Glazed Blueberry Cinnamon Rolls
If you love cinnamon rolls, then you absolutely must try these to die for blueberry cinnamon rolls. They’re soft, fluffy and so much better than store-bought ones. The recipe makes cinnamon rolls that would already be amazing on their own, but with the added blueberry sauce filling? They’re just out of this world. If you’re looking for a breakfast-ish blueberry baked good, this easy blueberry bread recipe is also quite good.
How to Make Blueberry Cinnamon Rolls
Just wait until the smell of these blueberry cinnamon rolls fills your kitchen; it just might be the best part of baking this recipe:
- Begin preparing the blueberry filling. Add either fresh or frozen blueberries, orange juice and sugar to a large pot and stir to combine.
- Boil. Bring the mixture to a boil over medium heat.
- Prepare the cornstarch mixture. Add the cornstarch and water to a small bowl and stir to combine.
- Add the cornstarch mixture. Add the cornstarch mixture to the large pot and stir to combine.
- Simmer. Simmer the filling on low heat until it reaches your desired consistency.
- Set aside. Set the filling aside for now.
- Prepare the milk mixture. Add the milk and room temperature butter to a small saucepan and cook over low heat until the butter has melted.
- Prepare the flour mixture. Use the bowl of a stand mixer fitted with a dough hook to combine the flour, salt, active dry yeast and sugar.
- Add the remaining ingredients. Add the milk mixture, water and one egg.
- Beat. Beat on low speed for 8 minutes; the dough should form into a nice ball and be slightly sticky.
- Grease a bowl. Lightly grease a large bowl with oil.
- Cover. Transfer the dough into the bowl and cover with plastic wrap.
- Rise. Leave the dough to rise in a warm place for one hour (or until it has doubled in size).
- Punch the dough. Punch the dough and then transfer it onto a lightly floured surface.
- Roll the dough. Roll the dough into a 9×12 inch rectangle.
- Prepare the cinnamon sugar mixture. Add the brown sugar and cinnamon to a small bowl and mix to combine.
- Add the cinnamon sugar mixture. Brush the dough with melted butter and sprinkle with the cinnamon sugar mixture.
- Add the blueberry sauce. Spread ½ cup of the blueberry sauce over the dough.
- Roll into a log. Roll the dough into a tight log.
- Cut. Cut the log into 12 equal pieces.
- Prepare the rolls for baking. Place the rolls in a lightly greased 9×13 inch baking dish.
- Rise. Cover with plastic wrap and allow the rolls to rise for another 30 minutes.
- Preheat the oven. Preheat your oven to 350℉.
- Bake. Bake the rolls in the preheated oven for 18 to 20 minutes (or until golden).
- Cool. Remove the rolls from the oven and allow them to cool.
- Drizzle. Drizzle the homemade glaze over top of the blueberry cinnamon rolls (see below for details on how to make).
- Serve. Serve immediately.
Another really good blueberry breakfast you can make in the oven (while being healthier) is brown sugar blueberry baked oatmeal breakfast casserole (if you’re in a pinch for time).
How to Make the Best Homemade Cinnamon Roll Glaze
Making the homemade glaze is a snap; you’ll only need 3 simple ingredients and a few minutes of time:
- Combine the ingredients. Add the powdered sugar, lemon juice and milk to a small bowl and stir to combine.
- Drizzle. Drizzle the homemade glaze over top of the blueberry cinnamon rolls.
2 Quick Tips for Making Homemade Blueberry Cinnamon Rolls
Here are a couple of handy tips to keep in mind for making the best possible homemade blueberry cinnamon rolls:
- Measure your ingredients exactly. It’s especially important to make sure that you’re using approximate ingredient amounts when making homemade cinnamon rolls. Too much or too little of even something as simple as flour can dramatically affect the final texture of your rolls by making them either too dry or too soggy. To make sure that your cinnamon rolls turn out perfectly fluffy, pay careful attention to your measurements.
- Roll the dough log up properly. Roll your dough into a log that’s about ¾ inch thick if you want fluffy, thick cinnamon rolls. Alternatively, if you want chewier rolls, roll the log out to be about ¼ inch thick.
How to Store Blueberry Cinnamon Rolls
Allow your blueberry cinnamon rolls to cool completely before either storing them in a large airtight container or in a baking dish that has been tightly wrapped with plastic wrap.
You can keep the rolls stored like this in the fridge or out on the counter at room temperature. The cinnamon rolls will stay fresh for up to 3 to 5 days when stored like this (similar to our white chocolate blueberry cookies: https://nurturedhomes.com/blueberry-cookies)
To Die For Blueberry Cinnamon Rolls (these are incredible!)
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 1x
For the dough:
- 1 cup milk
- ¼ cup butter, unsalted at room temperature
- 3 ½ cups flour
- 2 tsp active dry yeast
- ¼ cup sugar
- 1 egg
- ½ tsp salt
- ¼ cup water
For the filling:
- 2 cups blueberries, fresh or frozen
- 2 tbsp orange juice
- ¼ cup sugar
- 1 ½ tbsp corn starch
- 2 tbsp water
- 1/3 cup brown sugar
- 2 tsp cinnamon
- 1 tbsp butter, melted
For the glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk
- To make the blueberry filling, add the blueberries, orange juice and sugar to a large pot and stir to combine.
- Bring to a boil over medium heat.
- In a small bowl, add the cornstarch and water and stir to combine.
- Add the cornstarch mixture to the pot and stir to combine.
- Simmer on low heat until the sauce reaches desired consistency.
- Set aside.
- To make the dough, in a small saucepan add the milk and butter and cook over low heat until the butter is melted.
- In a bowl of stand mixer fitted with a dough hook combine the flour, salt, yeast and sugar.
- Add the milk mixture, water and egg.
- Beat on low speed for 8 minutes.
- The dough should form into a nice ball and be slightly sticky.
- Lightly grease a large bowl with oil.
- Transfer the dough into the bowl.
- Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.
- Punch the dough.
- Transfer the dough onto a lightly floured surface.
- Roll the dough into a 9×12 inch rectangle.
- In a small bowl combine the brown sugar and cinnamon.
- Brush the dough with melted butter and sprinkle with cinnamon sugar mixture.
- Spread ½ cup of the blueberry sauce over the dough.
- Roll the dough up into a tight log.
- Cut the log into 12 equal pieces.
- Place the rolls in a light greased 9×13 inch baking dish.
- Cover with plastic wrap and let rise for 30 minutes.
- Preheat oven to 350ºF.
- Bake in preheated oven for 18-20 minutes or until golden.
- Remove from the oven and allow to cool.
- To make the glaze, add all the ingredient to a small bowl and stir to combine.
- Drizzle the glaze over rolls and serve.
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