Best Blueberry Cinnamon Rolls — Better Than Takeout

These Blueberry Cinnamon Rolls are the best way to start your day! After making them dozens of times, I’ve perfected the technique for fluffy, gooey rolls bursting with fresh blueberries. The trick I discovered is using a combination of cinnamon and cardamom for an irresistible flavor. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Spiced Peach Bread and Strawberry Shortcake Muffins Recipe Easy 5-Minute Quick Snack Idea.

What You'll Need for Best Blueberry Cinnamon Rolls — Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• Blueberries
• All-purpose flour
• Instant yeast
• Salt
• Sugar
• Milk
• Egg
• Butter
• Cinnamon
• Cardamom
• Vanilla extract
• Cream cheese
• Optional: Powdered sugar
• Optional: Fresh blueberries

How to Make Best Blueberry Cinnamon Rolls — Better Than Takeout

1. Prepare the dough: In a large bowl, combine flour, yeast, salt, and 1/4 cup sugar. Add milk, egg, and melted butter, and mix until a soft dough forms.
2. Let the dough rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour, or until doubled in size.
3. Prepare the filling: In a small bowl, mix together brown sugar, cinnamon, cardamom, and the remaining 1/4 cup sugar. In another bowl, toss blueberries with 1 tablespoon of flour.
4. Assemble the rolls: On a lightly floured surface, roll out the dough into a 12×18-inch rectangle. Spread the butter evenly over the dough, then sprinkle the cinnamon-sugar mixture and blueberries evenly over the butter. Tightly roll up the dough, starting from the long side, and cut into 12 equal slices.
5. Let the rolls rise: Place the rolls in a greased 9×13-inch baking dish, cover with a clean kitchen towel, and let rise for another 30 minutes.
6. Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through. Remove from the oven and let cool for 5 minutes.
7. Prepare the icing: In a small bowl, mix together cream cheese, powdered sugar, and vanilla extract until smooth. Drizzle the icing over the warm rolls and serve immediately.

Storing & Reheating Best Blueberry Cinnamon Rolls — Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover rolls in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Prepare the dough and filling up to 1 day ahead. Store separately in the refrigerator until ready to assemble and bake.

Freezing Best Blueberry Cinnamon Rolls — Better Than Takeout

Freeze baked and cooled rolls in an airtight container for up to 3 months. Thaw overnight in the refrigerator before warming in the oven.

How to Reheat Without Drying It Out

Oven: Warm leftover rolls in a 350°F (175°C) oven for 10-15 minutes, or until heated through. Microwave: Microwave leftover rolls for 20-30 seconds, or until warmed through. Be careful not to overheat, as this can make the rolls tough.

Recipe Notes

• Chef tip: For a tangier flavor, substitute buttermilk for the milk in the dough.
• Best substitution: For a dairy-free version, substitute dairy-free milk and butter, and use coconut oil for the filling.
• Make-ahead: Prepare the rolls through step 5, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let the rolls rise at room temperature for 30 minutes before baking as directed.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If your rolls are not rising, check that your yeast is fresh and that the milk is not too hot (around 110°F/43°C). If the dough is too sticky, add a little more flour.

Best Blueberry Cinnamon Rolls — Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

12 rolls

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• Blueberries
• All-purpose flour
• Instant yeast
• Salt
• Sugar
• Milk
• Egg
• Butter

Seasonings

• Cinnamon
• Cardamom
• Vanilla extract
• Cream cheese

Optional Toppings

• Powdered sugar
• Fresh blueberries

Instructions

1. Prepare the dough: In a large bowl, combine flour, yeast, salt, and 1/4 cup sugar. Add milk, egg, and melted butter, and mix until a soft dough forms.
2. Let the dough rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour, or until doubled in size.
3. Prepare the filling: In a small bowl, mix together brown sugar, cinnamon, cardamom, and the remaining 1/4 cup sugar. In another bowl, toss blueberries with 1 tablespoon of flour.
4. Assemble the rolls: On a lightly floured surface, roll out the dough into a 12×18-inch rectangle. Spread the butter evenly over the dough, then sprinkle the cinnamon-sugar mixture and blueberries evenly over the butter. Tightly roll up the dough, starting from the long side, and cut into 12 equal slices.
5. Let the rolls rise: Place the rolls in a greased 9×13-inch baking dish, cover with a clean kitchen towel, and let rise for another 30 minutes.
6. Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through. Remove from the oven and let cool for 5 minutes.
7. Prepare the icing: In a small bowl, mix together cream cheese, powdered sugar, and vanilla extract until smooth. Drizzle the icing over the warm rolls and serve immediately.

Notes

• Chef tip: For a tangier flavor, substitute buttermilk for the milk in the dough.
• Best substitution: For a dairy-free version, substitute dairy-free milk and butter, and use coconut oil for the filling.
• Make-ahead: Prepare the rolls through step 5, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let the rolls rise at room temperature for 30 minutes before baking as directed.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If your rolls are not rising, check that your yeast is fresh and that the milk is not too hot (around 110°F/43°C). If the dough is too sticky, add a little more flour.

Storage

• Fridge: Store leftover rolls in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze baked and cooled rolls in an airtight container for up to 3 months. Thaw overnight in the refrigerator before warming in the oven.
• Oven reheat: Warm leftover rolls in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
• Microwave reheat: Microwave leftover rolls for 20-30 seconds, or until warmed through. Be careful not to overheat, as this can make the rolls tough.
• Make ahead: Prepare the dough and filling up to 1 day ahead. Store separately in the refrigerator until ready to assemble and bake.

Nutrition Per Serving

• Calories: 250
• Protein: 5g
• Fat: 7g
• Carbs: 40g
• Fiber: 1g
• Sugar: 15g
• Sodium: 200mg
• Cholesterol: 30mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Blueberry Cinnamon Rolls — Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Best Blueberry Cinnamon Rolls — Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!