The Best Blueberry Cinnamon Rolls

By: Krolls Korner

62 Comments

Updated: 09/13/2020

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cover dough with plastic wrap or a warm cloth and let rise on the counter for 40 minutes. Dough will double in size.
7. 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.

1. 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.
2. 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!
3. Trim off the uneven edges and cut clean slices with a sharp knife – you will have about 12 cinnamon rolls from this batch.
4. 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!
5. 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!).
6. Once cooled, you can whisk together the ingredients for the glaze and drizzle over the top with more of the remaining blueberry sauce.

FAQ

the goods

Stand Mixer

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Glass Baking Dish 9″x13″

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Small Saucepan

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Before You Begin! 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.

4.80 from 68 reviews

The Best Blueberry Cinnamon Rolls

Prep: 2 hours hrs

Cook: 20 minutes mins

Total: 2 hours hrs 20 minutes mins

Servings: 12 rolls

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Elevate your cinnamon rolls by adding blueberries to the mix. These blueberry cinnamon rolls are extra soft and have the most delicious blueberry filling. Your entire family will love them!

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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

Rolling Pin

Pastry Brush

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. 

 

© Author: Tawnie Graham of Kroll’s Korner