One of my all-time favorite memories is stumbling into my mom’s kitchen on a sleepy Sunday morning, the light just streaming through lace curtains, and catching whiffs of cinnamon dough rising on the counter. I’d pull up a chair, watch her knead that soft, pillowy dough, and daydream about the sweet swirl–and I swear, that’s where my lifelong obsession with cinnamon rolls began. Fast forward a few decades, and I still get that same giddy feeling whenever I roll out dough, but these days I like to toss in a handful of fresh blueberries for good measure (because why not?).

This Blueberry Cinnamon Roll Cake is basically my weekend brunch love letter to all the comfort-food cravings out there. You get that cozy cinnamon-spiced dough, ribbons of jammy sweetness, and those juicy pops of blueberry in every single bite. It’s like a cinnamon roll and a coffee cake had the most delicious baby ever–and yes, you’ll want to make a double batch for sharing (or, let’s be real, hiding some in your freezer for emergencies).

Why You’ll Love This Blueberry Cinnamon Roll Cake

All the cozy feels: warm cinnamon dough + bursts of fresh berries = total comfort.
Hands-on, no-fuss recipe that uses basic bowls and your trusty rolling pin.
Yeast-raised fluff meets slice-and-serve convenience–best of both worlds!

Greek-yogurt glaze adds a tangy twist and sneaks in a little protein (yes, really!).
Perfect for breakfast, brunch, afternoon tea, or that “right-this-very-second” pick-me-up.
Easily customized for gluten-free, vegan, or lower-sugar diets (I’ve got tips below!).

Yields about 10–12 generous slices—plenty to wow your brunch crew (or your partner, dog, and you).

Ingredient Notes

Let’s chat about the stars of the show and how you can tweak them to suit your pantry or dietary needs:

All-purpose flour (3 cups/375g): Spoon into your measuring cup and level it off for the fluffiest dough. Swap up to half with white whole wheat flour for a nutty vibe.

Instant yeast (2¼ tsp): No proofing needed—just stir into your warm milk. If you only have active dry yeast, bloom it first in a little warm liquid with a pinch of sugar.
Sugars (½ cup granulated + ¼ cup packed brown): Brown sugar gives that lovely caramel undertone. Swap in coconut sugar or reduce total sugar if you prefer less sweet (I sometimes drop to ⅓ cup granulated and still feel satisfied!).
Cinnamon & salt (1 tsp each): Trust me, the pinch of sea salt deepens the sweetness, and a good cinnamon (Ceylon if you have it) takes things next-level.

Milk (1 cup/240ml, about 110°F): Dairy, almond, oat—use whatever makes you smile. If it’s too hot, it kills the yeast; too cool, and the dough won’t wake up (aim for warm bath temperature).
Eggs (2 large, room temp): Let them sit on the counter for 30 minutes so your dough rises beautifully.
Butter (¼ cup/57g, melted): Unsalted is my go-to, but swap to coconut oil for dairy-free magic.

Blueberry jam (1 cup/320g): Look for a good-quality, low-sugar jam to keep things balanced. Homemade works wonders here too.
Fresh or frozen blueberries (1 cup/150g): If you go frozen, thaw and pat them dry to avoid a wet, gumbo-like filling.
Glaze: powdered sugar + Greek yogurt + vanilla + splash of milk: Greek yogurt gives it that tang and a bit of protein. Non-dairy yogurt is fine, and almond milk thins it out beautifully.

Step-by-Step Directions

Bloom the yeast: In a small bowl, stir together warm milk, granulated sugar, and instant yeast. Wait about 5 minutes until it’s frothy and dancing with bubbles (if it stays flat, swap in a fresh packet).
Make the dough: In a large mixing bowl, whisk flour, salt, and cinnamon. Pour in the yeast mixture, add eggs and melted butter, then stir until you’ve got a shaggy, somewhat sticky dough.
Knead & rise: Turn the dough onto a lightly floured surface (or use a stand mixer with a dough hook) and knead for about 5 minutes until it becomes soft and smooth. Pop it into an oiled bowl, cover with a clean tea towel or plastic wrap, and let it hang out in a warm spot for 45–60 minutes, until doubled in size.

Prep the filling: While the dough is rising, gently toss blueberries with the jam in a bowl. Pat them dry with paper towels so your cake doesn’t get soggy. Don’t skip this—wet berries = runny mess (been there, done that!).
Roll & fill: Once your dough has puffed up, punch it down gently, then roll it into a rough 12×16-inch rectangle on a floured surface. Spread the jam-blueberry mix evenly, leaving about a ½-inch border around the edges.
Shape the cake log: Starting from the long edge, roll the dough into a tight log (think sushi roll vibes). Use unflavored dental floss or a sharp knife to slice into 10–12 even rolls—floss is my secret weapon for clean cuts.

Arrange & second rise: Grease a 9×13-inch baking pan, then pop your rolls in, cut-side up. Cover lightly and give them another 20–30 minutes to puff while you preheat your oven to 350°F. This pause makes all the fluffiness happen!
Bake to golden brown: Slide the pan onto the middle rack and bake for 25–30 minutes, until the tops are a rich golden hue. Your kitchen will smell like heaven—resist the urge to slice while piping hot (but I get it, I really do!).
Whisk the glaze: In a small bowl, combine powdered sugar, Greek yogurt, vanilla, and just enough milk to reach a thick yet pourable consistency. Taste-test with a clean spoon (you know you want to!).

Drizzle & serve: Let your cake rest for about 10 minutes so it settles, then drizzle that tangy-yet-sweet glaze all over. Serve warm or at room temp. Pro tip: it’s divine with a hot cup of dark roast coffee or an iced tea when it’s warmer out.

Fun Variations & Flavor Twists

Lemon-Blueberry: Stir 1 tablespoon of freshly grated lemon zest into the glaze for a zingy, bright finish.
Apple-Cinnamon: Swap blueberries for diced, peeled apples and toss in ⅛ teaspoon of nutmeg (hello, fall vibes!).

Almond Crunch: Sprinkle slivered almonds or chopped pecans over the filling before rolling for an extra textural pop.
Vegan Version: Use plant-based milk and butter, replace eggs with flax “eggs” (1 tablespoon ground flax + 3 tablespoons water per egg), and you’re golden.
Gluten-Free: Sub a 1:1 gluten-free flour blend and add ⅛ teaspoon xanthan gum to mimic that classic chew.

Low-Sugar: Swap sugars for monk fruit sweetener and choose a sugar-free or reduced-sugar jam. Your sweet tooth will thank you.

Storage & Reheating Tips

Because we all know life gets busy and sometimes you just need a slice of comfort on demand:

Fridge: Store cooled cake slices in an airtight container for up to 4 days. They stay soft, but the glaze might sink in a bit (just drizzle a little extra before reheating).

Freezer: Wrap individual slices in plastic wrap and pop them in a freezer bag for up to 2 months. They thaw overnight in the fridge like champs.
Reheat: Pop a slice in a 300°F oven or toaster oven for about 5 minutes to revive that fresh-baked texture, or zap in the microwave for 15–20 seconds if you’re in a hurry.
Make-Ahead Hack: Assemble the rolls, freeze the unbaked log before the second rise, then thaw overnight and let them puff for 30 minutes before baking. Perfect for hosting without the last-minute scramble.

Final Thoughts & Your Turn

So there you have it, friend—a cozy, berry-studded twist on a classic that’s guaranteed to make your kitchen smell like a Sunday morning dream. I can’t wait to hear how your Blueberry Cinnamon Roll Cake turns out! Drop a comment below with your favorite swaps (or tell me if you accidentally wore blueberries instead of rolling them into the dough—no judgment, promise). Snap a pic, tag me on social, and let’s spread those comfort-food vibes far and wide. Until next time, happy baking and big hugs from my kitchen to yours!

Blueberry Cinnamon Roll Cake

Blueberry Cinnamon Roll Cake is a no-fuss, fruity twist on an old-fashioned cinnamon roll, bursting with sweet berries and a homemade glaze—ready in just a few hours for breakfast, brunch, or afternoon tea.

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Prep Time 30

Cook Time 30

Total Time 2

Course Breakfast, Brunch, Dessert

Cuisine American

Servings slices

Calories 300 kcal

Ingredients

3 cups all-purpose flour spooned and leveled

2¼ tsp instant dry yeast one packet
½ cup granulated sugar
¼ cup packed brown sugar

1 tsp fine sea salt
1 tsp ground cinnamon
1 cup warm milk about 110°F

2 large eggs room temperature
¼ cup unsalted butter melted
1 cup blueberry jam

1 cup fresh or frozen blueberries if frozen, thawed and patted dry
1 cup powdered sugar sifted
2 tbsp Greek yogurt

½ tsp pure vanilla extract
1-2 tbsp milk of choice

Instructions

Stir warm milk, sugar, and yeast in a small bowl until frothy, about 5 minutes.

Whisk flour, salt, and cinnamon in a large bowl. Add the yeast mixture, eggs, and melted butter. Stir until a shaggy dough forms.
Knead on a floured surface or use a stand mixer. Let the dough rise in a warm spot for 45–60 minutes.
Gently toss blueberries with jam and pat dry.

Roll the dough into a rectangle, spread the jam-berry mixture, and roll tightly.
Cut into rolls and place in a greased pan.
Let the rolls puff while preheating the oven.

Bake until golden brown.
Combine powdered sugar, Greek yogurt, and vanilla until smooth.
Pour the glaze over the swirls and serve warm or at room temperature.

Notes

- If your dough feels sticky, lightly oil your hands to shape without toughening the crumb. - Room-temperature butter in the filling spreads more evenly than cold pats, ensuring intact swirls. - A stand mixer with a dough hook saves time, but hand kneading adds character and a rustic crumb.