Blueberry Cinnamon Rolls

These blueberry cinnamon rolls are fluffy and tender with the most amazing blueberry filling. In each bite, you get warm swirls of cinnamon sugar and sweet blueberry filling. I top each roll with a tasty blueberry cream cheese frosting.

Homemade blueberry cinnamon rolls are the perfect treat when you’re craving something sweet! The dough is sprinkled with cinnamon sugar and smothered with a delightful blueberry jam.

To add an extra dose of blueberry flavor, I infuse the cream cheese frosting with some of the homemade blueberry jam.

These cinnamon rolls are still rich and gooey just like your traditional cinnamon rolls, but with a fruity twist! If you and your family are a fan of blueberries, then you need to try this recipe!

For more sweet breakfast recipes, try Gaston’s Giant Brioche Cinnamon Rolls and Brioche French Toast Bake.

Why You Will Love This Recipe

• Fruity and gooey- These cinnamon rolls are extra gooey with the combination of cinnamon sugar and blueberry jam. They are a match made in heaven!
• Soft and tender dough- While these cinnamon rolls bake up golden brown on the outside, they remain soft and fluffy on the inside with moist centers.
• Blueberry frosting- Blueberry jam is swirled into the frosting. It melts on top of the warm rolls and gets into all the crevices. It’s so good ya’ll!
• Perfect make ahead recipe- Divide your time and make these cinnamon rolls in advance. You can make the dough and refrigerate overnight. The next morning, just roll, fill and have freshly baked cinnamon rolls for breakfast.

Ingredient Notes

Here is a list of the key ingredients. For the full recipe, make sure to scroll down to the recipe card at the bottom of the page.

• Blueberries- I use fresh blueberries for the best flavor. But frozen will work as well.
• Cornstarch- This will help thicken up the blueberry jam.
• Lemons- I use both the zest and the juice for the jam.
• Cinnamon stick- I use just one small piece to infuse some cinnamon flavor into the jam.
• Butter- I use unsalted butter. Try to use a good quality butter, it makes a big difference.
• Yeast- I use active dry yeast.
• Milk- Use whole milk in this recipe and warm it to 110°. Be careful not to overheat the milk as it will kill the yeast and you will have to start over.
• Eggs- Pull the eggs from the refrigerator 2 hours before mixing to bring them to room temperature.
• Brown sugar- You can use dark or light brown sugar.
• Cream cheese- Let the cream cheese sit out at room temperature for a couple of hours to soften.
• Powdered sugar- Make sure to sift the powdered sugar to remove any clumps. You will get a smoother frosting by doing this.

Step By Step Instructions

STEP 1: Activate yeast. Warm milk to 110°. Then, sprinkle yeast and a pinch of sugar on top and stir. Let mixture stand for 10 minutes.

As you wait for yeast to bloom, melt butter inside the microwave. Let it slightly cool.

STEP 2: Combine the wet ingredients. Pour the yeast mixture, melted butter and eggs inside bowl of stand mixer with dough hook attachment.

STEP 3: Knead dough. Add the flour, sugar and salt to the wet ingredients and mix on low speed until the dough begins to form. Then, increase speed to medium and knead for 5 minutes.

STEP 4: Rise. As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl and cover lightly with a kitchen towel.

Let the dough rise in a warm place for 1 hour or until doubled in size.

STEP 5: Blueberry jam. In a saucepan, combine fresh blueberries, sugar, cinnamon stick, lemon juice and lemon zest. Heat until sugar is dissolved.

Then, combine water and cornstarch and add to blueberry mixture. Cook the jam until the mixture is thick and coats the back of a spoon. Remove cinnamon stick and cool completely before using.

STEP 6: Cinnamon sugar. Let butter soften at room temperature for 1-2 hours. Alternatively, you can also soften the butter by warming it in the microwave for 10-15 seconds.

Then, in a separate bowl, combine brown sugar and cinnamon.

STEP 7: Blueberry frosting. Using a hand mixer, beat together cream cheese and butter. Once smooth, add the sifted powdered sugar, vanilla extract and cream. Mix until fluffy.

Then, take 2 tbsp of blueberry jam and swirl it into the frosting. Do not combine completely. You want to have streaks of the blueberry jam rather than turning the frosting completely purple.

Assembling

STEP 1: Roll the dough. Place dough onto a lightly floured surface and roll dough into a 12×24 rectangle, about 1/4″ thick.

STEP 2: Spread fillings. Use an off set spatula to spread softened butter onto the dough. Sprinkle the dough with cinnamon sugar. Then, take blueberry jam and spread on top, leaving a 1″ border.

STEP 3: Roll. Start on the short side of the dough and roll dough into a log. BEWARE: This is super messy and you will have jam spill out. Just keep rolling.

STEP 4: Slice rolls. Use non-flavored dental floss to slice the roll into 12 equal pieces. Place rolls into a greased 9×13 pan. Lightly cover with a kitchen towel and let the dough rise in a warm place until doubled in size.

STEP 5: Bake. Preheat oven to 350°. Pour heavy cream on top of risen rolls. Then, bake the cinnamon rolls for 28-30 minutes. The tops will be a dark golden brown.

STEP 6: Spread the frosting. Once the rolls finish baking, let them sit for 10 minutes. Then, add small dollops of frosting on top of each roll. Use an off set spatula to spread the frosting over the warm rolls.

Sprinkle the tops with fresh blueberries.

Expert Baking Tips

When measuring the flour, make sure to spoon the flour into your measuring cup. Do not scoop the flour directly from the bag or canister. By doing this, you will yield too much flour and cause the rolls to turn out dry.

If the dough seems too wet, add a couple tablespoons of flour at a time. The dough should be tacky but not wet.

Because these rolls can get a bit messy, I like to chill the dough and the blueberry jam overnight. This is optional, but if you have the time, it will make rolling a lot easier, cleaner and ultimately roll up more tightly.

Instead of slicing these rolls with a knife, I use unflavored dental floss. I know it sounds very weird but trust me, it makes super clean cuts without squishing all the filling out.

FAQ

Storage and Freezing

Store these blueberry cinnamon rolls inside an airtight container. Refrigerate for up to 5 days.

To reheat, place the rolls inside the microwave and warm until heated through, about 20-30 seconds.

Freezing

These cinnamon rolls can be frozen. Wrap them with foil and place them inside a Ziplock freezer bag. Freeze for up to 30 days. Reheat inside the microwave.

Other Breakfast Recipes To Try

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