Blueberry Cinnamon Rolls (Make-Ahead)

These make-ahead blueberry cinnamon rolls are loaded with lots of juicy blueberries and a cinnamon and brown sugar filling.

These blueberry cinnamon rolls are a perfect Sunday or Christmas morning breakfast. You make the dough and assemble the rolls the night before and let them rest in the refrigerator.

The next morning, bake these cinnamon rolls while you're having your first cup of coffee or getting ready for the day (or opening Christmas presents)!

I used the same glaze as I made for these cranberry buns, which is just enough glaze to add some sweetness, but not so much to take over.

There are so many blueberries along with the cinnamon filling in these buns that they simply ooze blueberry goodness.

In fact, when you cool the cinnamon rolls on a wire rack, be sure to place some parchment paper or a baking sheet under the rack to catch all of the drips.

These rolls are gooey, messy, drippy, and super delicious. Think of them as blueberry pie meets cinnamon rolls.

How to Make These Overnight Blueberry Cinnamon Rolls:

First, you make the dough by kneading together scalded milk, melted butter, sugar, salt, yeast, and flour. Let it rise at room temperature, and then roll it out to a 14" by 9" rectangle.  

Next, you brush the dough with melted butter and spread it with a brown sugar and cinnamon mixture. Top the cinnamon mixture with lots of blueberries and then roll up the filling in the dough to form a log.

After that, you cut the log into 9 slices and place them in a parchment lined 9 inch by 9 inch square cake pan. Cover the shaped rolls with plastic wrap, and after a 15 minute rest, place the rolls in the refrigerator to rest overnight. 

The next morning, to take the chill off the dough, place the rolls in the microwave or a cold oven with a bowl or a couple of cups of boiling water and let them sit for about a half an hour. 

Heat your oven to 350 degrees F and then bake the blueberry cinnamon rolls for about 30 minutes. Remove the rolls from the oven and let cool slightly before glazing. 

Finally, after the rolls have cooled a bit, drizzle them with a glaze.

How to serve these blueberry cinnamon rolls:

Serve these cinnamon buns warm right after drizzling them with the glaze. They are fabulous with coffee or tea, and juice. A couple of slices of bacon on the side seems like a pretty good idea too, right?

What to do with leftover blueberry cinnamon rolls:

Store leftovers at room temperature in an airtight container. Reheat leftover rolls in a microwave for about 30 seconds. 

P.S. If you don't have time to make a yeasted cinnamon bun, you can always make overnight cinnamon roll muffins!

Welcome to Bread Bakers! Our theme this month is Overnight Breakfast Bread. I'm excited to check out everyone's recipes!

• Blueberry Cinnamon Rolls from Karen's Kitchen Stories
• Morning Buns from A Messy Kitchen 
• Overnight Apple Gingerbread Cinnamon Rolls from All That's Left Are The Crumbs
• Overnight Breakfast Rolls from Anybody Can Bake
• Overnight Sourdough Boule from A Day in the Life on the Farm
• Sausage Jalapeño Cheese Kolaches from Food Lust People Love

Overnight Blueberry Cinnamon Rolls

If you enjoy this recipe, I'd love it if you'd let me know by leaving a comment.

Blueberry Cinnamon Rolls (Make-Ahead Recipe)

Yield: 9 servings

Author: Karen Kerr

These make-ahead blueberry cinnamon rolls are loaded with lots of juicy blueberries and a cinnamon and brown sugar filling.

ingredients:

For the dough

• 1 cup milk, scalded
• 1/4 cup butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 3 cups (14 ounces) all purpose flour

For the Filling

• 1/2 cup packed brown sugar
• 2 tablespoons cinnamon
• 1 teaspoon salt
• 4 tablespoons melted butter, plus more for greasing the pan
• 1 1/2 cups blueberries, fresh or frozen

For the Glaze

• 100 grams (1 cup) powdered sugar
• 2 tablespoons orange juice
• 1 tablespoon milk
• 1 teaspoon vanilla

instructions:

How to cook Blueberry Cinnamon Rolls (Make-Ahead Recipe)

To Make the Dough

1. Combine the scalded milk, sugar, slat, and half of the melted butter in the bowl of a stand mixer and let cool. Once the mixture is about 100 degrees F, add the yeast. 
2. Add two cups of the flour and mix with the dough hook. Knead for about 7 minutes on medium low, gradually adding and adjusting the flour as needed, adding more flour, one tablespoon at a time. The final dough should be very soft, but slightly sticky (softer than a sandwich loaf dough). I used most, but not all, of the reserved dough. 
3. Grease a dough rising bucket or bowl with the rest of the butter and add the dough. Turn the dough over to grease all sides. 
4. Cover the container with plastic wrap, and set aside to let the dough rise until doubled, about 2 hours. (In the meantime, make the filling). 
5. Roll the dough out to a 14 inch by 9 inch rectangle. 
6. Line a 9 inch by 9 inch cake pan with parchment paper, and spray with spray oil. 

To Fill the Dough, Bake, and Finish the Rolls

1. Mix the brown sugar, cinnamon, and salt. 
2. Brush the rolled out dough with the melted butter.
3. Spread the brown sugar and cinnamon mixture over the dough. 
4. Spread the blueberries over the cinnamon mixture. 
5. Beginning with the 14 inch side of the dough, roll the dough up into a log, and seal the seam. 
6. Cut the dough into 9 equal slices and place them into the parchment lined pan in a 3 x 3 pattern. 
7. Cover the pan with plastic wrap and let rest at room temperature for 15 minutes. Move the pan to the refrigerator and let rest overnight, for up to 12 hours. 
8. Remove the pan from the refrigerator and place it in a microwave or enclosed file box along with two cups or bowl of boiled water for 30 minutes to warm up. 
9. After 30 minutes, heat your oven to 350 degrees F. 
10. Place the pan in the heated oven and bake for 30 minutes, until golden brown. 
11. Cool the cinnamon rolls in the pan for 5 minutes, and then transfer to a wire rack over a baking sheet. 
12. Whisk together the glaze ingredients and drizzle the mixture over the warm rolls. 
13. Serve warm. 

Calories
294.89

Fat (grams)
10.95

Sat. Fat (grams)
6.84

Carbs (grams)
49.93

Fiber (grams)
1.79

Net carbs
48.14

Sugar (grams)
45.18

Protein (grams)
1.84

Sodium (milligrams)
578.38

Cholesterol (grams)
29.38

https://www.karenskitchenstories.com/2019/12/blueberry-cinnamon-rolls-make-ahead.html

Karen's Kitchen Stories

cinnamon rolls, blueberries

Breakfast

American

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More make-ahead bread recipes:

• Make ahead buttermilk dinner rolls
• Poppyseed buns
• Potato semolina rolls
• Par-baked dinner rolls

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.