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.

Ingredients

Scale

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

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.
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.
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.
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.
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.
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.
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.
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