Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

My Hubby’s Fave Blueberry Pie Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Blueberry Pie Cinnamon Rolls combine the soft, fluffy texture of brioche-style cinnamon rolls with a sweet blueberry filling and a luscious blueberry glaze. They’re perfect for breakfast, brunch, or dessert, and they can be made ahead or frozen for convenience.

  • Total Time: 2 hours 20 minutes (including rise time)
  • Yield: 12 rolls

Ingredients

  • Dough:
    • 2 cups all-purpose flour
    • 1 ½ cups bread flour
    • ¼ cup organic cane sugar
    • 2 ¼ teaspoons instant yeast (Rapid Rise Yeast)
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon sea salt
    • 2 large eggs, room temperature
    • ½ cup almond milk (or other milk), room temperature
    • ½ cup warm water
    • 4 tablespoons unsalted butter, melted
    • 1 teaspoon vanilla extract
  • Blueberry Filling:
    • 3 tablespoons unsalted butter, softened
    • ½ cup blueberry preserves or jam
    • ⅓ cup brown sugar
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground allspice
  • Blueberry Glaze:
    • 1 cup powdered sugar, sifted
    • 2 tablespoons unsalted butter, softened
    • 2 tablespoons blueberry preserves or jam
    • 1–2 tablespoons almond milk (or other milk)

Instructions

  1. In a bowl, mix yeast with sugar and warm water. Let sit until foamy.
  2. Add melted butter, milk, eggs, and vanilla to yeast mixture.
  3. In another bowl, whisk together flours, sugar, salt, cinnamon, and nutmeg. Add to wet mixture and mix until a dough forms.
  4. Knead dough until smooth and elastic (5–6 minutes by hand or mixer). Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
  5. Roll dough into a rectangle. Spread softened butter over dough, sprinkle with spiced sugar mixture, and evenly dollop blueberry preserves.
  6. Roll dough tightly into a log and slice into 12 rolls. Place rolls in a greased baking dish, cover, and let rise again (20 minutes).
  7. Bake at 350°F (175°C) for 35–40 minutes until golden brown.
  8. For the glaze, beat powdered sugar, butter, blueberry preserves, and milk until smooth. Spread over warm rolls and serve.

Notes

  • Use raspberry or strawberry jam for a fruity variation.
  • Swap butter in glaze with cream cheese for a richer topping.
  • Make vegan with plant-based milk, vegan butter, and apple cider vinegar instead of eggs.
  • Use unflavored dental floss to slice rolls cleanly.
  • Prepare ahead by refrigerating shaped rolls overnight; let them come to room temperature before baking.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll
  • Calories: 290
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 45mg

Find it online: https://cooksplash.com/my-hubbys-fave-blueberry-pie-cinnamon-rolls/