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Blueberry Cinnamon Rolls with Maple Icing: Soft buttery dough swirled with sweet blueberry jam and cinnamon sugar. Each sweet cinnamony roll is frosted with warming maple vanilla icing. There’s nothing not to love about these blueberry-swirled cinnamon rolls—so delicious and cozy!
It’s finally cinnamon roll season again. I know many of you enjoy cinnamon rolls throughout the year, but personally, I always associate cinnamon rolls with the cooler months.
Cinnamon rolls were my favorite holiday breakfast. They always bring back the best memories from childhood. Plus, no one can deny that a really YUMMY cinnamon roll tastes amazing.
When my brothers and I were younger, the cinnamon rolls we baked were from a can, but we still loved them. And to be honest, my memories tell me that those canned Pillsbury rolls really were pretty darn good.
Part of me wonders if my memory is making them better than they really are. I haven’t had them since I was probably 14!
Anyway, I love a good cinnamon roll and have been making them every fall/holiday season for the last 16 years. But this is my first ever blueberry roll, and trust me, I’ll be making these on repeat this fall/winter season. The maple icing is what really does it for me. They are absolutely scrumptious.
These are the details
Step 1: make the cinnamon roll dough
The dough is the simplest to make. Mix the yeast with warm milk and a slight touch of brown sugar. It’s important to let that mix sit for a few minutes to allow the yeast to “activate”. If the yeast doesn’t look bubbly on top, it’s probably old. You should try again with fresh yeast. Sometimes, it randomly happens, so just keep an eye out!
Next, add the melty butter, eggs, flour, and salt. Mix until smooth and let the dough rest until doubled in size. Then, it’s time to shape the rolls. I like to keep the dough super simple. I pretty much always use this butter and egg-heavy brioche dough. It’s light and fluffy, and everyone really enjoys it!
Plus, it’s easy to make.
Step 2: the filling
For the cinni-sugar mix, I love to use organic dark brown sugar and cinnamon. The brown sugar adds a nice depth and richness. And I go heavy on the cinnamon for sweet/warm cinnamon swirls throughout.
It’s classic filling, there’s nothing new here, but you can’t complain about it either.
And then you have the jam. I use store-bought blueberry jam with real blueberries in the jam. Make sure to use a blueberry jam brand you know you love!
Step 3: Assemble and bake
Spread the dough with the blueberry jam and sprinkle with the cinnamon sugar. Roll the dough up into a log, slice, and bake.
The smells coming from the oven will be magical—sweet cinnamon with hints of blueberries and vanilla. It’s perfection, and it will make your kitchen smell like fall with the coziest autumn feel.
Step 4: the icing
This is what makes these cinnamon rolls even more special. The maple syrup adds a warmth and richness that works wonderfully with the blueberries and cinnamon. It’s only a fourth of a cup, but it’s just enough to help the icing melt into every nook and cranny of these rolls.
It’s so good and creates the best creamy/sweet frosting for your cinnamon rolls.
Frost each warm roll and enjoy them while they’re extra gooey. It will be messy, but oh my gosh, that means your cinnamon roll is good.
They’re soft, fluffy, heavy in the cinnamon swirl, and perfectly spiced with warm autumn flavors. Oh, and gooey, SO gooey. If the rolls are delicious, I’m here for all the sticky fingers!
Great for all the crisp fall weekends to come!
I got Oslo to give one of these rolls a try. It wasn’t hard; he LOVES any kind of cinnamon roll. And to be expected, his response was short and sweet: ” super yummy.” And when asked if Tiegy did a good job, he said, ” Yup!”.
Very excited to share this recipe. I really do love these rolls. Hoping you all will be making them soon!
Looking for other cinnamon recipes? Here are a few ideas:
Apple Cinnamon Rolls with Brown Butter Maple Icing
Easy Fluffy Eggnog Cinnamon Rolls
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Lastly, if you make these Blueberry Cinnamon Rolls with Maple Icing, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Cinnamon Rolls with Maple Icing
Servings: 12
Calories Per Serving: 425 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Dough
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 6 tablespoons salted butter, melted
- 3 large eggs, at room temperature
- 4 cups all-purpose flour
- 1 teaspoon salt
Filling
- 3/4 – 1 cup blueberry jam
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Frosting
- 2-3 cups powdered sugar
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- flaky sea salt
Instructions
- 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes until bubbly on top. Add the butter, eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add an additional 1/4 cup flour, adding more as needed until the dough is smooth to the touch.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Meanwhile, mix the filling. In a bowl, combine the brown sugar and cinnamon. Butter a 9×13 inch baking dish.4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the jam evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover while the oven preheats. 5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes or until golden brown.6. Meanwhile, make the icing. In a bowl, whisk in the powdered sugar, maple syrup, vanilla, and a pinch of salt. If needed, thin with water or milk. Spread the icing over the warm rolls. Serve and enjoy!
This post was originally published on August 30, 2024
Hi! Can I use bread flour instead of all purpose?
Hi Landry,
So sorry, I have not tested this, but you could certainly give it a try. I hope you love this recipe!
Have a great weekend!
Hi,
I don’t have a mixer, can I use premade dough and if so what kind?
Hi Katelyn! You don’t need a mixer, you can make these entirely by hand! 🙂 Just mix the dough ingredients in a large bowl, then knead on a floured surface for 8–10 minutes until smooth. Roll it out, spread the butter and cinnamon-sugar filling, roll it up, slice into rolls, let them rise, and bake as directed. It takes a little extra effort, but works just as well! xT
These are glorious. I used fast acting yeast (since you use that a bunch and we all like waiting less, with zero other changes to the recipe) and they’re absolutely amazing. Thanks for another beautiful and creative recipe!
Thanks so much, Liz! So glad this recipe was enjoyed, I appreciate you making it! Happy Sunday!🌼🐰
Hi! Can the rolls/dough be made the night before and then baked and frosting poured over the next morning?
Hi Janine,
Totally, you could pop in the fridge after step 4 and then pull them out the next morning while the oven preheats. I hope you love this recipe! xx
How do I adjust these so they rise? Thank you!
Hi Janet,
I am so sorry, I am not sure what you mean….did you make the recipe? Please let me know how I can help!
The rolls are flat in all your pics, I’m trying to figure out how to get them
To rise like a traditional cinnamon roll. 🙂
They do rise:) I would keep the recipe as written.
I let them sit on the stove for 30 to 45 minutes before they go in the oven with plastic wrap on top to rise a second time
Hi Tieghan,
I saw this recipe on IG a couple months ago, bought the blueberry jam, and then due to life with a toddler, didn’t get around to making it until now. I made this yesterday for my family’s annual Chanukah latke dinner. They came out so great, thanks for this recipe! I will say I proved the dough for longer than 1 hour—ended up being about 5. Will definitely make these again!
Hey Heather,
Awesome! Thanks so much for giving this recipe a try, so glad to hear it was a hit!🎄🎁☃️ xxT
This recipe is absolutely divine. New favorite in my books! But I need to know where you got this baking dish from, I need it in my life! 🙂
Hey Aria,
Awesome! Thanks so much for making this recipe and your feedback! So glad it was enjoyed! Here is the link for the baking dish:
https://shopstyle.it/l/cflEO
Have a great autumn Friday! Xx
Can you freeze these and at what stage please?
Hey Abigail,
Totally, you can freeze after step 4, that will work nicely for you! I hope you love this recipe, please let me know if you have any other questions! xT
Mm I can’t wait to make these! Once the rolls are cut and prepared in the dish, can I keep them in the fridge overnight and bake in the morning so they’re fresh and ready to go? Thanks 🙂
Hey Michelle,
You bet, that will work nicely for you! I would just let them return to room temp before baking. I hope you love this recipe! xT
Hi Tegan,
How long can you leave the dough in the fridge before baking? Is 24 hours too long? Would it be better to freeze the dough and bake in the morning, if longer than 8 hours in the fridge?
Thanks!
Maria
Hi Maria,
I think 24 hours in the fridge is just fine for you to do:) I would just bring the dough back to room temp once you remove from the fridge. I hope you love this recipe! xx
Can you make these ahead of time? Thanks ☺️
Hey Kim,
Totally, that will work well for you! I hope you love this recipe! xT