These soft and fluffy blueberry cinnamon rolls are swirled with sweet blueberry jam, brown sugar, and warm cinnamon, then topped with a silky vanilla glaze. Each bite is tender, fruity, and perfectly sweet, making them ideal for breakfast, brunch, or dessert.
Why You’ll Love This Recipe
These blueberry cinnamon rolls combine the comforting flavor of classic cinnamon rolls with bursts of juicy blueberries. The dough is soft and buttery, the filling is rich and slightly tangy, and the glaze adds just the right amount of sweetness.
You’ll love this recipe because:
The dough is light, fluffy, and easy to work with
The blueberry filling adds a fresh fruity twist
It’s perfect for special breakfasts or gatherings
The vanilla glaze melts beautifully into warm rolls
You can easily customize it with different variations
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough
3 ½ cups all-purpose flour (440 g)
2 ¼ teaspoons instant yeast (7 g)
¼ cup granulated sugar (50 g)
½ teaspoon salt (3 g)
¾ cup warm milk, about 110°F/43°C (180 ml)
¼ cup unsalted butter, melted (60 g)
1 large egg (about 50 g without shell)
Filling
½ cup blueberry jam or blueberry compote (160 g)
¼ cup brown sugar, packed (50 g)
1 ½ teaspoons ground cinnamon (4 g)
1 cup fresh or frozen blueberries (150 g)
Vanilla Glaze
1 cup powdered sugar (120 g)
2–3 tablespoons milk or cream (30–45 ml)
½ teaspoon vanilla extract (2.5 ml)
Directions
Make the Dough
In a large mixing bowl, combine the warm milk, instant yeast, and granulated sugar. Let it sit for 5 minutes until slightly foamy.
Add the melted butter, egg, and salt. Mix until combined.
Gradually add the flour and mix until a soft dough forms.
Knead the dough by hand or with a stand mixer for 8–10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Rolls
Lightly flour a surface and roll the dough into a rectangle about 12×16 inches (30×40 cm).
Spread the blueberry jam evenly over the surface.
Sprinkle the brown sugar and cinnamon evenly on top.
Scatter the blueberries over the filling.
Starting from the long side, roll the dough tightly into a log.
Cut into 9–12 equal rolls using a sharp knife or unflavored dental floss.
Second Rise and Bake
Place the rolls into a greased 9×13-inch (23×33 cm) baking dish.
Cover and let them rise for 30 minutes, until puffy.
Preheat the oven to 350°F (180°C).
Bake for 22–25 minutes, or until golden brown on top.
Make the Glaze
In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth.
Drizzle the glaze over warm rolls so it melts slightly into the swirls.
Servings and timing
Servings: 9–12 rolls
Prep time: 20 minutes
First rise: 1 hour
Second rise: 30 minutes
Bake time: 22–25 minutes
Total time: Approximately 2 hours 15 minutes
Variations
For a cream cheese glaze, replace the vanilla glaze with a mixture of 115 g softened cream cheese, 60 g powdered sugar, 1–2 tablespoons milk, and ½ teaspoon vanilla extract.
For a citrus twist, add 1 teaspoon lemon zest to the filling or glaze.
For a richer flavor, substitute half of the blueberry jam with homemade blueberry compote.
For a lighter version, reduce the brown sugar in the filling to 2 tablespoons.
For a dairy-free option, use plant-based milk and vegan butter alternatives.
Storage/Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
To reheat, warm individual rolls in the microwave for 15–20 seconds until soft and warm. You can also reheat them in a 300°F (150°C) oven for 8–10 minutes.
If freezing, wrap each roll tightly and store in a freezer-safe container for up to 2 months. Thaw at room temperature and warm before serving.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw them before adding to the filling to prevent excess moisture.
Can I prepare the rolls overnight?
Yes, after shaping the rolls, cover and refrigerate overnight. Let them sit at room temperature for 30–45 minutes before baking.
Why didn’t my dough rise?
The milk may have been too hot or too cold. Make sure it is warm, around 110°F (43°C), to activate the yeast properly.
Can I use active dry yeast instead of instant yeast?
Yes, dissolve active dry yeast in warm milk with sugar and let it foam for 5–10 minutes before adding other ingredients.
How do I prevent the filling from leaking out?
Roll the dough tightly and avoid overfilling. Also, leave a small border around the edges without jam.
Can I make these rolls gluten-free?
Yes, use a high-quality 1:1 gluten-free baking flour blend designed for yeast baking.
What size pan should I use?
A 9×13-inch (23×33 cm) baking dish works best for evenly spaced rolls.
How do I know when the rolls are fully baked?
The tops should be golden brown, and the center roll should no longer look doughy.
Can I double the recipe?
Yes, simply double all ingredients and use two baking dishes.
Can I reduce the sweetness?
You can reduce the sugar in the dough to 2 tablespoons and use less glaze on top.
Conclusion
Blueberry cinnamon rolls with vanilla glaze are a delicious twist on a classic favorite. With their soft texture, sweet cinnamon filling, and bursts of juicy blueberries, they’re perfect for any occasion. Whether served warm for breakfast or enjoyed as a dessert, these rolls are sure to impress with both flavor and appearance.
Soft and fluffy blueberry cinnamon rolls swirled with sweet blueberry jam, brown sugar, and warm cinnamon, then topped with a silky vanilla glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
Dough:
3 1/2 cups all-purpose flour (440 g)
2 1/4 teaspoons instant yeast (7 g)
1/4 cup granulated sugar (50 g)
1/2 teaspoon salt (3 g)
3/4 cup warm milk (110°F/43°C) (180 ml)
1/4 cup unsalted butter, melted (60 g)
1 large egg
Filling:
1/2 cup blueberry jam or compote (160 g)
1/4 cup brown sugar, packed (50 g)
1 1/2 teaspoons ground cinnamon (4 g)
1 cup fresh or frozen blueberries (150 g)
Vanilla Glaze:
1 cup powdered sugar (120 g)
2–3 tablespoons milk or cream (30–45 ml)
1/2 teaspoon vanilla extract (2.5 ml)
Instructions
In a bowl, combine warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
Add melted butter, egg, and salt. Mix to combine.
Gradually add flour and mix until soft dough forms. Knead 8–10 minutes until smooth and elastic.
Place dough in greased bowl, cover, and let rise 1 hour until doubled.
Roll dough into a 12×16-inch rectangle.
Spread blueberry jam evenly. Sprinkle brown sugar and cinnamon. Scatter blueberries.
Roll tightly from long side into a log and cut into 9–12 rolls.
Place in greased 9×13-inch baking dish. Cover and rise 30 minutes.
Preheat oven to 350°F (180°C). Bake 22–25 minutes until golden brown.
Whisk glaze ingredients until smooth and drizzle over warm rolls.
Notes
Do not thaw frozen blueberries before using.
Milk should be warm (not hot) to activate yeast.
Store at room temperature up to 2 days or refrigerate up to 5 days.
