If you think cinnamon rolls can’t get any better, wait until you try these blueberry cinnamon rolls. With a homemade dough that’s soft and pillowy, a juicy blueberry filling, and a zesty lemon glaze to tie it all together, this recipe takes the classic cinnamon roll and gives it a bright, fruity makeover.

Whether you’re baking for a weekend brunch, a special family breakfast, or just because your sweet tooth demands it, these soft cinnamon rolls will steal the show. Every swirl is packed with bursts of blueberry goodness and warm cinnamon spice—a match made in baking heaven.

Why You’ll Love These Blueberry Cinnamon Rolls

These rolls are everything you love about traditional cinnamon rolls but with a twist that makes them feel fresh and exciting. The homemade dough is soft, buttery, and perfectly fluffy. The blueberry filling brings a juicy, tangy pop that cuts through the sweetness, and the lemon glaze adds a bright, citrusy finish that will have you licking the spoon.

Plus, making them from scratch is surprisingly easy and so worth the effort. This is one of those recipes that makes your whole kitchen smell like a bakery.

Ingredients You’ll Need

For the Blueberry Sauce:

2 cups fresh or frozen blueberries (300g)
2 tbsp orange juice (30ml)
1/4 cup granulated sugar (50g)
1 1/2 tbsp cornstarch (12g)
2 tbsp water (30ml)

For the Dough:

1 cup whole milk (240ml)
1/4 cup unsalted butter, room temp (56g)
3 1/2 cups all-purpose flour (440g)
1 packet active dry yeast (7g)
1/4 cup granulated sugar (50g)
1 large egg
1/2 tsp salt (3g)
1/4 cup water (60ml)

For the Filling:

1/3 cup brown sugar (65g)
4 tbsp unsalted butter, softened (56g)
2 tsp ground cinnamon (5g)

For the Lemon Glaze:

1 cup powdered sugar (120g)
2 tbsp lemon juice (30ml)
1 tbsp milk (15ml)

How to Make Blueberry Cinnamon Rolls

Prepare the Blueberry Sauce: In a small saucepan, combine blueberries, orange juice, and sugar over medium heat. Cook until berries begin to soften. Mix cornstarch with water and stir into the blueberries. Cook until the sauce thickens but still has chunks of berries. Set aside to cool.
Make the Dough: Heat milk in a saucepan until just bubbling. Remove from heat and stir in butter until melted. Let cool for 5 minutes (mixture should be about 110°F/43°C).
Mix Dough Ingredients: In a large bowl, combine 2 1/2 cups of flour, sugar, yeast, and salt. Add milk-butter mixture, water, and egg. Mix until a sticky dough forms.
Knead: Add remaining flour gradually until a soft dough forms. Knead with a dough hook for 5 minutes until smooth and tacky. Add a touch more flour if needed. Cover and let rise in a warm spot for 40-60 minutes until doubled in size.
Roll & Fill: Roll out the dough on a floured surface into a 12×9-inch rectangle. Brush softened butter over the dough, leaving a small border. Sprinkle cinnamon-sugar mixture evenly. Spread about 1/2 cup of the blueberry sauce over the top.
Roll Up & Slice: Roll the dough into a tight log, sealing the edge. Cut off uneven ends and slice into 12 even rolls.
Second Rise: Arrange rolls cut-side up in a greased 9×13-inch baking dish. Cover loosely and let rise again for 20-30 minutes until puffy.
Bake: Bake at 350°F (175°C) for 18-20 minutes until lightly golden on top. Let cool slightly.
Glaze: Whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the warm rolls. Spoon extra blueberry sauce on top for an irresistible finish.

Tips for the Best Blueberry Cinnamon Rolls

Check Dough Temperature: Make sure the milk-butter mixture is not too hot before adding yeast; it should be warm, not scalding.
Use Fresh or Frozen Berries: Both work beautifully! If using frozen, no need to thaw.
Don’t Skimp on the Glaze: The lemon glaze balances the sweetness and adds that irresistible tang.

A Family Favorite Weekend Bake

The first time I made these blueberry cinnamon rolls was for a lazy Sunday brunch, and they instantly became a family favorite. The combination of the gooey blueberry filling with the soft, fluffy rolls and bright lemon glaze had everyone swooning.

Now, they’re my go-to recipe when I want to impress guests or just treat my family to something special. The best part? They make your home smell like a bakery and taste even better.

What to Serve with Blueberry Cinnamon Rolls

These rolls are showstoppers on their own, but you can pair them with a fresh fruit salad or a simple yogurt parfait for a balanced breakfast spread. For drinks, a cup of hot coffee, chai latte, or even a cold glass of milk complements them perfectly.

If you’re serving them for brunch, a savory egg dish or frittata makes a great contrast to the sweetness.

How to Store and Reheat Blueberry Cinnamon Rolls

Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, microwave individual rolls for about 20 seconds, or warm them in a low oven (300°F) for 10 minutes.

These rolls also freeze well! Wrap them individually and freeze for up to a month. Thaw overnight and reheat before serving.

FAQs about Blueberry Cinnamon Rolls

Can I prepare the rolls the night before?

Yes! Assemble the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for 30-45 minutes before baking.

Can I use other berries?

Absolutely! Raspberries or blackberries make delicious alternatives, or even a mix of berries.

What if I don’t have a dough hook?

No problem! You can knead the dough by hand for about 8-10 minutes until smooth and elastic.

Your New Favorite Soft Cinnamon Rolls with a Blueberry Twist

Once you try these blueberry cinnamon rolls, you’ll wonder why you haven’t been making them all along. They’re soft, sweet, tangy, and bursting with fresh berry flavor in every bite. Whether for brunch, a special occasion, or just because, these rolls are guaranteed to brighten your day.

So tie on your apron and get ready to bake a batch of cinnamon roll perfection with a fruity, zesty twist.

Discover more delicious recipes by following me on Facebook and Pinterest.