Blueberry cinnamon rolls—homemade cinnamon rolls with a fruity twist! They feature soft yeast dough, fresh blueberry jam filling, and the most delicious blueberry cream cheese frosting.
As a former pastry chef, I’ve officially perfected cinnamon rolls! Like my strawberry rolls and lemon rolls, they are sweet and fruity and turn out perfect every time.
They only use real blueberries, nothing artificial, so they’re packed with fresh blueberry flavor and perfect for making year-round—just like blueberry crumb cake!
Table of Contents
Ingredient Notes and Substitutions
Frozen wild blueberries: Wild blueberries are the perfect size to roll into the dough, so I recommend them over regular blueberries. They are also way more flavorful, giving the rolls the best blueberry flavor—like in blueberry scones or bakery blueberry muffins!
Instant yeast: You can substitute active dry yeast, but they will have a less yeasty flavor.
Whole milk: I have tested these rolls with alternative milk, and while they work, the dough is much drier after baking. Like in my peach cobbler rolls, whole milk will yield the best result!
Heavy cream: This will make the blueberry cream cheese icing super creamy and delicious. You can substitute regular milk if needed.
Recipe Instructions
Find the full ingredient measurements and instructions in the recipe card below!
Step 1: Make the tangzhong. In a small pot, whisk the all-purpose flour and water together over medium heat until thick and paste-like. Scrape into a bowl and set aside until ready to use.
Step 2: Mix the dry and wet ingredients. Mix the ingredients in a stand mixing bowl until a rough dough ball forms.
Step 3: Knead the dough. Add the softened butter and continue kneading until the dough looks smooth and feels tacky.
Step 4: Shape the dough. Remove the dough from the bowl and form it into a tight ball.
Place it in a lightly greased bowl and place it in a warm spot to rise until doubled in size.
Step 5: Make the blueberry jam. For the best results, cook the jam until thick, like with my blueberry blondies.
Step 6: Roll into a rectangle. Spread the cinnamon sugar filling over the dough, leaving a half-inch border at the top clean. Then, spread the blueberry jam on top.
Step 7: Cut into rolls. Starting with the longest side, roll the log tightly away from you. When you get to the clean edge, pinch to seal it to the rest of the dough and cut into rolls.
Step 8: Second rise. Place the cinnamon rolls into the prepared baking pan. Cover with plastic wrap and let rise in a warm place again until doubled in size.
Step 9: Bake and frost. Bake the blueberry rolls in the preheated oven for 23-26 minutes or until golden brown on top. Wait 10 minutes, then spoon the blueberry glaze over the top of the rolls and enjoy!
5 Tips for the Best Rolls
- Use a kitchen scale. Baking with a scale is my #1 baking tip!
- Use fresh yeast. Double-check the expiration date. Even if it hasn’t expired, if the packet has been sitting around for a while, the yeast may be dead and won’t make your rolls rise!
- Knead until smooth. Don’t skip kneading the dough as other recipes suggest—kneading produces a fluffy texture! This process can take up to 10 minutes. Check for a gluten window to know it’s ready.
- Use a ruler. To ensure even-sized rolls, a ruler is highly recommended!
- Ice while warm. Ice the cinnamon rolls while they’re still warm, allowing the glaze or frosting to melt slightly into the rolls.
Storage and Freezing
Storage: Leftovers can be stored in an airtight container at room temperature or in the fridge for up to 4-5 days. They can be reheated in the microwave for 30-40 seconds or at 350°F for about 10 minutes.
Freezing: Place the cut rolls on a baking sheet and freeze until solid, then transfer them to an airtight container lined with parchment paper. They will need to be defrosted in the fridge overnight and then at room temperature until doubled in size before baking.
FAQs
Yes! It may take some elbow grease but it is possible!
You can assemble the rolls up to step nine and leave them in the fridge overnight to rise. In the morning, let them come to room temperature and bake them!
This dough is meant to be soft and tacky, not sticky. If the dough is sticking to the sides of the dough, add one tablespoon of flour to the bowl at a time and knead until the dough sticks just barely to the bottom of the bowl.
You can frost them with plain vanilla cream cheese frosting or even a lemon glaze!
This recipe makes 12 large cinnamon rolls. If you need to make more, try my cinnamon roll cake instead!
More Cinnamon Roll Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Blueberry Cinnamon Rolls
Equipment
Ingredients
For the Blueberry Jam Filling
- 2 1/2 cups frozen wild blueberries
- 3 tablespoons brown sugar, packed
- 2 teaspoon lemon juice
- 2 tablespoons water
- 1 tablespoon + 1 teaspoon cornstarch
- 1/2 cup dark brown sugar, packed
- 4 tbsp unsalted butter, room temperature
- 3/4 teaspoon ground cinnamon
For the Tangzhong
- 3/4 cup water
- 1/4 cup all-purpose flour
For the Dough
- 3 1/2 cups all-purpose flour , *see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 3/4 teaspoon fine sea salt
- 1/2 cup whole milk , room temperature
- 1 large egg, room temperature
- Tangzhong , from recipe above
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
For the Blueberry Cream Cheese Frosting
- 2 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 1-2 tablespoons reserved blueberry filling
- 2 1/2 tablespoons heavy cream
Instructions
Blueberry Jam
- Cook the blueberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally. When the berries have started to thicken, dissolve the cornstarch in the water and stir it into the jam.2 1/2 cups (300 g) frozen wild blueberries, 3 tablespoons (45 g) brown sugar, 2 teaspoon lemon juice, 1 tablespoon + 1 teaspoon cornstarch, 2 tablespoons water
- Continue cooking, stirring constantly, for 2 minutes. Set aside 1-2 tablespoons of the jam (for the glaze), then transfer the rest to a bowl and set it aside to cool.
Tangzhong
- In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/4 cup (32 g) all-purpose flour, 3/4 cup (155 g) water
Cinnamon Roll Dough
- In a stand mixing bowl, mix together the all-purpose flour, sugar, yeast, and salt until combined.3 1/2 cups (460 g) all-purpose flour, 1/3 cup (63 g) granulated sugar, 2 teaspoons instant yeast, 3/4 teaspoon fine sea salt
- Add the egg, milk, vanilla extract, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a dough ball.1/2 cup (111 g) whole milk, 1 (50 g) large egg, Tangzhong, 1 teaspoon vanilla extract
- With the mixer running on low, add the softened butter ½ tablespoon at a time, letting it fully incorporate into the dough before adding more.4 tablespoons (56 g) unsalted butter
- Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic.The dough should stick to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.
- With lightly buttered hands, remove the dough from the bowl and pull the sides down into the bottom center, to create a smooth round ball.
- Place the dough seam side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about one hour, or until doubled in size.
- Roll the dough out on a lightly floured surface into a 20×15-inch rectangle, with the long (20-inch) side closest to you.
- In a small bowl, combine the brown sugar, butter, and cinnamon until smooth.1/2 cup (100 g) dark brown sugar, 4 tbsp (56 g) unsalted butter, 3/4 teaspoon ground cinnamon
- Use an offset spatula to spread the cinnamon sugar filling in an even layer leaving ½ inch at the top edge clean.
- Spread the blueberry filling evenly over the cinnamon sugar.
- Roll the dough into a log. Pinch the edge to the rest of the dough to seal in the filling.
- Use a serrated knife or unscented dental floss to cut the log into 12 rolls, each one about 1 ½ inches thick.
- Transfer them to a parchment-lined 9×13 baking tray.
- Cover the pan with plastic wrap and set it aside to rise for another 45-60 minutes or until double in size. Meanwhile, preheat the oven to 325 F/162 C.
- Bake the rolls for 23-26 minutes, or until the tops are lightly golden brown. Let the pan cool on a wire cooling rack while you make the glaze.
- In a medium bowl, combine the butter, cream cheese, and powdered sugar until smooth. Then whisk in the milk and reserved blueberry jam. Spread over the cinnamon rolls and enjoy!4 tablespoons (56 g) unsalted butter, 2 ounces (2 oz) cream cheese, 1 cup (120 g) powdered sugar, 1-2 tablespoons reserved blueberry filling, 2 1/2 tablespoons heavy cream
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Hey there! This looks really good! I am following through email and I would like to know why in the cinnamon based recipe you use Bread Flour and in this one (and other cinnamon rolls recipes) you just use All-Purpose Flour. Is there a difference or a preference? I would like to do this one tonight and want to nail it! 🙂 Thanks
Hi Maruvel! Thanks so much for following along, and great question! This is actually one of my older cinnamon roll recipes that hasn’t been updated yet to my newer bread flour dough. If you prefer that softer, chewier texture, you can totally follow the dough from my strawberry roll recipe and just swap in the blueberry jam instead. Either version will be delicious, but I’m leaning more toward bread flour in my newer recipes for that extra pillowy texture. Let me know how it goes!
El botón para usar el sistema métrico no funciona, ¿Podría ayudarme por favor?
Hi Luisa, it seems to be working fine on my end! Have you tried it in a different browser?
Absolutely amazing. I’m not a baker and this is the first time ever trying to make anything that required kneading. I appreciate that the ingredients were repeated at each step. I hate having to scroll up and down to remember how much I need of each thing.
I bungled up the actual rolling part and rolled them the short way causing them to become a big mess but ended up just chopping it up into a pull-apart and baked it. The flavor was sweet without hiding the blueberry flavor and the bread was perfectly fluffy and slightly chewy. Not like the dry rolls I’m usually disappointed with.
It was devoured too quickly and now I have to try another roll recipe.
This made me smile, thank you for the kind review Liz! I’m so glad the recipe worked out, the pull-apart save was genius. And I’m thrilled you appreciated the ingredient repeats too! Can’t wait to hear what you try next!
Can these be made the night before and baked off this next morning? They look delicious. Thanks
Hi Sara! Yes, you definitely can 🙂
What is the weight equivalent if using a kitchen scale like suggested?
Hi Lexi! Click the “metric” button on the recipe card and it will give you the gram measurements 🙂