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"Berry Delicious"!! That's what my husband said when he took the first bite. I have a feeling that's what you'll be saying too about these Blueberry Swirl Cinnamon Rolls. They can be made with any type of berry, in any season. I've done raspberry and blueberry and they're both fabulous.
The aroma that fills your house will be magically delicious and amazingly enticing, so be sure the windows and doors are closed tightly when you start baking. If not, you might feel like the Pied Piper of Hamlin, with a line of children, (adults too!) standing at your doorstep with sad, longing eyes.
And just a heads-up: though we enjoy and love to share light and lean recipes here at The Café, this is NOT one of them. With a fabulous brioche-type dough rich with butter and eggs, you'll want to pinch fat grams and calories in other areas and let this be a wonderful splurge. The recipe calls for frozen berries, that are tossed with cinnamon, sugar and a bit of cornstarch, then turned out onto a buttered rectangle of dough. Roll it all up, slice it into rounds and arrange in a prepared pan. The rest of the story is hands-off as they rise and bake to a golden delight.
If you have a brunch coming up, overnight guests or just want to treat your family/friends to an amazing breakfast treat, be sure to whip up a batch of these Blueberry Swirl Cinnamon Rolls. They can be prepared ahead, up to the baking point, refrigerated overnight and popped into the oven for twenty-five minutes just before serving. Your kitchen will smell like a fine European pastry shop and your guests will be sure to exclaim; "Berry Delicious"!
- For the dough
- 1 cup milk
- ⅔ cup sugar
- 1 ½ tablespoons active dry yeast
- 1 stick unsalted butter softened
- 2 large eggs
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fine sea salt or kosher salt
- 4 ¼ cups all-purpose flour plus more for dusting
- For the filling
- 2 tablespoons softened butter
- 10- ounces frozen berries not thawed Use any type of berries you like. We love blueberry and raspberry. I used the tiny wild blueberries for the rolls in the photo.
- ½ cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons cornstarch
- for the glaze:
- ¾ cup confectioners' sugar
- 3 tablespoons butter melted
- 1 ½ tablespoons half and half or whole milk
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For the dough, warm the milk in the microwave or on the stove top over moderately low heat until it reaches 110-115°F. Remove from heat and pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook. Stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.
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Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
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Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size, 1 to 2 hours.
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Generously butter a 9-by-13-inch baking pan or two 9-inch baking pans.
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Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle. In a medium bowl, toss the frozen raspberries with the sugar, cinnamon and cornstarch. Spread the softened butter over the dough, then scatter the raspberry mixture evenly over the dough.
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Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan(s), cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls.
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Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
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Preheat the oven to 375°F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Cover with foil if browning too fast.
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Transfer the pan to a rack to cool for 30 minutes.
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For the glaze, in a small bowl, whisk the confectioners' sugar with the butter and half and half (or milk) until the glaze is thick and spreadable. Invert the rolls onto the rack, then invert the rolls again onto a platter. Drizzle glaze over rolls and spread with an offset spatula, if desired. Serve warm or at room temperature.
~ To make ahead, prepare the recipe through Step 7. Cover the rolls, refrigerate overnight and then return to room temperature before baking.
~ For variation the sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.
Meera says
Made these last night, baked them up this morning. I made a half recipe and added 1/3 cup of my home made coastal huckleberry jam to the filling (so reduced the sugar to 2 T in the filling for the half recipe). Otherwise, following the recipe exactly. The baking time was perfect. Didn't have to refrigerate them overnight, with our cool temps last night, tile countertops in the kitchen, and those frozen berries in there. They were ready to bake this morning. This is a wonderful recipe, thank you for sharing.
www.you-made-that.com says
Oh dear, these rolls are calling my name... I can't wait for the blueberries to get ripe here then I will try these rolls out!
Laura Dembowski says
Oh, my word! These look fabulous! I so need to make some cinnamon rolls and adding blueberries just sounds amazing! Great recipe and pics!
Andrea_TheKitchenLioness says
Chris, goodness, you have to stop posting recipes that I want to try out the minute I look at them! These blueberry swirl cinnamon rolls look like to die for! These, I must make! LOVE this recipe!
Gerry @Foodness Gracious says
Geez, these look amazing, seriously!! My kind of breakfast dish..
Sandra Lee says
Yummy,decadent and irresistible!
renée @ Singing With Birds says
What a delightful idea Chris, adding blueberries and raspberries. Gotta give them a try!
Lisa {Authentic Suburban Gourmet } says
Yowza Chris! These look and sound amazing. I would eat half that pan in one sitting which wouldn't be good for the ole waistline. Okay I will restrain myself and have one. These are a must make!!!!!!!!!
Kitchen Riffs says
Great light on that top picture! And a great recipe - such a wonderful looking dish. I love blueberries, and they're terrific in baked goods. Such good stuff - thanks so much.
Patty Price says
Wow, would love to see a pan of these cinnamon rolls in my kitchen right now (and so would my house guests!) thanks for sharing Chris 😉
Una Semplice Passione says
Wow, that looks amazing!
Jen Laceda | Tartine and Apron Strings says
I am on s diet now to lose weight, so I have cut out sugar! But if I were to cheat or have a weekly treat, these would be IT! They look so tasty and delectable! Lip-smackingly good!
Jen Laceda | Tartine and Apron Strings says
I'm on a diet now to lose weight, so I am cutting sugar / sweets. But if I were to cheat, these would be it! They look so tempting and delectable!
Lora CakeDuchess says
These are berry delicious! I pinned to the berrylicious board;)I'd love to wake up to a pan of these tomorrow morning. Why do you live so far away?:)
Dining Alone says
Wow, these look absolutely amazing! I sure wish these were cooking up in my kitchen right now, I have not had breakfast.
Julia | JuliasAlbum.com says
I love cinnamon rolls and blueberries! Combining them both together in one would make a perfect breakfast! Great recipe, thank you - pinned!
Wendy says
I think waking up in the morning to the taste and smell of these blueberry rolls would be heavenly! (Even if I have to prep them myself the night before!)
Jennifer {Mother Thyme} says
These look incredible! I wish I could wake up to a batch of these tomorrow morning. 🙂
Liz Berg says
Oh, these look magnificent, Chris. I'm not a huge fan of raisins, but would love these cinnamon rolls chock full of berries. Wow!
Jean says
Gosh, that looks so, so good! I've been wanting to make cinnamon rolls forever and the blueberry touch just did it for me!
Betty says
I'm saving this to make for my kids when they visit this summer- they'll love it! (If I make it now I'll eat the whole pan full!) 🙂
Valerie says
"Berry Delicious," indeed! I don't care about the calories, I'll have five rolls, please!! 😀
Veronica Miller says
Oh these are just the most beautiful and enticing rolls! Perfect for summer! Totally worth a splurge...or two. 🙂
Angie Schneider says
These cinnamon rolls are perfect for the breakfast with a large glass of chilled milk. I totally love it!
lena says
oh chris! i hope i can try these too one day, i really dont mind the calories!