Blueberry Swirl Cinnamon Rolls

Blueberry Swirl Cinnamon Rolls baked golden in a white ceramic dish on a marble countertop, swirled with cinnamon sugar and blueberries, topped with cream cheese glaze. — Blueberry Swirl Cinnamon Rolls – golden, fluffy, and filled with juicy blueberries, swirled with cinnamon sugar, and topped with a luscious cream cheese glaze.

Blueberry Swirl Cinnamon Rolls are the perfect way to bring a little sunshine to your morning table. These fluffy, golden rolls combine the warm spice of cinnamon with bursts of juicy blueberries, all wrapped inside pillowy dough. Topped with a creamy glaze, each swirl delivers a balance of sweetness, spice, and tang.

What makes these rolls so special is how the blueberries bake into pockets of jammy flavor that complement the buttery cinnamon sugar filling. Every bite feels like a cozy bakery treat, yet they’re simple enough to make in your own kitchen. Moreover, the cream cheese glaze melts into the warm rolls, creating a luscious finish you’ll crave again and again.

Interestingly, cinnamon rolls date back to Northern Europe, where spiced breads became a beloved morning ritual. With blueberries folded into the tradition, this recipe feels both timeless and refreshingly modern.

Whether you serve them for brunch, holidays, or a slow weekend breakfast, these Blueberry Swirl Cinnamon Rolls always steal the show.

Recipe Yield: 12 servings

INGREDIENTS

4 cup all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 cup warm milk (110°F / 43°C)
⅓ cup granulated sugar
1 large egg
⅓ cup unsalted butter, softened
1 tsp salt

Filling:
1 cup fresh blueberries
½ cup brown sugar, packed
2 tsp ground cinnamon
3 tbsp unsalted butter, softened
1 tbsp all-purpose flour (to toss blueberries)

Glaze:
1 cup powdered sugar
2 tbsp cream cheese, softened
2 tbsp milk
½ tsp vanilla extract

INSTRUCTIONS

1. Prepare the dough:
In a large bowl, whisk warm milk, yeast, and sugar. Let sit 5–7 minutes until foamy. Stir in egg, softened butter, and salt. Gradually mix in flour until a soft dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.

2. First rise:
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

3. Prepare the filling:
In a small bowl, combine brown sugar and cinnamon. Toss blueberries with flour to prevent excess juice from seeping out.

4. Roll and fill:
Punch down dough and roll into a 14×18 inch rectangle. Spread softened butter evenly, sprinkle cinnamon sugar over top, then scatter floured blueberries.

5. Shape the rolls:
Starting from the long edge, tightly roll up the dough into a log. Slice into 12 even rolls using dental floss or a sharp knife. Arrange rolls in a greased 9×13 inch baking dish.

6. Second rise:
Cover and let rolls rise again for 30–40 minutes until puffy. Meanwhile, preheat oven to 350°F (175°C).

7. Bake:
Bake rolls for 25–28 minutes until golden brown and bubbling at the edges.

8. Make glaze:
Whisk together powdered sugar, cream cheese, milk, and vanilla until smooth.

9. Finish and serve:
Drizzle warm glaze over slightly cooled rolls. Serve while soft and gooey.

Helpful Tips to Perfect This Recipe

Flour the Blueberries: Always toss blueberries with a spoonful of flour before adding to the dough. This prevents them from sinking and keeps your rolls from becoming soggy.
Slice with Dental Floss: Using unflavored dental floss instead of a knife helps cut clean rolls without squishing the filling or dough.
Glaze While Warm: Drizzling the glaze on warm rolls lets it melt slightly into the swirls, creating a glossy finish and locking in extra flavor.

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