth a try!!
Hi! I have made these a couple of times and they are a absolute hit. Amazing soft and so tasty, my family and friends ask when Im going to make the next time. Thank you!
These are the best! My family absolutely loves them!
Five Stars***** They were gone before they given got cooled. Yum. I made them with red wheat flour and they still rose and were light and airy.
This is the best cinnamon roll recipe! I’ve used it for blueberry, AND regular cinnamon rolls!! So fluffy and mouth watering ? If we still have some left after the first day we keep them in the fridge and microwave them! Still fluffy, moist, and delicious! Thank you so much for this recipe!
This was absolutely to die for! Instead of having the glaze and blueberry sauce separate, I mixed it all together together .
The texture of these rolls is top tier! ?I didn’t have any oranges, so I used whiskey in the blueberries. This is personal thing, but I also love my pastries to be overwhelmed by cinnamon, so next time I will probably increase the cinnamon and brown sugar filling. I may also leave the lemon juice out of the glaze or maybe try my hand at a cream cheese glaze!
These blueberry cinnamon rolls are absolutely perfect! I’ve made them twice and the second time I added a handful of uncooked berries before rolling it up to give a big juicy pop here and there. I just made the dough again tonight and used a homemade apple pie filling instead of blueberries and they came out pretty dang delicious! My family is always bummed when they see two pans come out cause that means I’m sharing with coworkers. Lol
OMG THE APPLE PIE FILLING!!! Looks INCREDIBLE! I need to try that next time 🙂 thank you!!