Are you tired of those plain, sticky-sweet cinnamon rolls you grab from a tube at the store? I totally get it. Sometimes you want that weekend indulgence without spending half your Saturday rolling out yeast dough until your arms ache! That’s why I’m obsessed with taking that shortcut dough—you know the one—and giving it a total glow-up. We’re infusing that fluffy base with a homemade, jammy blueberry pie filling. Trust me, these Blueberry Pie Cinnamon Rolls are the best marriage of convenience and gourmet flavor you’ll ever taste.
I first made these Blueberry Pie Cinnamon Rolls when I needed a show-stopping brunch item without the all-day commitment. The moment that sweet, fruity warmth hits the oven, the entire house smells like a fancy bakery exploded! It feels homemade, tastes incredible, and honestly, it’s done before your coffee even finishes brewing. You absolutely need these in your life.
Why You Will Love These Blueberry Pie Cinnamon Rolls
Seriously, why wouldn’t you love these? They hit every single sweet spot. First off, they’re speedy! We’re talking about breakfast that feels like a project but finishes faster than most weeknight dinners. This fusion—the buttery roll meeting that bright, homemade blueberry filling—is pure magic.
- Total speed demon: Ready in under 40 minutes total time.
- Flavor explosion: It’s the perfect mix of tart pie and sweet icing.
- Maximum payoff, minimal effort using store-bought dough.
- You get that amazing, warm flavor that makes people ask if you woke up at 5 AM to bake for them! You can check out more quick breakfast heroes like our Hawaiian Roll French Toast for truly fast wins.
Essential Ingredients for Perfect Blueberry Pie Cinnamon Rolls
I know, I know, this recipe relies on that little tube of refrigerated dough, and honestly, that’s half the fun! But the magic that elevates these so far beyond the can comes from the filling ingredients. We need components that mimic a real, delicious blueberry pie, just miniaturized and ready to bake.
Grab these items, and remember, room temperature dough is your secret weapon here. You want that refrigerated dough to be relaxed, not stiff right out of the fridge, so leave it on the counter for about 15 minutes before you start. This makes unrolling and rolling it back up so much easier—no tearing!
Here’s the short list for our glorious fusion:
- One package (13.2 oz) of your favorite refrigerated cinnamon roll dough—don’t feel guilty about it!
- One cup of blueberries, fresh or frozen, it doesn’t matter, which you can learn more about in my Blueberry Cream Cheese Spread post if you’re looking for more blueberry goodness.
- A quarter cup of regular granulated sugar and one tablespoon of cornstarch to get that perfect pie thickness.
- One teaspoon of bright lemon juice—this really wakes up the blueberry flavor!
- A quarter cup of butter, softened, for spreading onto the dough before the filling goes on.
- For the glaze, you just need about a half cup of powdered sugar and one tablespoon of milk.
Step-by-Step Instructions for Blueberry Pie Cinnamon Rolls
This is where the magic happens, and I promise it’s so straightforward you’ll wonder why you haven’t done this before. We’re conquering the filling first, which is basically a five-minute jam session, and then we assemble! Make sure your oven is preheated according to those package directions—that’s the first step to success. Pay attention to the filling timing; overheating it won’t help the texture!
Preparing the Blueberry Pie Filling
Grab a small saucepan. Toss in your blueberries, granulated sugar, and the cornstarch right from the start. Starch is what gives us that beautiful, thick pie texture rather than just watery blueberry juice soaking into your dough. Cook this mixture over medium heat. You have to stir it constantly, trust me on this, unless you want scorched sugar at the bottom. After about five minutes, it should look glossy and thick, like a nice spoonable pie filling.
Right when you pull it off the heat, stir in that tablespoon of lemon juice—it’s non-negotiable for brightness! Let this mixture cool down just a tiny bit before moving to the next step. Quick note: If you decided to use frozen blueberries, don’t bother thawing them first! Just toss them in straight from the freezer when you start cooking the filling.
Assembling and Baking Your Blueberry Pie Cinnamon Rolls
Now for the assembly! Lay out the pre-cut cinnamon roll dough flat onto your counter surface. Spread that softened butter evenly across the entire surface first. This acts like a moisture barrier and helps the filling stick without making the dough soggy. Next, spoon that slightly cooled blueberry filling right over the buttered dough. Don’t load it on too heavily, or they’ll burst out when baking!
Roll the dough up tightly into one long log. Make sure you tuck the seam underneath before you slice it into individual rolls. Pop those beauties into your greased baking pan. I always give them a little space so they can puff up nicely. Then, bake them exactly as the package tells you until they are golden brown and smelling heavenly. If you want gooey perfection like the best Cinnabon spots, you can find my full tips on achieving that moist, sticky center here: The Secret to Amazing Gooeyness.
Finishing with the Simple Icing
While those glorious Blueberry Pie Cinnamon Rolls are in the oven, quickly whisk together your powdered sugar and the milk until it’s smooth. If you like a thicker drizzle that really holds its shape, use less milk. If you like it runnier to soak into every crevice—and let’s be honest, why wouldn’t you?—add milk a half-teaspoon at a time until it’s perfect for you.
Pull the hot rolls out of the oven. That warm dough is the perfect vehicle for the icing. Spread that glaze generously over the top so it melts down into all those wonderful swirls and crevices. If you’re looking for other amazing ways to use cream cheese successfully in your cooking, check out this savory recipe: Easy Crock Pot Cream Cheese Chicken Chili.
Expert Tips for Flawless Blueberry Pie Cinnamon Rolls
Even though we are using a shortcut, you still want these blueberry pie cinnamon rolls to look like you spent hours tending to them, right? My biggest rookie mistake early on was not paying attention to the edges of the rolls—they ended up baking way faster than the gooey centers!
Here’s my number one tip for preventing leakage: Make sure that blueberry filling is genuinely cool before you spread it on that layer of butter. If the filling is too warm, it starts melting the butter underneath, creating a slick that lets all that juicy goodness slip out the bottom of the roll while it bakes. I learned this the hard way when my first batch oozed out and burned onto the pan—what a mess!
Also, once you slice the log, try to stand the rolls up tightly next to each other in the pan. This helps support their shape and keeps them soft. They support each other as they rise and bake. If you love fruit swirls in your baked goods, you might enjoy checking out my recipe for Cinnamon Sugar Peach Cobbler Muffins next for another easy win!
Variations on Classic Blueberry Pie Cinnamon Rolls
While I think the simple blueberry payoff is fantastic, you know I can never just leave a good thing alone! You can easily customize these little beauties depending on what you have kicking around the pantry. This recipe is super forgiving.
First, want a warmer spice profile? Try mixing a tiny pinch of ground cardamom or even some finely grated orange zest right into that blueberry filling before you cook it down. It adds a lovely depth that pairs beautifully with the sweet rolls. If you’re a true citrus fan, maybe check out my thoughts on combining lemon and blueberry in my Lemon Blueberry Olive Oil Cake recipe for more inspiration!
Another easy swap? Toss in a quarter cup of chopped pecans right along with the blueberry filling. They toast up nicely in the oven, adding a much-needed crunch against all that soft dough. See? So easy to make these your own!
Serving Suggestions for Your Blueberry Pie Cinnamon Rolls
Oh, the grand finale! You’ve just pulled these gorgeous Blueberry Pie Cinnamon Rolls out, and they are screaming to be eaten. Since these are already rich with that fruit filling and sweet icing, you want something to cut through the sweetness just a little bit. I always pair these with a strong cup of coffee. A pure, black coffee is perfect, or if you’re feeling fancy, try my recipe for a Cinnamon Maple Vanilla Latte to double down on the cozy vibes.
If you need something on the side, a dollop of plain Greek yogurt—just a tiny bit—is amazing because the tanginess balances the sugar rush beautifully. Trust me, these stand completely on their own, but great drinks make the brunch experience complete!
Storage and Reheating Blueberry Pie Cinnamon Rolls
These rolls are honestly best eaten warm right out of the oven, but let’s face it, there are usually leftovers, right? If you have any stragglers, just cover the pan tightly with plastic wrap or foil. They are fine sitting out on the counter at room temperature for about a day—the icing keeps them pretty happy.
If you need them to last longer, absolutely pop them in the fridge, but only for up to three days max. When you’re ready to enjoy one later, skip the microwave if you can! Pop the roll on a baking sheet and reheat it in a 350-degree oven for about 5 to 7 minutes. That warms the dough all the way through and crisps the bottom slightly, making it taste almost brand new!
Frequently Asked Questions About Blueberry Pie Cinnamon Rolls
Even though these sweet rolls are super quick, sometimes readers have questions about the shortcuts we take! I always get asked about the dough situation, naturally. Here are the things I hear most often when people are planning their first batch of these delicious Blueberry Pie Cinnamon Rolls.
Can I make the blueberry filling ahead of time?
Yes, you absolutely can! This is a big time-saver if you are prepping for a busy morning brunch. You can cook the filling just as I described, let it cool completely, and then stick it in an airtight container in the fridge for up to three days. When you’re ready to use it, just spread it straight out of the fridge. You might notice it’s a little firmer, but that’s fine.
Do I have to use refrigerated cinnamon roll dough?
Technically, no, but honestly, why wouldn’t you? That’s the whole point of this quick version! If you really wanted to use homemade dough, you absolutely could, but you’ll need to let it proof and rise first, which takes a couple of hours. For this recipe, the store-bought dough makes it a 35-minute total time win. If you are already making your dough from scratch, though, check out the swirl technique in my Easy Cinnamon Roll Cake recipe—it’s fantastic for keeping things moist!
What if I don’t have cinnamon rolls? Can I use crescent roll dough instead?
You sure can pivot to crescent roll dough if that’s what you have on hand! Just know that crescent dough is much thinner and doesn’t have that signature cinnamon swirl built in. You’ll need to spread that softened butter really evenly, and then sprinkle some extra cinnamon and brown sugar over the butter before you add the blueberry filling. It won’t taste exactly like a cinnamon roll, but those fruity swirls will still be amazing!
Can I bake the blueberry pie rolls in a muffin tin?
Yes, baking them in a standard muffin tin is a fantastic idea if you want perfectly portioned, individual rolls, or if you’re worried about the filling leaking out onto your oven floor! Just make sure you grease those cups really well or use paper liners. When you do this method, they might bake slightly faster than in a big pan, so keep an eye on them after 15 minutes.
Estimated Nutritional Overview for Blueberry Pie Cinnamon Rolls
Now, I always tell people not to obsess over numbers when enjoying a treat like these incredible Blueberry Pie Cinnamon Rolls, but I know some of you really like to see the breakdown. Since we’re using pre-made dough and adding our own rich blueberry filling and icing, these numbers are my best estimate based on the ingredients listed. Think of this as a helpful guideline, not a strict medical chart!
Remember, this falls under a hearty breakfast or dessert category, so it’s meant to be a satisfying treat. If you’re looking for some lighter morning fare, maybe check out my tips on Energizing High-Protein Breakfast ideas for another day!
Here is what one serving (one roll) generally clocks in at:
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30g (That’s that sweet pie filling and icing working hard!)
- Fat: 15g (Mostly from the butter we spread on before rolling)
- Saturated Fat: 7g
- Sodium: 300mg
- Carbohydrates: 50g
- Protein: 4g
- Fiber: 1g
Because we’re using canned dough and a butter spread, the saturated fat content reflects that, but isn’t that what makes indulging with these Blueberry Pie Cinnamon Rolls so worth it?
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Blueberry Pie Cinnamon Rolls
- Total Time: 35 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Sweet cinnamon rolls filled with a blueberry pie mixture.
Ingredients
- 1 package (13.2 oz) refrigerated cinnamon roll dough
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/4 cup softened butter
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat your oven according to the cinnamon roll package directions.
- In a small saucepan, combine blueberries, granulated sugar, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
- Stir in lemon juice. Remove from heat and let cool slightly.
- Unroll the cinnamon roll dough onto a clean surface.
- Spread the softened butter evenly over the dough.
- Spoon the cooled blueberry filling over the buttered dough.
- Roll the dough tightly into a log. Cut into individual rolls.
- Place rolls in a greased baking pan.
- Bake according to package directions until golden brown.
- While rolls bake, whisk together powdered sugar and milk to make the icing.
- Remove rolls from the oven and spread icing over the warm rolls.
Notes
- If using frozen blueberries, do not thaw them before cooking the filling.
- Adjust the amount of milk in the icing for your desired consistency.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30
- Sodium: 300
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 25
Keywords: blueberry pie, cinnamon rolls, breakfast pastry, sweet roll, blueberry filling