Blueberry cinnamon roll pull-apart loaf, drizzled with a vanilla glaze, on a white tray with blueberries and lemon slices as garnish. There is a blue floral tea towel in the background as well as a bowl of blueberries, a lemon and a half lemon.

The Best Ever Blueberry Cinnamon Roll Pull-Apart Loaf

5.0 from 1 vote

The Inspiration

There really is nothing like freshly baked, soft and fluffy cinnamon rolls. I wanted to put a twist on that, but also bring in a summer berry. Berry picking season will be here soon and it’s always fun to go out and pick, especially when you have kids! Blueberries are a great berry to make a compote with because you don’t have to strain any seeds out! I thought that adding blueberry compote to cinnamon rolls would be amazing, but instead of rolling up my dough, I decided to make a pull-apart loaf.

As seen on instagram here.

The Sweet Dough

This dough recipe is really good and I’m so proud of it! It’s very soft and fluffy when baked. It would be delicious as traditional cinnamon rolls. You could also roll it up with raisins and bake it into a raisin bread. Or you could even form it into small rolls for sweet rolls that could be topped with chopped nuts and an easy glaze.

The Compote

Fresh, sweet blueberries are probably my favorite berry. I love to make them into a compote because you don’t have to strain any seeds out. Adding a touch of fresh lemon gives the compote another layer of freshness and flavor. My kids are always around to lick the spoon when I make this. It’s pretty simple to make. You just want to be sure to stir the pot occasionally so that the compote doesn’t burn to your pot. This compote recipe could be used to make a topping to add to toast, English muffins, or crumpets. It would also be amazing over vanilla ice cream, or used in place of strawberries for a strawberry shortcake.

Blueberry compote in a Hexclad pot with a blue floral tea towel in the background.
Blueberry compote.

The Recipe

I so often double my batches whenever I’m using my loaf pan (banana bread, pumpkin bread, etc.), so I doubled this recipe right off the bat. The double batch of dough is no problem with the stand mixer, so it works out well. If you don’t want to make two loaves, the ingredients can all be easily divided in half and you can make just one. Some baking recipes are hard to halve because of uneven numbers of eggs. I used two eggs in this dough, so it’s perfect!

The recipe calls for 4 cups of bread dough. I used slightly more, but 4 cups is where you want to start. I noticed that my dough was sticking to the bottom of my stand mixer, so I added 1 additional tbsp of flour at a time until the dough no longer stuck to the bottom. Once the dough was looking good and not sticking, I set a timer for 5 minutes and let it knead in the stand mixer with the bread hook.

I recommend the window pane test to see if your dough is done kneading. What you do is pinch off a small piece of dough and hold it up to a window or light source. Stretch the dough until you can see the light coming through. If the dough can be stretched enough to allow light through without the dough beginning to tear, it is done kneading.

The Second Loaf

If I were making this for a brunch or any other setting larger than my own family, I would make the two loaves for sure. it is so good and everyone will be wanting more! Each loaf serves eight. I like to refrigerate half of the dough and half of the compote and make the second loaf the following day. The butter comes together so easily that I don’t mind making that twice. And as far as the glaze, it would dry out if you tried to save half for a day.

To Make Ahead

You could certainly bake both loaves one day and plan to serve them the next. Wrap them up well once they have cooled and store on the counter overnight. Do not glaze the loaves until you are ready to serve. Another make-ahead option would be to make the dough the day before. Allow it to rise for 2-3 hours and then divide it equally into two sections. Wrap each section tightly and store the dough in the fridge overnight. Be sure to bring the dough out to the counter at least an hour before you plan to use it so that it can come to room temperature.

More Recipes for Blueberry Lovers

Here are a few other favorites with blueberries!

Best Little Blueberry Muffin Donuts

Blueberry Cheese Danish with Puff Pastry

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The Best Ever Blueberry Cinnamon Roll Pull-Apart Loaf

Recipe by Sarah
5.0 from 1 vote
Course: Breakfast, Brunch, DessertCuisine: AmericanDifficulty: Medium
Servings

16

servings
Prep time

1

hour 
Cooking time

25

minutes
Calories

266

kcal
First rise

2

hours 
Second rise

45

mins
Total time

3

hours 

25

minutes

This sweet, soft and fluffy bread is stuffed with cinnamon and brown sugar compound butter and fresh blueberry compote and then topped with a simple vanilla glaze.

Cook Mode

Keep the screen of your device on

Ingredients

  • Dough:
  • 3/4 c warm whole milk (110-115 degrees F)

  • 2 1/2 tsp instant yeast

  • 1/3 c granulated sugar

  • 2 eggs room temperature

  • 1/4 c salted butter (melted)

  • 4 c bread flour

  • 1 tsp fine pink Himalayan sea salt

  • Blueberry Compote:
  • 2 c fresh blueberries

  • 1 tsp lemon zest

  • 1 tbsp freshly squeezed lemon juice

  • 1 tbsp granulated sugar

  • Compound Butter:
  • 6 tbsp unsalted butter (softened)

  • 1 tsp ground cinnamon

  • 2 tbsp light brown sugar

  • Vanilla Glaze:
  • 1 c Whipzi vanilla flavored powdered sugar

  • 2 tbsp whole milk

Directions

  • This recipe makes enough for two pull-apart loaves. The recipe can be easily divided by two if you decide that you want to make just one loaf. You can also refrigerate half of the dough and half of the blueberry compote and make the second loaf the next day. The compound butter and the glaze are very simple to put together, so when I make the second loaf the following day, I make half the recipe for the butter and half the recipe for the glaze on the first day and then make the other half on the next day when I’m making the other loaf.
  • Start by making the sweet dough. In the bowl of a stand mixer, add warm milk and yeast. Whisk to combine.
  • Add in sugar, eggs and melted butter. Mix until well combined.
  • Next, stir in flour and salt until a dough begins to form.
  • Mix in the stand mixer on low speed with a dough hook for 5 minutes. The dough should not be sticking to the sides of the bowl. If the dough starts to stick to the bottom of the bowl, add more bread flour, one tbsp at a time, until it no longer is sticking to the bottom. Your dough should not stick to your finger when you touch it. After 5 mins, I like to pinch off a piece of dough and hold it up to a window and stretch it until I can see the light come through. If you can do this without the dough tearing apart, it’s done kneading.
  • Push dough to the side, add in a little olive oil, roll the dough in the oil, cover and let it rise for 2 hours, until it’s doubled in size. It can really rise for 2-3 hours, or overnight. If you want it to sit overnight, first allow it to rise for 2-3 hours, then wrap it tightly and store it in the fridge. Let it come to room temp on the counter for about an hour before you plan to use it the next day. Here is how my dough looks after rising. Sweet bread dough in a Kitchenaid mixing bowl after the first rise.
  • To make the blueberry compote, add the blueberries, lemon zest, lemon juice, and sugar to a small pot and bring to a simmer over medium heat. Once the pot is simmering, reduce the heat to medium low and allow it to continue to simmer until the mixture thickens up and becomes jammy. Be sure to stir the pot occasionally so that the compote doesn’t stick or burn to the sides or bottom of the pot. The compote takes about 20-25 mins from the time that you put it onto the stove until it’s done. Set it aside and allow it to cool. It will continue to thicken as it cools.Blueberries, sugar, lemon juice and lemon zest in a Hexclad pot.
  • To make the compound butter, combine the softened butter, cinnamon and brown sugar in a small bowl. Mix well with a fork until combined. The photo below shows half the recipe (enough compound butter to make one loaf.)
  • Once the dough has risen, split it into two equal pieces on a lightly floured pastry board. Mine were 18 oz each. Keep the other half of the dough covered while you work with the first half. You can also wrap and refrigerate the second half and bake the second loaf the next day.
  • Form the dough into a disc and cut it into 8 equal pieces. I eyeballed this step and didn’t weigh them out.Sweet bread dough, halved and then cut into 8 equal pieces.
  • Roll each piece into a small ball, then flatten each ball with the palm of your hand. You want discs of about 4 inches in diameter. A rolling pin isn’t necessary. but you can use one if you prefer.Eight pieces of sweet bread dough rolled into balls, on a wooden pastry board.Eight pieces of sweet bread dough flattened into discs about 4
  • Next add compound butter to each dough disc and spread it around, but not all the way to the edges. It ends up being just over a tsp of butter for each disc. Sweet dough discs with brown sugar and cinnamon compound butter spread onto each one.
  • Add a spoonful of blueberry compote on top of the compound butter. It should be about 1-1 1/2 tbsp onto each one.Sweet dough discs with brown sugar and cinnamon compound butter and blueberry compote on each one.
  • Carefully fold each disc in half while you try not to squeeze the fillings out.Sweet dough discs with brown sugar and cinnamon compound butter and blueberry compote, folded in half.
  • Prepare a standard loaf pan (about 9″x5″). I use butter and just spread a little bit around all over the bottom and sides of the pan. You could also use cooking spray.
  • Now place the folded dough discs into the loaf pan, rounded side up. The dough will be lower than the height of the loaf pan and should still be lower after this next rise. Cover the pan and allow it to rise for about 45 mins in a warm place until you can see that the dough has puffed up. The photo below is before the rise.Blueberry cinnamon roll pull-apart loaf in a bread pan, ready for the second rise.
  • While the dough is rising, preheat the oven to 350 degrees F and place a rack in the bottom 1/3.
  • When it’s ready, bake the loaf in the preheated oven for 25 mins. You can place the loaf pan on a rimmed baking sheet in case any of the blueberries bubble over. I have not had that happen, but it seems like it could be possible.
  • If you’re baking both loaves, I prefer to bake them separately, so this is when I would prepare my second loaf. To make the second loaf, repeat steps 10-18 and bake it when the first loaf is done.
  • To make the glaze, combine the powdered sugar with the milk and whisk until smooth. The glaze in the photo below is made using half of the volume of ingredients above, for just one loaf.Vanilla glaze in a glass mixing bowl.
  • When the loaf has finished baking, it will be golden brown. Allow it to cool in the pan for about 15 mins or so. Once it’s cool enough to touch, I reach in from both ends, pull it out and place it on a plate of serving tray for glazing.Blueberry cinnamon roll pull-apart loaf, baked golden brown and still in the loaf pan. It is on a blue silicon trivet, on a blue floral tea towel.Blueberry cinnamon roll pull-apart loaf, on a white serving tray, ready to be glazed. There is a blue floral tea towel in the background.Blueberry cinnamon roll pull-apart loaf, on a white serving tray, ready to be glazed. There is a blue floral tea towel in the background.
  • I like to add the glaze to the cooled loaf using a whisk. You can also use a small spatula or a silicon brush.Blueberry cinnamon roll pull-apart loaf, drizzled with a vanilla glaze, on a white tray. With a blue floral tea towel in the background.Blueberry cinnamon roll pull-apart loaf, drizzled with a vanilla glaze, on a white tray. With a blue floral tea towel in the background.
  • Serve and enjoy! Any leftovers can be stored in an airtight container on the counter and the loaf will last a couple of days. I recommend glazing it right before you plan to eat it, so if you plan to save one for later, I would hold off on the glaze.

Equipment

Recipe Video

Notes

  • This recipe makes two loaves, but the ingredients can easily be halved if you want to make one. I like to make one at a time and refrigerate the second half of the dough and half of the blueberry compote to make the second loaf the following day. I make half of the butter and half of the glaze at a time since they are super simple to put together.
  • I prefer to use fine pink Himalayan sea salt for baking, but you can use any fine salt that you have on hand.
  • I like to use Whipzi vanilla flavored powdered sugar for this simple glaze. If you want to try their all natural powdered sugars, you can shop their site and save 15% with SARAH15. If you want to use regular powdered sugar, I would add about 1/2 tsp of vanilla extract.
  • If you’re looking for a shortcut on this one, you could use blueberry jam instead of making a blueberry compute!

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