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Blueberry cinnamon rolls bring you soft swirls stuffed with sweet fruit and covered in creamy frosting. These feel extra special for breakfast or as a treat. Even if you're new to baking you can totally pull these off with simple steps and patience at home.
I whipped these up after snagging a ton of blueberries from a local market. Now, whenever we get a snow day or have a lazy weekend, my family begs for them. That cinnamon smell just fills up our house.
Lush Ingredients
- Vanilla extract: Brings in lovely flavor and smell real vanilla always wins
- Powdered sugar: Makes everything sweet and silky Sift it to dodge lumps in your frosting
- Butter (for frosting): Whipped into the frosting for an ultra creamy finish
- Cream cheese: This makes the icing tangy and smooth let it soften for perfect mixing
- More melted butter: Richens the filling and keeps all the tasty bits stuck to the dough
- Cinnamon: Classic baking spice bringing warmth Ceylon is mellow Cassia packs a punch
- Brown sugar: Gives a gentle caramel kick to the filling stick with light brown if you want it mild
- Fresh blueberries: Juicy pops of sweetness go for plump, deep-blue ones
- All-purpose flour: Builds structure pick unbleached for a light, tender crumb
- Eggs: Combine everything together and add richness make sure they're large and fresh
- Salt: Brings out every flavor fine sea salt mixes right in
- Melted butter: Makes stuff moist and buttery always use unsalted to control the flavor
- Granulated sugar: Sweetens the dough and boosts the yeast best with cane sugar
- Active dry yeast: Kicks off the rising magic double-check it's fresh for good results
- Warm milk: Gets the yeast going and helps everything stay tender choose whole milk for extra comfort
Simple Steps
- Finish Up:
- Slather the warm rolls with frosting right when they come out. The heat melts the icing into those swirls for sticky, gooey bites. Dig in while they’re still warm for the softest texture.
- Mix the Frosting:
- Grab a big bowl and beat the softened cream cheese and butter until they're totally creamy. Scrape things down then sprinkle in the powdered sugar and pour in vanilla. Keep mixing until the icing is light and airy with no lumps.
- Bake It:
- Fire up your oven to 350°F. Bake the pan of rolls in the center for about 25 minutes. You’re looking for golden tops and a sweet smell. Stick in a toothpick—it should come out clean.
- Second Rise:
- Pop the pan in a cozy spot covered up and wait another 30 minutes. They’ll plump up again, getting extra soft and ready for baking.
- Shaping Time:
- Turn the dough out and roll it into a big rectangle, about 12 by 18 inches. Paint with melted butter. Dust the whole surface with your cinnamon sugar mix. Scatter blueberries all over. Now, roll it all up tight and pinch the end closed. Cut into 12 chunks and set them in your greased pan, spaced apart to help them grow.
- Mix Up the Filling:
- Stir brown sugar and cinnamon in a small bowl until the color's totally even. Set aside for easy sprinkling later on.
- Let It Rise:
- Drop the dough in a greased bowl and cover it. Find a warm spot and let it sit for an hour or so. The dough should double in size by the end—avoid chilly places or it'll take longer.
- Get the Dough Together:
- To your yeast mix, tip in the rest of the sugar, melted butter, salt, and eggs. Add flour one cup at a time, stirring to make a soft dough. Keep kneading on a floured board for at least five minutes 'til smooth. This step gives you that classic pillowy bite.
- Start with Yeast:
- Pour warm milk in your bowl. Sprinkle over yeast plus one spoonful of sugar. Stir gently and let it hang out for 10 minutes. You want to see some frothy bubbles—this means your yeast is ready. If not, grab fresh yeast and try new milk.
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Fresh blueberries totally steal the show for me. They're juicy, sweet, and a little tangy all at once. I love how the rolls end up streaked with those cool purple ribbons—makes my kids giggle every time.
Smart Storage
Leave your blueberry rolls covered on the counter for two days and they’ll still be perfect. For longer stashing, seal them in a container in the fridge. Zap in the microwave for 20 seconds and they're fresh again. You can also wrap tight in plastic and foil, then freeze for up to two months. Thaw in the fridge overnight and warm before serving.
Switch-Ups
No fresh blueberries around? Frozen ones work—just toss them in straight from the freezer so they don't leak everywhere. Go dairy free by swapping in plant butters and non-dairy milk. Use almond or soy. Check your flour isn’t stale for big, fluffy rolls.
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Enjoy It Your Way
These blueberry rolls look awesome for brunch with a hot mug of coffee or even a glass of cold milk. They're killer for dessert after dinner with a scoop of vanilla ice cream. Try them with fresh fruit or a zippy citrus salad if you’re putting together a fancier breakfast spread.
How Blueberry Rolls Became a Thing
Cinnamon rolls are a cozy staple in both Swedish and American kitchens. Adding blueberries gives them a New England spin, blending local berries with a classic sweet bun. They sum up those lazy weekends and that homemade comfort vibe.
Frequently Asked Questions About Recipes
- → What helps my rolls stay soft and fluffy?
Give the dough a good knead until it feels stretchy. Let it rise both times so they come out light and airy.
- → Is it okay to bake with frozen blueberries?
Totally fine! Toss in frozen—don’t thaw first or you’ll end up with too much juice in your dough.
- → Do you have a tip for slicing the rolls?
Unflavored dental floss slices super clean without mashing the dough. If you use a knife, just go slow and gentle.
- → What’s the best way to save leftover rolls?
Pop any extras into something airtight on the counter for two days, or chill in the fridge to keep them nice and fresh.
- → Is it possible to make these in advance?
You bet! Shape them, let them chill in the fridge overnight, then finish baking after they warm up in the morning.