Welcome to Clara's Recipes, where we turn everyday moments into delightful memories! Today, we're diving into a recipe that promises to elevate your breakfast or brunch game: our irresistible Homemade Blueberry Cinnamon Roll Cups. Imagine the warm, comforting embrace of a classic cinnamon roll, but with a juicy burst of fresh blueberries in every bite, all neatly baked into a handheld cup. Sounds divine, right?
These cups are an absolute game-changer. They offer all the beloved flavors of traditional cinnamon rolls but come together with incredible ease, thanks to a clever shortcut: refrigerated cinnamon roll dough. This means less time in the kitchen and more time enjoying these sweet, golden-brown treats with your loved ones.
Why You'll Fall in Love with These Blueberry Cinnamon Roll Cups
Our Blueberry Cinnamon Roll Cups aren't just easy; they're incredibly versatile and satisfying. Here's why they'll quickly become a favorite in your kitchen:
- Quick & Simple: Using store-bought dough dramatically cuts down on prep time, making them perfect for busy mornings or impromptu gatherings.
- Bursting with Flavor: The combination of sweet blueberries and warm cinnamon is a match made in heaven, perfectly complemented by a luscious glaze.
- Perfectly Portioned: Baked in a muffin tin, each cup is an individual serving, making them ideal for grab-and-go breakfasts or dessert platters.
- Customizable: While blueberries shine here, you can easily adapt this recipe with other fruits or delicious Irresistible Banana Bread Cinnamon Rolls: Your New Brunch Favorite! for another take on the classic.
Whether you're looking for a special weekend breakfast or a delightful treat to share, these blueberry cinnamon roll cups are guaranteed to bring smiles. For more classic roll inspiration, check out our Honey Cinnamon Roll-Ups recipe!
Gather Your Ingredients & Equipment
One of the best parts about these homemade blueberry cinnamon roll cups is that they require just a few common ingredients and basic kitchen tools. You likely have most of these on hand already!
Ingredients You'll Need:
- 1 can (8 oz) refrigerated cinnamon roll dough (with icing packet)
- 1 cup fresh or thawed blueberries
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter, melted (optional, for greasing if not using spray)
- 1–2 tbsp milk or cream (for icing)
Essential Equipment:
- 12-cup nonstick muffin tin
- Nonstick cooking spray or a brush for melted butter
- Medium mixing bowl
- Small bowl (for icing)
- Whisk or small fork
Step-by-Step Instructions: Making Your Blueberry Cinnamon Roll Cups
Let's get baking! Follow these simple steps to create your delicious blueberry cinnamon roll cups.
Step 1: Preheat your oven to 350 °F (175 °C). Generously grease a 12-cup nonstick muffin tin with cooking spray or melted butter. This is crucial for preventing sticking and ensuring easy removal.
Step 2: Open the can of refrigerated cinnamon roll dough and separate the rolls. Unroll each cinnamon roll and carefully press it into a muffin well, gently shaping it to form a cup. The edges of the dough should extend slightly up the sides of the well.
Step 3: In a medium bowl, combine the fresh or thawed blueberries, granulated sugar, and ground cinnamon. Mix gently until the blueberries are evenly coated. This creates a sweet, spiced filling that will burst with flavor.
Step 4: Spoon about 1 teaspoon of the blueberry mixture into the center of each dough cup. Once filled, gently pinch the edges of the dough around the filling to seal, ensuring the blueberries are mostly enclosed. This helps prevent the filling from oozing out during baking.
Step 5: Bake for 15–18 minutes, or until the edges of the dough are golden brown and the centers are bubbly and cooked through. Keep an eye on them towards the end of the baking time as ovens can vary.
Step 6: While the cups are baking, prepare your glaze. In a small bowl, whisk the icing packet (which comes with the cinnamon roll can) with 1 to 2 tablespoons of milk or cream until it's smooth and has a drizzly consistency. Add milk/cream gradually to reach your desired thickness.
Step 7: Once baked, remove the muffin tin from the oven and let the Blueberry Cinnamon Roll Cups cool in the pan for 5 minutes. This allows them to set slightly before you transfer them to a wire rack to cool completely.
Step 8: Drizzle generously with the prepared icing while they are still warm, or after they've cooled a bit. Serve warm for the absolute best melt-in-your-mouth experience!
Tips & Variations for Your Perfect Batch
These Homemade Blueberry Cinnamon Roll Cups are fantastic as is, but here are some tips and variations to make them even better or suit your specific tastes:
- Lemon Zest Boost: For an extra bright flavor, add a teaspoon of fresh lemon zest to your blueberry mixture. It beautifully complements the sweetness of the berries and cinnamon.
- Nutty Crunch: Fold in a few tablespoons of finely chopped pecans or walnuts into the blueberry filling for added texture and a delicious nutty note.
- Cream Cheese Swirl: Mix a tablespoon of softened cream cheese with a little powdered sugar and a drop of vanilla. Swirl a small dollop into the center of each cup before baking for a creamy surprise.
- Serving Suggestions: Serve these cups alongside a cup of coffee or tea for a cozy breakfast. They also make a delightful dessert, perhaps with a scoop of vanilla ice cream!
- Golden Browning: If your cups aren't browning enough, move them to a higher rack in the oven for the last few minutes, but keep a close watch to prevent burning. For more insights into the history and versatility of the main ingredient, you can read more about cinnamon rolls on Wikipedia.
Enjoy Your Sweet Blueberry Delights!
There you have it – a simple yet incredibly satisfying recipe for Homemade Blueberry Cinnamon Roll Cups that will surely become a household favorite. With their warm cinnamon flavor, juicy blueberry pockets, and sweet glaze, they're the perfect treat for any occasion.
Don't be afraid to experiment with different fruits or add-ins to make them your own. Happy baking, and we can't wait to hear how much you love Clara's Blueberry Cinnamon Roll Cups!
FAQs
Can I use frozen blueberries for this recipe?
Yes, but it's best to thaw them completely and drain any excess liquid before mixing them with sugar and cinnamon. This step helps prevent your cinnamon roll cups from becoming soggy due to extra moisture during baking.
How do I store leftover Blueberry Cinnamon Roll Cups?
Store cooled Blueberry Cinnamon Roll Cups in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 5 days, or freeze them for up to 1 month. Reheat briefly in the microwave or oven for the best texture.
What if I don't have a muffin tin?
While a muffin tin helps create the perfect cup shape, you can still make these! Arrange the prepared dough and filling snugly in a small, greased baking dish. The shape will be less defined, but the delicious flavor will remain the same. Adjust baking time as needed.
Can I make a different kind of fruit filling?
Absolutely! Feel free to get creative with your fillings. Diced apples, raspberries, or even chopped peaches would make wonderful substitutes for blueberries. Just remember to adjust the sugar content based on the sweetness of your chosen fruit.
Homemade Blueberry Cinnamon Roll Cups
- Total Time: 33 minutes
- Yield: 12 cups 1x
- Diet: Vegetarian
Description
These delightful blueberry cinnamon roll cups combine flaky cinnamon-spiced dough with bursts of juicy blueberries, all topped with a sweet glaze, creating an easy and irresistible breakfast or dessert treat.
Ingredients
1 can (8 oz) refrigerated cinnamon roll dough (with icing packet)
1 cup fresh or thawed blueberries
2 tbsp granulated sugar
1 tsp ground cinnamon
1 tbsp unsalted butter, melted (optional, for greasing if not using spray)
1–2 tbsp milk or cream (for icing)
Instructions
Step 1: Preheat your oven to 350 °F (175 °C). Generously grease a 12-cup nonstick muffin tin with cooking spray or melted butter. This is crucial for preventing sticking and ensuring easy removal.
Step 2: Open the can of refrigerated cinnamon roll dough and separate the rolls. Unroll each cinnamon roll and carefully press it into a muffin well, gently shaping it to form a cup. The edges of the dough should extend slightly up the sides of the well.
Step 3: In a medium bowl, combine the fresh or thawed blueberries, granulated sugar, and ground cinnamon. Mix gently until the blueberries are evenly coated. This creates a sweet, spiced filling that will burst with flavor.
Step 4: Spoon about 1 teaspoon of the blueberry mixture into the center of each dough cup. Once filled, gently pinch the edges of the dough around the filling to seal, ensuring the blueberries are mostly enclosed. This helps prevent the filling from oozing out during baking.
Step 5: Bake for 15–18 minutes, or until the edges of the dough are golden brown and the centers are bubbly and cooked through. Keep an eye on them towards the end of the baking time as ovens can vary.
Step 6: While the cups are baking, prepare your glaze. In a small bowl, whisk the icing packet (which comes with the cinnamon roll can) with 1 to 2 tablespoons of milk or cream until it's smooth and has a drizzly consistency. Add milk/cream gradually to reach your desired thickness.
Step 7: Once baked, remove the muffin tin from the oven and let the Blueberry Cinnamon Roll Cups cool in the pan for 5 minutes. This allows them to set slightly before you transfer them to a wire rack to cool completely.
Step 8: Drizzle generously with the prepared icing while they are still warm, or after they've cooled a bit. Serve warm for the absolute best melt-in-your-mouth experience!
Notes
For an extra touch of flavor, add a pinch of lemon zest to your blueberry mixture before filling the cups. This brightens the blueberry taste beautifully!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
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