Blueberry Cinnamon Rolls

Cinnamon Rolls

These blueberry cinnamon rolls are soft, fragrant, and swirled with juicy berries a fresh, fruity twist on the classic. They come together quickly, bake beautifully, and feel like a special little treat without hours of work. Let me guide you through a comforting batch you can have on the table in under an hour.

Ingredients

For the dough:

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/4 cup unsalted butter, melted

For the filling:

  • 1 cup fresh or frozen blueberries
  • 1/4 cup brown sugar
  • 1 tbsp granulated sugar
  • 1 tsp cinnamon
  • 1 tbsp cornstarch (helps thicken the berries)

For the glaze:

  • 1 cup powdered sugar
  • 1–2 tbsp milk
  • 1/2 tsp vanilla extract
  • Optional: a squeeze of lemon for brightness

Steps

  1. Mix the dough. In a bowl, whisk the flour, sugar, baking powder, and salt. Stir in the milk and melted butter until a soft dough forms. Don’t worry if it feels a little sticky that helps keep the rolls tender.
  2. Roll it out. On a floured surface, roll the dough into a rectangle about 1/4 inch thick.
  3. Add the filling. In a small bowl, mix blueberries, both sugars, cinnamon, and cornstarch. Sprinkle evenly over the dough.
  4. Roll and slice. Roll up the dough tightly from the long side, then slice into 8–10 rolls.
  5. Bake at 375°F for 20–25 minutes, until the tops are lightly golden and the blueberry filling bubbles.
  6. Make the glaze. Whisk powdered sugar, milk, and vanilla until smooth.
  7. Drizzle generously. Let the rolls cool just a few minutes, then drizzle the glaze while they’re still warm so it melts softly into the swirls.

Chef’s Tips

  • Use cornstarch: It keeps the blueberry filling from becoming too runny.
  • Roll gently: If berries fall out, just poke them back in this dough is forgiving.
  • Glaze warm, not hot: Too hot and the glaze disappears; lightly warm gives that pretty drip.

Variations

  • Lemon blueberry rolls: Add zest of one lemon to the filling and glaze.
  • Cream cheese icing: Swap the glaze for a quick mix of cream cheese, powdered sugar, and vanilla.
  • Mixed berry version: Use half blueberries, half raspberries for a brighter flavor.