Blueberry Crumble Cinnamon Rolls

If you’re a fan of gooey cinnamon rolls and fruity desserts, these Blueberry Crumble Cinnamon Rolls are about to become your new favorite treat. 

Imagine soft, fluffy rolls swirled with sweet and tangy blueberry jam, topped with a buttery cinnamon streusel crumble baked to golden perfection. 

Each bite perfectly blends warm spices, juicy fruit, and melt-in-your-mouth sweetness.

These cinnamon rolls are not only visually stunning but also packed with flavor and texture. The soft dough creates the perfect base for the sweet blueberry jam filling, while the cinnamon crumble adds a delightful crunch to every bite. 

Whether you’re making these for a weekend brunch, a special occasion, or just because, they’re guaranteed to be a showstopper.

What’s even better? They’re easier to make than you might think! 

With straightforward steps and easy-to-find ingredients, you’ll have bakery-worthy cinnamon rolls ready to impress your family and friends. 

Let’s get baking!

Blueberry Crumble Cinnamon Rolls

Why You’ll Love This Recipe

These Blueberry Crumble Cinnamon Rolls are the ultimate combination of comfort and decadence. 

Here’s why I adore this recipe:

  • Soft and Fluffy Dough: The roll dough is light, tender, and perfectly buttery, making it the ideal canvas for the blueberry filling.
  • Sweet and Tangy Filling: The blueberry jam brings a burst of fruity sweetness that balances beautifully with the cinnamon and brown sugar.
  • Buttery Crumble Topping: The cinnamon streusel topping adds texture and richness, elevating these rolls from delicious to downright irresistible.
  • Perfect for Any Occasion: Whether it’s breakfast, dessert, or a midday treat, these cinnamon rolls are always a hit.
  • Customizable: You can swap out the blueberry jam for other fruit fillings or experiment with different spices in the crumble topping.
Blueberry Crumble Cinnamon Rolls, top view

Ingredients

The magic of these Blueberry Crumble Cinnamon Rolls lies in their carefully selected ingredients, each contributing to the tender dough, fruity filling, and crumbly topping. 

From the warm milk that brings the dough together to the sweet and tangy blueberries in the filling, every element plays a crucial role in creating a showstopping treat. 

Here’s everything you’ll need to make these bakery-worthy rolls:

For the Dough

  • Warm Milk: Activates the yeast and creates a tender crumb. Ensure the milk is warm but not hot (around 35–40°C / 95–104°F).
  • Instant Yeast: Makes the dough rise quickly and efficiently without the need for proofing.
  • Granulated Sugar: Sweetens the dough and feeds the yeast for an excellent rise.
  • Bread Flour: Adds structure and ensures a soft, fluffy texture.
  • Salt: Enhances flavor and balances the sweetness of the sugar and filling.
  • Eggs: Bind the dough and add richness for a tender texture.
  • Unsalted Butter: Adds richness and softness to the dough. Use softened butter for easy incorporation.

For the Filling

  • Blueberries: The star ingredient, adding a burst of fruity sweetness. Both fresh and frozen work well in this recipe.
  • Granulated Sugar: Sweetens the blueberries and enhances their natural flavor.
  • Cornstarch: Thickens the blueberry mixture, creating a luscious filling that doesn’t seep out.
  • Lemon Juice: Brightens the flavor and balances the sweetness of the berries.
  • Lemon Zest: Adds a fragrant citrusy note to complement the filling.
  • Ground Cinnamon: Brings warmth and depth to the fruity filling.
  • Salt: Balances the sweetness and enhances the other flavors.

For the Crumble Topping

  • All-Purpose Flour: Forms the base of the crumble and adds structure to the topping.
  • Brown Sugar: Adds sweetness and a deep caramel-like flavor to the crumble.
  • Salt: Balances the sweetness and enhances the cinnamon’s flavor.
  • Ground Cinnamon: Infuses the topping with warm, spiced notes.
  • Unsalted Butter: Binds the crumble together and creates a buttery, crunchy texture as it bakes. Use melted butter for easy mixing.
Cinnamon roll dough covered in blueberry jam

How to Make Blueberry Crumble Cinnamon Rolls

There’s something so satisfying about making homemade cinnamon rolls, and these Blueberry Crumble Cinnamon Rolls are no exception. 

The soft dough, fruity filling, and crumbly topping come together to create a bakery-worthy treat you’ll love to bake and share.

Here’s how to make them:

  1. WARM the milk to 35–40°C (95–104°F) and pour it into the bowl of a stand mixer. Sprinkle the yeast and sugar over the milk. If using active dry yeast, let it sit for 5–10 minutes until foamy.
  2. ADD the bread flour, salt, and eggs to the milk mixture. Attach the dough hook to the mixer and mix on low speed until a thick dough forms.
  3. INCORPORATE the softened butter, a few cubes at a time, and continue mixing on medium speed for about 10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  4. COMBINE the ingredients in a large bowl with a wooden spoon until a shaggy dough forms.
  5. TRANSFER the dough to a floured surface and knead in the softened butter, a few cubes at a time. Knead for 8–10 minutes until the dough is smooth and elastic.
  6. FORM the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel.
  7. ALLOW the dough to rise in a warm spot until doubled in size, about 1–1½ hours. For a cold kitchen, place the bowl in a turned-off oven with a mug of boiled water to create a warm environment.
  8. COMBINE the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt in a medium saucepan.
  9. COOK over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices, about 5–7 minutes. Let cool completely before using.
  10. MIX the flour, brown sugar, salt, and cinnamon in a medium bowl. POUR in the melted butter and stir with a fork until large crumbs form. Set aside.
  11. PUNCH down the dough and transfer it to a lightly floured surface. Roll it out into a rectangle approximately 30x40 cm (12x16 inches).
  12. SPREAD the cooled blueberry filling evenly over the dough, leaving a 2.5 cm (1-inch) border.
  13. ROLL the dough tightly from the long edge into a log. Slice into 12 equal pieces using dental floss or a sharp serrated knife.
  14. PLACE the rolls in a greased 23x33 cm (9x13-inch) baking dish. Cover and let rise until doubled, about 30–45 minutes.
  15. PREHEAT the oven to 180°C (350°F).
  16. SPRINKLE the crumble topping evenly over the risen rolls. BAKE for 25–30 minutes, or until the rolls are golden brown and cooked through.
  17. COOL slightly before serving. Enjoy warm!

Tips for Perfect Cinnamon Rolls

The secret to bakery-quality cinnamon rolls lies in a few key techniques. 

Follow these tips to ensure your Blueberry Crumble Cinnamon Rolls turn out perfectly every time:

  • Use Warm Milk: Milk that’s too hot can kill the yeast, while cold milk won’t activate it properly. Aim for about 37–43°C (100–110°F).
  • Don’t Overfill: Too much jam can cause the rolls to unroll or get soggy. Spread the filling in an even, thin layer.
  • Slice with Floss: Dental floss makes clean, even cuts without squashing the rolls. Slide the floss under the log, cross it over the top, and pull to slice.
  • Let the Dough Rise Fully: Be patient! Allow the dough to rise until it’s doubled for the fluffiest texture.
  • Cover While Rising: Use a damp towel or plastic wrap to keep the dough from drying out during both rises.
  • Don’t Overbake: Check the rolls early—overbaking can make them dry. They’re done when the tops are golden and the center feels set.

Recipe Variations

Want to switch things up? These cinnamon rolls are incredibly versatile. Here are some fun variations to try:

  • Raspberry Crumble Rolls: Swap the blueberry jam for raspberry jam for a tart, fruity twist.
  • Apple Cinnamon Rolls: Replace the jam with apple butter and add a sprinkle of chopped apples to the filling.
  • Nutty Crumble Rolls: Add chopped pecans or walnuts to the crumble topping for extra crunch.
  • Cream Cheese Frosting: Drizzle cream cheese icing over the rolls after baking for a decadent finish.
Tips for Perfect Cinnamon Rolls in a baking tray

FAQs

Q: Can I make these rolls ahead of time?

A: Yes! Prepare the rolls up to the second rise, then cover and refrigerate overnight. Bring to room temperature before baking.

Q: Can I use frozen blueberries instead of jam?

A: Absolutely! Toss the frozen blueberries with sugar and cornstarch before using.

Q; How do I store leftover cinnamon rolls?

Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Q: Can I freeze the rolls?

A; Yes, you can freeze the unbaked rolls after shaping or the baked rolls. Thaw overnight in the fridge before reheating or baking.

How to Store, Freeze, and Reheat

When it comes to leftovers (if there are any!), proper storage is key to keeping your Blueberry Crumble Cinnamon Rolls fresh and delicious. 

Whether you’re planning to enjoy them the next day, share them later, or save them for a special occasion, these rolls are easy to store, freeze, and reheat without losing their flavor or texture. 

With the right techniques, you’ll be able to savor these bakery-worthy treats anytime!

  • Store: Keep leftover rolls in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
  • Freeze: Freeze unbaked rolls on a baking sheet until solid, then transfer to a freezer bag. Alternatively, freeze baked rolls for up to 3 months.
  • Reheat: Warm the rolls in a 175°C (350°F) oven for 10 minutes or microwave individual rolls for 15–20 seconds.

Blueberry Crumble Cinnamon Rolls

Servings:
12
Prep time:
30 min
Cook time:
30 min
Calories:
398 kcal
These fluffy blueberry cinnamon rolls are packed with sweet jam, topped with buttery crumble, and baked to golden perfection. You’ll love every bite!

Ingredients:

  • For the Dough
  • 240ml warm milk (1 cup)
  • 1 packet (7g) instant yeast (2¼ teaspoons)
  • 50g granulated sugar (¼ cup)
  • 510g bread flour (4 1/4 cups)
  • ½ teaspoon salt
  • 2 large eggs
  • 60g unsalted butter, softened (¼ cup)
  • For the Filling:
  • 300g blueberries, fresh or frozen (1 ¼ cups)
  • 50g granulated sugar (¼ cup)
  • 1 ½ tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • For the Crumble Topping:
  • 120g all purpose four (1 cup)
  • 125g brown sugar (3/4 cups)
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 85g unsalted butter, melted (⅓ cup)

Method:

  1. MAKE THE ROLLS: Warm the milk in a small saucepan to 37–43°C (100–110°F), then pour it into the bowl of a stand mixer. Sprinkle the yeast and sugar over the warm milk.
  2. If using active dry yeast, let it sit for 5–10 minutes until it becomes foamy. For instant yeast, you can skip this waiting step.
  3. Add the flour, salt, and eggs to the yeast mixture. Attach the dough hook to your stand mixer and mix on low speed until a thick dough begins to form.
  4. Add the softened butter a few cubes at a time, mixing on medium speed. Continue mixing for about 10 minutes until the dough becomes soft, smooth, and pulls cleanly from the sides of the bowl.
  5. Form the kneaded dough into a ball and place it in a lightly greased large bowl. Cover the bowl with plastic wrap or a damp dish towel.
  6. Let the dough rise in a warm place until it doubles in size, about 1–1½ hours. If your kitchen is cool, create a warm environment by placing the bowl in a turned-off oven alongside a mug of boiled water.
  7. MAKE THE FILLING: Warm the blueberries, sugar, cornstarch, cinnamon, lemon juice, lemon zest, cinnamon, and salt in a saucepan over medium-low heat. Stir constantly until it bubbles, then cook and stir for about 5 minutes or until thickened.
  8. Pour the jam into a shallow dish and leave to cool. Refrigerate until chilled.
  9. MAKE THE STREUSEL: Stir the flour, brown sugar, salt, cinnamon, and melted butter in a bowl until just combined and crumbly. Cover and chill until ready to use.
  10. ASSEMBLE: Grease a 23x33 cm (9x13-inch) baking dish or line it with parchment paper to prevent sticking.
  11. Punch down the risen dough and transfer it to a lightly floured surface. Dust the top of the dough with a bit of flour and roll it into a large rectangle, approximately 30x40 cm (12x16 inches).
  12. Spoon the cold jam filling over the dough and spread it evenly with a spatula, leaving a 2.5 cm (1-inch) border around the edges.
  13. Starting from the longer side, carefully roll the dough into a tight log. Slice the log into 12 even pieces using unflavored dental floss or a sharp serrated knife for clean cuts.
  14. Place the rolls into the prepared baking dish, spacing them evenly. Cover the pan with plastic wrap or a clean towel and let the rolls rise in a warm spot until they double in size.
  15. Preheat the oven to 175°C (350°F).
  16. Sprinkle the streusel over the rolls and bake for 25-30 minutes until golden brown on top and cooked in the middle. Remove from the oven and leave to cool in the pan.
  17. Serve warm or at room temperature with a drizzle of sweet glaze, if desired. Enjoy!
NOTE: If kneading by hand, mix the dough in a large bowl with a wooden spoon until it forms a shaggy mass. Transfer the dough to a floured surface and knead the butter in, a few cubes at a time. Knead for approximately 10 minutes until the dough is elastic and smooth. Feel free to take short breaks if needed; the dough benefits from resting. NOTE: If making overnight blueberry cinnamon rolls, tightly cover the bowl and refrigerate the dough for up to 16 hours before continuing with the recipe.

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