Blueberry Cinnamon Rolls (Printable Version)

Soft rolls filled with sweet blueberries and warm cinnamon, topped with vanilla glaze.

# What You'll Need:

→ Dough

01 - 1 cup whole milk, warmed to 110°F
02 - 2¼ tsp active dry yeast (1 standard packet)
03 - ⅓ cup granulated sugar
04 - 4 cups all-purpose flour
05 - 1 tsp salt
06 - 2 large eggs, room temperature
07 - ¼ cup unsalted butter, melted

→ Filling

08 - ½ cup brown sugar, firmly packed
09 - 2 tsp ground cinnamon
10 - 3 tbsp unsalted butter, softened
11 - 1 cup fresh or frozen blueberries
12 - 1 tbsp all-purpose flour

→ Vanilla Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 tbsp whole milk
15 - ½ tsp pure vanilla extract

# How to Make It:

01 - Pour warm milk into a large mixing bowl. Sprinkle yeast over the surface and let stand for 5 minutes until mixture becomes foamy and fragrant.
02 - Whisk sugar, melted butter, eggs, and salt into the yeast mixture. Gradually add flour, one cup at a time, mixing with a wooden spoon until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface. Knead vigorously for 8–10 minutes, adding minimal flour only if sticky, until dough is smooth, elastic, and springs back when pressed.
04 - Place dough in a large bowl coated with oil. Cover tightly with plastic wrap and set in a warm, draft-free area. Allow to rise for 1 hour until doubled in bulk.
05 - Combine brown sugar and cinnamon in a small bowl. In a separate bowl, toss blueberries with 1 tablespoon flour to prevent bleeding during baking.
06 - Punch down risen dough and roll into a 16×12 inch rectangle on a floured surface. Spread softened butter evenly to edges. Sprinkle cinnamon sugar mixture over butter, then distribute floured blueberries.
07 - Starting from a long edge, roll dough into a tight cylinder. Pinch seam to seal. Using serrated knife or unflavored dental floss, cut into 12 equal sections, approximately 1¼ inches thick.
08 - Place rolls cut-side up in a greased 9×13 inch baking dish, leaving space between each. Cover with clean towel and let rise in warm place for 30–45 minutes until puffy and touching.
09 - Preheat oven to 350°F with rack in center position. Bake rolls for 22–25 minutes until golden brown on top and cooked through. Internal temperature should reach 190°F.
10 - While rolls bake, whisk powdered sugar, milk, and vanilla extract in a small bowl until completely smooth and ribbons form when whisk is lifted.
11 - Drizzle warm glaze generously over immediately baked rolls. Allow to set for 5 minutes before serving warm. Rolls are best enjoyed the same day but can be reheated.

# Expert Tips:

01 -
  • The blueberries burst into little pockets of jammy sweetness inside each swirl
  • The dough stays incredibly soft even after baking, thanks to the milk and butter
  • That vanilla glaze turns everything into a bakery worthy moment
02 -
  • The dough needs to be soft and slightly tacky after kneading, not dry and stiff
  • Rolling dough too thin makes the filling burst out, too thick and you lose those beautiful spiral layers
  • Letting them rise the second time until noticeably puffy makes all the difference in texture
03 -
  • Use unflavored dental floss to slice clean rolls without squishing the dough
  • Rotate the pan halfway through baking for even browning
  • Let rolls cool in the pan for 10 minutes before removing, they are delicate when hot

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