Description
Delight in these homemade Blueberry Cinnamon Rolls, featuring a tender, soft dough swirled with a luscious blueberry and cinnamon filling, then topped with a smooth powdered sugar glaze. Perfect for breakfast or brunch, this recipe combines classic cinnamon roll flavors with a fresh fruity twist.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour (plus extra for dusting)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar (divided)
- 1 cup warm milk (about 110°F or 43°C)
- 1/2 cup unsalted butter (melted, plus extra for greasing)
- 2 large eggs
Filling Ingredients
- 1 cup blueberries (fresh or frozen)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon granulated sugar
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons water
Instructions
- Activate Yeast: Mix warm milk with 1 tablespoon sugar and sprinkle the active dry yeast over the surface. Let it sit for about 5-10 minutes until frothy and bubbly, indicating the yeast is active.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, remaining 1/2 cup minus 1 tablespoon sugar, and eggs. Stir in the frothy yeast mixture until well combined.
- Mix Dry Ingredients and Form Dough: In another bowl, whisk together 4 cups of all-purpose flour, ground cinnamon, and ground nutmeg. Gradually add this to the wet ingredients, stirring until a soft dough forms.
- Prepare Blueberry Filling: In a small bowl, combine the blueberries with 1 tablespoon sugar and 2 teaspoons cinnamon, mixing gently to coat the berries evenly.
- Shape the Dough: Punch down the risen dough and roll it out on a floured surface into a rectangle. Spread melted butter over the surface, then evenly sprinkle the blueberry mixture on top.
- Roll and Slice: Tightly roll the dough into a log from one long edge, then slice into 12 equal pieces. Place the rolls spiraled side up into a greased baking dish.
- Proof the Rolls: Cover the baking dish and let the rolls rise in a warm place for 30 minutes, allowing them to puff up nicely. Meanwhile, preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 25-30 minutes until golden brown on top and cooked through, with a slightly crisp edge.
- Prepare and Apply Glaze: Whisk powdered sugar with water until smooth and drizzle this glaze generously over the warm but cooled rolls for a sweet finishing touch.
Notes
- Use fresh or frozen blueberries; if frozen, thaw and drain excess liquid to avoid soggy rolls.
- Ensure milk is warm but not hot to prevent killing the yeast.
- For extra flavor, you can sprinkle chopped nuts over the blueberry filling before rolling.
- Allow rolls to cool slightly before glazing to keep the icing from melting off completely.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently in the microwave or oven before serving.
