Blueberry Cinnamon Rolls

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Blueberry Cinnamon Rolls

Henry Hunter
These Blueberry Cinnamon Rolls are perfect for holiday baking. They offer a delightful twist on the classic cinnamon roll with a burst of fresh blueberry flavor. The sweet blueberry frosting takes them to the next level.
Prep Time 10 minutes
Cook Time 30 minutes
1 hour 30 minutes
Total Time 2 hours 2 minutes
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Servings 9 Rolls
Calories 350 kcal


  • Large Mixing Bowl
  • Baking dish
  • Rolling Pin
  • Shallow saucer for egg mixture
  • – Oven


  • Dough:
  • 820-940 grams 3 ½ – 4 cups all-purpose flour
  • 1 package instant yeast
  • 1 teaspoon salt
  • 355 ml 1 ½ cups whole milk
  • 60 ml ¼ cup honey or regular syrup
  • Filling:
  • 280 grams 10 oz frozen blueberries
  • 100 grams ½ cup granulated sugar
  • 100 grams ½ cup brown sugar
  • Zest from 1 lemon
  • Blueberry Frosting:
  • 240 grams 1 cup fresh or frozen blueberries
  • 240 ml 1 cup water, divided
  • 100 grams ½ cup granulated sugar
  • 6.25 ml 1 ¼ teaspoon vanilla extract, divided
  • 15 grams 1 tablespoon cornstarch
  • 240 grams 2 cups powdered sugar
  • 30 grams 2 tablespoons unsalted butter, softened (optional, for a richer frosting)


  • For the Dough:
  • In a large bowl, whisk together flour, yeast, and salt.
  • Warm the milk slightly and add it with the honey/syrup to the dry ingredients.
  • Fold until mostly combined. Add more flour if needed to form a non-sticky ball.
  • Grease the bowl, place the dough back in, cover, and let rise in a warm place until doubled (about 60-90 minutes).
  • Assembling the Rolls:
  • Roll out the dough on a floured surface into a 43×64 cm (17×25 inch) rectangle, about 1 cm (¼ inch) thick.
  • Mix blueberries, sugars, and lemon zest, and spread over the dough.
  • Roll into a log, cut into even pieces, and place in a greased baking dish.
  • Let rise in a slightly warm oven (heated to 65°C/150°F then turned off) for 45-60 minutes.
  • Baking:
  • Preheat the oven to 175°C (350°F).
  • Bake the rolls for 30-35 minutes until golden brown.
  • For the Blueberry Frosting:
  • Cook blueberries, 120 ml (½ cup) water, and sugar over medium heat until sugar dissolves.
  • Mix the remaining 120 ml (½ cup) water and cornstarch, add to the pan with 1.25 ml (¼ teaspoon) vanilla. Let it thicken.
  • In a bowl, mix powdered sugar with blueberry glaze and butter (if using) until the desired consistency. Add the remaining 5 ml (1 teaspoon) vanilla.
  • Frost the rolls with blueberry frosting.


Enjoy your non-vegan twist on blueberry cinnamon rolls. These sweet treats are perfect for the holiday season and are sure to delight your family and guests.
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