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These blueberry cinnamon rolls will take your breakfast or snack to the next level! Fluffy rolls filled with a delicious and flavorful sweet blueberry filling - a dream come true for any sweet tooth!
To create this recipe, I used my classic cinnamon rolls and I twisted them slightly to add this delicious blueberry flavor.
💙Why you'll love them
- So easy...and yet so good - you don't even need a stand mixer, you can do it by hand! Which means more simplicity and less washing up!
- Budget friendly - as this recipe just requires a few basic ingredients, it's perfect for small budgets.
- Special occasions...or not - whether you want to make them for a casual Sunday breakfast, a delicious treat or a twist to Christmas breakfast or Easter brunch...they are just what you need!
🍭For sweet tooth
🫐Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these blueberry rolls.
- Large eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Blueberry spread - I usually buy Bonne Maman Blueberry Fruit Spread (not sponsored), as it's my favorite spread brand!
- Instant yeast - unlike traditional active dry yeast, which must be rehydrated in lukewarm water/milk before use, instant yeast can be added directly to the dry ingredients of a recipe without any prior preparation.
- Butter - unsalted, with a good amount of fat (82% minimum), as it's crucial for the richness of the dough.
🍓Variations
Feel free to change this recipe to go with your tastes. I suggest several options:
- Nutella or Lotus Biscoff Cookie Butter Spread
- Other spreads - strawberry, raspberry, peach, apple, pear, etc...
- Caramel
- Orange or lemon zest for an even more fruity flavor!
- You could also make savory rolls with shredded cheese (cheddar, mozzarella, Provolone, etc...), bacon, sausages, sauces (mustard, mayonnaise, pesto, barbecue sauce, etc...), spices, herbs, grilled veggies...
✨How to make these delicious blueberry cinnamon rolls?
Recipe details and quantities are in the recipe card below.
- In a large mixing bowl, combine the yeast with 2 ¾ cups flour. Add the warmed milk, the beaten egg, the sugar and a pinch of salt and mix with a rubber spatula.
- Continue mixing, then gradually add the very soft butter pieces and stir until incorporated.
- Using your hands, make about fifteen flaps.
- The dough is quite sticky, which is normal. Place 1 tablespoon of flour on your work surface, set the dough down and knead it with your hands (see photos above): fold it over and push with the palm of your hand from the bottom to the top. Do this for 10 minutes, gradually adding the remaining ¼ cup flour. At the end, your dough should be barely sticky.
- Place in a bowl, cover with a plastic wrap to keep out air, and make the first rise, in a warm place at around 82-85°F/28-30°C (see Chef's tips) for 1h30.
- Once doubled in size, generously flour your rolling pin and place 2 teaspoons flour on the work surface, on which you place the dough. Gently roll out the dough into a large rectangle about 15-inch long and 9.5-inch wide.
- Spread with blueberry spread.
- Cut into 9 equal pieces using a knife or pizza cutter, and roll up the strips.
- Butter and lightly flour your ovenproof dish. Place the dough pieces in it, cover with cling film and let rise a second time for 45 minutes in a place at 82-85°F/28-30°C.
- Preheat your oven to 355°F/180°C on natural convection/static heat high and low, and bake in a hot oven for 30 minutes, until golden brown.
- When they come out of the oven, brush them generously with milk using a silicone brush - believe me, it makes all the difference - and enjoy!
👩🏻🍳Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital kitchen scale, which is much more precise. That way, you'll be sure to have the best results!
- Be sure to use the recommended ingredients - all-purpose flour, warm milk, softened unsalted butter and a room-temperature egg.
- Don't neglect the rising times - the dough rises for 1h30 and for a second time of 45 minutes. This is what gives them their soft, melt-in-the-mouth crumb.
- Tip for successful rises - a warm spot is generally required! But in winter, we don't necessarily have one on hand, so what I do is that I stick some plastic wrap over the large bowl that contains my dough. Then I turn on my oven at 85°F/30°C and once it's hot, I turn it off and open the door for about ten minutes. Then I put the bowl down and leave it to grow (I do this for both rises).
- Generously flour the work surface to prevent the dough from sticking and make it easier to work.
- Brush the rolls with whole milk just after baking - it's the little detail that makes ALL the difference.
- For tasting - they're best when piping hot from the oven.
💡Frequently Asked Questions
Can I use a stand mixer?
Yes of course! I wanted to show you that this recipe is completely doable by hand if you don't have a stand mixer! But having one doesn't mean you can't use it, quite the contrary! Mix all your ingredients in the bowl of a stand mixer and beat on low speed at first, gradually increasing, for 5 minutes. Then continue the recipe as explained!
Can I use fresh blueberries?
You can use fresh blueberries to make your own blueberry spread. Because if you put fresh blueberries directly into the dough, they'll soak it completely.
Can I double the recipe?
Of course, but make a larger rectangle before spreading blueberry spread, cut into 18 pieces (instead of 9) and use a larger baking dish.
Can I add a cream cheese icing?
Yes of course, add anything you want/like on top of the dough.
Can I use fresh yeast?
Yes, of course! 1 g instant dry yeast = 4 g fresh yeast. So for this recipe, you'll need 20 g fresh yeast.
❄️Storage and freezing
- Store - let them completely cool before placing them in an airtight container for up to 2-3 days. If they harden, place them in the microwave for a few seconds to enjoy them warm - this will make them soft again. Personally, I put them in it for 15 seconds, but every microwave is different.
- Freeze - let them completely cool before placing them in a freezer bag, labelled with the date and the name of the recipe. Squeeze out as much air as possible and tightly seal the bag.
- Defrost - place them in a preheated oven (320°F/160°C) for approx. ten minutes, then put them in the microwave for a few seconds (I put them in it for 15 seconds, but every microwave is different) to make them soft again.
📖 Recette
Homemade fluffy blueberry cinnamon rolls (sweet rolls)
These blueberry cinnamon rolls will take your breakfast or snack to the next level! Fluffy rolls filled with a delicious and flavorful sweet blueberry filling - a dream come true for any sweet tooth!
Ingredients
- 3 cups all-purpose flour (380g) + approx. 2 tablespoons
- ½ teaspoon instant yeast (5g)
- ⅔ cup whole milk warm (170g)
- ¼ cup unsalted butter with a minimum of 82% fat, soft (50g)
- 1 large egg beaten
- ¼ cup sugar (50g)
- 1 pinch salt
- 1 cup Blueberry spread (140g)
Instructions
- In a large mixing bowl, combine the yeast with 2 ¾ cups flour. Add the warmed milk, the beaten egg, the sugar and a pinch of salt and mix with a rubber spatula. Continue mixing, then gradually add the very soft butter pieces and stir until incorporated.
- Using your hands, make about fifteen flaps.
- The dough is quite sticky, which is normal. Place 1 tablespoon of flour on your work surface, set the dough down and knead it with your hands (see photos above): fold it over and push with the palm of your hand from the bottom to the top. Do this for 10 minutes, gradually adding the remaining ¼ cup flour. At the end, your dough should be barely sticky.
- Place in a bowl, cover with a plastic wrap to keep out air, and make the first rise, in a warm place at around 82-85°F/28-30°C (see Chef's tips) for 1h30.
- Once doubled in size, generously flour your rolling pin and place 2 teaspoons flour on the work surface, on which you place the dough. Gently roll out the dough into a large rectangle about 15-inch long and 9.5-inch wide.
- Spread with blueberry spread. Cut into 9 equal pieces using a knife or pizza cutter, and roll up the strips.
- Butter and lightly flour your ovenproof dish. Place the dough pieces in it, cover with cling film and let rise a second time for 45 minutes in a place at 82-85°F/28-30°C.
- Preheat your oven to 355°F/180°C on natural convection/static heat high and low, and bake in a hot oven for 30 minutes, until golden brown.
- When they come out of the oven, brush them generously with milk using a silicone brush - believe me, it makes all the difference - and enjoy!
Notes
Important - as European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital kitchen scale, which is much more precise. That way, you'll be sure to have the best results!
- Store - let them completely cool before placing them in an airtight container for up to 2-3 days. If they harden, place them in the microwave for a few seconds to enjoy them warm - this will make them soft again. Personally, I put them in it for 15 seconds, but every microwave is different.
- Freeze - let them completely cool before placing them in a freezer bag, labelled with the date and the name of the recipe. Squeeze out as much air as possible and tightly seal the bag.
- Defrost - place them in a preheated oven (320°F/160°C) for approx. ten minutes, then put them in the microwave for a few seconds (I put them in it for 15 seconds, but every microwave is different) to make them soft again.
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