Blueberry Cinnamon Rolls
These blueberry cinnamon rolls are a super soft dough, filled with cinnamon filling and blueberry jam. The rolls are also topped with a blueberry cream cheese icing. They combine a classic cinnamon roll recipe with blueberries for a perfect breakfast.
These blueberry cinnamon rolls are the perfect way to start your day. They are special enough for Valentine’s day or mother’s day, but a simple enough breakfast bake to make even without special occasions. The fluffy rolls are the perfect texture and the blueberry filling and blueberry icing bring it to another level.
I have tips and tricks and process photos to easily help you make this recipe! If you love fruit rolls, you have to try my lemon rolls.
Tips for making cinnamon rolls
Here are my tips, so yours turns out like this recipe!
- Tip 1: For shorter, fatter cinnamon rolls make sure to roll your dough out into a more square shape. If you roll it into a more elongated rectangle your rolls will end up taller and skinnier.
- Tip 2: Make sure the flour is scooped and then leveled. If you put your whole measuring cup into the flour, it will compact the flour. The result is a drier dough.
- Tip 3: Make sure the blueberry jam is room temperature before spreading. You don’t want a hot jam going on the dough! You can use store bought blueberry preserves instead.
- Tip 4: When you are rolling the dough and cutting the dough this will be a messy process because of the jam. For cleaner cuts, you can clean the serrated knife in between cuts.
FAQ’s
The rolls rise best in a warm place. If your oven is busy, you can let the dough rise at room temperature as long as you don’t have a cold house.
If you are eating just one, then reheat the rolls on a plate in the microwave for 20-30 seconds until warm. If you are reheating a whole tray, then preheat the oven to 350, and let it sit in the oven for 5 minutes or until hot.
Make the cinnamon rolls as instructed until you cut the rolls and place them in a pan. Then, cover the pan with rolls and place them in the fridge for up to 16 hours.
This will count for your second rising. When you are ready to bake preheat your oven and let the rolls warm up on the counter while it preheats. Then, bake as instructed.
This has to do with 2 different issues. First, when you activate the yeast the milk needs to be around 110°F. If it is too hot the yeast will be damaged. If it is too cold then it will slow the yeast growth.
Another tip for the yeast is to sprinkle a little sugar in with the yeast and milk mixture to help activate it.
The other issue can be if the rolls did not receive the full rise time or were too cold during the rise. That’s why I recommend rising the rolls in a warm oven.
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Storing and Freezing
Store these blueberry cinnamon rolls in an airtight container in the fridge. Store up to 5 days. They are best when heated in the microwave until warm
Freeze the rolls in an airtight container up to 30 days.
For more blueberry recipes, check out my
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.
Blueberry Cinnamon Rolls
Ingredients
Dough
- 1 cup Milk, warmed to 110°F
- 2 1/4 tsp Active dry yeast, 1 packet
- 2 Large eggs, room temperarure
- 4 1/2 cups All-purpose flour
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 10 TBSP Unsalted butter, room temperature
Blueberry Jam
- 16 oz Blueberries, fresh or frozen
- 3/4 cup White granulated sugar
Cinnamon Filling
- 1/2 cup Unsalted butter, room temperature
- 1/2 cup Brown sugar, packed light brown sugar
- 1/2 TBSP Ground cinnamon
Blueberry Cream Cheese Icing
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 1 tsp Pure vanilla extract
- 1 cup Powdered sugar, sifted
- 3 TBSP Blueberry Jam
Instructions
Dough
- These instructions are for a stand mixer with a dough hook. Made by hand instructions are in the recipe notes. Heat the milk in the microwave for 1 minute. It should be warmed to 110℉. Sprinkle the yeast on top and let it sit for 10 minutes. Lightly beaten the eggs in a separate small bowl. Set aside.1 cup Milk, 2 1/4 tsp Active dry yeast, 2 Large eggs
- In a mixing bowl, sift the flour. Add the sugar and salt. Cut the butter into cubes and add to the dry ingredients. Use a pastry kneader or your fingers to knead the flour into the butter. Do this until butter is the size of a pea.4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 10 TBSP Unsalted butter
- Add in the milk/yeast and the lightly beaten eggs. Mix with a dough hook attachment on low speed until the dough starts to form. Then, switch to medium. Knead for 5 minutes.
- 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, turn off the oven, and crack open the door. Let it rise for 1 hour.
Blueberry Jam
- Start this while the dough is rising. In a saucepan add the blueberries and sugar.3/4 cup White granulated sugar, 16 oz Blueberries
- Heat on medium heat for 5-10 minutes until the jam starts to thicken. It will equal to 1 1/4 cups of jam. If there is more than that, then cook on the stove a few more minutes.
- Store in the fridge to cool completely.
Cinnamon Filling
- In a small bowl using a hand mixer, beat the butter on high speed. Add in the brown sugar and cinnamon and mix on high until smooth.1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/2 TBSP Ground cinnamon
- Roll the dough out on a lightly floured surface using a rolling pin. Roll into a large rectangle that is 1/4 inch thick.
- Spread the cinnamon filling over the dough. Make sure it gets near the top and bottom edges.
- Spread 3/4 cup of the jam over the filling. Start rolling the dough into a tight log. Start on the short side (so you get more swirls).
- Use a serrated knife to cut off the uneven ends. Cut into 12 equal rolls by using very light sawing motions. Warning: This is a messy process!
- Spray a casserole pan of 9X14 inches (or a baking pan of 9X13 inches) with baking nonstick spray. Place the 12 rolls in the pan. Cover with a towel and let rise for 20 minutes.
- Preheat the oven to 375℉. Bake the rolls uncovered for 28-30 minutes until the top is lightly golden.
Blueberry Cream Cheese Icing
- While the rolls are in the oven, start the icing. In a small bowl using a hand mixer, beat the butter and cream cheese on high speed until creamy.4 oz Cream cheese, 4 TBSP Unsalted butter
- Add in the sifted powdered sugar and mix on low speed until smooth. Add in the vanilla and the blueberry jam. It will turn it into a purple icing!1 tsp Pure vanilla extract, 1 cup Powdered sugar, 3 TBSP Blueberry Jam
- Once the rolls come out of the oven, immediately spread the icing on top. Wait 5 minutes before serving.
Tip- instead of a serrated knife to cut the rolls, use a length of unflavored dental floss or heavy duty sewing thread. Slide it under the dough log, cross the ends at the top of the dough, pull ends tight to opposite side. Makes a very nice clean cut roll. I do this every time I make my cinnamon rolls.
Hi! I’ve made your lemon raspberry rolls before and they were incredible!! Just wondering why this recipe doesn’t also call for heavy cream to be poured over them before baking. Is that something that would make them better or was it deliberately left out?
Thank you!!
I’ve made this recipe three times and every single time it’s so amazing. I usually eat three right away because they’re just so fantastic.
How would I make this so I can prepare the night before?
Make the dough. Then, cover tightly and let it do its first rise in the fridge overnight. Then, follow the rest of the instructions. For the final rise, let it rise until room temperature.
could i use orange juice instead of lemon juice?
Yes you can!