Blueberry Cinnamon Rolls
Blueberry Cinnamon Rolls combine that classic brown sugar and cinnamon filling with a quick blueberry sauce. These fluffy sweet rolls are topped with extra blueberry sauce and a lemon glaze. Delicious and easy to make with pre-made dough.
*This post is brought to you by Rhodes Bake-N-Serv. All thoughts and opinions are my own. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Cinnamon Rolls
Homemade cinnamon rolls are one of the BEST things in the world! Wouldn’t you agree?
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
Soft, yeast dough with a sticky brown sugar and cinnamon filling topped with cream cheese frosting or another type of sweet glaze. Delicious!
I love sweet rolls in all the many variations and flavors. I typically pair lemon with berries for sweet rolls, but never cinnamon, so I have only ever made lemon blueberry rolls — until now.
Cinnamon and Blueberries
Do blueberries and cinnamon go together? Yes! Much like lemon enhances the berries’ own fruit flavor, cinnamon intensifies the blueberry flavor and adds a hint of warm spice.
I can’t believe I waited so long to try the two together!
You will love the difference the cinnamon makes in these blueberry rolls, and there is still lemon in the sauce and glaze drizzled on top so you’re getting ALL the deliciousness at once.
Easiest Cinnamon Rolls with Real Yeast Dough
If you didn’t know, canned cinnamon rolls are NOT made with real yeast dough. And biscuits just do not live up to the soft, fluffy texture of a yeast bread.
But making cinnamon rolls from scratch can be very time consuming and/or intimidating if you’ve never made bread before.
This is where a shortcut comes in handy.
If you’ve followed my blog along enough, you know that I love to use Rhodes rolls for many of my sweet rolls. Here’s just a few:
- Apple Butter Cinnamon Rolls
- Pumpkin Pie Cinnamon Rolls
- Raspberry Rolls with cream cheese frosting
- Strawberry Sweet Rolls
- Lemon Cream Cheese Sweet Rolls
The sky is the limit when the bread is already made for you.
Whether you’re a beginner or avid baker, you can have beautiful and delicious sweet rolls that look and taste homemade with the ease of thawing some frozen Rhodes rolls.
Using Frozen Bread for Cinnamon Rolls
For this blueberry cinnamon rolls recipe you will use 12 Rhodes Dinner Rolls or 1 loaf of Rhodes White Bread.
For thicker/taller sweet rolls, you can use 12 Rhodes Texas Size Rolls which are 1.5x the size of the dinner rolls.
Rhodes frozen bread products are found in the freezer section of the store.
NOTE: It takes about 1-2 hours at room temperature for the rolls to thaw enough to roll out, or you can put them in the refrigerator overnight to be ready to use in the morning. Be sure to place the rolls close together to make rolling them together easy.
DISCLAIMER: I bought a huge bag of Rhodes “Gourmet” Dinner Rolls from Costco which is what I used for these blueberry cinnamon rolls. I didn’t realize that they were bigger until I pulled out the small bag (pictured below) of regular dinner rolls I had hiding in my freezer. Apparently the “gourmet” rolls are just Texas Rolls in disguise, as they have the same nutritional value.
Just know that this recipe will still turn out fine with the regular dinner rolls. They just won’t be as tall and fill the pan as full. You can see the difference in any of the other similar recipes I linked to a few paragraphs back. And if you are really worried about it, just use 18 rolls instead of 12.
Ingredients for Blueberry Cinnamon Rolls
Besides Rhodes rolls, you will need:
- Blueberries – fresh or frozen
- Granulated Sugar
- Corn Starch
- Lemon Juice
- Butter – softened
- Brown Sugar
- Ground Cinnamon
For the Blueberry Sauce
The first thing you will do is make a quick blueberry sauce with the blueberries, sugar, corn starch and lemon juice.
Cook it until it thickens, stirring frequently; about 5 minutes. Set blueberry sauce aside to cool.
If you want to save time, you can use blueberry jam, but this sauce is pretty quick and easy to make using fresh or frozen blueberries.
Filling the Rolls
Next, you will roll the dough and add the filling.
- 1- Pinch the dough together where the rolls touch and then roll the dough into a large rectangle about 10×15-inches.
- 2- Spread a thin layer of butter over the dough leaving a 1/2-inch bare around the edges.
- 3- Sprinkle the brown sugar and cinnamon over the butter. May smooth evenly with hand, if desired.
- 4- Dollop 1/2 cup of the blueberry sauce over the cinnamon-sugar mixture. Then spread evenly with a spatula.
Shaping and Cutting the Rolls
After the filling has been added, it’s time to shape and cut the rolls.
- 5- Roll the dough into a log from one of the long edges toward the opposite long edge.
- 6- When close to the opposite edge, lift it up and fold it over the top of the log. Pinch the seams together.
- 7- Cut the rolls into 12 even pieces by placing a piece of dental floss under the rolled dough. Lift the ends of the floss, criss-cross them over the top of the dough, and pull in opposite directions to cut through the dough and filling. NOTE: Using floss keeps the shape of the rolls round, and helps prevent too much filling from oozing out. You may alternately use a knife, if you desire.
- 8- Place the blueberry cinnamon rolls in a lightly greased 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 30 minutes or until plump. (The dough should spring back when touched.)
Baking and Topping
After the blueberry cinnamon rolls have risen, bake them at 350 degrees Fahrenheit for 25 minutes or until golden brown and baked through. The internal temperature should be between 190-200 degrees Fahrenheit.
Brush the rolls with the remaining blueberry sauce while still warm.
Quick Lemon Glaze
Technically you could eat these rolls as-is, but I love adding a quick lemon glaze.
You will need powdered sugar, lemon juice, and milk. Whisk it together and drizzle it over the blueberry rolls.
You could even combine the glaze with the remaining blueberry sauce and pour it over the top of the rolls instead of adding them separately.
Storing and Reheating
These blueberry cinnamon rolls are best eaten warm from the oven.
If you have any leftover rolls, you can cover the pan with foil or move the rolls to an airtight container and store them at room temperature (68-72˚F) up to 3 days.
Nuke leftovers individually in the microwave for 10-20 seconds.
Blueberry Cinnamon Rolls
Ingredients
Blueberry Sauce:
- 2 cups (280 g) blueberries, fresh or frozen
- ¼ cup (50 g) granulated sugar
- 1 ½ Tbsp corn starch
- 2 Tbsp lemon juice
Cinnamon Rolls:
- 12 Rhodes Dinner Rolls, *thawed but still cold
- 1 Tbsp (14 g) butter, softened
- ⅓ cup (68 g) light brown sugar, packed
- 2 tsp ground cinnamon
Glaze:
- 1 cup powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp milk
Instructions
- *Place frozen rolls close together on a silicone lined or lightly greased baking sheet. Cover with sprayed plastic wrap. Leave at room temperature until thawed but still cold, about 1-2 hours. (Optionally place in refrigerator to thaw overnight.)
- Blueberry Sauce: In a medium saucepan, cook the blueberries, sugar, corn starch and lemon juice together over medium heat until it thickens, stirring frequently; about 5 minutes. Sauce will thicken suddenly. Set blueberry sauce aside to cool.
- Pinch the dough together where the rolls touch and then roll the dough into a large rectangle about 10×15-inches.
- Spread the butter thinly over the dough leaving a 1/2-inch bare around the edges. Sprinkle the brown sugar and cinnamon over the butter. May smooth evenly with hand, if desired.
- Dollop 1/2 cup of the blueberry sauce over the cinnamon-sugar mixture. Then spread evenly with a spatula. Set remaining sauce aside.
- Roll the dough into a log from one long (15-inch) edge towards the opposite long (15-inch) edge. When close to the opposite edge, lift it up and fold it over the top of the log. Pinch the seams together.
- Cut the rolls into 12 even pieces. I like to do this by placing a piece of dental floss under the rolled dough. Lift the ends of the floss, criss-cross them over the top of the dough, and pull in opposite directions to cut through the dough and filling. NOTE: Using floss keeps the shape of the rolls round, and helps prevent too much filling from oozing out. You may alternately use a knife to cut the log into rolls, if you desire.
- Place the blueberry cinnamon rolls in a lightly greased 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 30 minutes or until plump. (The dough should spring back when touched.) PREHEAT oven to 350 degrees Fahrenheit while dough rises.
- Bake the blueberry cinnamon rolls at 350˚F for 25 minutes or until golden brown and baked through. The internal temperature should be between 190-200 degrees Fahrenheit.
- Brush the rolls with the remaining blueberry sauce while still warm. Then whisk together the glaze ingredients (powdered sugar, lemon juice, and milk) and drizzle over the top of the rolls. Enjoy warm.
Notes
- If you don't want to make a blueberry glaze you can substitute it with blueberry jam. Use 1/2 cup for the filling and 1/2-3/4 cup for the top.
- Best eaten warm. If you have any leftover rolls, you can cover the pan with foil or move the rolls to an airtight container and store them at room temperature (68-72˚F) up to 3 days.
- Nuke leftovers individually in the microwave for 10-20 seconds.
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
