This post may contain affiliate links. For more information, see our privacy policy.
"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
-
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.
-
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.
-
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.
-
Generously butter a 9-by-13-inch baking pan or two 9-inch baking pans.
-
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.
-
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.
-
Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
-
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.
-
Transfer the pan to a rack to cool for 30 minutes.
-
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.
Mr. & Mrs. P says
Chris these cinnamon rolls looks delicious.... This would be a perfect item for fathers day breakfast or brunch.. They just looks so lovely!!!
Mr. & Mrs. P says
Chris these cinnamon rolls looks delicious.... This would be a perfect item for fathers day breakfast or brunch.. They just looks so lovely!!!
Pam says
Oh boy! These look lovely and so delicious!
bellini says
Oh my Chris. These tender rolls are just wahta I am caving. Dang I am headed off to work so it is Tim Hortons for me but the weekend is coming up!
love to cook! says
Chris, i wanted to make ahead. What step do we go up to. Number 6or 7? When we are ready to bake after it sits. Whether it is a few hours or 24. Do we need to sit it on the counter to come to room temperature or put directly in the oven. Obviously, a preheated oven. Thank you. Looks great. Can't wait to try.
Chris Scheuer says
Sorry if that was confusing. I adapted the recipe quite a bit from Food & Wine but neglected to change that part, so sorry! It's all fixed now. Make the recipe through step 7, then refrigerate. When ready to bake, let it sit out for about and hour to warm up. Doesn't have to be completely warm. Then bake in a preheated oven as directed.
Debra Eliotseats says
Magically delicious? Yes, indeedy! Pinning this for sure.
The Mom Chef says
Yum! I don't think I've ever had a cinnamon roll with fruit in it, but it's a brilliant idea. They look gorgeous and I just happen to have a nice big bag of blueberries in the freezer right now.
If you ever need help with Photoshop, shoot me an e-mail. I've been using it for years with our web business. 🙂
Ms Lemon of Make Mine Lemon says
Pinned. I have such a weakness for rolls - any flavor.
Rashida Shaikh says
These are so beautiful, can't resist here.
I feel to grab one piece and start eating it. Anyways thanks for the visual treat.
Have a nice weekend ahead!
Vicki Bensinger says
Oh these look wonderful Chris and your pan looks so clean. How on earth do you keep yours looking like new? I can smell these just looking at them. These will be perfect to make once we're up in the mountains. Can't wait to taste them.
By the way what program do you edit your photos in?
Chris Scheuer says
Hi Vicki, thanks so much. I love that pan. It belonged to Scott's grandmother and I wish it could talk as I'm sure it would have lots of fun stories to tell. 🙂 If the pan is real dirty, I use a plastic scrubbing sponge with a drop of dish soap (I know that's a no-no but it works for me). Then I condition it with a little oil and it's good to go.
I use Aperture right now for photo editing. I have a Mac computer and it's their editing program. I also use a plug in with it called Border Fx for exporting. That's where I add my texts. I have recently purchased PhotoShop Elements but haven't had the time to learn it yet. One of these days.......
Tricia @ Saving room for dessert says
Ha ha - bathing suit weather ... bah-humbug! These look pretty amazing and I know they are deliciously sinful!
Chris Scheuer says
That's exactly what I think when they come out of the oven, all wonderful smelling. Then I'm quite made at myself when I go to try on my new swim suit 🙂
Kim G. says
Actually, last year, I made blueberry and mascarpone rolls and I loved these... So yours, I would really enjoy them!
Mi Ka says
W O N D E R F U L !!
Denise Browning@From Brazil To You says
I am DROOLING and DROOLING...Another one of my favorite recipes of yours, Chris! I want to make it for my children. I can foresee the big smile on their faces eating these scrumptious cinnamon rolls. Wishing your husband a happy Father's Day!!!
Happier Than a Pig in Mud says
Absolutely gorgeous and I love that you baked them in cast iron! It's 5:30AM and very unfair that I don't have one (or two) of these beauties right now:@)
Anonymous says
Chris,
I don't see the cinnamon amount. How much? Also, a lemon glaze might be yummy, too.
Chris Scheuer says
Oh, thank you! The orignal recipe from Food & Wine did not include cinnamon. After my first batch I decided it needed the cinnamon for a little more pizazz. Lemon would be wonderful. I love lemon and blueberries together! Thanks again!
Hovkonditorn says
Cinnamon rolls are so delicious and that's what I baked yesterday. To add berries is yummy and wild blueberries are the best. Have a great day Chris!
peps says
Oh Chris!!!
I must try this recipe, too!!!!
I love blueberries and your photos are so nice!!!!!!!!!!!!!!!!!!!!!!!!!
Cuisine de Provence says
I can just smell the lovely aroma, let me just get my coffee and I will be right over ....
Yii-Huei says
These look amazing, I've actually never had blueberry cinnamon rolls but would love to try these out!
Ginny says
Your pictures are always so stunning! I don't know how you do it. Each one belongs on the cover of a food magazine. Do you have a big fancy camera?
Chris Scheuer says
Hi Ginny, Scott does have a DSLR camera, sort of middle of the road, though he did just recently get an awesome new camera. Sad thing is we can't use it yet because it's not compatible with our editing software. Just a temporary glitch ............. 🙂
Kim - Liv Life says
Every once in a while we need to indulge in a recipe such as this!! My husband's birthday was yesterday and he is a blueberry lover. He was out of town and will be home for the weekend, this is SO going to be his birthday treat!!
Beautiful, beautiful photos.
La Table De Nana says
Oh lala I must Pin these..
Aren't they just gorgeous?
Gloria Baker says
oh dear always I wanna make some cinnamon rolls I love them but these with blueberry call me:))))
Laura (Tutti Dolci) says
These rolls look wonderful, I love the blueberry filling!