Description
These Easy Blueberry Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon-sugar and blueberry filling. Perfect for a quick breakfast or brunch treat.
Ingredients
Units
Scale
- 1 can refrigerated crescent roll dough
- 1/2 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Unroll crescent dough and press seams together to form a rectangle.
- Brush melted butter over the dough evenly.
- In a small bowl, mix sugar and cinnamon, then sprinkle over buttered dough.
- Sprinkle blueberries evenly over the cinnamon sugar.
- Roll the dough tightly into a log and cut into 6 equal pieces.
- Place rolls in the prepared baking dish and bake for 18-22 minutes, or until golden brown.
- While rolls are baking, mix powdered sugar, milk, and vanilla extract to make glaze.
- Drizzle glaze over warm rolls before serving.
Notes
- Use fresh blueberries for best texture, but frozen work if thawed and drained.
- Double the recipe for a larger crowd.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 17g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg