Easy blueberry cinnamon rolls

Reading Week may be over, but I’m not ready to sink into a studying funk just yet. This easy recipe will keep those studying blues at bay, especially with a delicious, sugary glaze and juicy blueberries oozing out of this fluffy, soft dessert!

This recipe is perfect to wind down after a long day of classes or saved for some weekend fun – read: stress baking. While most homemade bread or sweet roll recipes usually need two rises and a lot of waiting, this recipe only requires one rise.

Serving: 11 large rolls



  • 2 and ¾ cup of all-purpose flour
  • 3 tbsp. of granulated sugar
  • 1 tsp. of salt
  • ½ cup of water
  • ¼ cup of milk
  • 2 and ½ tbsp. of unsalted butter
  • 1 package of instant yeast
  • 1 large egg, at room temperature


  • 1 and 1/3 cup of frozen blueberries
  • ¼ cup of granulated sugar
  • 1 tsp. of cornstarch

Note: Frozen blueberries work better than fresh blueberries because they’ll release their juices better.


  • 1 cup of powdered sugar
  • 1-2 tsp. of half-and-half (milk or heavy cream)
  • 1 tsp. of vanilla extract


  1. To make the filling, gently combine the blueberries, sugar and cornstarch in a large bowl. Set aside, allowing the blueberries to absorb the sugar and cornstarch.
  2. To make the dough, set aside ½ cup of flour then combine the remaining 1 and ¼ cup of flour with the sugar, salt and yeast until evenly mixed. Set aside.
  3. In a large microwavable bowl, combine the milk, water and butter. Heat in microwave for 2-3 minutes, or until bowl is hot to touch.
  4. Stir butter mixture into flour mixture. Add the egg and the rest of the ½ cup of flour until elastic dough consistency is reach. Note: All the dough may not be necessary.
  5. Lightly dust a smooth surface with flour and knead dough for about five to six minutes. Place dough in a lightly greased bowl and let it rest for 10 minutes.
  6. After 10 minutes, roll the dough out and flatten to create a 14 by 8 inch rectangle. Pour the sugared blueberries on top and spread them so they evenly coat the dough.
  7. Here’s the messy part: Carefully roll the doll tightly, while ensuring blueberry juice does not start to drip. Cut the roll into 11 even pieces and place rolls into a lightly greased 9-inch round pan. You’ll notice the rolls only take up ¾ of the space – but that will change once the yeast allows the dough to rise. Loosely cover rolls with aluminum foil and keep pan in a warm, draft-free place for 2 hours. Note: Do not refrigerate rolls at any point.
  8. You’ll notice the rolls will have doubled in size and take up the entire pan.

    Preheat the oven to 375 degrees Fahrenheit and bake rolls for 25-30 minutes or until lightly browned. To prevent heavy browning, cover the top with aluminum foil or a “hat”, after 15 minutes of baking. Remove rolls from oven and allow to fully cool.

  9. The sweetest part: Combine powdered sugar, vanilla and cream. To achieve your desired consistency, add more sugar for a thicker glaze and more cream for a thinner glaze. If it’s too sweet, add a dash of salt. Pour glaze over the cooled rolls.

These rolls are best enjoyed the same day they’re made, but, if you can resist, they can be stored for up to five days in a tightly sealed container. The dough can also be prepared the night before and left to rise for 12 hours. Always drizzle the glaze right before serving as to ensure the cinnamon rolls taste their very best.

Recipe adapted from sallysbakingaddiction.com

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