These Blueberry Cinnamon Rolls offer a delightful twist on a classic, infusing vibrant blueberry flavor into every soft, swirled bite. This recipe is perfect for a weekend brunch or a special treat, promising a homemade indulgence that’s surprisingly easy to achieve.
Key Ingredients for Blueberry Cinnamon Rolls:
- 1 cup warm milk (about 105-115°F)
- 2 ¼ teaspoons active dry yeast (one packet)
- ¼ cup granulated sugar, plus 1 teaspoon for proofing yeast
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh or frozen blueberries, lightly mashed
For the Lemon Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 tablespoon lemon juice (or more, to taste)
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk (or heavy cream, for a richer glaze)
How to Make Blueberry Cinnamon Rolls:
Get ready to experience the joy of homemade pastries with these Blueberry Cinnamon Rolls! They’re incredibly easy to make, bursting with juicy blueberries and warm cinnamon, all finished with a delightful tangy glaze. This recipe takes about 30 minutes of active prep time, plus rising time, making it perfect for a weekend baking project.
Step-by-Step Instructions:
- Activate the Yeast: In a small bowl or the bowl of your stand mixer, combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This shows your yeast is alive and ready to go.
- Mix the Dough: To the foamy yeast mixture, add the remaining ¼ cup granulated sugar, the room temperature egg, melted butter, and vanilla extract. Stir to combine.
- Add Dry Ingredients: Gradually add the 3 ½ cups of all-purpose flour and the salt to the wet ingredients. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until the ingredients are just combined.
- Knead the Dough: Continue mixing (or kneading by hand on a lightly floured surface) until the dough is smooth and elastic. This should take about 5-7 minutes in a mixer or 8-10 minutes by hand. The dough should be slightly sticky but manageable.
- First Rise: Lightly grease a clean bowl. Place the dough in the bowl, turning it to coat all sides with the oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, packed light brown sugar, and ground cinnamon. Mix until well combined and spreadable. Stir in the lightly mashed blueberries.
- Roll Out the Dough: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick.
- Spread the Filling: Evenly spread the blueberry cinnamon filling over the rolled-out dough, leaving a small ½-inch border along one of the longer edges.
- Roll the Dough: Starting from the longer edge without the border, tightly roll up the dough like a jelly roll. Pinch the seam to seal it closed.
- Slice the Rolls: Using a sharp knife or dental floss (this is the secret to clean cuts!), cut the rolled dough into 12 equal-sized cinnamon rolls. For the floss method, slide a piece of floss under the log, cross the ends over the top, and pull to slice.
- Second Rise: Arrange the cut cinnamon rolls, cut-side up, in a greased 9×13 inch baking dish. Make sure they are touching but not overly crowded. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again for another 30-45 minutes, or until they are puffy and have increased in size.
- Preheat Oven: While the rolls are doing their second rise, preheat your oven to 375°F (190°C).
- Bake the Rolls: Once the oven is preheated and the rolls are ready, bake for 20-25 minutes, or until golden brown on top and cooked through.
- Make the Glaze: While the rolls are baking or cooling slightly, prepare the lemon cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until combined. Stir in the lemon juice and vanilla extract. Add milk or cream one tablespoon at a time until the glaze reaches your desired drizzling consistency.
- Glaze and Serve: Once the Blueberry Cinnamon Rolls are out of the oven, let them cool in the pan for about 10-15 minutes. Then, generously drizzle the lemon cream cheese glaze over the warm rolls. Serve immediately and enjoy the burst of flavor!
Why You’ll Love This Blueberry Cinnamon Rolls:
You’ll adore these Blueberry Cinnamon Rolls for their incredibly tender texture and the delightful surprise of bursting blueberries within each sweet spiral. Unlike traditional cinnamon rolls that can sometimes be a bit one-note, the addition of fresh blueberries provides a beautiful tanginess that balances the rich cinnamon and sweet dough perfectly. Making them at home also means you avoid the often-exorbitant prices of bakery cinnamon rolls, giving you a gourmet treat without the premium cost. The zesty lemon cream cheese glaze is the ultimate finishing touch, adding a bright, creamy counterpoint that elevates these rolls from simply delicious to utterly irresistible.
Imagine waking up to the aroma of warm cinnamon and sweet blueberries filling your kitchen – pure bliss! These Blueberry Cinnamon Rolls are far more than just a dessert; they’re an experience. They offer a wonderfully comforting and satisfying start to your day or a perfect afternoon pick-me-up. If you’ve ever enjoyed a classic cinnamon roll, you’ll find yourself falling even more in love with this fruity rendition. Go ahead, treat yourself and your loved ones to a batch of these homemade delights; you won’t regret it!
Storing and Reheating Tips:
To keep your Blueberry Cinnamon Rolls fresh and delicious, store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4-5 days. To reheat, place individual rolls on a microwave-safe plate and heat for 15-30 seconds until warmed through. For a slightly crispier texture, gently warm them in a toaster oven or a conventional oven at 300°F (150°C) for about 5-8 minutes. You can also freeze unfrosted Blueberry Cinnamon Rolls (after they have cooled completely). Wrap them tightly in plastic wrap then in foil, and they can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as desired.
Final Thoughts:
These Blueberry Cinnamon Rolls are a delightful fusion of comfort and innovation, offering a sweet escape that’s both simple to make and incredibly rewarding. Gather your ingredients and embrace the joy of baking; you’ll find yourself creating a new favorite treat that brings smiles to everyone who tastes it.