Here's what you need to know about blueberry cinnamon rolls - I blew fifty dollars wasting five batches where blueberries made the dough soggy, filling leaked everywhere turning the pan purple, or rolls came out dense and gummy. Frozen blueberries bled so much the whole thing looked like a crime scene. Two years of weekend brunch disasters until my neighbor who meal preps breakfast pastries showed me what I was doing wrong. Turns out this blueberry cinnamon rolls recipe isn't complicated. Toss blueberries in cornstarch first, don't overfill, make dough slightly sweeter. My blueberry cinnamon rolls come out pillowy soft now with pockets of juicy blueberries and cream cheese glaze that doesn't slide off.
Why You'll Love This Blueberry Cinnamon Rolls Recipe
This blueberry cinnamon rolls recipe solved my biggest weekend problem - wanting something fruity and impressive for brunch without dealing with pie crust or complicated pastries.
What Actually Works: This blueberry cinnamon rolls recipe creates soft, fluffy rolls loaded with juicy blueberries that don't make the dough soggy. The cinnamon sugar balances the tart berries perfectly, the dough stays tender not gummy, and the cream cheese glaze adds just enough sweetness. My sister who doesn't even like regular cinnamon rolls devours these blueberry sweet rolls every time I make them. Perfect for Mother's Day brunch, Easter breakfast, summer weekends, or when you want to use up those fresh blueberries before they go bad.
Why Other Methods Fail: Most blueberry cinnamon roll recipes just throw raw blueberries in the filling which releases too much moisture making everything soggy. Some use blueberry pie filling that's too thick and artificial tasting. Others don't adjust the dough sweetness so the tartness overpowers everything. This best blueberry cinnamon roll recipe coats berries in cornstarch to control moisture, uses fresh or frozen blueberries for real fruit flavor, and adds extra sugar to the dough for perfect sweet-tart balance.
The thing that changed everything: figuring out you have to toss blueberries in cornstarch and sugar before adding them to the filling. I used to just scatter them on raw thinking they'd be fine. Wrong. Blueberries release tons of juice when baked and that moisture soaks into the dough making it gummy and weird. Coating them in cornstarch absorbs that juice creating this thick blueberry sauce that stays put instead of leaking everywhere. First time I did it right the rolls actually held their shape and the blueberry flavor was concentrated not watered down.
Jump to:
- Why You'll Love This Blueberry Cinnamon Rolls Recipe
- What You'll Need for Blueberry Cinnamon Rolls Recipe
- How to Make Blueberry Cinnamon Rolls
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Blueberry Cinnamon Rolls
- My Blueberry Cinnamon Rolls Disaster Story
- FAQ
- More Recipes You'll Love
- Blueberry Cinnamon Rolls
- Related
- Pairing
What You'll Need for Blueberry Cinnamon Rolls Recipe
This easy blueberry cinnamon rolls recipe uses basic dough ingredients plus fresh or frozen blueberries. Nothing weird.
For the Dough
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Whole milk
- Unsalted butter
- Eggs
- Salt
- Vanilla extract
For the Blueberry Filling
- Fresh or frozen blueberries
- Brown sugar
- Ground cinnamon
- Cornstarch
- Lemon zest
- Softened butter
For the Cream Cheese Glaze
- Cream cheese
- Powdered sugar
- Butter
- Vanilla extract
- Milk
Exact measurements in the recipe card.
How to Make Blueberry Cinnamon Rolls
This blueberry cinnamon rolls recipe is about controlling blueberry moisture and building sweet-tart flavor instead of just stuffing regular cinnamon roll dough with berries and hoping it works.
Make the sweet dough
- Warm milk to 110°F for your blueberry cinnamon rolls recipe
- Mix yeast with warm milk and pinch of sugar
- Let sit 5 minutes until foamy proving yeast is alive
- Combine melted butter, eggs, sugar, vanilla, and salt
- Add yeast mixture and stir
- Gradually add flour mixing until dough forms
- Knead 8-10 minutes until smooth and elastic
- Dough should be soft and slightly sticky but manageable
Let dough rise
- Place in greased bowl for homemade blueberry cinnamon rolls
- Cover with damp towel or plastic wrap
- Let rise in warm spot 1-2 hours until doubled
- Don't rush - proper rise makes fluffy rolls not dense ones
- Punch down to release air bubbles
Prepare the blueberry filling
- Rinse fresh blueberries or thaw frozen ones for blueberry swirl cinnamon rolls
- Pat completely dry with paper towels - this is crucial
- Toss blueberries with cornstarch, sugar, and pinch of cinnamon
- Add lemon zest for brightness
- Let sit while you roll dough
- Cornstarch coating absorbs juice preventing soggy dough
- Mix brown sugar and cinnamon in separate bowl
Roll and fill
- Roll dough into rectangle about 16x12 inches
- Spread softened butter over surface leaving small border
- Sprinkle cinnamon sugar mixture evenly
- Scatter cornstarch-coated blueberries over cinnamon sugar
- Don't pile them too thick or rolls won't seal
- Press berries gently into butter so they stick
- Roll up tightly from long side
Cut and arrange
- Use dental floss or sharp knife to cut into 12 pieces
- Each piece should be about 1.5 inches thick
- Place in greased 9x13 baking dish with small gaps
- Some blueberries will squish out - that's normal
- Cover and let rise 30-45 minutes until puffy
- They should be touching each other before baking
Bake until golden
- Preheat oven to 350°F for these blueberry breakfast rolls
- Bake 28-32 minutes until golden brown
- Centers should be set not jiggly
- Blueberry juice may bubble up around edges - that's fine
- Don't overbake or they'll be dry
- Let cool 10 minutes before glazing
Make glaze and finish
- Beat softened cream cheese and butter until fluffy
- Add powdered sugar gradually beating until smooth
- Mix in vanilla and enough milk for pourable consistency
- Drizzle glaze generously over warm rolls
- Glaze will set slightly as rolls cool
- Serve warm or room temperature
You'll end up with soft, fluffy blueberry cinnamon rolls bursting with juicy berries, perfectly spiced, and topped with tangy cream cheese glaze that makes everyone ask for seconds.
Top Tip
Don't skip tossing blueberries in cornstarch for this blueberry cinnamon rolls recipe. I know it seems like extra work but it's the difference between fluffy rolls and soggy disasters. Blueberries are like little water balloons - they burst when baked releasing tons of juice. Raw berries make the dough gummy and wet. Cornstarch coating absorbs that moisture creating thick blueberry sauce instead of purple liquid. After ruining probably eight batches with soggy rolls, I started using cornstarch and suddenly they held together perfectly. Also pat berries completely dry before tossing - wet berries won't hold the cornstarch.
Use frozen blueberries if fresh aren't available for these blueberry sweet rolls. Don't thaw them first - use frozen and toss with cornstarch while still frozen. They work just as good as fresh. Thawed berries release too much liquid even with cornstarch.
Ingredient Substitutions & Variations
Work with what you have for your blueberry cinnamon roll recipe. No fresh blueberries? Frozen works great. No cream cheese? Use powdered sugar glaze with lemon juice. No whole milk? 2% milk is fine.
Lemon Blueberry Cinnamon Rolls
Add extra lemon zest to filling and replace vanilla in glaze with lemon juice for lemon blueberry cinnamon rolls. The lemon really makes the blueberry flavor pop.
Blueberry Cream Cheese Swirl
Spread softened cream cheese mixed with sugar over dough before adding blueberries for blueberry rolls with icing. Extra creamy and rich.
Blueberry Glaze Instead of Cream Cheese
Make glaze with powdered sugar, butter, and pureed blueberries for blueberry glaze instead of cream cheese. More intense berry flavor.
Mixed Berry Version
Use half blueberries and half raspberries or blackberries. Toss all berries in cornstarch same way.
No-Yeast Quick Rolls
Use baking powder instead of yeast for no-yeast blueberry cinnamon rolls. Won't be as fluffy but ready way faster.
Overnight Prep
After cutting rolls, cover tight and refrigerate overnight for overnight blueberry cinnamon rolls. Let sit room temp 30 minutes before baking. Perfect for holiday mornings.
Storage and Reuse Instructions
These homemade blueberry cinnamon rolls keep well but taste best fresh. Store covered at room temperature 2 days or refrigerate up to 5 days.
Room Temperature: Keep in covered container 2 days. They stay soft at room temp. Microwave 20 seconds to warm.
Refrigerated: Store in airtight container up to 5 days. Glaze hardens in fridge. Warm 30 seconds in microwave until soft again.
Frozen: Wrap individual glazed rolls in plastic wrap then foil. Freeze up to 2 months. Thaw overnight in fridge. Warm in microwave or 300°F oven 10 minutes.
Unbaked Dough: Freeze after cutting before second rise. Arrange in pan, wrap tight, freeze up to 1 month. Thaw in fridge overnight, rise at room temp, then bake.
Blueberry Filling: Can make blueberry mixture ahead and refrigerate 2 days. The cornstarch coating holds up fine.
These blueberry breakfast rolls reheat better than regular cinnamon rolls because the blueberry moisture keeps them from drying out.
What to Serve With Blueberry Cinnamon Rolls
These blueberry cinnamon rolls are fruity and sweet so keep sides balanced.
For Brunch: Hot coffee or tea, scrambled eggs, crispy bacon or sausage. Fresh fruit salad. The rolls are filling enough to be the main brunch item.
For Breakfast: Orange juice, Greek yogurt, fresh berries. These fruity cinnamon rolls pair perfectly with citrus and dairy.
For Dessert: Vanilla ice cream, whipped cream, extra fresh blueberries on side. Yes you can eat them as dessert not just breakfast.
Coffee Pairings: Medium roast coffee complements blueberry flavor. Vanilla latte works great. Blueberry tea doubles down on berry taste.
Complete Brunch Spread: Serve with my Red Velvet Cinnamon Rolls for variety. Add Deviled Eggs Recipe for savory option. Include Chicken Alfredo Garlic Bread Bowls for hearty main dish.
These blueberry swirl cinnamon rolls are sweet and fruity so balance with protein and less sweet items.
My Blueberry Cinnamon Rolls Disaster Story
Mother's Day brunch two years ago destroyed me. Batch number five making these blueberry cinnamon rolls for family breakfast. Used fresh blueberries straight without cornstarch thinking they'd be fine. Piled them thick because more berries seemed better. Rushed the second rise. Pulled them from oven and the whole pan was swimming in purple liquid. The rolls were completely soggy, fell apart when I tried to remove them, and tasted gummy not fluffy. My mom ate one to be nice and said "the flavor's interesting sweetie" in that voice. Everyone else grabbed regular muffins. Humiliating.
My neighbor who meal preps breakfast pastries came over that week. She makes blueberry rolls for her family all the time. Told me straight up I was making three mistakes - raw berries release too much moisture, overfilling makes them leak everywhere, and rushing rise makes dense dough. She said always coat berries in cornstarch first, use moderate amount not tons, and give proper rise time.
Started making this blueberry cinnamon rolls recipe every other week. Tossed blueberries in cornstarch every time. Used reasonable amount not piling them thick. Let dough rise fully. Started patting berries completely dry first. Made these probably twenty times adjusting ratios.
Figured out cornstarch amount matters - too little doesn't absorb juice, too much tastes chalky. Learned that lemon zest brightens the whole flavor. Discovered frozen berries work just as good as fresh if used frozen. Most important - learned you can't treat blueberries like cinnamon sugar, they need special handling.
Now I make these blueberry sweet rolls for every special brunch. Made them three times last month. Same family who avoided them now asks when I'm making them again. The difference was understanding blueberries need moisture control not just throwing them in raw.
FAQ
Are blueberry cinnamon rolls a thing?
Yes, blueberry cinnamon rolls are definitely a thing and they're incredible. They combine classic cinnamon roll dough with fresh or frozen blueberries creating fruity sweet rolls perfect for brunch. The key is coating blueberries in cornstarch first to control moisture - without it the berries make the dough soggy. These homemade blueberry cinnamon rolls taste like blueberry pie meets cinnamon rolls. They're popular for spring and summer when fresh blueberries are in season but work year-round with frozen berries. After making this blueberry cinnamon rolls recipe dozens of times, they've become more requested than regular cinnamon rolls at my house. Best blueberry cinnamon roll recipe guides show they're trending for weekend brunch.
Does cinnamon go well with blueberries?
Cinnamon pairs beautifully with blueberries in blueberry cinnamon rolls. The warm spice complements the tart-sweet berry flavor without overpowering it. Cinnamon adds depth and warmth while blueberries provide fruity brightness. Together they create balanced flavor that's more interesting than either ingredient alone. For these easy blueberry cinnamon rolls I use standard cinnamon amount - same as regular cinnamon rolls. Some people worry cinnamon will clash with fruit but it actually enhances the blueberry taste. Adding lemon zest to the blueberry filling makes both the cinnamon and blueberry flavors pop even more. After testing probably fifteen batches, the cinnamon-blueberry combination is perfect - neither ingredient fights the other. Blueberry sweet rolls recipes all use cinnamon for good reason.
What is a dirty cinnamon roll?
A dirty cinnamon roll is when you drizzle coffee or espresso over regular cinnamon rolls creating coffee-soaked pastry. It's not really related to blueberry cinnamon rolls but the name comes from "dirty chai" drinks. For these blueberry breakfast rolls you wouldn't use coffee - the blueberry flavor stands on its own. Some people make "dirty" versions of fruit rolls by adding coffee to the glaze but I don't recommend it for blueberry rolls. The coffee flavor would compete with the berries. Stick with cream cheese glaze or blueberry glaze for best results. After making this blueberry cinnamon roll recipe many times, simple glazes work better than complicated flavor combos.
Why pour milk on cinnamon rolls before baking?
Pouring milk or heavy cream over blueberry cinnamon rolls before baking makes them extra soft and creates caramelized edges. The liquid soaks into the rolls keeping them moist and the sugars in milk caramelize creating slightly crispy sweet bottoms. Some pour about ¼ cup milk over 12 rolls right before baking. I don't usually do this for blueberry rolls with icing because the blueberry juice already adds moisture, but it works if you want them even softer. The milk also helps rolls stay connected making them easier to pull apart while keeping them fluffy. For blueberry swirl cinnamon rolls the cream cheese glaze after baking adds enough richness without needing milk before.
More Recipes You'll Love
Once you've mastered these blueberry cinnamon rolls, try my Red Velvet Cinnamon Rolls for stunning Valentine's Day breakfast. For party appetizers, my Deviled Eggs Recipe shows you the ice bath trick for perfect peeling. And my Chicken Alfredo Garlic Bread Bowls are comfort food at its absolute best!
Blueberry Cinnamon Rolls
Equipment
- 1 Stand mixer or large mixing bowl To mix and knead the sweet dough for blueberry rolls
- 1 Rolling Pin To roll dough into rectangle for filling
- 1 9x13 inch baking dish To arrange and bake the blueberry cinnamon rolls
- 1 Kitchen thermometer To check milk temperature for yeast activation
- 1 Medium bowl To toss blueberries with cornstarch and sugar
- 1 Dental floss or sharp knife To cut rolls cleanly without squishing blueberries
Ingredients
- 4 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 cup whole milk warmed to 110°F
- ¼ cup unsalted butter melted
- 2 large eggs room temperature
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- 3 tablespoons cornstarch
- ¼ cup granulated sugar for blueberry coating
- 1 tablespoon lemon zest
- ½ cup unsalted butter softened, for filling
- ¾ cup brown sugar packed
- 2 tablespoons ground cinnamon
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened, for glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk for glaze consistency
Instructions
- Warm milk to 110°F in microwave or on stovetop. Mix yeast with warm milk and pinch of sugar in small bowl. Let sit 5 minutes until foamy and bubbly. If it doesn't foam, yeast is dead - start over with fresh yeast. This proves your yeast is alive and active.
- In large bowl or stand mixer, combine melted butter, eggs, sugar, vanilla, and salt. Mix until smooth and combined. Add the foamy yeast mixture and stir. Gradually add flour one cup at a time, mixing after each addition until soft dough forms. Dough should come together but still be slightly sticky.
- Knead dough on floured surface for 8-10 minutes by hand or 5-6 minutes in stand mixer with dough hook. Dough should be smooth, elastic, and soft but not wet. If too sticky, add flour one tablespoon at a time. If too dry, add milk one teaspoon at a time. Proper kneading develops gluten for fluffy texture.
- Place dough in large greased bowl, turning once to coat all sides. Cover with damp towel or plastic wrap. Let rise in warm spot 1-2 hours until doubled in size. Press finger into dough - if indent stays, it's ready. If it springs back, needs more time. Punch down dough gently to release air bubbles.
- While dough rises, prepare blueberry filling. If using frozen blueberries, keep them frozen - don't thaw. Pat fresh blueberries completely dry with paper towels. In medium bowl, toss blueberries with cornstarch, granulated sugar, and lemon zest until evenly coated. Let sit - cornstarch will absorb moisture. This coating is crucial for preventing soggy dough.
- Turn risen dough onto floured surface. Roll into large rectangle about 16x12 inches and ¼ inch thick throughout. Edges should be fairly straight and thickness even. Use ruler to check if needed. Uneven thickness makes some rolls cook faster than others.
- Spread softened butter all over dough surface leaving ½ inch border on one long edge. Mix brown sugar and cinnamon in small bowl. Sprinkle cinnamon sugar mixture evenly over buttered dough. Scatter cornstarch-coated blueberries evenly over cinnamon sugar. Don't pile too thick or they'll leak out. Press berries gently into butter so they stick.
- Starting from long edge opposite the border, roll dough up tightly like a log. Keep even tension as you roll - not too tight or too loose. Some blueberries will squish slightly and that's normal. Roll seam side down. Pinch seam to seal. Roll log gently back and forth to even out shape if needed.
- Use unflavored dental floss or very sharp knife to cut log into 12 equal pieces about 1.5 inches thick each. For dental floss method, slide floss under log, cross ends over top, and pull tight to slice cleanly without squishing. Wipe knife between cuts if using knife. Some purple juice may leak - that's fine.
- Arrange cut rolls in greased 9x13 inch baking dish with small space between each. They should almost touch but not quite. Some blueberry juice may pool around edges. Cover loosely with towel or plastic wrap. Let rise in warm spot 30-45 minutes until puffy and touching each other. This second rise is crucial for soft texture. Don't skip it.
- Preheat oven to 350°F. Bake risen rolls 28-32 minutes until golden brown on top and set in center. Blueberry juice will bubble up which is normal. Don't overbake or they'll be dry. Edges will be golden. Centers should look just set not jiggly. Let cool 10 minutes before glazing so glaze doesn't completely melt off.
- Beat softened cream cheese and butter with hand mixer until fluffy and smooth with no lumps. Add powdered sugar gradually, beating well after each addition. Mix in vanilla extract. Add milk one tablespoon at a time until glaze reaches thick but pourable consistency. Drizzle generously over warm rolls while they're still in pan. Glaze will melt slightly into crevices and set as it cools. Serve warm or room temperature.
Notes
Nutrition
Related
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Pairing
These are my favorite dishes to serve with Blueberry Cinnamon Rolls:
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