Blueberry Cinnamon Rolls (Printable)

Soft, fluffy rolls swirled with juicy blueberries and cinnamon-sugar, finished with creamy vanilla glaze.

# What You'll Need:

→ Dough

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

→ Filling

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

→ Vanilla Glaze

13 - 1 cup powdered sugar
14 - 2 tablespoons milk
15 - ½ teaspoon pure vanilla extract

# How-To Steps:

01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy and fragrant.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Whisk until well combined. Gradually incorporate flour, mixing until a soft, slightly sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for 1 hour or until doubled in volume.
04 - Combine brown sugar and cinnamon in a small bowl. In a separate bowl, toss blueberries with 1 tablespoon flour to coat evenly.
05 - Punch down risen dough and roll into a 16x12 inch rectangle. Spread softened butter evenly over surface, sprinkle with cinnamon-sugar mixture, and distribute floured blueberries.
06 - Starting from the longer edge, roll dough tightly into a log. Using a sharp knife or dental floss, slice crosswise into 12 equal pieces.
07 - Arrange rolls cut-side up in a greased 9x13 inch baking dish. Cover with a towel and let rise for 30–45 minutes until puffy and nearly doubled.
08 - Preheat oven to 350°F. Bake rolls for 22–25 minutes until golden brown and a toothpick inserted into the center comes out clean.
09 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzling consistency is reached.
10 - Drizzle warm glaze evenly over rolls immediately after baking. Serve warm for best texture and flavor.

# Expert Advice:

01 -
  • The blueberries burst while baking creating little pockets of jam throughout each roll
  • The dough is incredibly forgiving and rises beautifully every single time
  • That vanilla glaze takes just two minutes but makes these taste like they came from a bakery
02 -
  • The dough is ready when it passes the windowpane test meaning you can stretch it thin enough to see light through without tearing
  • Letting the rolls cool for just ten minutes before glazing prevents the frosting from melting completely off
03 -
  • Use unflavored dental floss to slice the rolls by sliding it underneath and crossing the ends over the top
  • If the blueberries are frozen add them right from the freezer because thawing makes them too watery

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