blueberry cinnamon rolls

July 10, 2014

in Breads & Quick Breads

Summer mornings in the kitchen are some of my favorites. As the cool breeze blows through before the temperatures climb, it’s the perfect window of peace and calm. After taking a week off from baking, I decided to break the fast with blueberry cinnamon rolls.

Blueberry Cinnamon Rolls | Tutti Dolci The dough is based on my grandmother’s recipe and still remains my first and favorite yeast dough. I varied the filling, sprinkling brown sugar and cinnamon over the dough before dotting the top with blueberries.

Blueberry Cinnamon Rolls | Tutti Dolci The resulting rolls are the stuff of summer dreams – tender and pillowy with buttery, sugared blueberries and a sweet vanilla glaze.

Blueberry Cinnamon Rolls | Tutti Dolci Blueberry Cinnamon Rolls | Tutti Dolci

Blueberry Cinnamon Rolls

Yield: 18 rolls

Calories per serving: 200

Blueberry Cinnamon Rolls


  • 3 1/2 cups (490 g) flour, divided
  • 1 package Red Star PLATINUM Yeast
  • 1/4 cup (48 g) sugar
  • 1/2 tsp salt
  • 1 cup (240 g) low-fat milk
  • 1/4 cup (56 g) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • Filling
  • 2 Tbsp (28 g) unsalted butter, melted
  • 1/2 cup (90 g) light brown sugar
  • 1 1/2 tsp cinnamon
  • 1 1/2 cups blueberries
  • Glaze
  • 1 cup (120 g) powdered sugar, sifted
  • 1 Tbsp (14 g) unsalted butter, melted
  • 1 1/2 Tbsp milk
  • 1 Tbsp vanilla extract

Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining flour. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn't stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).

Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Spray a 13 x 9-inch baking dish (or two 9-inch round pans) with nonstick spray.

Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Brush dough with melted butter, leaving a 1/4-inch border. Sprinkle brown sugar and cinnamon over dough; top with blueberries, pressing gently into dough. Carefully roll dough up into a tight log and pinch edges to seal.

Trim off uneven ends and score dough into 18 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes.

While the rolls rise, preheat oven to 350°F. Bake rolls for about 18 minutes, until lightly golden. Remove from oven to cool on a wire rack for 5 minutes. To prepare glaze, whisk together powdered sugar, butter, milk, and vanilla in a small bowl. Pour glaze over warm rolls; glaze will set as rolls cool.


Wrap leftover rolls well and store at room temperature up to 2 days; warm in a 300°F oven before serving.

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1 Chris @ The Café Sucré Farine July 10, 2014

These were definitely worth breaking the fast for Laura, they look amazing and I’m sure if your neighbors noses are working, they were lined up at your door for samples.


2 Irene @ {a swoonful of sugar} July 10, 2014

The studs of blueberries look incredible!! Will definitely try these when I start craving for sweet rolls :)


3 Tieghan July 10, 2014

Your summer mornings sound so peaceful, I want to bake with you!

Gorgeous rolls as always. I love the blueberries in the classic! :)


4 Jessica @ Sweet Menu July 10, 2014

Wow loving these! I only just recently made cinnamon rolls for the first time but I love the addition of blueberries! Yum!


5 Valerie July 10, 2014

Perfect! Your beloved dough recipe sounds simple enough to make, even for those of us afraid (still!) of yeast. :-)


6 Maureen | Orgasmic Chef July 10, 2014

I’d go to bed and get up early so I could eat one of these and then I’d go back to bed and get up again so I could justify eating another. They look amazing!


7 Monet July 10, 2014

These are gorgeous. I made blueberry cinnamon rolls a few years ago…one of my favorite recipes ever. I’ll have to give yours a try soon!


8 Lorraine @ Not Quite Nigella July 11, 2014

How cute are those blueberries tucked into the folds! :D


9 Rosa July 11, 2014

Exquisite! Those are tempting rolls.




10 Jennifer @ Seasons and Suppers July 11, 2014

Lovely. I love blueberries baked in to anything!


11 Lisa {AuthenticSuburbanGourmet} July 11, 2014

Oh how I wish I had one of these delights while I am enjoying my cup of coffee this morning! Delish!


12 Deb July 11, 2014

Such a luxurious recipe! An irresistible yeast dough, a lush filling and fragrant blueberries make for an incredible cinnamon roll!


13 Amy | Club Narwhal July 11, 2014

I pretty much want to live in your gorgeous summer morning! Especially since they gave you such beautiful cinnamon rolls–dreamy :)


14 sue/the view from great island July 11, 2014

I wish I had a grandmother with a sweet roll dough recipe! I’m glad you shared yours <3 These look utterly amazing…


15 Gerry @ Foodness Gracious July 11, 2014

You’ve done it again, I wanna be your neighbor :)


16 Maria@PinkPatisserie July 11, 2014

Really lovely! I can think of no better use for blueberries right now! I bet your kitchen was full of beautiful smells while these were baking!


17 Liz July 11, 2014

These look terrific! I’m overdue to break out the yeast and make some cinnamon rolls. We’re having a bit of a reprieve from the HOt weather, so your timing is perfect.

PS. Do you use Feedburner? I haven’t been getting your posts emailed, but I haven’t been getting my own either! In a way, it’s comforting that it may be their glitch, not mine!


18 Tutti Dolci July 11, 2014

Hi Liz, yes I do. Thanks for the heads up! Perhaps they are having a glitch? I read your blog on Feedly so I haven’t noticed a lapse from your posts.


19 Nami | Just One Cookbook July 11, 2014

I miss fresh berries, especially my favorite blueberries!! They are extremely expensive here in Japan and I miss eating a huge bowl of fresh blueberries as snack (what a luxury!). I can eat the entire blueberry cinnamon rolls right now. ;)


20 Marina Delio July 12, 2014

I’ve been craving cinnamon rolls and LOVE the blueberry addition. It’s like the best of blueberry muffins and cinnamon rolls all in one delicious package.


21 Carol at Wild Goose Tea July 13, 2014

I am soooooo into blueberries any time of the year. But when they are fresh as they are now I am scooping them up and using them in every way. Blueberry Cinnamon Rolls—-are you kidding me. This recipe ROCKS.


22 Kiran @ July 14, 2014

Totally loving the use of blueberries here! Yum :)


23 Kate @ Diethood July 15, 2014

This is how everyone should break the fast! DAYUM! Those look amaaaaaay-zing!


24 Terra July 16, 2014

What a fun recipe! Love the idea of adding fresh blueberries to delicious cinnamon rolls! They look fabulous! Hugs, Terra


25 jehanne July 19, 2014

We are on blueberry high these days, and this recipe sounds like the next one in the list! yeay to rolls :-)


26 Stacie August 6, 2014

Hi…I loved the rolls. Thank you so much for posting the recipe…I absolutely love your blog! Will definitely be back soon!



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