If you love cinnamon rolls and blueberries, you will love these double blueberry cinnamon rolls! I’m using my hit cinnamon roll recipe and adding dried blueberries to the dough and adding more fresh blueberries on inside! Then, I finish them off with a simple sugar glaze for an extra bit of sweetness. You can also enjoy them with my ‘Cream Cheese Frosting’. I wish you guys could smell the aroma of these blueberry rolls baking in the oven! It’s truly amazing!
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My Secret Ingredient
If you haven’t tried my cinnamon roll recipe, you are in for a real treat! My original recipe has hundreds of 5-star reviews! I have a secret ingredient that I add to all my cinnamon roll recipes that takes these rolls to extraordinary. That ingredient is heavy cream. Just pour the cream over the rolls at the 10 minute baking mark and let the cream work its magic. The cream makes these rolls very moist and tender, adding that extra bit of moisture that most recipes lack.
Make Ahead Instructions
This recipe can be prepared ahead of time, then baked when ready to enjoy!
- Simply follow the instructions, making the yeast dough, filling and shaping the rolls. Cut the rolls to size and place into a large casserole pan.
- Allow the rolls to proof at room temperature for 15 to 20 minutes, then cover the pan with plastic wrap and place the rolls into the refrigerator. They can be made even a few days ahead of time.
- When ready to bake, remove the rolls from the fridge and let them stand at room temperature for 15 to 20 minutes. Bake at 330F, adding the heavy cream at the 10 minute baking mark. Continue with the original recipe.
Enjoyed this incredible breakfast recipe? Check out some of my other delicious recipes you’re sure to enjoy!
- Blueberry & Cheese Vatrushka Buns – sweet and buttery pastries filled with cheese and berries. A Ukrainian favorite!
- Apple Pie Cinnamon Rolls – the best fall version of cinnamon rolls, filled with apple pie filling!
- Strawberry Cinnamon Rolls – another delicious variation, with fruity strawberries!
- Cinnamon Crumble Blueberry Muffins – the best blueberry muffins recipe, with tons of cinnamon flavor!
- Lemon Poppy Seed Rolls – perfect for spring and summer! Lemon rolls filled with poppy seeds, topped with a lemon cream cheese icing!
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Double Blueberry Cinnamon Rolls (video)
- 1/2 cup warm milk
- 1 1/2 teaspoons dry yeast
- 2 tablespoons butter, melted
- 1/4 cup white granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 2 cups bread flour
- 1/2 cup dried blueberries
- 1/2 cup packed brown sugar
- 1 teaspoon ground nutmeg
- 1 tablespoon cinnamon
- 1 cup fresh blueberries
- 1/4 cup butter, softened
- 1/4 cup half-and-half, or cream, whole milk (for topping)
- 1/4 cup cream
- splash of vanilla extract
- 1 1/2 to 2 cups confectioner’s sugar
- Prepare the yeast dough. Pour the warmed milk into a large bowl and sprinkle the dry yeast over the milk; let the yeast dissolve and proof in the milk for 5 minutes. Then, add the egg, sugar, melted butter and salt. Whisk until smooth.
- Gradually begin adding the flour until a soft dough comes together. Turn dough out onto floured work surface and knead for a few minutes. Dough may be slightly sticky but needs to remain soft! Knead in the dried blueberries until they are well distributed. Place dough into clean, floured bowl and cover with a kitchen towel. Place into a warm corner of the kitchen and let proof until doubled in size.
- Once dough has proofed, turn out onto floured work surface and roll out into large rectangle, approximately 12×18-inches. Spread 1/4 cup softened butter to all the edges. Combine the brown sugar, cinnamon and nutmeg and spread over the butter, working in into the butter to form a paste. Add the fresh blueberries on top.
- Gently roll the dough, starting from the short end, into a log. Using a sharp knife, divide the log into 8 rolls. Transfer rolls into glass pan lined with parchment paper (round or square will work). Cover rolls with kitchen towel and let proof again until doubled in size. I like to preheat my oven at this time to 350F and have the pan sitting next to the stove to speed up the proofing process.
- Bake rolls in preheated oven for 8 minutes. Remove from oven and pour 1/4 cup cream over the rolls. Return the pan back to the oven and bake until golden brown on top. Remove and let cool for 15 minutes before serving.
- For sugar glaze: whisk together cream, vanilla and confectioner’s sugar until smooth paste forms. Drizzle over the rolls.
- Keep rolls covered and refrigerated when not serving! The rolls can be made the night before to be baked in the morning. Simply follow all the instructions but once the rolls are shaped, let them proof for 15 minutes, then wrap and refrigerate until ready to bake. Transfer them directly from refrigerator into preheated oven.