Blueberry Crumb Sweet Rolls with fresh blueberries & a creamy cinnamon center, then topped with a crumb topping, marrying two morning favorites.
I love breakfast or let me correct that, I love pasties, rolls or anything sweet for breakfast. Coffee cake, crumbs cakes, cinnamon rolls, donuts, really any sort of sugary, fruit, dough like creation. Since summer started I have little more time on my hand to try some new things out, and being tired of making the same sort of rolls, I decided to make a tiny switch. I added a traditional crumb topping to my cinnamon roll recipe and paired it with some sweet-tart blueberries.
These rolls turned out better than I even imagined! They were amazingly delicious. My husband, who is not the biggest fan of anything sweet in the morning, loved this recipe! He said it was not overly sweet and actually suggest a glaze to top it with to compliment the blueberries and crumb topping.
We can’t wait to make this again and I am super excited for you to try it.
Enjoy! XOXO San
How do you make Blueberry Crumb Sweet Rolls?
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Melt butter in a small bowl. Add flour, cake mix, cinnamon, and brown sugar. Mix together until it resembles coarse crumbles, add more flour, one tablespoon at a time if mixture is too wet. Set aside.
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Place ingredients as listed above in order into a bread machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to a rectangle about 17×10 inches.
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Preheat oven to 350 degrees. Grease a 9×13 baking pan.
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In a small bowl add brown sugar, white granulated sugar, and cinnamon and stir together until well combined, set aside.
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In a small mixing bowl add the butter and the cream cheese and whip until smooth. Spread in a thin layer evenly on the dough.
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Add blueberries on top of cream cheese and butter mixture. Sprinkle cinnamon sugar filling over the blueberries and cream cheese butter spread.
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Roll the dough tightly from long end, pinching edges closed when completely rolled. Slice dough into 12 rolls, about 3/4-1 inch thick slices. Place into greased 9×13, let rise until doubled. Add crumb topping, then bake for 20-22 minutes.
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Mix butter, powdered sugar, and almond extract. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
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Drizzle glaze over rolls once they have cooled for a few minutes. Serve immediately or cover and set aside for later, glaze right before serving.
Looking for more sweet rolls recipes? Check these out: Cranberry Bliss Sweet Rolls, Pomegranate Sweet Rolls, and Fresh Peach & White Chocolate Sweet Rolls.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Blueberry Crumb Sweet Rolls
Ingredients
Crumb Topping
- 1 cup white or yellow cake mix
- 1/2 cup+2 tablespoons flour
- 5 tablespoons butter melted
- 2 teaspoons cinnamon
- 1/2 cup brown sugar
Rolls
- 4 tablespoonS butter melted
- 4 tablespoonS water
- 1/4 cup instant vanilla pudding
- 1 cup milk
- 1 egg beaten
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 cups flour bread flour is preferred
- 2 1/2 teaspoon active dry yeast
Filling
- 1/2 cup butter softened to room temp
- 4 ounces cream cheese softened to room temp
- 2 cups fresh blueberries
- 1/3 cup white sugar
- 2/3 cup brown sugar
- 2 teaspoon cinnamon
Glaze
- 2 cups powdered sugar
- 4 tablespoons butter semi melted
- 4 tablespoons hot water
- 1/2-1 teaspoon almond extract
Instructions
Crumb Topping
- Melt butter in a small bowl. Add flour, cake mix, cinnamon and brown sugar. Mix together until it resembles coarse crumbles, add more flour, one tablespoon at a time if mixture is too wet. Set aside.
Rolls
- Place ingredients as listed above in order into a bread machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to a rectangle about 17x10 inches.
- Preheat oven to 350 degrees. Grease a 9x13 baking pan.
- In a small bowl add brown sugar, white granulated sugar, and cinnamon and stir together until well combined, set aside.
- In a small mixing bowl add the butter and the cream cheese and whip until smooth. Spread in a thin layer evenly on the dough.
- Add blueberries on top of cream cheese and butter mixture. Sprinkle cinnamon sugar filling over the blueberries and cream cheese butter spread.
- Roll the dough tightly from long end, pinching edges closed when completely rolled. Slice dough into 12 rolls, about 3/4-1 inch thick slices. Place into greased 9×13, let rise until doubled. Add crumb topping, then bake for 20-22 minutes.
Glaze
- Mix butter, powdered sugar, and almond extract. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
- Drizzle glaze over rolls once they have cooled for a few minutes. Serve immediately or cover and set aside for later, glaze right before serving.
Notes
Kids review: They loved it! Some ate the crumb topping off first but in the end there was nothing left of any of their rolls. Huge hit!
These look sooo good! Having neither a bread machine, patience, or time, do you think I could sub a packaged biscuit dough or something like that for the rolls?