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Blueberry Puff Pastry Cinnamon Rolls

These blueberry puff pastry cinnamon rolls are wonderfully quick and easy to make - perfect for breakfast, brunch or afternoon tea. Using ready-rolled puff pastry means they can be prepared and baked in just 15 minutes, making them ideal for last-minute guests or relaxed weekend baking. The combination of warm cinnamon, caramel-like muscovado sugar and juicy blueberries creates soft, flaky rolls with a lightly crisp top and fruity centre. For a vegan version, simply use dairy-free puff pastry and plant-based spread. They can also be made gluten-free by choosing suitable pastry. Serve them warm with coffee or tea, lightly dusted with icing sugar.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ready-rolled puff pastry dairy-free or gluten-free if needed
  • 3 Tbsp dairy-free spread or soft butter
  • 1 Tbsp ground cinnamon
  • 2 Tbsp unrefined muscovado sugar
  • About 1 cup fresh blueberries
  • Icing sugar for dusting (optional)

Method
 

  1. In a small bowl, mix the butter or dairy-free spread with the cinnamon until smooth.
  2. Unroll the puff pastry and spread the cinnamon butter evenly over the surface, leaving a small border around the edges. Sprinkle the muscovado sugar evenly on top, then scatter the blueberries across the pastry.
  3. Starting from one long side, gently but tightly roll the pastry into a log.
  4. Cut the roll into 12 equal portions using a sharp knife.
  5. Place the rolls into a lightly greased muffin tin, cut-side facing upwards, so they hold their shape while baking.
  6. Bake for 12–15 minutes, or until puffed up and golden brown.
  7. Allow them to cool in the tin for a few minutes before carefully transferring them to a plate using a spoon.
  8. Dust lightly with icing sugar before serving, if desired.