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Blueberry Breakfast Rolls

Looking for a special breakfast recipe that’s easy to make? These Blueberry Breakfast Rolls use a pre-made pizza dough and are ready in no time!

Frequently Asked Questions about Blueberry Cinnamon Rolls

If I don’t have pizza dough, what should I use?

You can either make your own pound of dough with a bread maker like I do in my Easy Bread Machine Cinnamon Rolls OR use a thawed pound of Bridgford’s frozen bread dough

How do I make my own cinnamon butter spread?

I suggest using this recipe as a guide for making your own cinnamon butter spread. 

Can you suggest a cream cheese frosting for these Blueberry Breakfast Rolls?

The cream cheese frosting in my Homemade Orange Rolls is wonderful. I think the orange flavor would pair nicely with the blueberry rolls. But if you prefer a more basic cream cheese icing, simply beat together 4 ounces cream cheese and 1/4 cup butter at room temperature with 1 cup powdered sugar, 2 to 3 tablespoons half-and-half, 1 tsp. vanilla extract, and a pinch of lemon zest in a medium bowl on medium speed with an electric mixer or in the bowl of a stand mixer using a paddle attachment.

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easy blueberry breakfast rolls

Blueberry Breakfast Rolls


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  • Author: Regan at This Baking Life
  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

  • Cooking spray
  • 1 lb. fresh pizza dough (I used ALDI’s Mamma Cozi’s Ready-to-Bake Pizza Dough)
  • All-purpose Flour
  • 1/4 cup cinnamon butter spread (I used Land O’Lakes), at room temperature
  • 2 Tbsp. brown sugar
  • 1/4 cup fresh blueberries or thawed frozen wild blueberries
  • 1 cup powdered sugar
  • 1 Tbsp. half-and-half or heavy cream
  • 1 to 2 Tbsp. orange juice
  • 1/4 tsp. vanilla extract

Instructions

  1. Coat a square baking dish or round pie plate with vegetable cooking spray; set aside.
  2. Place dough on a lightly floured surface. Roll into a 12- x9-inch rectangle, sprinkling with a little all-purpose flour if needed to avoid sticking to rolling pin.
  3. Spread softened butter evenly over dough. Sprinkle evenly with brown sugar and blueberries. (Make sure filling reaches edges or the ends of roll will not have any filling.) Gently roll up dough, jelly-roll fashion, starting with a short edge. Pinch seam to seal. Cut dough into 8 rolls (about 1-inch slices) using a serrated sharp knife or unflavored dental floss. Place slices, cut sides up, in prepared dish. Cover with plastic wrap, aluminum foil or a kitchen towel, and let dough rise in a warm place 30 minutes. (My favorite draft-free place and warm spot is my air-fryer on the “proof” setting.)
  4. Meanwhile, pre heat oven to 350 degrees F, and prepare the icing: Stir together powdered sugar, half-and-half, orange juice, and vanilla in a small bowl; set aside.
  5. Uncover cinnamon roll dough, and bake for 15 to 20 minutes or until golden brown. Cool slightly in pan on a wire rack, and drizzle with icing. Store in an airtight container.
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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