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
- 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.
More Recipes!
Enjoyed this incredible breakfast recipe? Check out some of my other delicious recipes!
- Raspberry Rolls – made with raspberry jam and fresh berries!
- 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!
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The best cinnamon rolls I’ve ever tried!
Can I use frozen blueberries for the filling?
Just thaw them out before using them 🙂
I tried using the thawed frozen blueberries and it came out really good. I have to bake it a little longer after adding the cream (top more brown than what I would like it to be) because the blueberries are a bit wet despite straining the extra juices from the thawed blueberries. Really good flavour, I can really taste the blueberry on every bite of the roll. Another must keep recipe ?. Thanks!!!!
Do I have to grease the pan with butter?
I recommend it so the rolls don’t stick. You can also line the pan with parchment paper 🙂
Hi Tatyana,
I have try your original cinnamon rolls from yours and everyone love it, include the cream cheese frosting (i put less sugar than yours so it can taste more cheese than the sweet from icing sugar).
will try this a.s.a.p but will you tell me, how much gr if i use all purpose flour in it?
your answer will help me a lot. Thank you
So glad you enjoyed my recipe! These blueberry rolls are also very good! You can certainly use all-purpose flour. Start with 1 3/4 cup (220g) and add more if necessary. Enjoy 🙂