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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
No notes, this was an absolute hit with the family.
For others: I made a vegan version with dairy and soy free butter and oat milk. I was so pleasantly surprised how they performed, tasted as good as using dairy products. I did do the 1 hour rise and kept them in the fridge overnight. Absolutely delicious. Husband and kids raved. Make these.
Hey Holly,
Yay!! So glad to hear you enjoyed this recipe, thanks so much for trying it! Have a great weekend! x
I’m sorry but did you say Oslo calls you “Tiegy” ?! *faints* 🖤🖤🖤
LOL right?! He’s the best! x
Tieghan,
Wow, these sound absolutely delicious! I love traditional cinnamon rolls, but this combination might become my new favorite. The hint of berry with maple and cinnamon is such a good idea. This is a perfect cozy fall morning recipe, and I can’t wait to try these in the cooler months ahead.
Thanks so much, Sophia!! Let me know if you give this recipe a try, I hope you love it! xT
“Better than Cinnabon”
Made these for my family this weekend. Huge hit – everyone loved them (my brother kept saying they were better than cinnabon). They were all skeptical of blueberry but by the time you add all the brown sugar and cinnamon, you could hardly taste the blueberry. I did have to add milk to get the icing thin enough. My niece especially loved licking the spoon of the icing.
Planning to make these again this week for work!
Thanks so much, Liz! So glad to hear you enjoyed this recipe, thank you for giving it a try! Enjoy the short week:) x
Oh my gosh, I can’t wait to make these. I made your apple cinnamon rolls last year and they were incredible. I’m sure these will be just as good.
Thanks so much, Francine! I hope you love this recipe, please let me know if you give it a try! xT
Absolutely delicious! I only used 2 cups of powdered sugar and did need to drizzle in about a tablespoon of half-and-half. But these are a keeper recipe.
Hey Jennifer,
So glad to hear you enjoyed this recipe, thanks so much for making it! Happy Labor Day! xT
Can I use a sourdough starter instead of the dry active yeast?? Can’t wait to make these!!
Hi there,
I have never tested this, but I think it should work well for you! I hope you love this recipe! xT
Oh my word! I always go all out for breakfast on Saturdays for the family. I made these today and 🤯. Incredible! I doubled and was able to bless 3 families with fresh rolls! Don’t change a thing…I didn’t!
Hey Ashley,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Happy Labor Day Weekend! xx
How much vanilla for the dough? instruction #1 has it as an ingredient but the measurement is not listed .
Hi Charlotte,
There is no vanilla in step 1. Please let me know if I can help in any other way! I hope you love this recipe! xT
Why would you say this is your “first ever blueberry roll” when your site literally links directly to your recipe for blueberry lemon ricotta sweet rolls?
Hey Taylor! I just mean first cinnamon roll! I don’t consider those lemon rolls similar to these since the flavors are so different. These are cozy for fall! Have a great long weekend Xx
Can I use fresh blueberries and if so would I cook them on the stove to create a sauce with a little sugar and water or how should I incorporate them in vs using jam?
Hey Jaymie,
Totally! Yes, I would cook them down a bit so they can burst and get a little thick:) Please let me know if you give this recipe a try, I hope you love it! xT
this looks amazing. definitly pinning on pinterest for fall baking!!! would love to know the brand of the pan you used to bake these in.Its GORGEOUS!!!!!
Thank you so much, Hilda! Here is the link for the baking dish:
https://shopstyle.it/l/cflEO
Let me know if you give this recipe a try, I hope you love it! xT
Why are you leaving a rating if you haven’t made them? That’s extremely misleading.
Could these be made the night before and let rise in the fridge?
Hey Catherine,
Totally, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
This looks delicious! Can I refrigerate the rolls overnight after step 4?
Hey Jane,
Thanks so much! Yes, that will work nicely for you, just allow them to return to room temp before baking:) Let me know if you give this recipe a try! xT
He does not like Blueberries.. smh, so will experiment with other jam flavors. What do you think about adding some fresh berries to the jam?
thanks
Hey Leslie,
Sure, I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xT
Can the dough be kneeded by hand? If so, how long to kneed it for?
Hey there,
Of course! Just knead about 5 minutes or until you have a smooth dough ball. Please let me know if I can help in any other way! xT
Tieghan! These look delicious and I can’t wait to make them! Beautiful embossed baking dish! Please share the source! Thank you!
Thanks so much, Aruna!! Yes, here is the link for the dish:
https://shopstyle.it/l/cflEO
Have a great long weekend! xT