Go Back
Sweet Blueberry Rolls

Blueberry Rolls

These sweet blueberry rolls feature soft pillowy enriched dough paired with juicy blueberries and a sweet maple glaze.
Prep Time: 30 mins
Cook Time: 30 mins
Dough Rest: 1 hr 35 mins
Total Time: 2 hrs 35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry cinnamon rolls, blueberry sweet rolls, berry sweet rolls
Servings: 12 rolls
Author: Maryanne Cabrera



  • 1 cup whole milk, warmed to 110°F
  • 2 ¼ teaspoon dry active yeast
  • ¼ cup granulated sugar
  • 2 large eggs, room temp
  • 4 ½ cup all-purpose flour
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ cup fresh blueberries
  • 6 Tablespoon unsalted butter, softened


  • 5 Tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 4 Tablespoon unsalted butter, softened to mayonnaise-like consistency
  • 1 ½ cup fresh blueberries


  • 1 ½ cup confectioners' sugar
  • 4 Tablespoon dark maple syrup
  • ¼ teaspoon maple syrup
  • 1 Tablespoon warm water



  • The bowl of a stand mixer, sprinkle yeast over warm milk. Add 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
  • Add in remaining sugar and eggs. Whisk to combine.
  • In a separate bowl, whisk together together flour, salt, nutmeg, and cinnamon. Add 2 cups of flour mixture to mixing bowl.
  • Using the dough hook attachment, mix on low speed for 2-3 minutes. Add another cup of flour. Continue to knead of low speed. Toss blueberries in half of remaining flour mixture. Add to mixing bowl.
  • With the mixer running on low speed, add softened butter 1 tablespoon at a time. Add remaining flour mixture. Increase speed to medium and knead until dough is smooth and cleans the sides of the bowl.
  • Transfer dough to a lightly greased large bowl. Cover and let dough rest at room temperature for 1 hour, or until dough has doubled in volume.
  • Punch down risen dough. Transfer to a lightly floured work surface. Roll dough to into a 20x14-inch rectangle.


  • In a small bowl, mix together sugar, cinnamon, nutmeg, and kosher salt. Stir in softened butter until mixture resembles paste.
  • Spread filling over rolled dough. Distribute blueberries over dough. Press blueberries into the dough.


  • Starting at the longer end, roll dough into a log. Slice log into 12 equal parts. Place rolls in a greased 3.5 quart oven safe skillet (or 9 or 10-inch cast iron pan), or in a greased 9 x 12 (or 9x13)-inch baking pan. Cover and let rolls rest for 35-45 minutes at room temperature and allow rolls to rise.
  • Preheat oven to 350°F. Once rolls are puffy, remove cover. Bake for 30-35 minutes until rolls are golden brown on top and the internal temperature of rolls registers at least 185°F. Allow rolls to rest for 5 minutes to slightly cool.

Maple Glaze:

  • In a small bowl, mix together confectioners sugar, maple syrup, maple extract, and warm warm. Stir until smooth. Drizzle over baked cinnamon swirl bread.
  • Enjoy blueberry rolls warm or at room temperature.


Using Frozen Blueberries
  • Frozen blueberries may be used in place of fresh blueberries.
  • However, you will have to adjust the dough resting and rising time. The frozen blueberries will significantly lower the temperature of the dough, causing it to rise slower.
Reheating Notes:
  • To keep the sweet blueberry moist, place a glass of water in the microwave along with the bread roll. Microwave for 30 seconds, or until the bread is hot.
  • Microwaves work by heating the water molecules in food through increased friction. Simply, heating a piece of bread as is will cause the bread to dry out. The addition of the glass of water helps to keep the bread moist.