Indulge in the perfect blend of sweet cinnamon rolls and tangy blueberry jam with these Blueberry Cinnamon Rolls. Soft, fluffy dough is swirled with a spiced cinnamon-sugar filling and topped with a luscious blueberry cream cheese frosting. Ideal for breakfast or dessert, these rolls combine the cozy, comforting flavors of cinnamon rolls with the fresh, fruity twist of blueberries. Whether you’re making them for a weekend brunch or a festive holiday morning, these rolls are sure to impress.
PrintBlueberry Cinnamon Rolls
- Total Time: 3 hours 50 minutes
Ingredients
For the Blueberry Filling:
- 2 ½ cups frozen wild blueberries
- 3 tbsp brown sugar, packed
- 2 tsp lemon juice
- 2 tbsp water
- 1 tbsp + 1 tsp cornstarch
- ½ cup dark brown sugar, packed
- 4 tbsp unsalted butter, room temperature
- ¾ tsp ground cinnamon
For the Tangzhong:
- ¾ cup water
- ¼ cup all-purpose flour
For the Dough:
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 tsp instant yeast
- ¾ tsp fine sea salt
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong (from the recipe above)
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, softened
For the Frosting:
- 2 oz cream cheese, room temperature
- 4 tbsp unsalted butter, room temperature
- 1 cup powdered sugar
- 1–2 tbsp reserved blueberry filling
- 2 ½ tbsp heavy cream
Instructions
1. Make the Blueberry Filling:
- In a saucepan, combine the frozen wild blueberries, brown sugar, and lemon juice over medium-high heat. Cook for about 20 minutes, stirring occasionally.
- Once the berries begin to thicken, dissolve the cornstarch in water and add it to the pan, stirring constantly for 2 more minutes.
- Set aside 1-2 tablespoons of the blueberry jam for glazing, and transfer the rest to a bowl to cool.
2. Prepare the Tangzhong:
- In a small saucepan, whisk together water and all-purpose flour. Cook over medium heat, whisking constantly for 4-5 minutes, until the mixture thickens to a paste-like consistency.
- Remove from heat and set aside.
3. Make the Dough:
- In a stand mixer bowl, combine the all-purpose flour, granulated sugar, yeast, and sea salt.
- Add milk, egg, vanilla extract, and the Tangzhong. Knead on low speed for 2 minutes until the dough starts to form a ball.
- Gradually add the softened butter, a little at a time, letting it fully incorporate into the dough before adding more.
- Continue kneading for 8-10 minutes until the dough is smooth and elastic. If the dough is too wet, add flour one tablespoon at a time. If too dry, add milk by half-tablespoons.
- Form the dough into a ball, place it in a buttered bowl, and cover with plastic wrap. Let rise for about 1 hour, or until doubled in size.
4. Roll the Dough and Add the Filling:
- On a lightly floured surface, roll the dough into a 20×15-inch rectangle, with the long side closest to you.
- In a small bowl, combine dark brown sugar, butter, and cinnamon to make the cinnamon filling. Spread it evenly over the dough, leaving a ½-inch border at the top.
- Spread the blueberry filling evenly over the cinnamon sugar.
- Carefully roll the dough into a log, pinching the edge to seal.
- Use a serrated knife or dental floss to cut the log into 12 rolls, each about 1 ½ inches thick.
- Transfer the rolls to a parchment-lined 9×13 baking pan, cover with plastic wrap, and let rise for another 45-60 minutes.
5. Bake the Rolls:
- Preheat the oven to 325°F (162°C).
- Bake the rolls for 23-26 minutes, or until the tops are lightly golden brown. Let them cool on a wire rack while preparing the frosting.
6. Prepare the Frosting:
- In a medium bowl, combine cream cheese, butter, and powdered sugar until smooth.
- Add the reserved blueberry filling and heavy cream. Whisk until the frosting is creamy and smooth.
- Spread the frosting generously over the warm cinnamon rolls and enjoy!
Notes
- For a fluffier texture: Make sure the dough is fully kneaded to activate the yeast. If the dough isn’t smooth and elastic, it might result in denser rolls.
- Substitute fresh blueberries: If you prefer fresh blueberries over frozen, you can swap them, but be aware that fresh berries may not thicken the same way as frozen ones.
- Make-ahead option: You can prepare the rolls the night before, place them in the refrigerator to rise overnight, and bake them in the morning for a warm, fresh breakfast.
- Prep Time: 3 hours 25 minutes
- Cook Time: 25 minutes
IngredientsFor the Blueberry Filling:
- 2 ½ cups frozen wild blueberries
- 3 tbsp brown sugar, packed
- 2 tsp lemon juice
- 2 tbsp water
- 1 tbsp + 1 tsp cornstarch
- ½ cup dark brown sugar, packed
- 4 tbsp unsalted butter, room temperature
- ¾ tsp ground cinnamon
For the Tangzhong:
- ¾ cup water
- ¼ cup all-purpose flour
For the Dough:
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 tsp instant yeast
- ¾ tsp fine sea salt
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong (from the recipe above)
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, softened
For the Frosting:
- 2 oz cream cheese, room temperature
- 4 tbsp unsalted butter, room temperature
- 1 cup powdered sugar
- 1-2 tbsp reserved blueberry filling
- 2 ½ tbsp heavy cream
Instructions1. Make the Blueberry Filling:
- In a saucepan, combine the frozen wild blueberries, brown sugar, and lemon juice over medium-high heat. Cook for about 20 minutes, stirring occasionally.
- Once the berries begin to thicken, dissolve the cornstarch in water and add it to the pan, stirring constantly for 2 more minutes.
- Set aside 1-2 tablespoons of the blueberry jam for glazing, and transfer the rest to a bowl to cool.
2. Prepare the Tangzhong:
- In a small saucepan, whisk together water and all-purpose flour. Cook over medium heat, whisking constantly for 4-5 minutes, until the mixture thickens to a paste-like consistency.
- Remove from heat and set aside.
3. Make the Dough:
- In a stand mixer bowl, combine the all-purpose flour, granulated sugar, yeast, and sea salt.
- Add milk, egg, vanilla extract, and the Tangzhong. Knead on low speed for 2 minutes until the dough starts to form a ball.
- Gradually add the softened butter, a little at a time, letting it fully incorporate into the dough before adding more.
- Continue kneading for 8-10 minutes until the dough is smooth and elastic. If the dough is too wet, add flour one tablespoon at a time. If too dry, add milk by half-tablespoons.
- Form the dough into a ball, place it in a buttered bowl, and cover with plastic wrap. Let rise for about 1 hour, or until doubled in size.
4. Roll the Dough and Add the Filling:
- On a lightly floured surface, roll the dough into a 20×15-inch rectangle, with the long side closest to you.
- In a small bowl, combine dark brown sugar, butter, and cinnamon to make the cinnamon filling. Spread it evenly over the dough, leaving a ½-inch border at the top.
- Spread the blueberry filling evenly over the cinnamon sugar.
- Carefully roll the dough into a log, pinching the edge to seal.
- Use a serrated knife or dental floss to cut the log into 12 rolls, each about 1 ½ inches thick.
- Transfer the rolls to a parchment-lined 9×13 baking pan, cover with plastic wrap, and let rise for another 45-60 minutes.
5. Bake the Rolls:
- Preheat the oven to 325°F (162°C).
- Bake the rolls for 23-26 minutes, or until the tops are lightly golden brown. Let them cool on a wire rack while preparing the frosting.
6. Prepare the Frosting:
- In a medium bowl, combine cream cheese, butter, and powdered sugar until smooth.
- Add the reserved blueberry filling and heavy cream. Whisk until the frosting is creamy and smooth.
- Spread the frosting generously over the warm cinnamon rolls and enjoy!
Flavors, Textures, and Aromas .These Blueberry Cinnamon Rolls boast a perfect balance of sweetness and spice. The blueberry filling brings a juicy, tangy contrast to the rich cinnamon and brown sugar in the dough, while the blueberry cream cheese frosting provides a velvety, tangy finish that enhances every bite. The dough itself is soft and fluffy, with just the right amount of texture to hold the filling without being too dense. The aroma while baking will fill your kitchen with the scent of warm cinnamon and fresh blueberries, making it almost impossible to resist the moment they come out of the oven.
Tips and Tricks
- For a fluffier texture: Make sure the dough is fully kneaded to activate the yeast. If the dough isn’t smooth and elastic, it might result in denser rolls.
- Substitute fresh blueberries: If you prefer fresh blueberries over frozen, you can swap them, but be aware that fresh berries may not thicken the same way as frozen ones.
- Make-ahead option: You can prepare the rolls the night before, place them in the refrigerator to rise overnight, and bake them in the morning for a warm, fresh breakfast.
Why You’ll Love This Recipe
These Blueberry Cinnamon Rolls are a delicious and festive twist on a classic favorite. Perfect for holiday gatherings, brunches, or just as a weekend treat, these rolls are sure to delight everyone who tries them. The blueberry filling adds a burst of fresh fruit flavor that complements the traditional cinnamon roll experience, making them a unique and irresistible option for any occasion. Don’t be surprised if these rolls become a new family tradition!