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–+ servings
blueberry cinnamon rolls with blueberry glaze on top.
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4.98 from 35 votes

Blueberry Cinnamon Rolls

These blueberry cinnamon rolls are homemade cinnamon rolls with a fruity twist! The 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! 

Equipment

Ingredients

For the Blueberry Filling

  • 2 ½ cups frozen wild blueberries
  • 3 tablespoon brown sugar packed
  • 2 teaspoon lemon juice
  • 2 tablespoons water
  • 1 tablespoon + 1 tsp cornstarch
  • ½ cup dark brown sugar packed
  • 4 tablespoon unsalted butter room temperature
  • ¾ teaspoon ground cinnamon

For the Tangzhong

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 teaspoon vanilla extract
  • 4 tablespoon unsalted butter softened

For the Frosting

  • 2 oz cream cheese room temperature
  • 4 tablespoon unsalted butter room temperature
  • 1 cup powdered sugar
  • 1-2 tablespoons reserved blueberry filling
  • 2 ½ tablespoons heavy cream
US Customary - Metric

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.
  • 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.

Cinnamon Roll Dough

  • In a stand mixing bowl, mix together the all-purpose flour, sugar, yeast, and salt until combined.
  • 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.
  • 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.
  • 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 20x15-inch rectangle, with the long (20-inch) side closest to you.
  • In a small bowl, combine the brown sugar, butter, and cinnamon until smooth.
  • 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 9x13 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!

Video

Notes

Step-by-step process photos are provided above, in the body of this post.
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
  • 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.