These from-scratch Streusel Topped Blueberry Cinnamon Rolls will liven up your weekend with their light and fluffy, rich and gooey, stuffed with blueberries then topped with streusel combination. Added bonus? They are beautiful to boot!
There is no other way to describe this week than that of a doozie. You know the kind, the kind that make you literally count down the minutes to the weekend. The kind that insist you pull out the KitchenAid mixer and get to work whipping up something delicious, something like homemade cinnamon rolls- rolls that have bacon like these Cast Iron Bacon Cinnamon Rolls or of course, these Blueberry Cinnamon Rolls.
And speaking of weekend, you’re going to want to add these cinnamon rolls to your weekend plans, asap. While they’re a bit more labor intensive than popping open a can of cinnamon rolls, they are so incredibly delicious and absolutely, positively worth it.
Tossing in some fresh blueberries? Now we’re talking!
Why use blueberries? Blueberries are a good source of fiber and Vitamin C. Fiber is important for digestion while Vitamin C is a powerful antioxidant.
Can you use frozen blueberries? You can, but you’ll need to be careful with extra moisture. Be sure to use a paper towel to dry the berries and toss with flour before adding to the recipe.
Blueberry tip: Tossing the blueberries with flour will help the blueberries keep their shape and color and reduce bleeding through your cinnamon rolls. I like using fresh blueberries in this recipe for that reason. Blueberries that hold their shape result in a burst of blueberry while keeping your cinnamon rolls light colored.
Do I have to top them the streusel and icing? No! You can use one or the other. I recommend both for highly elevated cinnamon rolls, but you choose.
Blueberry substitutions: Substitute strawberries or cranberries when they’re in season for a holiday breakfast sure to please!
Topping the homemade cinnamon rolls with both a pecan streusel and icing kicks the cinnamon rolls up a notch….or two, or three.
- For the Dough:
- 4 1/2 cups all-purpose flour (divided)
- 1/3 cup sugar
- 2 packets quick rising yeast
- 1 teaspoon salt
- 1 1/2 cups water
- 6 tablespoons butter
- 1 egg
- For the Filling:
- 1 heaping cup fresh blueberries
- 1 tablespoon sugar
- 1 tablespoon flour
- For the Streusel:
- 1/3 cup sugar
- 1/4 cup flour
- 1/4 cup pecans (chopped)
- 1/2 teaspoon cinnamon
- 3 tablespoons butter (cold and cubed)
- For the Icing:
- 1 1/2 cups powdered sugar
- 1 tablespoon half & half (milk can also be used))
- 1/2 teaspoon vanilla extract
Combine 2 cups all-purpose flour, sugar, yeast and salt together in a medium-sized bowl. Add to the bowl of a stand mixer fitted with a dough hook.
Place the water and butter together in a microwave-safe measuring cup, and microwave in 10 second increments until very warm, but not boiling. It will take about 4 intervals.
Add the butter mixture to the flour mixture and mix well. Add the egg and continue mixing for about 2 minutes on medium speed, occasionally scraping down the sides.
Add 1 cup of flour and mix another 2 minutes. Continuing adding the remaining flour 1/2 cup at a time until the dough begins to form a dough.
Turn out the dough onto a heavily floured workspace and knead the dough for about 5-7 minutes- when it begins to spring back on its own it's ready.
Cover the dough and allow it to rest for about 10 minutes.
In a medium bowl, combine the blueberries with sugar and flour.
With a floured rolling pin, roll the dough into a rectangle. Using a pastry brush, brush the dough with the melted butter, leaving an inch perimeter along the sides. Sprinkle the blueberries over the dough, again leaving an inch perimeter along the edges.
Start on the end of the rectangle closest to you and roll the dough. Pinch the seams to seal once the end is reached. Cut into 8 equal sized rolls.
Spray a baking dish with non-stick cooking spray. Place the rolls, cut side down, into the baking dish.
Cover the rolls again to allow them to rise once again- about another 30 minutes.
Preheat the oven to 350 degrees.
In a medium sized bowl combine the sugar, flour, pecans and cinnamon. Add in cold butter and using a pastry cutter or two forks, cut in the butter until the mixture is combined and crumbly. Sprinkle the mixture on top of the cinnamon rolls. (you may have extra)
Bake the rolls for about 25-30 minutes, or until they are golden on top and cooked in the centers.
Allow the rolls to cool for about 10 minutes.
While the rolls are cooling, prepare the frosting by whisking together the powdered sugar, cream and vanilla extract.
Top the rolls with the icing. Serve.
The worst part about making cinnamon rolls from scratch is waiting for the dough to rise, but using the Red Star Dry Yeast rapid rise will drastically shorten the time you’ll spend. As long as it’s covered, the gluten will do its thing and it’ll rise like magic in literally 10 minutes.