Blueberry Cinnamon Rolls: The Easy Recipe with Ready-Made Dough
Who can resist the intoxicating aroma of freshly baked cinnamon rolls? Today we offer you an irresistible version of these iconic treats, enriched with the juicy sweetness of fresh blueberries and the aromatic depth of the jam. Forget about long rises and complex doughs: this recipe is designed for maximum convenience, using the practical ready-made sweet dough roll from Buitoni, which, once baked, offers the enveloping softness of brioche bread. The result? Real masterpieces in no time, always perfect and delicious!
Blueberry cinnamon rolls are the ideal treat for breakfast, a special brunch, or an unforgettable snack. Their characteristic spiral encloses a soft and fragrant filling, where butter blends with the liveliness of blueberries and jam, creating a sweet-tart balance that conquers every palate. The soft and spongy texture, typical of brioche bread, makes them even more inviting and ‘melt-in-your-mouth’. The lemon glaze, in the end, adds that fresh and slightly tart note that perfectly balances the sweetness, making each bite a taste explosion.
This simplified version of cinnamon rolls is perfect for those who love homemade sweets but have little time, or for those who want to try their hand at a scenic dessert without stress. We will guide you step by step, from filling preparation to perfect rolling, baking, and final glazing. Get ready to flood your home with a wonderful scent and delight family and friends with these irresistible blueberry treats. It will be love at first bite, and your kitchen will become the most fragrant bakery in the neighborhood, with the unmistakable softness of a sweet made with care!
- Difficulty: Very easy
- Cost: Economic
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Energy 210.22 (Kcal)
- Carbohydrates 27.19 (g) of which sugars 11.95 (g)
- Proteins 2.37 (g)
- Fat 10.36 (g) of which saturated 6.52 (g)of which unsaturated 3.73 (g)
- Fibers 1.62 (g)
- Sodium 85.49 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Blueberry Cinnamon Rolls
- 1 roll dough (Buitoni Sweet Dough)
- 1 cup blueberries (fresh)
- 1/3 cup blueberry jam
- 5 tbsp butter (softened)
Tools
You can choose to bake your Cinnamon Rolls in the oven or air fryer. Important instructions for the air fryer:
Do not overcrowd the basket: Arrange the cinnamon rolls in a single layer, leaving space between each one to allow hot air to circulate evenly. It may be necessary to cook in batches.
Monitoring: Air fryers vary greatly in power. Check the rolls after 8-10 minutes and continue cooking until they are well puffed and golden. If you see that they brown too quickly on the surface, you can slightly lower the temperature or cover them with aluminum foil in the last few minutes.
Parchment paper: If the basket has a wide mesh grid, you can use a small piece of parchment paper under each roll to prevent the filling from falling and sticking.
- Kitchen scale
- Baking tray
- Parchment paper
- Oven
Steps
Carefully unroll the sweet dough roll onto its parchment paper. Make sure it is well stretched out. Using a spatula or spoon, spread the softened butter evenly over the entire surface of the dough, leaving a small border free on one of the long sides.
In a separate bowl, gently mix the fresh blueberries with the blueberry jam. Spread this mixture evenly over the butter layer, ensuring the blueberries are well distributed over the entire butter-coated dough surface.
Starting from the long side of the dough (the one furthest from the free edge you left), begin to roll the dough onto itself, using the underlying parchment paper for a more compact and even roll. Once you have a roll, wrap it in the same parchment paper and let it rest in the refrigerator for about 15 minutes. This step is crucial to firm up the butter and make cutting the slices simpler and cleaner.
After the resting time, take the roll out of the fridge. With a sharp knife (or dental floss for an even cleaner cut), cut slices about 1/2 inch thick. Arrange the slices obtained on a baking tray lined with parchment paper, leaving some space between each one, as they will puff up during baking.
Preheat the static oven to 340°F. Bake the tray with the cinnamon rolls and cook for about 25-30 minutes, or until the dough is well puffed, golden on the surface, and the filling slightly caramelized at the edges. Times may vary slightly depending on the oven, so monitor the baking in the last few minutes.
If you prefer a quicker cooking, the cinnamon rolls can also be cooked in an air fryer. Place the rolls in the basket without overlapping (it may be necessary to cook in batches) and cook at 300-320°F for about 10-15 minutes. Check from 8 minutes onwards: times may vary depending on the air fryer model, so make sure they are well puffed and golden, covering with foil if the surface darkens too quickly.
While the cinnamon rolls cool slightly, prepare the glaze. In a small bowl, sift the powdered sugar. Add a few drops of lemon juice, mixing vigorously with a teaspoon or small whisk. Continue adding lemon juice, a few drops at a time, until you get a smooth, fluid glaze, but not too liquid (it should coat the spoon).
Let the cinnamon rolls cool for a few minutes. Before serving them, generously drizzle them with the prepared lemon glaze. Enjoy them warm to fully appreciate their softness and melting filling.
Notes on Ingredients and Possible Substitutions:
Sweet Dough: The Buitoni ‘sweet dough’ roll (or similar, specifying it’s a brioche-like dough) is the key to this quick recipe. Make sure it’s well chilled before unrolling it for easier handling.
Softened Butter: It’s essential that the butter is very soft, like ‘pomade’, to easily spread it without damaging the dough. If it’s too cold, warm it slightly at room temperature or for a few seconds in the microwave.
Fresh Blueberries: Use high-quality fresh blueberries. If unavailable, you can use frozen blueberries (do not thaw before use to avoid releasing too much water in the filling), although the final result may be slightly different.
Blueberry Jam: Choose a high-quality jam, preferably with a high fruit content. You can also use a mixed berry jam to vary the flavor.
Powdered Sugar: Essential for the glaze. Sifting prevents lumps.
Lemon Juice: Adds freshness and acidity to the glaze. You can replace it with a few drops of water or milk for a neutral glaze, or with orange juice for a different note.
Storage:
Blueberry cinnamon rolls are delicious freshly baked and warm. Once completely cooled, store them at room temperature in an airtight container for 2-3 days. To keep them soft, you can briefly warm them in the microwave before consuming them. It’s best to add the glaze shortly before serving or at most an hour before, to prevent it from soaking in too much. Freezing after glazing is not recommended, but you can freeze the pre-sliced, unbaked rolls, defrosting in the fridge and baking as needed.
Recipe Alternatives and Variations:
Classic Cinnamon Rolls (without blueberries): Omit the blueberries and jam. Instead, sprinkle the buttered dough with a mix of 1/4 cup brown sugar and 1-2 teaspoons ground cinnamon.
With Mixed Fruits: Replace blueberries with other fresh berries (raspberries, blackberries) or a mix, maintaining the same proportions (1 cup fresh fruit + 1/3 cup jam of the chosen fruit).
With Chocolate Chips: Add 1/3 cup dark or white chocolate chips to the filling along with blueberries and jam for an extra indulgent touch.
Cream Cheese Glaze: For a richer glaze, mix 100g cream cheese (like Philadelphia) with 50g softened butter, 200g powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.
Different Jam: If you don’t like blueberries, try apricot, strawberry, or raspberry jam, possibly pairing with fresh fruit of the same type if available.
Use and Pairings:
Cinnamon rolls are perfect any time of day when you crave a sweet treat:
Breakfast: Accompanied by coffee, cappuccino, or a glass of milk.
Brunch: An essential addition to a brunch buffet, perhaps next to fresh fruit and yogurt.
Snack: Ideal with a cup of hot tea or hot chocolate, especially in colder months.
Dessert: Served warm, perhaps with a scoop of vanilla ice cream, for a simple but satisfying dessert.
Midnight Snack: Perfect for an unexpected sweet craving.
Origins and History of the Recipe:
Cinnamon Rolls, or “cinnamon swirls,” are an iconic pastry with Northern European roots, particularly Swedish (“kanelbulle”) and Danish.
Their popularity exploded in the United States, where they became a symbol of breakfast and homemade pastry, often enriched with generous glazes. The traditional recipe involves a leavened dough enriched with butter and eggs, rolled out and filled with butter, brown sugar, and cinnamon, then rolled and cut into spirals.
The version with blueberries is a modern addition that exploits the versatility of this pastry, combining the classic spiced aroma of cinnamon with the freshness and acidity of berries, for an even more delicious and interesting result. The use of ready-made sweet dough, which offers the softness of brioche bread, is a response to the demands of modern life, allowing you to enjoy these treats with maximum speed and without sacrificing typical softness.
FAQ (Frequently Asked Questions)
1. Can I prepare the rolls in advance and bake them in the morning?
Yes, you can! After cutting the slices and arranging them on the tray, cover them well with plastic wrap and store them in the refrigerator overnight. In the morning, take them out of the fridge 15-20 minutes before baking (the time needed for the oven to warm up) and bake as per the recipe. You will have fresh and fragrant rolls!
2. If I don’t have fresh blueberries, can I use only jam or frozen blueberries?
Yes, you can use only blueberry jam (increasing the amount to 1/2-1 cup to compensate) for a more uniform filling. If using frozen blueberries, do not thaw them before mixing with the jam and distributing on the dough; cooking them from frozen will prevent them from releasing too much water and excessively softening the dough.
3. Can I use a dough different from Buitoni’s “sweet”?
This recipe is specifically designed for Buitoni’s ready-made sweet dough, which has an ideal texture and flavor for brioche-like sweets and allows skipping the leavening phase. You could try other leavened doughs, but the result in terms of softness and flavor will be slightly different, and additional resting times may be required. If you seek a homemade sweet dough, the recipe will become more complex and require long hours of leavening.
