Blueberry Cinnamon Rolls with Vanilla Glaze (Printable)

Soft, fluffy rolls swirled with juicy blueberries and cinnamon-sugar, finished with creamy vanilla glaze.

# Ingredient List:

→ Dough

01 - 1 cup whole milk, warmed to 110°F
02 - 2¼ teaspoons active dry yeast (1 packet)
03 - ⅓ cup granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 large eggs, room temperature
07 - ¼ cup unsalted butter, melted

→ Filling

08 - ½ cup brown sugar, packed
09 - 2 teaspoons ground cinnamon
10 - 3 tablespoons unsalted butter, softened
11 - 1 cup fresh or frozen blueberries
12 - 1 tablespoon all-purpose flour

→ Vanilla Glaze

13 - 1 cup powdered sugar
14 - 2 tablespoons milk
15 - ½ teaspoon pure vanilla extract

# How to Make:

01 - Combine warm milk and yeast in a large mixing bowl. Let stand for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Whisk sugar, melted butter, eggs, and salt into the yeast mixture. Gradually incorporate flour, mixing until a soft, shaggy dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm area for 1 hour until doubled in volume.
04 - Mix brown sugar and cinnamon in a small bowl. In a separate bowl, coat blueberries with 1 tablespoon flour to prevent excess moisture during baking.
05 - Punch down risen dough and roll into a 16×12 inch rectangle. Spread softened butter evenly over surface. Sprinkle cinnamon-sugar mixture, then distribute floured blueberries across the dough.
06 - Starting from a long edge, roll dough tightly into a log. Using a sharp knife or dental floss, slice crosswise into 12 equal pieces.
07 - Place rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise for 30 to 45 minutes until puffy and nearly doubled.
08 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown and center rolls are fully cooked through.
09 - Whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle glaze generously over warm rolls immediately before serving.

# Expert Tips:

01 -
  • The blueberries add natural sweetness and moisture that keeps the rolls incredibly soft
  • The vanilla glaze seeps into all those little crevices where fruit juices collected
  • These freeze beautifully and reheat perfectly for unexpected breakfast guests
02 -
  • The dough should double in size during the first rise, otherwise your rolls will be dense instead of fluffy
  • Roll the dough tightly enough to hold its shape but not so tight that the filling squeezes out
  • Use unflavored dental floss for slicing, it creates cleaner cuts than a knife and won't squish the rolls
03 -
  • If your blueberries are extra juicy, add another teaspoon of flour when tossing them
  • Lemon zest in the filling adds brightness that cuts through the richness

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