Description
Homemade blueberry cinnamon rolls deliver pure breakfast magic with sweet, tangy berries swirled through buttery dough. Warm spices and juicy blueberries create irresistible comfort perfect for weekend mornings when you crave something special.
Ingredients
Scale
Blueberry Filling:
- 2 cups fresh blueberries (or frozen)
- 1/2 cup orange juice (fresh or bottled)
- 1/4 cup sugar
- 2 tablespoons cornstarch mixed with water (for thickening)
Dough Ingredients:
- 1 cup whole milk (or 2% milk)
- 4 cups all-purpose flour (or bread flour)
- 2 1/4 teaspoons active dry yeast (or instant yeast)
- 1/4 cup granulated sugar (for yeast activation)
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1 tablespoon ground cinnamon
- 2/3 of the homemade blueberry sauce (prepared earlier)
Glaze Ingredients:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Awaken the yeast by combining warm milk, melted butter, and sugar in a spacious mixing bowl. Allow the mixture to rest for 5 minutes until it becomes frothy and bubbling.
- Gradually incorporate flour into the yeast mixture, stirring until a cohesive dough emerges. Transfer to a floured surface and knead for approximately 5 minutes until achieving a silky-smooth texture.
- Drape a damp cloth over the dough and position in a warm environment. Let the dough expand and rise for roughly 1 hour, or until it doubles in volume.
- Craft the blueberry sauce by combining blueberries, orange juice, sugar, and cornstarch in a saucepan. Simmer over medium heat, stirring consistently until the mixture thickens and develops a glossy consistency. Allow to cool completely.
- After rising, roll the dough into a generous rectangular shape. Evenly distribute softened butter across the entire surface.
- Generously dust the buttered dough with brown sugar and cinnamon. Carefully spread two-thirds of the cooled blueberry sauce over the seasoned surface.
- Tightly roll the dough from one end to the other, creating a compact cylindrical log.
- Slice the log into 10-12 uniform rounds. Arrange the rolls cut-side up in a greased baking tin. Allow a secondary rise for 30 minutes.
- Heat the oven to 350F (175C). Bake the rolls for 25-30 minutes, monitoring until they transform into a rich golden brown and become thoroughly cooked.
- Whisk powdered sugar, milk, and vanilla extract until smooth to create the icing. Drizzle generously over the warm rolls just before serving.
Notes
- Activate yeast carefully by ensuring milk temperature is between 100-110°F to prevent killing the yeast and guarantee proper rising.
- Choose fresh, plump blueberries for the most vibrant sauce and intense flavor profile in the rolls.
- Substitute dairy milk with almond or oat milk for a lactose-free version, maintaining the same creamy texture and soft roll consistency.
- Allow sufficient rising time in a draft-free, warm area like near a preheated oven to help dough develop maximum volume and tender texture.
- Prep Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 234 kcal
- Sugar: 17 g
- Sodium: 87 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 22 mg