So gorgeous, so delicious – Blueberry Cinnamon Rolls. They’re light and fluffy, bright, zingy and cosy all at the same time. If you’re looking for a sweet weekend brunch treat your whole family will love, you’re search is over.
Why you’ll love these blueberry cinnamon rolls
Soft and pillowy, warm cinnamon rolls. Is there anything better for an indulgent weekend breakfast or brunch? These blueberry cinnamon rolls are a super special treat.
- Buttery soft dough: It’s springy, soft and fluffy – just what you want from the perfect cinnamon roll.
- Jammy blueberry filling: It’s made from scratch in about 15 minutes and ensures every bite is filled with rich blueberry flavour. This filling is an adaptation of my blueberry compote.
- Bright colourful icing: A gooey blueberry glaze added to the top while they’re still warm is such a treat.
- Easy to make: It’s all so simple and the process is incredibly satisfying.
- Simple everyday ingredients: Check out the ingredients list and you likely have most of what you need already.
- Can be made ahead: Want some overnight cinnamon rolls? Yes, you can make these the day before or even freeze ahead of time then bake when you want them.
A little bit gooey and oh so good, these cinnamon rolls are filled with blueberry jam and oozing with blueberry glaze and are an absolute blueberry lovers dream.
Just 11 ingredients are all you need for this super special sweet brunch treat.
- Flour, butter, sugar, egg, salt: I’m sure you have all of these already.
- Milk: Make sure to use full fat to get the richness in the dough. The combination of milk and butter in this dough make it rich and result in soft rolls.
- Blueberries: Fresh or frozen blueberries will work. The ones shown here were made with frozen berries.
- Orange juice: Good old OJ is a wonderful flavour enhancer for the blueberries.
- Cinnamon: They wouldn’t be cinnamon rolls without cinnamon and it goes beautifully with blueberries.
- Cornflour / cornstarch: This thickens up the easy blueberry jam.
- Yeast: Don’t be nervous to use yeast, it’s very simple when you know what it needs. I use instant yeast but you can also use active dry. Active dry yeast will need a little time to be activated whereas instant yeast can be used straight from the pack with no waiting time.
How to make them
Making cinnamon rolls from scratch is much easier than you may be led to believe. Here in Australia we can’t buy ready made dough, but if you are somewhere you can, I urge you to have a go making them yourself. So simple and way more satisfying.
- Make the dough: Simply mix together the dough ingredients in a large bowl (photo 1) then knead until smooth (photo 2). Cover and let it rise until double the size (photo 3).
- Make the jam: While the dough is rising, make the jam by combining most of the ingredients in a saucepan (photo 4) and cook until you see the blueberries release their juice. Thicken it up with a little cornflour until you have a thick, spreadable jam (photo 5).
- Assemble the rolls: Gently shape the risen dough into a rectangle (photo 6) then roll out to a large rectangle (photo 7). Spread the jam over the dough (photo 8) followed by the cinnamon (photo 9) then roll into a log and cut into 12 rolls (photo 10).
- Second rise: Grease a baking pan with butter, then place the rolls into the pan cut side up (photo 11). Let them rise a second time (photo 12), then bake until golden.
The whole process takes 30-45 minutes active time and really is quite simple.
The blueberry glaze
The blueberry glaze is sweet, sticky, oozy, gooey goodness and the perfect topping for these fluffy blueberry cinnamon rolls.
It’s a very simple mixture of blueberry puree and icing (powdered) sugar, and that colour is all natural. I recommend straining the puree through a fine mesh strainer or even cheesecloth as it will remove some of the grittiness caused by blending the blueberry seeds.
How to make these overnight cinnamon rolls
If you want to make these ahead so you don’t need to get up super early on the morning you want to serve them, you can make them right up to the point that they are assembled and in the pan.
Instead of letting them rise the second time, cover the pan with plastic wrap and place in the fridge. Remove them from the fridge about 1 hour before you want to bake them.
This method allows for a slow rise in the fridge overnight so you won’t required the second rise time. It also adds to the flavour of the dough using this method.
Pro tips and tricks
- I like using a stand mixer but it’s by no means absolutely necessary. You can knead this dough by hand but don’t be tempted to add extra flour. I find a pastry scraper really helpful when kneading dough by hand, to help pull the dough away from the bench with each knead.
- The dough should be a bit sticky: As mentioned above, try not to add too much flour, when rolling, or especially if kneading by hand. A stickier dough will result in lighter, fluffier cinnamon rolls.
- Use dental floss to cut them: A very sharp knife can work but as the filling is slippery, it can result in squishing the soft dough and pushing the filling out. You’ll also need to wash the knife after each cut. Dental floss is your best friend for cutting cinnamon rolls. It gives a clean cut, doesn’t squish the dough or squeeze out the filling and you won’t need to clean the floss after each cut either.
- If the dough shrinks back as you roll it: If you notice the dough being very elastic and shrinking back as you roll it out, stop! Cover it lightly and let it rest so the gluten can relax. If you keep going, while the gluten is tight, you’ll end up with firm rolls.
- Best pan to use: Use a 9×13 inch metal tin for very best results. Glass or ceramic dishes will work too but you might find they take a little longer to bake.
- Other berries: Don’t want or can’t get blueberries? Use your favourites. Raspberries or blackberries would be unbelievably good in these.
- Jam filling: While I recommend making your own jam filling (since you can control the consistency and sweetness) you could use your favourite store-bought jam. Make sure to get a good quality one and one with a few fruity chunks.
- Toppings: If you don’t feel like the blueberry glaze, you could make a more traditional cream cheese frosting or even just plain vanilla or lemon glaze like on this lemon cake.
- Shape: Try making these cinnamon rolls in the form of this Nutella Star Bread.
This recipe uses plain (all-purpose) flour but you can use bread flour. Note that bread flour will give you a chewier texture.
Blueberry cinnamon rolls can be made ahead of time. See my notes above for making them the day before.
Store leftover blueberry cinnamon rolls in an airtight container in the fridge. Warm them slightly before eating.
Reheating cinnamon rolls both makes them taste nicer and gives them a fluffy texture like they’ve just come out of the oven. I find 10-15 seconds per roll in the microwave is fine. The longer you warm them, the hotter and runnier the icing will become so be careful.
You don’t have to use blueberries. Try raspberries or blackberries too.
You can make these vegan by simply swapping the butter for vegan butter and the milk for plant-based milk (oat milk works great).
Active yeast needs to be activated before adding it into a dough, whilst instant dough is ready to use straight from the packet. Either work fine in these blueberry cinnamon rolls, in the same quantity but you’ll need to add active dry yeast to the milk mixture and let it rest for 5-10 minutes before proceeding.
The best way to cut cinnamon rolls is with dental floss, without a doubt. This technique gives you perfectly clean cuts without squishing the dough.
If you try these blueberry cinnamon rolls, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too!
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Blueberry Cinnamon Rolls with Blueberry Glaze
FOR THE CINNAMON ROLLS
- 57 g unsalted butter (¼ cup / 2oz)
- 1 cup cold milk (250ml)
- 455 g plain (all purp) flour (3 ½ cups / 1lb)
- 2 ¼ teaspoons instant or active dry yeast (1 sachet / 8g) (notes)
- ⅓ cup white granulated sugar (66g / 2.3oz)
- ½ teaspoon salt
- 1 large egg
FOR THE FILLING
- 3 cups fresh or frozen blueberries (390g)
- ⅓ cup orange juice
- ¼ cup white granulated sugar (50g / 1.8oz)
- 2 ½ teaspoons cornflour (cornstarch)
- 2 teaspoons cinnamon
- 1 egg yolk mixed with a dash of water
FOR THE BLUEBERRY GLAZE
- 1 cup icing sugar (130g / 4.6oz)
MAKING THE DOUGH
- In a small saucepan over low heat, melt together the butter and roughly one third of the milk. Stir or swirl to melt without overheating. Add the remaining cold milk and set aside.
- In the bowl of a stand mixer (or see notes) add the flour, yeast, sugar and salt then give it a good mix around.
- Pour in the warm milk mixture, give it a quick stir then add the egg.
- Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking.
- Brush a clean bowl with a little oil then place the dough into it. flip it over so that has a coating of oil all over. Cover with a plate and let it sit in a warm place for 1 hour or until doubled in size and make the blueberry filling so that it can cool in time.
FOR THE BLUEBERRY FILLING
- In a medium saucepan over low-medium heat combine the blueberries half the orange juice and the sugar stirring regularly until they have released a lot of liquid and it starts to boil. Let it boil away for a couple of minutes until the berries look like they’re swimming in juice.
- Remove and set aside about 1/2 cup of the combined berries and sauce and set aside.
- Mix together the cornflour and remaining orange juice then stir it into the saucepan with the remaining blueberries. Cook for another minute until very thick and jam-like.
- Let the filling cool to room temperature.
ASSEMBLING THE CINNAMON ROLLS
- Grease a 9×13 inch baking tray.
- Roll the dough out on a lightly floured surface to a large 35x40cm (14×16 inches) rectangle, about 5mm thick.
- Evenly spread the cooled filling over the dough leaving 1 inch on the longest side uncovered. Sprinkle the cinnamon over the top.
- Roll up from the longest side nearest you towards the other, as tightly as you can without squeezing the sauce out.
- Cut 12 even slices using the dental floss (see notes if you need the exact technique).
- Place the rolls evenly spaced onto the baking tray cut side up (cleanest side up). Let them rest and rise for another 30 minutes until roughly 1.5 times the size.
- Preheat the oven to 180C / 350F / 160C fan forced.
- Brush the egg yolk / water mix all over the exposed dough of the rolls.
- Bake for 24 minutes, turning the tray at the halfway mark, until golden.
FOR THE BLUEBERRY GLAZE
- Blend the remaining blueberry sauce until smooth then mix with the icing sugar to a runny glaze. Add more sugar if you’d like it thicker or just a dash of water if you want it thinner.
- Spoon the icing over the rolls while they’re warm.
- For best results, you should always weigh ingredients where a weight is the first measurement given. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – test for doneness 2-3 minutes before the recipe suggests
- Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker. If using active dry, add it to the milk mixture and let it sit for 5-10 minutes until it’s nice and frothy before proceeding.
- By hand: You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic – about 10-12 minutes.
- Cinnamon rolls are best eaten fresh but will keep in an airtight container 2-3 days. They can be warmed for 10-15 seconds in the microwave (even iced) to soften them if a little stale.
- Make ahead: The recipe can be made ahead up to the point that the individual rolls have been placed in the tin. Cover the trays with plastic wrap and keep in the fridge overnight. Let them come to room temperature before baking – roughly 60-90 minutes.
- Cutting with dental floss: Take a nice long piece of floss. Gently lift the dough log and lay the floss underneath, then lay the log back down. Take the two ends of the floss and cross them over the top, then pull the two ends away from each other in a quick movement to cut straight through.
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