Blueberry Cinnamon Rolls (Printable Version)

Fluffy yeast dough spiraled with sweet blueberries and warm cinnamon, finished with vanilla glaze.

# What You'll Need:

→ Dough

01 - 1 cup whole milk, warmed to 110°F
02 - 2¼ teaspoons active dry yeast (1 packet)
03 - ⅓ cup granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 large eggs, room temperature
07 - ¼ cup unsalted butter, melted

→ Filling

08 - ½ cup brown sugar, packed
09 - 2 teaspoons ground cinnamon
10 - 3 tablespoons unsalted butter, softened
11 - 1 cup fresh or frozen blueberries
12 - 1 tablespoon all-purpose flour

→ Vanilla Glaze

13 - 1 cup powdered sugar
14 - 2 tablespoons milk
15 - ½ teaspoon pure vanilla extract

# Directions:

01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy, indicating yeast activation.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Whisk until well combined. Gradually incorporate flour, mixing until a soft, sticky dough forms.
03 - Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for 1 hour until doubled in size.
04 - Mix brown sugar and cinnamon in a small bowl. In a separate bowl, toss blueberries with 1 tablespoon flour to prevent bleeding during baking.
05 - Roll dough into a 16x12 inch rectangle. Spread softened butter evenly over surface. Sprinkle with cinnamon-sugar mixture, then distribute floured blueberries. Starting from a long side, roll tightly into a log and slice into 12 equal pieces.
06 - Place rolls in a greased 9x13 inch baking dish. Cover and let rise for 30 to 45 minutes until puffy and noticeably increased in size.
07 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown and cooked through. The center should spring back when lightly touched.
08 - Whisk powdered sugar, milk, and vanilla extract until smooth and drizzling consistency. Drizzle generously over warm rolls immediately before serving.

# Expert Tips:

01 -
  • The blueberries create these gorgeous purple streaks throughout the swirls that look like you worked harder than you actually did
  • These freeze beautifully before baking, so you can wake up to fresh rolls on busy weekdays
  • The dough is forgiving enough for beginners but impressive enough to serve at brunch
02 -
  • The dough is ready when a gentle poke with your finger leaves an indentation that slowly springs back
  • Use unflavored dental floss to slice rolls without squishing them, sliding it underneath and crossing the ends
  • Underbaked rolls have gummy centers, so start checking at 22 minutes but don't pull them too early
03 -
  • If your blueberries are especially juicy, add an extra teaspoon of flour when coating them to prevent soggy bottoms
  • Brush the baked rolls with melted butter immediately after they come out of the oven for extra shine and softness

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