Double Blueberry Cinnamon Rolls

Published on September 4, 2015 | In American | By tatyanaseverydayfood |

- Prep Time
- 60 Minutes
- Cook Time
- 35 Minutes
- Yield
- 8
- Difficulty Level

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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. I wish you guys could smell the aroma of these rolls baking in the oven! It’s truly amazing! This recipe satisfies my love for all things blueberry!

If you haven’t tried my cinnamon roll recipe, you are in for a real treat! 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.

Watch my video recipe for step-by-step instructions!

Enjoyed this recipe? I created this pinboard just for you! Please share and save it to Pinterest!

Haven’t tried my original recipe yet? Get it here: https://tatyanaseverydayfood.com/recipe-items/best-cinnamon-rolls-recipe/

And, try my newest recipe, Apple Pie Cinnamon Rolls, too! https://tatyanaseverydayfood.com/recipe-items/apple-pie-rolls/‘

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Ingredients

1/2 cup (118ml) warm milk
1 1/2 teaspoons (4.5g) dry yeast
2 tablespoons (28g) butter, melted
1/4 cup (50g) white granulated sugar
1 large egg
1/2 teaspoon salt
2 cups (254g) bread flour
1/2 cup (60g) dried blueberries
For Filling:
1/2 cup (100g) packed brown sugar
1 teaspoon (2.6g) ground nutmeg
1 tablespoon (7.8g) cinnamon
1 cup (100g) fresh blueberries
1/4 cup (56g) butter, softened
Additional 1/4 cup (59ml) cream or half-and-half
For Topping:
1/4 cup (59ml) cream
splash of vanilla extract
1 1/2 to 2 cups (250g) confectioner's sugar

Instructions

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 12x18-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.

Course : Dessert
Recipe Type : Breakfast & Brunch, Pastries, Video

8 Responses to Double Blueberry Cinnamon Rolls

Olga September 24, 2015 at 7:15 pm #

The best cinnamon rolls I’ve ever tried!

Reply
Dawn April 28, 2016 at 8:32 pm #

Can I use frozen blueberries for the filling?

Reply
- tkorchemnaya April 30, 2016 at 12:41 pm #
  
  Just thaw them out before using them 🙂
  
  Reply
  - Dawn May 2, 2016 at 11:04 am #
    
    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!!!!
    
    Reply
Rowan almuntaser June 15, 2016 at 1:43 pm #

Do I have to grease the pan with butter?

Reply
- tatyanaseverydayfood June 16, 2016 at 4:55 pm #
  
  I recommend it so the rolls don’t stick. You can also line the pan with parchment paper 🙂
  
  Reply
Tjantik July 10, 2016 at 12:23 am #

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

Reply
- tatyanaseverydayfood July 10, 2016 at 10:26 am #
  
  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 🙂
  
  Reply