I’ve loved playing around with my quick yeast cinnamon rolls recipe, and this week I wanted to make blueberry cinnamon rolls!

Blueberries give this recipe such fun, summery spin, and it’s the perfect way to start any day.

Packing These Cinnamon Rolls with Blueberry Flavor

To give these blueberry cinnamon rolls an intense blueberry flavor, I use blueberry jam in the filling and top them with fresh blueberries and a blueberry glaze.

While you could make a blueberry compote from scratch, blueberry jam is so much easier!

It has such a perfect consistency for this and makes it a lot easier to roll the dough.

How Much Flour Am I Supposed to Use??

Now, the amount of flour you start with is set at 4 1/4 cups of all-purpose flour.

But as you add in your wet ingredients and the eggs, a sticky dough ball forms and you might need to add in additional flour.

I find kneading an additional 3-4 Tbsp of flour into the dough at the stage is the perfect amount.

It makes it easier to handle and knead by hand, but it’s still a tiny bit tacky and soft. You need just enough flour to make the dough workable.

If you add too much flour you can end up with dense, chewy cinnamon rolls that are difficult to roll.

This is why you want to be careful with how much flour you add.

We want these to turn out fluffy and soft!

Making these Cinnamon Rolls by Hand vs. Stand Mixer

This recipe can be made by hand or with a dough hook / stand mixer.

My first couple batches of cinnamon rolls were made when I was home for the holidays, and I didn’t have a stand mixer.

It is definitely easier to make using a stand mixer, but a little elbow grease never hurt anyone.

I also find it’s easier to get the consistency of the dough right if you knead by hand.

I’ve found that starting the dough in my stand mixer and finishing the kneading process by hand gives me the best results.

The dough should be a bit tacky but not sticky once it’s ready to be rested.

Whichever method you use to make the dough, just be sure to knead or mix the dough until it gets an elastic texture and pulls away from the bowl or counter.

Once you get to this point, stop, and let the dough rest for about 10-20 minutes.

This little break allows the gluten to relax bit and makes the dough easier to roll out.

Topping these Blueberry Cinnamon Rolls

The finishing touch on any cinnamon roll has to be its topping!

A cinnamon roll isn’t complete without some type of melty glaze or frosting.

I decided to top these blueberry cinnamon rolls with a delicious vanilla and blueberry glaze!

I drizzle half of the vanilla glaze over the rolls, then stir in a bit more blueberry jam to make a purple glaze!

While using two glazes isn’t totally necessary, it is double the fun 🙂

While I was tempted to use my cream cheese buttercream or my American buttercream, for some reason a vanilla frosting just felt right.

You can use a more traditional frosting if you prefer your cinnamon rolls that way though!

Blueberry Cinnamon Rolls – Substitutions and Swaps

While I love this recipe just the way it is, I know you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• All Purpose Flour – I haven’t tested this recipe out with gluten free flour, but it should work if you use a good blend like King Arthur’s GF flour. Just be sure to knead the dough a bit longer to help give it structure.
• Instant / Rapid Rise Yeast – You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate the yeast with warm water and sugar before adding it, and allow the dough to rise for a bit longer (active yeast takes longer to rise than instant).
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
• Whole Milk – Most alternative milks work fine in this recipe, including soy, oat, and almond milk.
• Granulated Sugar – I don’t recommend changing the type or amount of sugar used in the dough.
• Large Eggs – This is an enriched dough, so it uses eggs. You can use a vegan egg replacer in its place to make eggless blueberry cinnamon rolls.
• Brown Sugar – You can use light or dark brown sugar to make the filling for these cinnamon rolls. I prefer using light in this recipe!
• Blueberry Jam – I like to keep this recipe simple by using blueberry jam in the filling! I use a cup of my favorite blueberry jam, but you could really use any flavor of jam you have and make these any fruit flavor!

Tips for Making the Best Blueberry Cinnamon Rolls

• Use a ruler to make sure your dough is rolled out to the right size (14in x 18in) and cut into even pieces.
• Use dental floss to easily cut each cinnamon roll rather than a knife.
• Cut 12 equally sized cinnamon rolls from your log to make sure they all bake evenly.
• Bake the cinnamon rolls in a greased rectangular pan (mine is 9 in x 13 in)
• Try to let the cinnamon rolls cool for about 10-20 minutes, then add the glaze. This will allow it to perfectly melt over your cinnamon rolls!
• Store leftover cinnamon rolls or cinnamon rolls made ahead of time in an airtight container to keep them fresh.

Making These Blueberry Cinnamon Rolls in Advance

If you want to make these blueberry cinnamon rolls ahead of time, by my guest! I’m all about working ahead and making life easier.

This recipe can be made the evening before and baked the following morning.

You can refrigerate these cinnamon rolls after they have been cut in a greased or lined pan.

Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

If the cinnamon rolls are exposed to air, they can dry out and no one wants dry cinnamon rolls!

The morning you want to bake them, take them out 1 hour before you plan to bake them, then follow the recipe instructions to bake.

You can also bake the cinnamon rolls, then let them cool and freeze them individually.

This is what I do with our leftover cinnamon rolls.

I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap then foil.

I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them.

Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey (usually about 30 seconds!).

Let Me Know What You Think!

If you try this recipe for blueberry cinnamon rolls, I’d love to hear what you think! Please leave a rating and a comment with your thoughts.

You can also tag me on social media @chelsweets or use #chelsweets so I can see your creations!!

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