Blueberry streusel cinnamon rolls are filled with fresh, juicy blueberries, topped with sweet streusel, and drizzled with vanilla icing. They make the perfect weekend breakfast treat for summer.
Why you'll love this recipe
Flavor/texture: Fluffy yeast rolls are filled with juicy blueberries, topped with sweet cinnamon streusel, and drizzled with vanilla icing.
Yield: 9 rolls
Easy to make ahead: I've included directions on how to make these the night before (or months ahead) in the recipe card below.
Similar to: Lemon Sweet Rolls, Homemade Cinnamon Rolls, S'mores Cinnamon Rolls
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Ingredients and substitutions
- Blueberries - Fresh or frozen blueberries work in this recipe. Thaw your frozen blueberries first and discard any excess juices that release while thawing.
- Yeast - You'll need one packet of instant yeast for this recipe. Check the expiration date on your yeast to ensure it's not out of date. Old yeast can prevent your rolls from rising as they should.
- Dry ingredients - You'll need all-purpose flour, cornstarch, cinnamon, and salt. If you have a different flour on hand, then search for a recipe using your preferred type of flour. Many times it's not an easy 1:1 substitution and a recipe that's been developed for the flour you have on hand will turn out better than making an untested substitution in this recipe.
- Wet ingredients - Granulated sugar, brown sugar, milk, vanilla, butter, and egg add moisture and flavor to the recipe. Unsalted butter can be substituted with salted butter if desired. Whole milk works best for moist, tender sweet rolls, but can be substituted with low fat milk in a pinch.
- Icing ingredients - You'll need confectioner's sugar, milk (any kind works here!), and vanilla extract. Confectioner's sugar is a must because it creates a smooth icing without a gritty texture.
How to make blueberry cinnamon rolls
- Warm up your milk and butter, then add the yeast. Use an instant-read thermometer to make sure your milk isn't so hot it ruins the yeast.
- Mix your dough in a large bowl until a sticky dough forms.
- Turn your dough out and knead until no longer sticky.
- Place your dough ball in a greased bowl and cover with a towel for 10 minutes.
- Mix your blueberry filling in a small bowl and set aside.
- Roll dough out onto a lightly floured surface.
- Add blueberry mixture and spread evenly over the dough.
- Roll your dough up and slice with a serrated knife. A few blueberries may pop out during this process. Slip them back into the dough and continue on!
- Place rolls into your pan.
- Cover and let them double in size (this takes about 60 minutes).
- Prepare your streusel in a bowl.
- Sprinkle streusel over your rolls and bake until golden brown (use an instant read thermometer to tell when they're done).
- Prepare icing in a small bowl.
- Drizzle icing over your cinnamon rolls fresh from the oven and serve warm.
Heather's Top Tip
An instant-read thermometer is an essential kitchen tool. Use it to test the temperature of your milk (prevents ruining the yeast) and again to test the doneness of your cinnamon rolls (prevents doughy or dry results).
Tips and tricks
Thaw frozen blueberries - Want to use frozen blueberries in this recipe? No problem! Thaw them on the countertop and discard excess juices before preparing the filling.
Knead until no longer sticky - Knead the dough using the heels of your hands on a lightly-floured countertop. Keep kneading until the dough no longer feels sticky and begins to form a smooth ball. Add more flour to your counter top as needed during this step.
Rise until doubled in size - During the 60-90 minute rise, your dough will double in size. I recommend storing your rolls in a room temperature or slightly warmer environment for best results. If the environment is very cold, your dough will take longer to rise.
Testing for doneness - Visually, your cinnamon rolls will look golden brown and set across the tops. If you have an instant-read thermometer, test the center of the middle cinnamon roll. They're done when they reach 195-200F.
Frequently asked questions
Yes. After assembling your blueberry rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning while your oven preheats, allow the rolls to warm up on the counter top before baking. I also include these directions in the recipe card notes below.
Blueberry cinnamon rolls will keep for 2-3 days at room temperature or in the refrigerator for 4 to 5 days. They also freeze well for up to 3 months. I've included directions in the recipe card below on how to freeze baked or raw sweet rolls for optimal results.
They will turn out doughy if they're undercooked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
Yes, but they must be thawed first. Discard excess juices before preparing the filling.
Recommended
📖 Recipe
Blueberry Streusel Cinnamon Rolls
Ingredients
Dough
- 2 ¾ cups (330 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (170 g) whole milk
- 3 tablespoons unsalted butter
- 2 ¼ teaspoons instant yeast, one standard packet
- 1 large egg, room temperature
Filling
- 6 ounces (170 g) blueberries, about 1 cup (if frozen, thaw first)
- ¼ cup (50 g) granulated sugar
- 2 teaspoons cornstarch
Streusel
- ¾ cup (90 g) all-purpose flour
- 10 tablespoons (133 g) brown sugar
- 5 tablespoons (70 g) unsalted butter, melted
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Icing
- 1 cup (113 g) confectioner's sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
Instructions
Dough
- Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.
- In a large bowl, add flour, granulated sugar, and salt. Whisk to combine. Set aside.
- In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110 degrees Fahrenheit).
- Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add the egg and stir with a sturdy wooden spoon until a soft dough forms.
- Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).
- Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes.
Filling and streusel
- In a bowl, add filling ingredients: blueberries, sugar, and cornstarch. Toss until coated. Set aside.
- Roll dough out on a lightly floured surface into a 14x9 rectangle. Pour blueberry filling over dough.
- Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.
- Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they've doubled in size.
- Preheat oven to 350℉.
- In a bowl, add streusel ingredients: flour, brown sugar, melted butter, cinnamon, and salt. Stir until clumps form - mixture will look thick and crumbly. After rolls have risen, top with streusel.
- Transfer dish to the oven and bake, uncovered, for 25-30 minutes, or until golden brown across the top and rolls reach 195-200 degrees Fahrenheit in the center (use an instant read thermometer to test internal temperature). If rolls are browning too quickly, lightly tent with foil for the remaining baking time.
- While the rolls bake, preparing the icing.
Icing
- In a medium bowl, add confectioner's sugar, whole milk, and vanilla extract. Stir until smooth. Add more milk as needed to reach desired consistency.
- Drizzle icing over warm cinnamon rolls and serve immediately.
Equipment Recommendations
Notes
- Overnight directions: After assembling the blueberry rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning, remove cinnamon rolls from the refrigerator and uncover while the oven preheats. Add streusel topping, then bake as directed in the recipe card above.
- Leftovers: Store leftover cinnamon rolls covered in the refrigerator for 4-5 days, or at room temperature for 2-3 days.
- Freezing baked rolls: Baked cinnamon rolls freeze well and keep for up to 3 months.
- Freezing unbaked cinnamon rolls: Follow the directions above for assembly and rising, using a disposable foil pan (or other freezer-safe pan you don't mind freezing for a while). Bake your cinnamon rolls at 350F for 10 minutes. They should look risen and par-cooked, but not yet browned. Cool completely, then cover tightly and freeze for up to 3 months. Transfer to the refrigerator to thaw overnight. In the morning, preheat your oven to 350F and bake for the remaining 15-18 minutes.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!