These blueberry cinnamon rolls are homemade cinnamon rolls with a fruity twist! Soft cinnamon roll dough is filled with blueberry jam and topped with blueberry cream cheese frosting. You will love these blueberry rolls for any breakfast occasion!
My cookies and cream cinnamon rolls and coffee rolls are extremely popular for a reason – they are fluffy cinnamon rolls with fun elevated flavors!
I knew I had to make another sweet roll recipe, so I used the best cinnamon roll recipe to make these blueberry cinnamon rolls, and they turned out perfect. They have a sweet blueberry filling and even blueberry frosting on top, so they are bursting with blueberry flavor!
If you love blueberries, you must try my blueberry crumb cake, bakery blueberry muffins, and blueberry blondies next!
Table of Contents
Why We Love Blueberry Cinnamon Rolls
- Fresh blueberry flavor: If you’re a blueberry lover, you will love this recipe!
- Soft dough: These classic cinnamon rolls are made using an Asian technique called Tangzhong, which yields a soft and fluffy yeast dough that stays that way for days! It’s an easy technique that I used as a pastry chef that is the secret to the best homemade cinnamon rolls.
- Perfect breakfast recipe: Warm cinnamon rolls are perfect for your morning sweet tooth or dessert.
Ingredient Notes and Substitutions
Whole milk: I have tested these blueberry cinnamon rolls with alternative milk and while it works, the dough is much drier after baking. Whole milk will yield the best results, I use it in all of my recipes, like my peach cobbler rolls and cinnamon apple rolls.
Instant yeast: You can substitute active dry yeast but they will have a less yeasty flavor. I use instant yeast in my bourbon bacon rolls and strawberry rolls too!
Heavy cream: This will make the blueberry cream cheese icing super creamy and delicious. You can substitute regular milk if needed.
Frozen wild blueberries: I prefer wild blueberries for the filling because they are smaller and easier to roll up into the dough. You can use fresh blueberries instead, but I recommend mashing them while the jam cooks.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
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. In the bowl of a stand mixer, whisk together the flour, granulated sugar, yeast, and salt until combined.
Then add the room-temperature egg, warm milk, tangzhong, and vanilla extract.
Step 3: Knead the dough. Use the dough hook attachment to knead the dough on low speed until a dough ball forms.
Then mix in the softened butter on low speed. Continue kneading until smooth and tacky, about 8-10 minutes.
Step 4: Shape the dough. Remove the dough from the bowl. Pull the sides down onto the bottom to form it into a tight ball.
For the first rise, place it in a lightly buttered bowl and cover the top with plastic wrap. Place it in a warm spot to rise until doubled.
Step 5: Make the blueberry jam. In a small pot, cook the blueberries, lemon juice, and brown sugar until juicy and reduced. Stir in the cornstarch slurry and cook 1 minute longer. Then set it aside to cool.
Step 6: Roll into a rectangle. Use a rolling pin to roll the cinnamon roll dough out into a 20×15-inch rectangle, with the longest side closest to you.
Use an offset spatula to spread the cinnamon sugar filling over the surface of the dough, leaving a half-inch border at the top clean. Then spread the blueberry jam over the top of the sugar.
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.
Then use unscented dental floss or a sharp serrated knife to cut 12 cinnamon rolls (each one will be about 1 1/2 inches wide).
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!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Knead until smooth. While you may be tempted to not knead the dough as other recipes suggest, kneading is what produces a fluffy texture! It can take up to 10 minutes once all of the ingredients have been added. A good point of reference is to check for a gluten window to know it’s ready.
- Don’t rush the process. Other recipes will tell you to put your dough in the oven to help it rise quickly but I strongly advise against it! While it’s tempting, dough that rises too quickly will produce bread that has little to no flavor.
- Use a ruler. To ensure accuracy, a ruler is highly recommended!
Storage and Freezing
They will stay soft and fresh for up to 4-5 days at room temperature or in the fridge in an airtight container. You can reheat them in the microwave for 30-40 seconds or at 350 F for about 10 minutes.
To freeze, 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! Once the dough is kneaded and in a large bowl, you can cover it and leave it in the fridge overnight to rise. Then in the morning, continue with step seven. You can assemble the rolls up to step nine, then leave them in the fridge overnight to rise. In the morning, let them come to room temperature then 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.
Nope, 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
Blueberry Cinnamon Rolls
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
For the Blueberry Filling
- 2 ½ cups frozen wild blueberries
- 3 tbsp brown sugar, packed
- 2 teaspoon lemon juice
- 2 tablespoons water
- 1 tbsp + 1 tsp cornstarch
- ½ cup dark brown sugar, packed
- 4 tbsp unsalted butter, room temperature
- 3/4 tsp ground cinnamon
For the Tangzhong
- ¾ cup water
- 1/4 cup all-purpose flour
For the Dough
- 3 ½ cups all-purpose flour , *see notes for measuring below*
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk , room temperature
- 1 large egg, room temperature
- Tangzhong , from recipe above
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, softened
For the Frosting
- 2 oz cream cheese, room temperature
- 4 tbsp 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 ½ cups (300 g) frozen wild blueberries, 3 tbsp (45 g) brown sugar, 2 teaspoon lemon juice, 1 tbsp + 1 tsp 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, ¾ 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 ½ cups (460 g) all-purpose flour, ⅓ cup (63 g) granulated sugar, 2 teaspoons instant yeast, ¾ 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.½ cup (111 g) whole milk, 1 (50 g) large egg, Tangzhong, 1 tsp 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 tbsp (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.½ cup (100 g) dark brown sugar, 4 tbsp (56 g) unsalted butter, 3/4 tsp 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 tbsp (56 g) unsalted butter, 2 oz cream cheese, 1 cup (120 g) powdered sugar, 1-2 tablespoons reserved blueberry filling, 2 1/2 tablespoons heavy cream
Video
Notes
- Knead until smooth. While you may be tempted to not knead the dough as other recipes suggest, kneading is what produces a fluffy texture! It can take up to 10 minutes once all of the ingredients have been added. A good point of reference is to check for a gluten window to know it’s ready.
- Don’t rush the process. Other recipes will tell you to put your dough in the oven to help it rise quickly but I strongly advise against it! While it’s tempting, dough that rises too quickly will produce bread that has little to no flavor.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Came out great!
Omg!!!! These are the absolute best ever. Thank you for sharing this recipe. I will make these over and over again.