1-Hour Soft Blueberry Cinnamon Rolls – These pillowy rolls are made with a cinnamon brown sugar dough and are packed with a delicious homemade blueberry jam filling. They are topped with a cream cheese icing, adding the perfect finishing touch. This easy recipe is perfect for beginners and those that don’t want to spend half a day making cinnamon rolls. This recipe uses instant yeast, so there is no need to let the yeast “bloom”, saving extra time.
It’s no secret that I have a major sweet tooth, and that I love cinnamon rolls. I just don’t always enjoy waiting FOREVER for them to be done. I don’t have the best patience, when I’m hungry :). Sure, you could buy cinnamon rolls from the store, and you would have them instantly, but there’s just something about homemade food. It always tastes better. Probably because it’s fresh, but also, because of the memories that are associated with it. I don’t know about you, but no matter how much baking and cooking experience I have, I always feel proud when I make something that turns out good. It give me great joy to see my family enjoying the food I make, and of course I like eating it too.
These blueberry cinnamon rolls only take an hour to make, which makes them perfect for a weekend breakfast or brunch. The blueberry cinnamon roll filling takes these up a notch. If you like blueberries and even if you don’t, I think you will like these. Now let’s get to the details, shall we?
Here’s what you need to know…
This recipe uses instant yeast, which means that it does not need any time to activate. Active dry yeast, on the other hand, needs to be mixed with sugar and a warm liquid, then allowed to sit for 5-10 minutes to activate it. With instant yeast, you still need to mix it with a warm liquid, because this “wakes up” the yeast, but it does not need to sit for 5 minutes. Just simply add the rest of the ingredients and mix. One piece of advice is to make sure you don’t mix the salt as well as the cinnamon directly on top of the yeast. It will deactivate it. I would add the yeast, milk, brown sugar, flour, THEN the salt and cinnamon on top of that. And, don’t forget the butter and egg!
Rising and filling the dough
Once the dough is mixed and kneaded, you’ll cover the dough, then allow it to rise for 20 minutes. During this time, make the filling. You’ll cook blueberries, brown sugar, cinnamon and water in a pan until the blueberries are softened and jammy. Roll out the dough and add the blueberry jam on top of the dough, making sure you spread all the way to the edges (you want every bite of the cinnamon roll to have blueberries in it). Please note you will not have enough blueberries to cover all of the dough, but the purple liquid/jam will. If you had enough blueberries to completely cover the dough, the rolls would be too soggy and not hold together. Trust me, I tried it!
It’s time to roll up the dough and bake it!
Roll up the blueberry cinnamon roll dough, starting at the short end, then cut into 9 rolls. Place in your pan, then place in an oven that was warmed to 200 degrees Fahrenheit. You’ll want the oven OFF. Allow to rise for 20 minutes, then pour heavy cream over the rolls (this helps the rolls stay moist and soft), and place in cold oven. Turn the oven ON to 375 degrees Fahrenheit and bake for 15-20 minutes or until golden brown.
Now all that is left to do is cover the blueberry cinnamon rolls in cream cheese icing and enjoy!
Let me know what you think!
If you try this blueberry cinnamon roll recipe, rate it below and leave a comment. I love to hear your feedback. It helps me improve my recipes. Also, make sure you find me on instagram where you can see the full baking video and more fun behind the scenes.Print