Name: Fluffy Blueberry Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: All-purpose flour (about 4 to 4 1/2 cups); Granulated sugar (for dough and filling); Brown sugar (for filling); Ground cinnamon; Salt; Instant or rapid-rise yeast (1 packet, 2 1/4 tsp); Whole milk (warm); Unsalted butter (melted for dough, softened for filling); Large egg; Vanilla extract; Blueberries (fresh or frozen; about 1 1/2 cups); Cornstarch (to thicken blueberry filling); Cream cheese (for glaze, optional); Powdered sugar; Lemon zest (optional, but brightens the glaze)

Warm, soft, and filled with juicy blueberries, these cinnamon rolls are the kind of bake that makes a home feel cozy. The dough is tender and pillowy, the filling is fragrant with cinnamon and bright pops of berry, and the glaze ties it all together with vanilla sweetness. These rolls feel special but use simple ingredients you likely already have.

Whether you’re baking for a lazy weekend or treating guests, this recipe delivers bakery-level results without the fuss. If you love classic cinnamon rolls, the blueberry twist will win you over.

Why This Recipe Works

This recipe strikes a balance between fluffy dough and juicy filling. The dough uses whole milk, butter, and egg for richness, which keeps the texture soft and airy.

Cinnamon pairs with blueberries for a sweet-spiced flavor that’s not too heavy. A simple cream cheese or vanilla glaze adds just enough sweetness without overpowering the fruit.

The dough is easy to handle and rolls up neatly. Quick-rise yeast helps speed things along while still giving you that tender bakery crumb.

And the blueberry filling uses fresh or frozen berries, so you can make these rolls year-round.

Shopping List

All-purpose flour (about 4 to 4 1/2 cups)
Granulated sugar (for dough and filling)
Brown sugar (for filling)
Ground cinnamon
Salt
Instant or rapid-rise yeast (1 packet, 2 1/4 tsp)
Whole milk (warm)
Unsalted butter (melted for dough, softened for filling)
Large egg
Vanilla extract
Blueberries (fresh or frozen; about 1 1/2 cups)
Cornstarch (to thicken blueberry filling)
Cream cheese (for glaze, optional)
Powdered sugar
Lemon zest (optional, but brightens the glaze)

How To Make These Blueberry Cinnamon Rolls

Warm the milk and prep the yeast. Heat milk until warm to the touch (about 110°F/43°C). In a large bowl, whisk the warm milk with 2 tablespoons granulated sugar and the yeast. Let it sit for 5–10 minutes until foamy.
If it doesn’t foam, your yeast may be inactive.
Make the dough. Add melted (cooled) butter, egg, vanilla, and salt to the yeast mixture. Stir in 3 1/2 cups of flour. Mix until a shaggy dough forms.
Add more flour, a few tablespoons at a time, until the dough is soft and slightly tacky but not sticky.
Knead. Knead by hand on a lightly floured surface or with a stand mixer and dough hook for 6–8 minutes. The dough should be smooth and elastic, springing back when poked. Avoid adding too much flour, or the rolls will be dense.
First rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.
A slightly warm oven (turned off) works well.
Prepare the blueberry filling. In a bowl, toss blueberries with 2 tablespoons granulated sugar, 1 tablespoon brown sugar, 1–2 teaspoons cornstarch, and 1 teaspoon lemon zest if using. Set aside. The cornstarch helps thicken the juices.
Make the cinnamon-sugar spread. In a small bowl, mix 1/2 cup brown sugar, 2 teaspoons cinnamon, and a pinch of salt.
In another bowl, soften 4 tablespoons butter until spreadable.
Roll out the dough. Punch down the risen dough and roll it into a rectangle about 12×16 inches. Spread the softened butter evenly over the surface. Sprinkle the cinnamon-sugar mixture on top, then evenly scatter the blueberries.
Roll and slice. Starting from the long side, roll the dough into a tight log.
Use a sharp knife or unflavored dental floss to slice into 12 even pieces. If the berries try to escape, gently tuck them back in.
Second rise. Arrange rolls in a greased 9×13-inch pan or two round pans with a little space between each. Cover and let rise until puffy, 30–45 minutes.
They should expand and nearly touch.
Bake. Preheat oven to 350°F (175°C). Bake for 22–28 minutes, until the tops are lightly golden and the centers are set. If browning too fast, tent loosely with foil for the last 5 minutes.
Make the glaze. Beat 4 ounces cream cheese (softened) with 1 tablespoon melted butter, 1 teaspoon vanilla, 1 cup powdered sugar, and 1–2 tablespoons milk until smooth.
For a lighter glaze, skip the cream cheese and mix powdered sugar, milk, vanilla, and a touch of lemon zest.
Glaze and serve. Let the rolls cool for 10 minutes, then spread with glaze. Serve warm for maximum fluffiness and gooey goodness.

How to Store

Keep leftover rolls covered at room temperature for up to 1 day, or refrigerate for up to 4 days. Reheat individual rolls in the microwave for about 15–20 seconds to bring back the softness.

For longer storage, freeze baked and cooled rolls (unglazed) for up to 2 months. Thaw overnight in the fridge, warm in a 300°F oven for 10–12 minutes, and glaze before serving.

Want to make them ahead? Assemble the rolls, cover tightly, and refrigerate overnight after the second rise.

Let sit at room temperature for 30–45 minutes the next morning, then bake.

Benefits of This Recipe

Foolproof dough: Soft, enriched dough that stays tender, not dry.
Flexible fruit: Works with fresh or frozen blueberries, so it’s a year-round treat.
Balanced sweetness: Cinnamon and brown sugar pair beautifully with tart-sweet berries.
Customizable glaze: Choose cream cheese for richness or a simple vanilla glaze for something lighter.
Brunch-friendly: Make ahead and bake fresh in the morning.

Delicious and easy blueberry cinnamon rolls

What Not to Do

Don’t overheat the milk. Too hot will kill the yeast. Aim for warm, not hot.
Don’t overload with flour. A slightly tacky dough bakes up fluffier than a dry one.
Don’t skip the cornstarch. Without it, the blueberry juices can make the filling runny.
Don’t rush the rises. Proper rising gives you that bakery-style softness.
Don’t slice with a dull knife. Use dental floss or a sharp blade for clean cuts and tidy spirals.

Alternatives

Whole wheat boost: Replace up to 1 cup of the flour with white whole wheat for extra fiber.
Berry swap: Try raspberries, blackberries, or a mix. If using strawberries, chop and pat dry.
Citrus twist: Add orange zest to the dough or glaze for a fragrant lift.
Nutty crunch: Sprinkle chopped pecans or walnuts over the cinnamon-sugar layer.
Dairy-free: Use plant milk, vegan butter, and a simple powdered sugar glaze.

FAQ’s For Blueberry Cinnamon Rolls

Can I use frozen blueberries?

Yes. Use them straight from the freezer and toss with cornstarch and sugar as directed. Don’t thaw first, or they’ll release too much liquid.

How do I know when the rolls are done?

The tops should be lightly golden, and the center of a middle roll should feel set, not doughy. An internal temperature around 190°F usually means they’re ready.

Can I make these the night before?

Absolutely. Assemble the rolls and refrigerate after the second rise. Bring to room temperature the next morning, then bake as directed.

What if I only have active dry yeast?

You can use the same amount. Bloom it in the warm milk with sugar for 10 minutes until foamy, then proceed. The rises may take a little longer.

My dough is sticking when I roll it out. What should I do?

Lightly flour your surface and rolling pin, and chill the dough for 10 minutes if needed. A slightly tacky dough is normal, but it shouldn’t be messy.

Can I reduce the sugar?

Yes, you can cut the filling sugar by a few tablespoons and use a thinner glaze. The blueberries add natural sweetness, so the rolls will still taste great.

What pan should I use?

A 9×13-inch baking pan works well for 12 rolls. You can also use two 9-inch round pans for pull-apart style rolls.

Can I add cream cheese to the filling?

Yes. Dot small pieces of cold cream cheese over the cinnamon-sugar layer before adding blueberries for a tangy, creamy swirl.

Final Thoughts

These fluffy blueberry cinnamon rolls hit that sweet spot between comfort and freshness.

The dough is soft, the filling is juicy, and the glaze brings it all together with just the right finish. With simple techniques and pantry staples, you can pull off an impressive bake that feels special any day of the week. Brew a fresh cup of coffee, serve these warm, and watch them disappear.

Enjoy every soft, berry-studded bite.