Roulés Myrtilles Cannell : La Recette Facile

Blueberry Cinnamon Rolls: Your New Favorite Comfort Food

You know that feeling when you wake up and just need something sweet, warm, and a little bit special? I do too. It’s what led me to my kitchen one lazy Sunday morning, staring at a can of crescent roll dough and a pint of plump blueberries. What happened next was pure magic. These Blueberry Cinnamon Rolls are like a hug in food form—swirls of fruity, cinnamony goodness topped with a sweet vanilla glaze. They’re the perfect cheat because they start with a store-bought shortcut, but taste like you spent all day baking. Let me show you how to make them!

A Little Story Behind These Sweet Roulés Myrtilles Cannelle

The classic cinnamon roll is a legend, right? But I’ve always loved adding a pop of fresh fruit to my baking. I was inspired by summer berry picking trips and the cozy cinnamon buns my grandma used to make. This recipe is my little twist—a marriage of a timeless treat and bright, juicy blueberries. It’s the kind of modern, easy bake that fits perfectly into busy lives but feels wonderfully indulgent. Whether you call them Roulés Myrtilles Cannelle or just « those amazing blueberry things, » they’re sure to become a new tradition in your home, just like they are in mine.

Why You’ll Absolutely Adore This Recipe

First, they are incredibly easy. With pre-made dough, you’re just 30 minutes away from bakery-level results. Second, the flavor combo is unbeatable. The brown sugar and cinnamon create that deep, cozy caramelized base, while the fresh blueberries burst with a tangy, sweet fruitiness that cuts through the richness. And finally, they smell absolutely divine while baking. Your kitchen will smell like a cozy café. It’s a simple joy that never gets old.

Perfect Occasions for These Fruity Rolls

These rolls are your secret weapon for making any moment feel special. Think lazy weekend brunches with family, a sweet treat for book club, a welcoming gift for new neighbors, or even a fun and easy baking project with kids. They’re also perfect for holiday mornings—imagine Christmas with the festive red and blue of the berries peeking through! Any time calls for a little sweetness and a lot of love.

Ingredients for Your Blueberry Cinnamon Rolls

• 1 can (16.5 oz) refrigerated crescent roll dough
• 1 cup fresh blueberries
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/4 cup butter, melted
• 1/2 cup powdered sugar (for the glaze)
• 1 tablespoon milk (for the glaze)
• 1/2 teaspoon vanilla extract (for the glaze)

Handy Substitution Options

No fresh blueberries? Frozen work great—just don’t thaw them first, or they’ll make the dough soggy. Out of brown sugar? White sugar mixed with a tiny bit of molasses or maple syrup will do in a pinch. For a dairy-free version, use plant-based butter and milk in the glaze. And if you’re feeling adventurous, the cinnamon-sugar filling is a fantastic canvas for other mix-ins like lemon zest or chopped nuts.

Crafting Your Roulés Myrtilles Cannelle: A Step-by-Step Journey

Step 1: Preheat and Prepare

Start by heating your oven to 375°F (190°C). This gives it plenty of time to reach the perfect temperature for even baking. Take your crescent roll dough and unroll it on a clean, flat surface. You’ll typically have two rectangles of dough with perforated triangles. Press those seams together firmly to create one solid sheet. This is the foundation for our beautiful spirals. A light dusting of flour on the surface can prevent sticking, but it’s usually not necessary with this dough.

Step 2: Create the Luscious Filling

In a small bowl, mix the brown sugar and ground cinnamon. The deep, molasses-like aroma of the brown sugar paired with the warm, spicy cinnamon is the heart of this recipe. Now, take your melted butter and brush it generously all over the surface of the dough. This buttery layer acts like glue for the cinnamon sugar and helps the rolls achieve a gorgeous golden-brown color. Sprinkle the cinnamon-sugar mixture evenly over the butter, then scatter the fresh blueberries on top. Try to distribute them well so every bite gets a juicy burst of fruit.

Pro tip: If your blueberries are very large, you can give them a rough chop. This helps them distribute more evenly and prevents rolling difficulties.

Step 3: Roll, Cut, and Arrange

Here comes the fun part! Carefully lift one of the longer edges of the dough and start rolling it tightly into a log, just like you would a yoga mat. Try to keep it as even as possible. Once you have a beautiful, blueberry-studded log, use a sharp serrated knife to slice it into eight equal pieces. I like to mark it first with gentle cuts to make sure they’re even. Place each swirl, cut-side up, into a greased baking dish. They should be cozy but not touching too much, as they will expand.

Chef’s tip: For super clean cuts, use unflavored dental floss! Slide it under the roll, cross the ends over the top, and pull. It slices through neatly without squishing the dough.

Step 4: Bake to Golden Perfection

Place your baking dish in the preheated oven and let the magic happen for 15-20 minutes. You’ll know they’re done when the rolls are puffed up, the dough is a deep golden brown, and the blueberries are bubbling and juicy. The amazing scent filling your kitchen is your best timer! If the tops are browning too quickly, you can loosely tent them with a piece of aluminum foil.

Step 5: Whip Up the Simple Glaze

While the rolls bake, make the effortless glaze. In a small bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until completely smooth and silky. The vanilla adds a beautiful depth of flavor that complements the berries and cinnamon perfectly. If the glaze seems too thick, add a few more drops of milk. Too thin? Add a bit more powdered sugar. You’re aiming for a drizzle-able consistency.

Step 6: The Grand Finale: Glaze and Serve!

Once the rolls are out of the oven, let them cool in the pan for just 5 minutes—this helps them set slightly. Then, take your bowl of glaze and drizzle it lavishly over the warm rolls. I like to use a spoon or a small whisk to create pretty zig-zags. The warmth of the rolls will slightly melt the glaze, letting it seep deliciously into all the nooks and crannies. Serve immediately while they’re wonderfully warm and gooey.

Your Recipe Timetable

• Preparation Time: 10 minutes
• Cooking Time: 15-20 minutes
• Total Time: 25-30 minutes
• Servings: 8 glorious rolls

My Chef’s Secret for the Best Roulés Myrtilles Cannelle

For an incredible flavor boost, add a tiny pinch of grated lemon zest to your cinnamon-sugar mixture. The bright citrus note makes the blueberries sing and cuts the sweetness in the most delightful way. It’s a small step that makes a huge difference!

A Fun Baking Fact

Did you know the cinnamon we use in baking comes from the inner bark of trees from the Cinnamomum family? It’s one of the oldest known spices. Combining it with fruit, like blueberries, is a tradition found across many cultures, from Swedish buns to American pies, celebrating how well warmth and bright sweetness play together.

What You’ll Need in Your Kitchen

• Baking dish (8×8 inch or similar)
• Small mixing bowls
• Pastry brush (or a spoon back works too!)
• Sharp knife or dental floss
• Whisk or fork
• Measuring cups and spoons

Storing Your Leftover Rolls

Short-Term Storage: Once completely cooled, you can store the rolls in an airtight container at room temperature for 1-2 days. The glaze will soften the crust a bit, but they’ll still be delicious.

Refrigerating: For storage up to 4 days, keep them in the fridge in a sealed container. The cooler temperature helps preserve the freshness of the blueberries and the dough.

Freezing for Later: These rolls freeze beautifully! Freeze them unglazed on a baking sheet until solid, then transfer to a freezer bag. When a craving hits, thaw and warm in the oven, then add fresh glaze. It’s like having a personal bakery on standby!

Tips and Advice for Baking Success

• For extra texture, try adding a sprinkle of chopped nuts or oats to the filling before rolling.
• Always use fresh baking powder and spices for the brightest flavors.
• If using frozen blueberries, do not thaw them. Add them frozen to prevent a soggy dough.
• Let the baked rolls cool for a few minutes before glazing; if they’re too hot, the glaze will just melt right off.

Presenting Your Masterpiece

• Serve on a beautiful ceramic platter with a dusting of extra powdered sugar.
• Place a small bowl of fresh blueberries on the side for an added fruity kick!
• For a brunch spread, pair them with savory items like scrambled eggs and crispy bacon.
• Add a sprig of fresh mint on top for a pop of color.

Inspired Variations to Try

Love this concept? There are so many ways to play with it! You could create a decadent Salted Caramel Cookie Dough Billionaire Bars for a chocolate-caramel fix. If you’re a fan of fruit and spice, my Easy Apple Dumplings use a similar dough technique for a stunning dessert. For a healthier twist, a Delicious Oatmeal and Carrot Cake is wonderfully moist and satisfying. And when you need the ultimate comfort food hack, a simple Hillbilly Pie comes together with just a handful of pantry staples.

Common Mistakes to Avoid

Mistake 1: Not Sealing the Dough Seams

It’s tempting to just unroll the dough and go, but those perforated triangles are meant to be pulled apart. If you don’t press them together firmly, your filling will leak out during rolling and baking, and your log might fall apart. Take an extra minute to pinch and press the seams together into one solid rectangle. It creates a much stronger base for your filling and makes rolling so much easier.

Mistake 2: Using Soggy or Thawed Frozen Berries

Frozen blueberries are a great year-round option, but if you thaw them first, they release a lot of juice. This extra liquid will make your dough wet, sticky, and difficult to roll, and it can lead to a gummy, undercooked center. Always use frozen berries straight from the freezer. They’ll hold their shape and bake perfectly without making a mess of your dough.

Mistake 3: Overstuffing the Rolls

It’s easy to get excited and pile on the cinnamon sugar and blueberries. But more isn’t always better. An overly thick layer of filling will spill out everywhere when you try to roll, creating a mess and leaving the centers of your rolls bland. It can also prevent the dough from cooking through properly. Use a light, even hand when sprinkling. A perfect balance ensures every bite is flavorful and the dough bakes evenly.

Mistake 4: Skipping the Rest Before Glazing

You pull those golden, fragrant rolls from the oven, and the first instinct is to drown them in glaze immediately. Resist! If the rolls are piping hot, the glaze will melt into a thin, runny syrup and pool at the bottom of the pan instead of forming that lovely, sweet coating. Let them sit for 5-7 minutes. This allows the structure to set just enough so the glaze sits prettily on top and soaks in just the right amount.

A Note on Wholesome Ingredients

Using quality ingredients, like fresh berries and real butter, truly elevates a simple recipe. It’s a small choice that makes your baking feel more special and can turn an everyday treat into a moment of real joy. For more thoughts on bringing simple, joyful energy into your daily life through food and other choices, you might find interesting perspectives here.

I hope this recipe brings as much happiness to your kitchen as it has to mine. It’s a wonderful example of how a few simple ingredients can create something extraordinary. If you loved making these Roulés Myrtilles Cannelle, I have a whole world of other cakes and pastries waiting for you to explore on the blog!

Frequently Asked Questions

Can I make these blueberry cinnamon rolls ahead of time?

Absolutely! You can assemble the rolls the night before. Follow all the steps up to placing them in the baking dish. Instead of baking, cover the dish tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 20-30 minutes while your oven preheats, then bake as directed. You may need to add 2-3 extra minutes to the baking time since they’ll be starting from cold.

Can I use a different type of fruit instead of blueberries?

Yes, this recipe is very versatile. Diced strawberries, raspberries, blackberries, or even a mix of berries would be delicious. For stone fruits, try finely chopped peaches, nectarines, or plums. If using apples or pears, I recommend sautéing them lightly with a bit of the brown sugar first to soften them. Just remember that juicier fruits may release more liquid, so a light dusting of flour over the buttered dough before adding the fruit can help absorb some of that moisture.

Why did my cinnamon sugar all leak out into the pan while baking?

This usually happens for two reasons. First, you might have used too much butter, which can make the sugar mixture too runny. Use just enough to lightly coat the dough. Second, not rolling tightly enough can cause the filling to spill out from the sides. Make sure to roll firmly and snugly. Don’t worry if a little leaks—it will create a delicious caramelized edge. Using the dental floss cutting method also helps seal the sides of each roll a bit better than a knife.

My dough ripped while I was rolling it. What did I do wrong?

Don’t panic! Crescent roll dough can be delicate, especially if it gets too warm. If it tears, simply pinch it back together—the butter and sugar will act as a « glue » once baked. To prevent tearing, make sure your dough is cool (not straight from a hot kitchen), handle it gently, and roll slowly and steadily without stretching it. If the perforations are causing weak points, press those seams extra firmly at the beginning.

Can I use homemade dough or a different type of store-bought dough?

You certainly can! Any sweet, yeasted dough would work wonderfully. You could use a can of refrigerated cinnamon roll dough (just unroll it and add your blueberries). For a from-scratch version, a basic sweet roll dough or even brioche dough would be fantastic. Just adjust baking times as needed based on the dough you choose, as thicker homemade doughs may need a few more minutes in the oven.

How can I tell when the rolls are perfectly baked?

The best indicators are color and texture. The tops should be a deep, golden brown, and the blueberries will be bubbling and look juicy. The dough between the swirls in the center should look fully set and baked through, not doughy. You can also gently lift one roll with a spatula; the bottom should be evenly browned. If you have an instant-read thermometer, the internal temperature should be around 190°F (88°C).

Is there a way to make these rolls less sweet?

Yes, you have a few options. You can reduce the amount of brown sugar in the filling by a couple of tablespoons. For the glaze, you can make a thinner layer, use less powdered sugar, or even skip it entirely and just dust with a tiny bit of powdered sugar before serving. Alternatively, a light drizzle of a tangy cream cheese glaze (mix cream cheese with a little milk and powdered sugar) can balance the sweetness nicely.

Can I freeze the baked rolls with the glaze already on?

I don’t recommend freezing them with the glaze on. The glaze can become soggy and weepy when thawed, making the rolls mushy. For best results, freeze the unglazed, baked rolls as described. When you’re ready to eat, reheat them in the oven until warm, and then prepare and add a fresh batch of glaze. This ensures the perfect texture and flavor every time.

What can I substitute for the milk in the glaze?

Any liquid that will dissolve the powdered sugar can work. You can use water in a pinch, though it will lack richness. For a dairy-free version, almond milk, oat milk, or even a little lemon juice work well (lemon juice adds a nice tang). For a richer glaze, you could use heavy cream or even a bit of the melted butter, cooled slightly.

My glaze is too thick/too thin. How can I fix it?

Glaze consistency is easy to adjust! If it’s too thick and paste-like, simply add more liquid (milk, cream, lemon juice) just a few drops at a time, whisking well after each addition, until it reaches a thick but pourable consistency. If it’s too thin and runny, whisk in more powdered sugar, a tablespoon at a time, until it thickens up. Remember, it will also thicken slightly as it sits.

Happy Baking!

So there you have it—your guide to making the most delicious, fruity, and comforting Blueberry Cinnamon Rolls. They truly are sweet and fruity perfection in a baking dish. This recipe proves that you don’t need to be a pro baker to create something that feels special and tastes incredible. The smell alone is worth the effort! I can’t wait for you to try them and see your family’s faces light up. Don’t forget to share your creations online and tag them with #BlueberryCinnamonRolls. Now, go preheat that oven and get ready for some baking joy