Description
Pillowy, soft cinnamon rolls studded with bursts of tart blueberries, featuring a rich brown sugar cinnamon filling and a sweet powdered sugar glaze. This restaurant-quality recipe is perfect for weekend brunches.
Ingredients
Scale
- 4 cups (500g) All-Purpose Flour
- 1/2 cup (100g) Granulated Sugar
- 2 1/4 teaspoons (one packet) Instant Yeast
- 1 1/2 cups (355ml) Warm Milk
- 1/2 cup (115g) Unsalted Butter, melted
- 2 large Eggs, room temperature
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 1/2 cups (200g) Fresh or Frozen Blueberries
- 1/2 cup (115g) Softened Butter (for filling)
- 3/4 cup (150g) Brown Sugar (for filling)
- 2 tablespoons Cinnamon (for filling)
- 1 cup (120g) Powdered Sugar (for glaze)
- 2–3 tablespoons Milk (for glaze)
- Pinch of Salt (for glaze)
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add melted butter, eggs, and vanilla extract to the yeast mixture. Whisk until combined.
- Gradually add flour and salt to the wet mixture. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, passing the windowpane test.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- While dough rises, mix brown sugar and cinnamon for the filling. Soften butter for spreading.
- Punch down risen dough and roll into a 12×18 inch rectangle. Spread softened butter evenly, leaving a border.
- Sprinkle cinnamon-sugar mixture over the butter. Scatter blueberries over the dough.
- Tightly roll the dough into a log from the long end. Pinch seam to seal.
- Cut log into 12 equal pieces using dental floss or a sharp knife. Place in a greased 9×13 inch pan.
- Cover pan and let rolls rise again for 30-45 minutes until puffy and touching.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- Whisk powdered sugar, milk, and salt for the glaze. Drizzle over warm rolls immediately after baking.
Notes
If using frozen blueberries, do not thaw them first; toss them in a little flour before adding to prevent sinking. Ensure milk is warm, not hot, to avoid killing the yeast. For best results, weigh ingredients. If your kitchen is cold, rise the dough in an oven with the light on.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
Keywords: cinnamon rolls, blueberry rolls, breakfast recipe, brunch ideas, homemade pastries, soft cinnamon rolls, weekend baking