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Blueberry Cinnamon Rolls


A no-rise dough with a sweet, and cinnamonish blueberry filling. A nice change!

Rate this recipe 3.1/5 (11 Votes)


  • Blueberry Filling:
  • 1 cup fresh blueberries
  • 1 teaspoon lemon juice
  • 1/3 cup water
  • 1 1/2 tablespoons sugar
  • 1 teaspoon cornstarch
  • Whole Berries:
  • 1 cup fresh blueberries
  • 2 tablespoons ground cinnamon
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • Dough:
  • 3 cups flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 6 tablespoons butter, melted
  • Glaze:
  • 1 1/2 cups powdered sugar
  • 1-2 tablespoons milk


Servings 12
Level of difficulty Average
Preparation time 40mins
Cooking time 15mins
Cost Average budget


Step 1

Preheat oven to 425

Step 2

Blueberry Filling Directions:
In a saucepan over medium heat bring blueberries, lemon juice, sugar, cornstarch and water to a boil.
Let simmer for about 5-7 minutes until berries burst open and cook down into a purplish liquid.
It should coat the back of a spoon.
Let cool while preparing the dough.

Step 3

In a small mixing bowl, toss the whole blueberries with the cinnamon, sugar and flour.
Set aside.

Step 4

Whisk together the flour, sugar, baking powder, baking soda and salt.
In a stand mixer, with the dough hook attachment, add the flour mixture.
Pour in the milk and melted butter slowly.
Mix until a dough has formed, and let it continue kneading the dough for you until it isn't sticky.
Roll the dough out on a lightly floured surface.
Roll into a large rectangle

Step 5

Spoon the cooled blueberry filling mixture over the dough.
Sprinkle the whole blueberry mix over the cooked berries.
Roll the rectangle into a long log, starting with a long side.
Cut into 12 pieces, rocking the knife back and forth as you cut.
Place cut-side-down into a baking dish (8x11) sprayed with non-stick spray.
Cook for 15 minutes, or until tops are golden brown.

Step 6

Prepare the glaze in a small bowl by whisking together the powdered sugar and adding the milk slowly until you reach the desired consistency. I like mine a bit thicker, and used just over a tablespoon.
Pour the glaze over the fresh-out-of-the-oven rolls and serve immediately.
If not serving right away, save the glaze until ready to serve.


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