My Hubby’s Fave Blueberry Pie Cinnamon Rolls

These blueberry pie cinnamon rolls are like two desserts in one—fluffy, brioche-style rolls filled with sweet blueberry preserves, warm spices, and topped with a luscious blueberry glaze. I love how they balance tangy blueberry flavor with classic cinnamon roll comfort, making them perfect for breakfast, brunch, or even dessert.

Why You’ll Love This Recipe

I find these rolls so irresistible because they’re soft, fluffy, and full of sweet blueberry swirls. I like that I can prepare them ahead of time, even overnight, which makes mornings easier. I also love that they freeze well, so I can always have a batch ready. The blueberry glaze takes them over the top, adding a beautiful fruity touch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough

• All-purpose flour

• Bread flour

• Organic cane sugar

• Instant yeast (Rapid Rise Yeast)

• Ground cinnamon

• Ground nutmeg

• Sea salt

• Eggs (room temperature)

• Almond milk (or other milk, room temperature)

• Warm water

• Unsalted butter, melted

• Vanilla extract

Blueberry Filling

• Unsalted butter, softened

• Blueberry preserves or jam

• Brown sugar

• Ground cinnamon

• Ground nutmeg

• Ground allspice

Blueberry Glaze

• Powdered sugar, sifted

• Unsalted butter, softened

• Blueberry preserves or jam

• Almond milk (or other milk)

Directions

1. Mix yeast with sugar and warm water, then let it sit until foamy.

2. Add warm butter, milk, eggs, and vanilla to the yeast mixture.

3. Whisk dry ingredients (flour, sugar, salt, and spices) and add to wet mixture. Mix until a dough forms.

4. Knead dough until smooth and elastic, then let it rise until doubled.

5. Roll dough into a rectangle, spread with softened butter, sprinkle with the spiced sugar mixture, and dollop blueberry preserves evenly.

6. Roll tightly into a log, slice into rolls, and place in a lined baking dish. Let rise again.

7. Bake at 350°F for 35–40 minutes until golden.

8. Prepare glaze by beating butter, powdered sugar, blueberry jam, and milk until smooth.

9. Spread glaze over warm rolls and serve.

Servings and timing

This recipe makes 12 servings.

• Prep time: 20 minutes

• Rise time: 1 hour 20 minutes

• Bake time: 40 minutes

• Total time: About 2 hours 20 minutes

Variations

I sometimes switch up the filling with raspberry or strawberry jam for a different fruity twist. If I want a richer glaze, I add cream cheese instead of butter. For a vegan version, I use plant-based milk, vegan butter, and swap the eggs for apple cider vinegar.

Storage/Reheating

I keep these cinnamon rolls wrapped tightly at room temperature for up to 3 days, or in the refrigerator for a week. If I freeze them, they last up to 2 months. To reheat, I warm them in the oven at 300°F for about 10 minutes or microwave for 20–30 seconds.

FAQs

Can I make these rolls overnight?

Yes, I often prepare them ahead by letting them rise in the fridge overnight. The next morning, I let them come to room temperature before baking.

What’s the best way to cut cinnamon rolls?

I like using unflavored dental floss—it slices cleanly without squishing the rolls.

Can I knead the dough by hand?

Definitely. It just takes about 5–6 minutes of folding and pressing until the dough feels smooth and elastic.

Do I have to use both all-purpose and bread flour?

No, I can use just all-purpose flour, but combining the two gives the rolls a more brioche-like texture.

Can I freeze the baked rolls?

Yes, I freeze them once cooled. When I want one, I reheat it in the oven or microwave, and it tastes freshly baked.

Conclusion

These blueberry pie cinnamon rolls are one of my favorite sweet treats because they combine the comfort of classic cinnamon rolls with the fruity sweetness of blueberry pie. I love making them for special occasions, but honestly, they’re just as good on a regular morning when I want to spoil myself a little. Once I tried them, they quickly became a family favorite.

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