Blueberry Cinnamon Rolls Recipe

If you love cinnamon rolls but want to add a fresh, fruity twist, then you are absolutely going to adore this Blueberry Cinnamon Rolls Recipe. Imagine soft, fluffy rolls layered with a luscious cinnamon filling, studded generously with wild blueberries bursting with brightness, and finished off with a dreamy cream cheese and blueberry frosting that takes every bite to cloud nine. These rolls are truly a showstopper, perfect for cozy weekend mornings or any time you need a sweet hug in pastry form.

Ingredients You’ll Need

Getting started with this Blueberry Cinnamon Rolls Recipe is surprisingly simple thanks to straightforward ingredients that each play a special role. From the juicy blueberries that add vibrant color and tang, to the soft butter and rich cream cheese that deliver that melt-in-your-mouth indulgence, every component is key to making these rolls unforgettable.

• Frozen wild blueberries (5 cups): Using wild blueberries gives an intense, natural flavor and beautiful color to the filling.
• Granulated sugar (3/4 cup + 2 tbsp): Sweetens the blueberry filling while balancing the tartness of the fruit.
• Lemon zest and juice (2 tsp zest, 1-2 tsp juice): Adds a fresh, citrusy brightness that enhances the blueberry flavor.
• Corn starch (2 tbsp + 2 tsp): Thickens the blueberry sauce to a perfect jam-like consistency.
• Water (2 tbsp + 2 tsp): Helps dissolve the corn starch smoothly into the filling.
• Vanilla extract (2 tsp): Infuses warmth and depth to both filling and frosting.
• Salted butter (1/2 cup melted + 1/2 cup softened + 1 tbsp): Vital for the dough’s tender crumb and rich fillings.
• Warm milk (1 cup, 115℉): Activates the yeast and creates moist, fluffy dough.
• Large eggs (2, room temperature): Help build structure and add richness to the dough.
• Granulated sugar (1/3 cup): Sweetens the dough itself for a balanced flavor.
• Instant yeast (2 and 1/2 tsp): Ensures the dough rises beautifully and becomes wonderfully airy.
• Salt (3/4 tsp + pinch): Enhances all the other flavors without overpowering them.
• All-purpose flour (4 cups + 1 tbsp): The foundation for the dough, providing strength and texture.
• Light brown sugar (1/2 cup packed): Gives the cinnamon filling a rich, caramel note.
• Cinnamon (5 tsp + 1/8 tsp): Brings that classic, comforting spice signature to these rolls.
• Nutmeg (1/4 tsp): Adds a subtle warm spice depth to the filling.
• Heavy cream (1/3 cup): Poured over before baking for extra moistness and richness.
• Cream cheese (4 ounces softened): The base of the luscious frosting, contributing tang and creaminess.
• Powdered sugar (1 cup): Sweetens and thickens the frosting to perfection.

How to Make Blueberry Cinnamon Rolls Recipe

Step 1: Make the Blueberry Filling

Start by simmering the frozen wild blueberries with sugar, lemon zest, and lemon juice on medium heat. As the blueberries burst and release their juices, you’ll love the aroma filling your kitchen. Mix together corn starch and water separately, then stir this slurry into the bubbling berries to thicken the sauce. Once it coats the spoon and leaves a clear trail, off the heat it goes—stir in vanilla, adjust for brightness or sweetness, and pop it in the fridge to chill.

Step 2: Prepare the Dough & First Rise

In your mixer bowl, blend melted butter, warm milk, eggs, sugar, yeast, and salt until smooth. Gradually incorporate the flour to form a shaggy dough, then allow it to rest before switching to the dough hook to knead until soft and elastic. Transfer the dough to a lightly sprayed bowl and cover to rise until doubled in size—about an hour. Watching the dough transform like this is always rewarding and essential for those fluffy cinnamon rolls you’re craving.

Step 3: Whip Up the Cinnamon Filling

While the dough rises, mix the softened butter, brown sugar, cinnamon, nutmeg, salt, and vanilla until creamy and well combined. This thick, fragrant filling is what makes each bite melt-perfect, with warm enough spice to complement the sweet blueberries without stealing the show.

Step 4: Assemble the Rolls

Flour your countertop generously and roll out the dough to a 14 by 22-inch rectangle. Spread your cinnamon filling evenly across the surface, then dot and gently spread about a cup plus two tablespoons of the chilled blueberry filling on top. Next, cut strips from the long edge about 1 3/4 inches thick, and roll each strip up tightly. Place the rolls snugly in your prepared pan, using smaller pieces from the ends to make a special center roll. Cover and let them rise again until puffy and springy, then get ready for baking.

Step 5: Bake to Golden Perfection

Pour heavy cream over and between the rolls—this little trick keeps them incredibly tender inside while baking to a golden brown crust. Bake at 325℉ for 42 to 46 minutes. To be sure they are done, the center temperature should read between 205 to 210 ℉. Meanwhile, get your frosting ready.

Step 6: Make the Frosting

Puree some blueberry filling, then beat cream cheese and butter together until smooth. Slowly incorporate powdered sugar and the blueberry puree, followed by vanilla, salt, cinnamon, and lemon juice. This frosting might look runny, but that’s the magic—it soaks into every nook and cranny of your warm rolls to make an indulgent, unforgettable glaze.

Step 7: Serve and Enjoy!

As soon as your rolls come out of the oven, generously slather on the frosting and top with extra blueberry filling. The combination of warm dough, luscious cinnamon, and fresh blueberries will instantly lift your spirits and bring smiles all around.

How to Serve Blueberry Cinnamon Rolls Recipe

Garnishes

Fresh blueberries or a light dusting of powdered sugar make great simple garnishes. You could also sprinkle some toasted pecans or sliced almonds on top to add some crunch that contrasts beautifully with the soft rolls.

Side Dishes

Pair your Blueberry Cinnamon Rolls Recipe with a lightly brewed cup of coffee or a bright glass of orange juice to balance the sweet and rich flavors. A fresh fruit salad or Greek yogurt side can also turn this into a fuller breakfast or brunch spread.

Creative Ways to Present

Try serving these rolls on a rustic wooden board for a cozy feel or arrange them on a bright platter with edible flowers for special occasions. You can even transform these rolls into elegant mini twists by cutting the dough smaller before rolling. No matter how you present them, their deliciousness shines through.

Make Ahead and Storage

Storing Leftovers

These rolls keep beautifully in an airtight container in the fridge for 2 to 3 days. The blueberry cinnamon flavors meld deliciously over time, and reheating gently preserves their softness.

Freezing

You can freeze fully baked Blueberry Cinnamon Rolls for up to 2 months. Wrap them well in plastic wrap and foil. When ready to enjoy, thaw overnight in the fridge, then warm gently in the oven or microwave.

Reheating

To warm leftover rolls, use an oven set to 325℉ and cover loosely with foil to prevent drying out, heating for about 10 to 15 minutes. Alternatively, microwave each roll for 20 to 30 seconds if you’re in a hurry—frost them afterward for that fresh-out-of-the-oven feeling.

FAQs

Can I use fresh blueberries instead of frozen?

Absolutely! Fresh wild blueberries work wonderfully when in season. Just adjust cooking time slightly if needed, as fresh berries release juice differently than frozen ones.

Is it possible to make this recipe dairy-free?

Yes, you can substitute dairy-free butter and milk alternatives like almond or oat milk. The texture may be slightly different, but the rolls will still be tasty.

How do I know if my cinnamon rolls are done baking?

Look for golden brown tops, and if you have a thermometer, the internal temperature should be around 205 to 210 ℉. An instant-read thermometer is the most reliable way to prevent underbaking or drying out.

Can I prepare the rolls the night before baking?

Definitely! Assemble the rolls, cover them tightly, and let them rise in the fridge overnight. Bring to room temperature before baking for best results.

What can I do if my dough is too sticky to handle?

Add a bit more flour, a tablespoon at a time, while kneading. The dough should be soft and slightly tacky but not overly sticky or dry.

Final Thoughts

There is something truly magical about baking your own Blueberry Cinnamon Rolls Recipe. The aroma alone will have everyone gathering around the kitchen, eagerly anticipating that first bite of soft, sweet, blueberry-studded goodness. These rolls are an absolute joy to make and even more wonderful to share, so I encourage you to dive into this recipe and treat yourself and your loved ones to a breakfast that feels like a celebration in every bite.

Blueberry Cinnamon Rolls Recipe

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3.9 from 65 reviews

• Author: admin
• Total Time: 3 hours 10 minutes
• Yield: 12 servings 1x

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Description

These Blueberry Cinnamon Rolls combine classic cinnamon roll dough with a luscious homemade blueberry filling, topped with a creamy blueberry-infused frosting. Soft, fluffy, and bursting with fresh blueberry flavor and warm spices, these rolls are perfect for a special brunch or dessert treat. The recipe involves making the dough from scratch, preparing a thick blueberry filling, and baking the rolls with a rich cream pour-over for softness. The final frosting adds a vibrant blueberry twist that perfectly complements the spiced filling.

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Ingredients

Scale 1x2x3x

Blueberry Filling

• 5 cups frozen wild blueberries (700 grams)
• 3/4 cup + 2 tbsp granulated sugar (184 grams)
• 2 tsp lemon zest
• 1–2 tsp lemon juice
• 2 tbsp + 2 tsp cornstarch (21 grams)
• 2 tbsp + 2 tsp water
• 2 tsp vanilla extract

Dough

• 1/2 cup salted butter, melted, 115℉ (113 grams)
• 1 cup warm milk, 115℉ (240 mL)
• 2 large eggs, lightly beaten and at room temperature
• 1/3 cup granulated sugar (70 grams)
• 2 and 1/2 tsp instant yeast (9 grams)
• 3/4 tsp salt
• 4 cups + 1 tbsp all-purpose flour, spooned & leveled (528 grams)

Cinnamon Filling

• 1/2 cup salted butter, softened (113 grams)
• 1/2 cup light brown sugar, packed (110 grams)
• 5 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 1/2 tsp vanilla extract

Additional

• 1/3 cup heavy cream, for pouring over the rolls (do not mix into filling)

Frosting

• 4 ounces cream cheese, softened (170 grams)
• 1 tbsp salted butter (14 grams)
• 1 cup powdered sugar (115 grams)
• 1/3 cup + 1 tbsp blueberry filling (114 grams)
• 1 tsp vanilla extract
• Pinch of salt
• 1/8 tsp cinnamon
• 1 tsp lemon juice

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Instructions

1. Make the Blueberry Filling: In a medium pot over medium heat, combine blueberries, sugar, lemon juice, and lemon zest. Cook, stirring occasionally, for 7-9 minutes until simmering and juices are released. Dissolve cornstarch in water and pour into the mixture, cooking for another 1-2 minutes until thickened. The filling should be thick enough to hold a trail when dragged with a spoon. Stir in vanilla extract, adjust lemon or sugar to taste, then transfer to a pie dish and refrigerate to cool completely.
2. Make the Dough & First Rise: In a stand mixer bowl, whisk melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Attach paddle and add flour, mixing on low until combined but shaggy. Rest the dough for 5 minutes, then switch to the dough hook and knead on low speed for 5-7 minutes until smooth, elastic, but slightly slack. Transfer dough to a greased bowl, cover, and let rise for 1 hour or until doubled and a finger indentation holds.
3. Make the Cinnamon Filling: Beat softened butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract in a medium bowl on medium-high speed until smooth and creamy.
4. Assemble the Rolls: After the dough has risen, generously flour a surface and roll the dough into a 14×22 inch rectangle. Spread the cinnamon filling evenly over the dough, then evenly dot 1 cup + 2 tbsp (300 grams) of the cooled blueberry filling over the cinnamon layer.
5. Form Cinnamon Rolls: Slice the dough into strips about 1 3/4 inches thick lengthwise. Roll each strip into a cylinder and place in a prepared pan. Use the smaller pieces from the ends to form a combined roll placed in the center. Cover loosely with a kitchen towel and allow to rise 30-40 minutes until an indentation holds when pressed.
6. Bake: Preheat oven to 325℉. Pour room temperature heavy cream evenly over and between the rolls. Bake for 42-46 minutes until golden brown and the internal temperature of the rolls reaches 205-210℉. If needed, bake a few minutes longer checking for dough doneness.
7. Make the Frosting: Puree 1/3 cup + 1 tbsp blueberry filling. Beat together softened cream cheese and butter, then add powdered sugar. Mix in pureed blueberries, vanilla extract, salt, cinnamon, and lemon juice. Adjust the flavor as needed, allowing for a slightly runny consistency to soak into warm rolls.
8. Serve & Store: Immediately frost warm rolls and spoon extra blueberry topping on each. Serve fresh for best flavor. Store leftovers in an airtight container in the refrigerator for 2-3 days and reheat gently before serving.

Notes

• The blueberry filling can be made up to 3 days in advance and stored in the refrigerator.
• Rising times vary with room temperature; rely on dough doubling and indentation tests rather than exact timing.
• The heavy cream poured over the rolls before baking helps keep them moist and tender.
• The method of slicing the dough into strips and rolling individually is easier and produces more evenly sized rolls compared to rolling into a log and slicing.
• Frosting can be slightly runny, which allows it to soak into the warm rolls for extra flavor.
• Store leftovers refrigerated and reheat gently; rolls are best fresh but remain delicious within 2-3 days.

• Prep Time: 1 hour 20 minutes
• Cook Time: 46 minutes
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American