Description
Blueberry cinnamon rolls are the ultimate breakfast indulgence, combining sweet, juicy blueberries with warm, aromatic cinnamon in a fluffy dough. Perfect for brunch gatherings or cozy family mornings, this delightful recipe is easy to make and promises to impress everyone at your table. With a creamy glaze drizzled on top, these rolls are a feast for the senses that will leave you craving more.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup fresh blueberries
- 2 tsp ground cinnamon
- ½ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup whole milk
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup powdered sugar (for glazing)
- 1 tsp vanilla extract
Instructions
- Warm milk until lukewarm; combine with yeast and let sit until frothy (about 5 minutes).
- In a large bowl, whisk together flour, sugar, cinnamon, and salt.
- Add melted butter and eggs to the yeast mixture; mix into dry ingredients until shaggy dough forms.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in an oiled bowl; cover and let rise in a warm spot until doubled (around 1 hour).
- Prepare filling by mixing brown sugar with cinnamon and tossing blueberries with lemon juice.
- Roll out the dough into a rectangle; spread softened butter over it, then sprinkle with cinnamon-sugar mixture and scatter blueberries.
- Roll tightly into a log shape; slice into even pieces (1-2 inches thick) and place in a greased baking dish.
- Let rise again for about 30 minutes; bake at 350°F (175°C) for 25-30 minutes until golden brown.
- Whisk together powdered sugar, vanilla extract, and milk for glaze; drizzle over cooled rolls before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (75g)
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg