Blueberry Crumble Cinnamon Rolls
Blueberry Crumble Cinnamon Rolls - soft, buttery, and packed with layers of cinnamon brown sugar and homemade blueberry filling. Each roll is topped with a buttery oat crumble that bakes until golden and crisp, then finished with a sweet vanilla glaze. If you love blueberry crumble and homemade cinnamon rolls, this recipe brings the best of both into one bakery-style treat.
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Imagine pulling apart warm blueberry cinnamon rolls that's filled with juicy blueberries. The berries cook into a thick blueberry jam that pairs perfectly with the rich cinnamon butter, while the crumble topping adds just the right amount of crunch. Every bite is soft, gooey, buttery, and loaded with blueberries. It's like a enjoying a blueberry pie wrapped in soft warm bread. Whether you're baking for a slow weekend breakfast, a holiday brunch, or simply looking for a new way to use fresh summer blueberries, these cinnamon rolls are guaranteed to impress. I love making classic cinnamon rolls, but every berry season I find myself experimenting with new flavors, and this blueberry version has quickly become one of my favorites.
Why You'll love these blueberry crumble cinnamon rolls
- Soft brioche dough that is enriched with eggs and butter
- Homemade blueberry filling adds sweet bursts of fruit throughout every roll.
- Buttery cinnamon crumble creates a crisp topping that tastes just like blueberry crisp.
- Fresh or frozen blueberries both work beautifully.
- Perfect for brunch, holidays, bake sales, or weekend baking.
- The vanilla glaze finishes everything with just the right amount of sweetness.
Blueberry crumble cinnamon rolls Ingredients:
Brioche Dough:
- Flour: Use Bread flour for the best texture, I use king Arthur bread flour. If you choose to use all purpose flour it will be fine but will change the texture.
- Sugar: White granulated sugar
- Milk: Whole Milk has been tested with this, I'm sure any percentage will work too but ideally you want to load the dough with fat so it stays moist
- Salt: Sea salt works great
- Yeast: Active dry yeast, just make sure the yeast you use is fresh and not years old. I have never had a problem with yeast going bad.
- Eggs: Large eggs, if you use a different sized egg your dough may need more flour and more liquids.
Brown Sugar Cinnamon Filling:
- Brown Sugar: Dark Brown Sugar is my preference; I like the flavor it gives versus light brown sugar
- Cinnamon: Saigon Vietnamese Cinnamon, don't use any other cinnamon.
- Butter: Unsalted Butter, don't use margarine or anything other substitutions
Blueberry Filling:
- Blueberries: Fresh blueberries are wonderful during the summer, but frozen blueberries work just as well.
- White Sugar
- Lemon Juice: Brightens the berry flavor.
- Cornstarch: Thickens the filling so it doesn't leak while baking.
- Sea Salt
Oat Crumb Topping:
- Flour: All Purpose flour or Bread flour can both be used
- Dark Brown Sugar
- Butter: Unsalted Butter
- Cinnamon: Saigon Vietnamese Cinnamon
- Oats: Recipe calls for quick oats, rolled oats will work out just fine!
Vanilla Glaze:
- Powdered Sugar
- Vanilla Extract
- Heavy Cream or Water
- Melted Butter
Full list of ingredients including measurements are listed in the recipe card below.
Let's Bake Some Blueberry Crumble Cinnamon Rolls:
Brioche Dough:
n the bowl of a stand mixer fitted with the dough hook, combine the warm milk 110F or lower and active dry yeast. Let the mixture sit for 5 minutes until the yeast becomes foamy.
Add the granulated sugar and eggs. Mix on low speed until the ingredients begin to come together. And then add the flour and salt and continue mixing until a shaggy dough forms.
With the mixer running on low speed, add the softened butter one or two tablespoons at a time, allowing each piece to fully incorporate before adding the next. Once all of the butter has been added, continue kneading for 10–15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (see photo).
Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap or a lid, and refrigerate overnight. If you're short on time, allow the dough to chill for at least 2 hours before shaping.
Blueberry Filling:
While the dough chills, prepare the blueberry filling.
Add the blueberries, sugar, lemon juice and a pinch of salt to a small saucepan. Cook over medium heat until the berries begin to burst and release their juices.
Mix the cornstarch with water to create a slurry, then stir it into the blueberries. Continue cooking until the mixture thickens into a jam-like consistency. Allow it to cool completely before using.
Brown Sugar Cinnamon Filling:
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, dark brown sugar, salt and cinnamon. Beat on high speed for 2–3 minutes until the mixture becomes light, fluffy, and well combined. Set aside.
Oat Crumble:
In a bowl, stir together the flour, oats, brown sugar, and cinnamon. Pour in the melted butter and mix until coarse crumbs form.
Assembly:
Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll it into a large rectangle about ¼-inch thick. For my large cinnamon rolls I roll it out 12 inches wide and 20 inches long.
Spread the cinnamon brown sugar filling evenly over the dough, leaving a small border at the top.
Evenly spoon the cooled blueberry filling over the cinnamon filling.
Using a sharp knife or pizza cutter, cut the dough into 2-inch-wide strips. Roll each strip individually into a cinnamon roll. Add another tablespoon of blueberry filling on top of each cinnamon roll and top with streusel.
Cover the pan with a clean kitchen towel and allow the cinnamon rolls to rise until doubled in size, about 45–50 minutes depending on the temperature of your kitchen
Bake the cinnamon rolls
Preheat the oven to 350°F.
For extra soft cinnamon rolls, slowly pour heavy cream around the rolls just before baking. As they bake, the cream soaks into the dough, creating an incredibly tender texture.
Bake for 35 to 40 minutes, or until the tops are golden brown and the centers reach 200°F.
Let the rolls cool for about 10 minutes before finishing with the glaze.
Vanilla Glaze:
Whisk together the powdered sugar, vanilla, melted butter, and heavy cream until smooth. If you'd like a thinner glaze, simply add a little more cream or water.
Drizzle generously over the warm cinnamon rolls and serve while they're still fresh from the oven.
Blueberry Crumble Cinnamon Rolls Baking Tips:
Cook Blueberries down into a jammy sauce, don't add fresh or frozen blueberries into the dough
Allow the dough to rise until doubled in size. This creates soft, fluffy rolls instead of dense ones.
Bake just until lightly golden. Overbaking can dry out the rolls, they should have an internal temperature of 200F
Blueberry Crumble Cinnamon rolls Storage:
Store leftovers in an airtight container. Place in fridge for 4 to 5 days. Warm roll in microwave for 15 to 20 seconds or until the cinnamon rolls are soft again.
Can these Blueberry cinnamon rolls be prepared ahead of time?
Absolutely. This method is the best way, after shaping the cinnamon rolls, place them in your baking pan, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for about 45 to 60 minutes before baking.
This makes them perfect for holidays, birthdays, Mother's Day brunch, or weekend breakfasts when you want most of the work done ahead of time.
Active Dry Yeast Vs Instant
| Active Dry Yeast | Instant Dry Yeast |
| Needs warm liquid between 100–110°F (38–43°C) to activate. | Works faster because the granules dissolve more quickly in the dough. |
| Many recipes call for mixing it with warm milk or water and a little sugar for 5–10 minutes until foamy. | Can be added directly to the flour. |
| If it doesn't foam, the yeast may be expired or the liquid was too hot or too cold | Doesn't need to be proofed, although you still can if you want to check that it's alive. |
More Breakfast Recipes you'll love
If you love these Blueberry Crumble Cinnamon Rolls, be sure to try some of my other homemade breakfast favorites:
If you make this recipe, I'd love to hear what you think! Leave a comment below and don't forget to tag me so I can see your beautiful cinnamon rolls.
If you have questions message me through social media and I'll try my best to answer them!
Blueberry Crumble Cinnamon Rolls
Ingredients
Brioche Dough
- 1 cup Whole Milk warmed to 110F
- 2 teaspoon Active Dry Yeast
- ⅓ cup Granulated Sugar
- 2 large Whole Eggs
- 3 ¾ cup Bread Flour
- 6 tablespoon Unsalted Butter room temperature
- 2 teaspoon Sea Salt
Cinnamon Brown Sugar Filling
- 1 ¼ cup Dark Brown Sugar
- 6 ounces Unsalted Butter room temperature
- 1 tablespoon Cinnamon Saigon Vietnamese
- ¼ teaspoon Salt
Cinnamon Crumb Topping
- ½ cup Dark Brown Sugar
- ½ cup All Purpose Flour
- 3 tablespoon Quick or Instant Oats
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 4 tablespoon Unsalted butter melted cooled
Blueberry Filling
- 2 cups Blueberries fresh or frozen
- ¼ cup Granulated Sugar
- 1 tablespoon Lemon Juice
- 1 tablespoon lemon zest
- ½ teaspoon Sea Salt
- Blueberry Slurry
- 1 tablespoon Cornstarch
- 2 tablespoon water
Vanilla Glaze
- 1 cup Powdered Sugar
- 3 tablespoon Unsalted Butter room temperature
- 4 tablespoon Heavy Cream
- 1 teaspoon Vanilla Extract
Pour Over
- ½ cup Heavy Cream
Instructions
Brioche Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the warm milk (110°F or below) and active dry yeast. Let sit for 5 minutes until foamy.
- Add the sugar and eggs and mix until combined. Add the flour and salt, mixing until a shaggy dough forms. With the mixer on low speed, add the softened butter a few tablespoons at a time until fully incorporated. Continue kneading for 10–15 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
- Transfer the dough to a lightly greased bowl, cover, and refrigerate overnight. If needed, chill for at least 2 hours before shaping.
Cinnamon Filling
- Beat the butter, dark brown sugar, cinnamon, and salt together until light and fluffy. Set aside.
Peach Filling
- In a saucepan add in the blueberries and cook for 2–3 minutes. Stir in the sugar, lemon and salt. Simmer for 10–15 minutes, or until the blueberries have cooked down and most of the liquid has evaporated.
- Whisk together the cornstarch and water, then stir it into the blueberry mixture. Cook for 1–2 minutes, or until thickened. Cool completely.
Oat Crumble
- Mix together the flour, dark brown sugar, cinnamon, salt, and oats. Stir in the melted butter until coarse crumbs form.
Assemble
- Lightly flour your working surface. Roll the chilled dough into a 12 x 20-inch rectangle about ¼-inch thick.
- Spread the cinnamon filling evenly over the dough, then top with the cooled blueberry filling. Cut the dough into 2-inch strips and roll each strip into a cinnamon roll.
- Arrange the rolls in a parchment-lined 9 x 13-inch pan. Spoon about 1 tablespoon of the remaining blueberry filling into the center of each roll and generously sprinkle the crumble over the top. Cover and let rise for 45–60 minutes, or until doubled in size.
Bake
- Preheat the oven to 350°F.
- Pour the heavy cream around and between the cinnamon rolls just before baking. Bake for 35–40 minutes, or until golden brown and the centers reach 200°F. Cool for 10 minutes.
Glaze
- Whisk together the powdered sugar, melted butter, vanilla extract and heavy cream until smooth. Drizzle over the warm cinnamon rolls and serve.
- These are especially delicious served warm with a scoop of vanilla ice cream.
Storage
- Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat individual rolls in the microwave for 15–20 seconds, or until warm and soft.
Its delicious.