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.
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.
Nutrition
Calories: 300kcal
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