These blueberry muffin cinnamon rolls are a super soft dough, cinnamon filling, blueberry jam, cinnamon crumble, and topped with a cream cheese icing!

Top view of baked blueberry muffin cinnamon rolls.

These blueberry muffin cinnamon rolls are a combination of a blueberry muffin and cinnamon rolls. It has a blueberry jam and a cinnamon crumble (like a streusel on top of a muffin) both in the rolls and on top!
These make the perfect breakfast for spring and Mother’s Day.

One blueberry muffin cinnamon roll on a plate.

Tips for making the cinnamon rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour it will compact it. This results in a more dry cinnamon roll.
  • Tip 2: Make the jam and crumble while the dough is kneading and rising for 1 hour. Then, you can place the jam in the freezer to speed up the cooling process since it taste 20-30 minutes to cook.
  • Tip 3: To make sure the cinnamon filling is more spreadable, it get beaten on high speed for 2 minutes. This aerates the butter and makes it easy to spread! Then, spread the jam and the crumble on top.
  • Tip 4: To decorate these rolls, first spread the icing on top. Then, add a splash of water to the leftover jam and use a 1/2 tsp to make a half circle of jam. Next, top the rolls with more crumble.
Cinnamon filling on top of rolled out dough.
Spread the filling to the edges.
Blueberry jam and cinnamon crumble on top of dough.
Use 3/4ths of the jam and spread it on top of the filling. The rest of the jam is used to top the rolls.
Raw rolls in a pan.
Use a serrated knife with a light sawing motion to cut the rolls.
Baked rolls in a pan.
My rolls baked perfect at 28 minutes.
Close up of the top of one roll.

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For more cinnamon roll recipes, try my blueberry cinnamon rolls and lemon raspberry rolls.

Bite missing from roll on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Top view of baked blueberry muffin cinnamon rolls.
5 from 1 review

Blueberry Muffin Cinnamon Rolls

Stephanie Rutherford
These blueberry muffin cinnamon rolls are a soft cinnamon roll loaded with cinnamon filling, blueberry jam, and cinnamon crumble. It is topped with cream cheese icing, more jam, and crumble!
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Prep Time: 1 hour
Cook Time: 28 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 48 minutes
Servings: 12 rolls

Ingredients
 
 

Dough

  • 1 cup Milk, warmed to 110℉
  • 2 1/4 tsp Active dry yeast, 1 packet
  • Sprinkle of sugar
  • 2 Large eggs, room temperature
  • 4 1/2 cups All-purpose flour
  • 1/4 cup White granulated sugar
  • 1 tsp Salt
  • 10 TBSP Unsalted butter, room temperature and cubed

Blueberry Jam

  • 1 lb Blueberries, fresh or frozen
  • 3/4 cup White granulated sugar
  • 1 TBSP Lemon juice
  • 1 tsp Cornstarch

Cinnamon Crumble

  • 3/4 cup Brown sugar, packed
  • 1 tsp Ground cinnamon
  • Pinch of salt
  • 1 cup All-purpose flour
  • 1/2 cup Unsalted butter, melted

Cinnamon Filling

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar, packed
  • 1 TBSP Ground cinnamon

Cream Cheese Icing

  • 4 oz Cream cheese, room temperature
  • 4 TBSP Unsalted butter, room temperature
  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract

Instructions
 

Dough

  • Warm the milk in the microwave for 1 minute until it reaches 110°F. Pour into a bowl and pour the yeast on top and a sprinkle of sugar. Let it sit for 10 minutes.
    1 cup Milk, 2 1/4 tsp Active dry yeast, Sprinkle of sugar
  • In a large mixing bowl, mix the flour, sugar, and salt. Add the lightly beaten eggs, cubed butter, and milk/yeast mixture.
    2 Large eggs, 4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 10 TBSP Unsalted butter
  • Using a dough hook and a mixer, mix the dough on low speed until a dough starts to form. Switch to medium and knead for 5 minutes. *by hand instructions in notes.
  • Preheat the oven to 200°F. Spray a large bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place in the oven and turn off the oven and crack open the door. Let it rise for 1 hour until doubled in size.

Blueberry Jam

  • Start this while the dough is mixing. In a medium saucepan over medium heat, add the blueberries, sugar, lemon juice, and cornstarch. Heat until it starts to simmer.
    1 lb Blueberries, 3/4 cup White granulated sugar, 1 TBSP Lemon juice, 1 tsp Cornstarch
  • Use a fork or potato masher to mash some of the blueberries. Let it come to a boil. Stir occasionally until it cooks down to 1 1/4 cup and it thickens. This takes about 20 minutes.
  • Pour jam into a bowl and place in the freezer to speed the cooling process.

Cinnamon Crumble

  • Start this while the jam is cooking. Preheat the oven to 350℉. Spray a cookie sheet with nonstick spray.
  • In a small bowl, mix the brown sugar, pinch of salt, cinnamon, and flour. Add in the melted butter and mix using a fork. Spread the crumble over the cookie sheet.
    3/4 cup Brown sugar, 1 tsp Ground cinnamon, Pinch of salt, 1 cup All-purpose flour, 1/2 cup Unsalted butter
  • Bake for 6 minutes. Immediately out of the oven, stir the crumble. 5 minutes after, stir again. Let it cool.

Cinnamon Filling

  • Using a mixer, beat the butter, brown sugar, and cinnamon on high speed for 2 minutes. Set aside.
    1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 TBSP Ground cinnamon
  • Roll the dough out on a lightly floured surface using a rolling pin. Roll until 1/4 inch thick and it is a large rectangle.
  • Spread the filling on top of the dough using an offset icing spatula. Use 3/4ths of the jam and spread it evenly on top of cinnamon filling. Use 1 1/4 cup of the cinnamon crumble and spread that on top of the jam.
  • Roll the dough starting on the short side to create a log. Use a serrated knife to cut off the ends. Cut the dough into 12 equal pieces using a light sawing motion to not to squish the dough.
  • Spray a 9X13 inch pan with baking nonstick spray. Place the cinnamon rolls into the pan and cover with a kitchen towel. Let rise for 20 minutes.
  • Preheat the oven to 375°F. Bake the rolls for 27-30 minutes until the tops of the rolls are lightly golden brown.

Cream Cheese Icing

  • While the rolls are baking, use a fork or potato masher to mash down the remaining jam. Add a splash of water and mix it in.
  • Make the icing once the rolls are done baking. Using a mixer, beat the butter and cream cheese on high for 2 minutes. Add in the vanilla and sifted powdered sugar and mix on high speed until creamy.
    4 oz Cream cheese, 4 TBSP Unsalted butter, 1 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Use a spoon to dollop the icing evenly across the rolls. Spread it evenly. Use a 1/2 tsp to dollop jam on each roll. Lightly spread it in a half circle. Top with cinnamon crumble.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Overnight Instructions
Follow instructions until you have cut the rolls and placed in a pan. Cover with foil and place in the fridge.
The next morning/day. Pull the rolls out of the fridge while the oven preheats.
Calories: 703kcal, Carbohydrates: 106g, Protein: 8g, Fat: 33g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 245mg, Potassium: 190mg, Fiber: 3g, Sugar: 49g, Vitamin A: 1064IU, Vitamin C: 4mg, Calcium: 85mg, Iron: 3mg
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