Description
These homemade Blueberry Cinnamon Rolls combine the classic soft, buttery cinnamon roll dough with a fresh burst of blueberries and a sweet vanilla glaze. Perfectly fluffy and golden brown, they make a delightful breakfast or dessert treat that’s bursting with flavor and fruit.
Ingredients
Scale
Dough
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Filling
- 1 1/2 cups fresh blueberries
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
Glaze
- 1/4 cup heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk and sugar, then sprinkle the yeast over the top and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Wet Ingredients: In a large bowl, whisk together the melted butter, salt, and eggs until well combined to form the base for your dough.
- Combine Yeast Mixture: Add the foamy yeast mixture to the butter mixture and stir thoroughly to integrate the ingredients.
- Add Flour Gradually: Slowly incorporate the flour, one cup at a time, mixing continuously until the dough starts coming together.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic, helping to develop the gluten.
- Let Dough Rise: Place the dough into a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Punch Down Dough: After rising, gently deflate the dough to release air and transfer it to a floured work surface for shaping.
- Roll Out Dough: Roll the dough into a 16×12 inch rectangle, setting the stage for filling and rolling.
- Prepare Filling: In a small bowl, combine the brown sugar, ground cinnamon, and softened butter to create a rich cinnamon sugar filling.
- Spread Filling: Evenly spread the cinnamon sugar mixture over the rolled dough, leaving a bit of border around the edges to seal the roll.
- Add Blueberries: Sprinkle fresh blueberries evenly over the cinnamon sugar layer, adding a juicy burst to each bite.
- Roll Dough Log: Starting from a long edge, tightly roll the dough into a log shape, sealing the edge as you roll.
- Slice Rolls: Cut the rolled dough into 12 equal slices to create individual rolls.
- Place in Baking Dish: Arrange the rolls in a greased 9×13-inch baking dish, providing room for rising.
- Second Rise: Cover the dish with a towel and let the rolls rise again for 30 minutes until puffed and airy.
- Preheat Oven: Heat the oven to 375°F (190°C) to prepare for baking your rolls.
- Bake Rolls: Bake the rolls for 20-25 minutes until golden brown and fully cooked through.
- Make Glaze: While rolls bake, whisk powdered sugar, vanilla extract, heavy cream, and milk together until smooth.
- Cool Slightly: Remove baked rolls from oven and let them cool for about 5 minutes to set slightly.
- Drizzle Glaze: Generously drizzle the vanilla glaze over the warm rolls, allowing it to soak in and add sweetness.
- Serve and Enjoy: Serve the blueberry cinnamon rolls warm for the best flavor and texture experience.
Notes
- Make sure the milk is warm but not hot to activate the yeast properly without killing it.
- Kneading dough properly is key for soft, fluffy rolls—don’t rush this step.
- Use fresh blueberries for best taste and texture; frozen can be used but may add extra moisture.
- The second rise before baking ensures the rolls are light and tender.
- Allow rolls to cool slightly before glazing to prevent the glaze from melting entirely off.
