Blueberry Buttermilk Cinnamon Rolls Recipe- American Special
Blueberry Buttermilk Cinnamon Rolls offer a delightful twist on the classic cinnamon roll, combining soft, fluffy dough enriched with tangy buttermilk and studded with plump blueberries. Each roll is filled with a sweet cinnamon-sugar mixture and finished with a creamy vanilla glaze that melts in your mouth. Whether you’re hosting brunch, satisfying a sweet craving, or just treating yourself, these rolls blend fruity freshness, buttery richness, and warm, comforting sweetness in every bite. They’re just as lovely for a leisurely weekend morning as they are for dessert after dinner.
- Prep Time45 min
- Cook Time45 min
- Perform Time1 hr
- Total Time2 hr 30 min
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ teaspoon salt
- ½ cup buttermilk
- ¼ cup milk
- ¼ cup unsalted butter, softened
- 1 large egg
For the Filling:
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Prepare the Dough:
In a large bowl, mix 2 ½ cups of flour, sugar, yeast, and salt.
Heat buttermilk, milk, and butter in a small saucepan until warm and the butter is melted. Let cool slightly.
Pour the warm mixture into the flour mixture. Add the egg and mix until combined.
Gradually add the remaining flour, ¼ cup at a time, until a soft dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Prepare the Filling:
In a medium bowl, combine blueberries, sugar, cornstarch, and cinnamon. Set aside.
Assemble the Rolls:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle.
Evenly spread the blueberry mixture over the dough.
Roll the dough tightly from the long side to form a log. Cut into 12 even slices.
Place the rolls in the prepared baking dish, cut side up. Cover and let rise for about 30 minutes or until puffy.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through.
Glaze:
While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the warm rolls once they are out of the oven.
Recipe Notes:
Blueberry Handling: If using frozen blueberries, do not thaw before adding—they can release too much moisture, which may make the filling soggy.
Dough Rise Time: Make sure the dough rises in a warm, draft-free place so it doubles properly; this ensures soft, fluffy rolls.
Filling Spread Tips: Spread the cinnamon-sugar mixture evenly and avoid overloading one side; this helps maintain even baking and prevents undercooked parts.
Baking & Browning: Bake until the rolls are golden on top and baked through in the center; loosely tent with foil if the tops brown too fast before the middle is done.
Glaze Application: Drizzle the vanilla glaze over warm (not hot) rolls so it soaks in nicely without melting off; serve soon after glazing for best texture.
