You are going to love this blueberry cinnamon rolls recipe with blueberry cream cheese frosting! This detailed, step-by-step guide is perfect for making this breakfast or brunch sweet treat. The delicious fluffy soft cinnamon rolls with blueberry filling and classic cinnamon swirl are easier to make than you might expect! Your family will request these scrumptious cinnamon blueberry rolls again and again.
The blueberry rolls recipe is based on a classic cinnamon roll recipe, but with a fruity twist. With both a blueberry sauce filling and a creamy blueberry topping these rolls are bursting with blueberry flavor!
How to Make Blueberry Cinnamon Rolls
Let's make a batch of these yummy homemade blueberry cinnamon rolls. Yes, they take a little time(mostly since the dough recipe requires rising twice), but the steps are pretty easy and you can follow along here with pictures (or pop down to the printable recipe card if you prefer).
The recipe yields 12 cinnamon buns.
Prep Time: 50 mins | Rising the Dough: 3 hours | Baking Time: 30 mins
Equipment Needed:
- Stand Mixer with Bowl, Paddle attachment & Dough Hook attachment
- 9 inch by 13 inch Baking Dish
- Rolling Pin
- Knife, or String
- Butter, or cooking spray, to grease your dish
- Handheld Mixer
- Spoon
Ingredients:
Here are all the ingredients needed to make the dough, filling and icing for the cinnamon rolls.
Dough
- 1 packet Instant Yeast
- 1 cup Whole Milk, warm
- ½ cup Granulated Sugar
- 3 ½ cups All Purpose Flour, plus more for kneading
- ½ teaspoon Salt
- ¼ cup Unsalted Butter, melted
Blueberry Filling
- ¼ cup Unsalted Butter, softened
- ½ cup Brown Sugar
- 2 teaspoon Cinnamon
- ¾ cup Blueberry Preserves
Blueberry Cream Cheese Icing
- 4 ounces Cream Cheese (full fat), softened
- ¼ cup Blueberry Preserves
- 1 cup Powdered Sugar
Blueberry Preserves: using preserves gives the filling and icing the texture of being real blueberries, while making it much simpler to prepare.
Directions
Start by adding the sugar, yeast, and warm milk to your stand mixer bowl, and let 10 minutes to foam up.
Tips: If the yeast doesn’t foam up with the sugar and milk, then it may be bad or the temperature of the milk may be off. The milk must be warm, not cold and not hot, around 105℉, otherwise the dough may not rise properly. Give it up to 20 minutes to foam before throwing out and trying again with new yeast.
Then add in the rest of the dough ingredients, the flour, salt, and butter and mix with the paddle attachment until a dough forms.
Swap out the paddle attachment with the dough hook and place on medium speed for about 10 minutes, to knead the dough. Add more flour, a little at a time as necessary, to prevent the dough from sticking to the sides of the bowl.
Form the dough into a ball and return to bowl or place in a fresh bowl.
Place a clean kitchen linen on top of the bowl (or cover with plastic wrap) and place in a warm spot to rise for 1 and a half hours. The dough ball should roughly double in size.
Tip: If you don’t have a warm spot in your home, then turn the light in your oven on and place the dough in the oven to rise, be sure not to turn the oven on while the dough is rising.
Once the dough has risen, roll it out to about 10 inches by 14 inches. Spread the softened butter on top, sprinkle the cinnamon and brown sugar on top of the butter, and place small dollops of the preserves for the filling all over on top. If possible, leave about a 1 inch on the edge of the dough without filling to keep them tidy.
Don’t try to spread the jam on top of the cinnamon and sugar, simply use a spoon and drop a little bit of preserves all over the top of the dough.
Roll up the dough so you have a 14 inch log. Then cut into 12 slices.
Place the round slices into your greased baking dish, reshaping the rolls as needed, then place the clean linen on top of the baking dish, place the dish in a warm spot and let rise for another hour and a half.
When the rising time is almost up and the rolls are plump and have filled out the baking dish, preheat your oven to 350℉.
Bake the rolls for about 30 minutes, until golden brown. Set the blueberry cinnamon rolls aside to cool.
While the blueberry cinnamon rolls are cooling, make the icing by beating together the jam, softened cream cheese (room temperature), and powdered sugar until a smooth icing is made.
Cream Cheese: make sure this is full fat and softened enough to beat into icing.
Once the blueberry rolls cooled a bit, but are still warm slather the blueberry icing over them and serve.
Variations on the Recipe
While I of course love the recipe as is, here are a few simple swaps that you may enjoy.
- If you love the classic combination of lemon and blueberry, a lemon icing can be swapped for the blueberry. Lemon juice and lemon zest will be mixed with the powdered sugar, with or without cream cheese. See my lemon icing from my Lemon Blueberry Loaf Cake Recipe for reference.
- If you would like to add some fresh or frozen blueberries to the cinnamon rolls, drop some in the filling along with the jam if you like.
Storing Blueberry Cinnamon Rolls
Store leftover blueberry cinnamon rolls in an airtight container or cover the entire dish with plastic wrap. Place in the fridge where they will last for up to 3-4 days. Reheat in the microwave for 10-30 seconds until warm.
Blueberry Cinnamon Rolls
Equipment
- Stand Mixer with Bowl, Paddle attachment & Dough Hook
- 9 x 13 inch baking dish
- rolling pin
- Knife, or String
- Butter, or cooking spray, to grease your dish
- Handheld Mixer
- Spoon
Ingredients
Cinnamon Roll Dough
- 1 packet Instant Yeast
- 1 cup Whole Milk warm
- ½ cup Granulated Sugar
- 3 ½ cups All Purpose Flour plus more for kneading
- ½ teaspoon Salt
- ¼ cup Unsalted Butter melted
Blueberry Filling
- ¼ cup Unsalted Butter softened
- ½ cup Brown Sugar
- 2 teaspoons Ground Cinnamon
- ¾ cup Blueberry Preserves
Blueberry Cream Cheese Icing
- 4 ounces Cream Cheese* softened
- ¼ cup Blueberry Preserves
- 1 cup Powdered Sugar
Instructions
- Start by adding the sugar, yeast, and warm milk to your stand mixer bowl, and let 10 minutes to foam up.
- Then add in the rest of the dough ingredients, the flour, salt, and melted butter and mix with the paddle attachment until a dough forms.
- Swap out the paddle attachment with the dough hook and place on medium speed for about 10 minutes, to knead the dough. Add more flour, a little at a time as necessary, to prevent the dough from sticking to the sides of the bowl.
- Place a clean kitchen linen on top of the bowl and place in a warm spot to rise for 1 and a half hours.
- Once the dough has risen, roll it out to about 10 inches by 14 inches. Spread the softened butter on top, sprinkle the cinnamon and brown sugar on top of the butter, and place small spoonfuls of the preserves for the filling all over on top. If possible, leave about a 1 inch on the edge of the dough without filling.
- Roll up the dough so you have a 14 inch log. Then cut into 12 slices.
- Place the round slices into your greased baking dish, reshaping the rolls as needed, then place the clean linen on top of the baking dish, place the dish in a warm spot and let rise for another hour and a half.
- When the rising time is almost up preheat your oven to 350℉ and then bake the rolls for about 30 minutes.
- While the rolls are baking, make the icing by beating together the jam, softened cream cheese, and powdered sugar until a smooth icing is made.
- Once the rolls are done baking, let cool slightly before icing and serving!
Notes
Nutrition
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