Breakfast · cinnamon rolls

Blueberry Cinnabons

I get weird ideas in my head. 

Ideas to make things like blueberry cinnamon rolls.

I have a classic Clone of a Cinnabon recipe that I absolutely love.  I have altered it in the past, to make Pumpkin Cinnabons.  I even made Lemon Sticky Buns recently, but those ones didn’t have cinnamon in it, and these blueberry cinnamon rolls do.

Blueberries and cinnamon go great together, everybody who has ever had a blueberry streusel muffins knows that.  I wanted to see how they’d be in a cinnamon roll.

It wasn’t difficult.  I altered my regular recipe just a bit, throwing a bit of blueberry preserves into the dough, and then filling them with the classic butter/cinnamon/sugar mixture, but making the addition of fresh blueberries.

It was yummy.  If you like all things blueberry, you will love these, and I encourage you to try them.


1 cup warm milk (110 degrees F/45 degrees C)
2 tablespoons blueberry preserves
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons dry active yeast

1 cup brown sugar, packed
3 tablespoons ground cinnamon
1/3 cup butter, softened
1 cup fresh (or frozen & thawed) blueberries
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Place flour, yeast, salt, and white sugar into your mixer or bowl. Mix together. Add milk, eggs, blueberry preserves, and butter to mixture and mix until combined. If you are using a kitchenaid mixer, you can knead the dough on the dough hook for 5 minutes. If you are using a regular bowl, remove the dough from the bowl and knead it on a floured surface for 5 minutes. Place dough under a large bowl and let it rise for about 20 minutes, or until it has doubled in size.

While dough is rising, in a small bowl, combine brown sugar and cinnamon. Marinate the blueberries in about a teaspoon of granulated sugar.

On a floured surface, roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Sprinkle blueberries evenly throughout. Roll up dough tightly and cut into 12 rolls. (Since there are blueberries in there, make sure you use a serated knife.)  Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 12-15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.


2 thoughts on “Blueberry Cinnabons

  1. 😦 I am making these right now and the dough is really thick and tough. They didn't rise at all. I thought maybe I had written down the measurements wrong or paraphrased the directions wrong, but it looks like I did everything in the right amount in the right way. Is it supposed to be 1 cup of milk?

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