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    Home » Breads and Rolls

    Apr 13, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Blueberry Cinnamon Rolls

    1759 shares
    Jump to Recipe Print Recipe
    Pinterest pin for Blueberry Cinnamon Rolls

    These blueberry cinnamon rolls taste like a berries and cream in a cinnamon rolls! The dough is extra soft and gooey. It is full of cinnamon filling and blueberry preserves. These rolls are topped with cream cheese icing.

    Spreading icing on top of blueberry cinnamon rolls.

    These blueberry cinnamon rolls are exceptionally soft and gooey! My favorite part about these cinnamon rolls is the blueberry filling mixed with the icing. It tastes just like berries and cream.

    These blueberry sweet rolls are perfect for a weekend brunch or for Mother's Day or any special occasion!

    For other cinnamon rolls recipes, try Giant Fluffy Cinnamon Rolls, Sweet Strawberry Rolls, and Gooey Cookies and Cream Cinnamon Rolls.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step By Step Instructions
    • Assembling The Rolls
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why This Recipe Works

    • Very soft rolls- These rolls are extra soft because the blueberry filling seems into the rolls while they bake. They are SUPER gooey.
    • Cinnamon filling- This filling has melted butter, brown sugar, and cinnamon.
    • Blueberry preserves- The blueberry filling is homemade and full of great flavor!
    • Cream cheese icing- You can't have cinnamon rolls without cream cheese icing!
    Blueberry cinnamon rolls in pan with fresh blueberries on top.

    Ingredient Notes

    Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

    • Milk- The milk is warmed to 110F. It needs to warm to activate with the yeast. If it is too hot, it will kill the yeast. If the milk is too cold, it will slow the yeast down dramatically.
    • Unsalted butter- It needs to be melted and cooled before adding to the dough.
    • Eggs- Pull the large eggs out 2 hours before baking.
    • Instant yeast- I used one packet of yeast. It can be fast rise yeast or active dry yeast.
    • Blueberries- They can be fresh blueberries or frozen blueberries.
    • Brown sugar- You can use light brown sugar or dark brown sugar.
    • Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking. It needs to be room temperature.

    Step By Step Instructions

    Here is how to make and bake these blueberry rolls. This recipe uses a stand mixer with a dough hook attachment. For mixing by hand instructions, see the recipe notes.

    STEP 1: Mix the wet ingredients. In a large mixing bowl, mix the milk, melted butter, eggs, yeast, salt, and white sugar together.

    The milk needs to be warmed to 110F, the butter needs to be melted and cooled, and the eggs need to be slightly beat for best results.

    STEP 2: Knead the dough. Add the all-purpose flour and mix on low speed until a dough starts to from. Then, turn the mixer to medium speed and knead for 5 minutes.

    The dough needs to be tacky, but not stick to your fingers.

    STEP 3: Rise. Place the cinnamon roll dough in a large bowl sprayed with nonstick spray and place a kitchen towel over it. Place in a warm place to rise for 1 hour.

    STEP 4: Blueberry preserves. In a medium saucepan over medium heat, heat the blueberries, lemon juice, sugar, cornstarch, and water. Heat this until the blueberries thicken.

    Cool this completely before using.

    Blueberry preserves on a plate.

    STEP 5: Cinnamon filling. In a small bowl, mix melted butter, brown sugar, and cinnamon.

    STEP 6: Cream cheese icing. Using a hand mixer, beat the cream cheese and butter on high speed. Add in powdered sugar, vanilla extract, and milk and mix until smooth. Make this while the rolls are baking.

    Assembling The Rolls

    STEP 1: Roll the dough. Use a rolling pin on a lightly floured surface and roll the soft dough into a rectangle until ¼ inch thick.

    Hands pressing into the dough.
    Rolling the dough out.

    STEP 2: Spread fillings. First, spread the cinnamon filling using a offset icing spatula. Then, spread the blueberry mixture on top.

    Spreading blueberry preserves on dough.

    STEP 3: Roll. Start on the short side and roll the cinnamon rolls up. Warning: This part is SUPER messy. Just keeping going. Any filling that spills out, you can put in the pan with the cinnamon rolls.

    Then, cut the rolls using a serrated knife. Use gentle sawing motions to cut the homemade blueberry rolls into 12. You can also use unflavored dental floss.

    STEP 4: Rise. Place the cinnamon rolls in a 9X13-inch baking dish. Cover with a clean kitchen towel and rise for 30 minutes.

    STEP 5: Bake. Bake the cinnamon rolls for 30-35 minutes. They will be golden brown on the top of the rolls.

    Raw cinnamon rolls rolled up in a pan.
    Blueberry cinnamon rolls with no frosting in the pan.

    STEP 6: Spread the icing. While the rolls are hot, spread the cream cheese frosting on top. This will let it melt in all the cracks.

    Expert Baking Tips

    • If the dough is too sticky, add ¼ cup extra of flour and knead it into the dough.
    • Flour- Make sure the flour is spooned and leveled. If you stick your measuring cup in the bag of flour, it will compact it. Compacted flour, can dry out the rolls.
    • When you roll up the rolls, firmly roll them up, but don't roll too tight. If you roll them too tight, not only will the filling spill out, but the rolls will bake straight up in the oven.
    Cinnamon roll on the side to show the blueberry preserves.

    FAQ

    Can I make these overnight?

    Once you make the dough, place it in a large bowl and cover with plastic wrap. Place in the fridge overnight. The max amount of time it should be in the fridge is 16 hours. Afterwards, you can fill and bake as directed.

    Why are my rolls tough or hard?

    This is either you over measured the flour, or you over baked them. These are extra soft, and they shouldn't be hard.

    Can I skip the cinnamon filling?

    Yes you can!

    Close up of blueberry cinnamon roll.

    Storing and Freezing

    Store these blueberry cinnamon rolls in the fridge in an airtight container. Store up to 5 days.

    These cinnamon rolls are best when heated in the microwave until warm.

    Freezing

    These blueberry cinnamon rolls can be frozen. Store in an airtight container and freeze up to 30 days. Heat in the microwave until warm.

    Pulled apart cinnamon roll.

    Other Cinnamon Roll Recipes To Try

    • Giant Fluffy Cinnamon Rolls
    • Sweet Strawberry Rolls
    • Homemade Cinnamon Rolls
    • Cookies and Cream Cinnamon Rolls

    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

    Spreading icing on top of blueberry cinnamon rolls.

    Blueberry Cinnamon Rolls

    Stephanie Rutherford
    These fluffy blueberry cinnamon rolls are a take on berries and cream rolls. There is a fluffy dough filled with cinnamon, brown sugar, and blueberry preserves. They are topped with a cream cheese frosting.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 2 hrs 15 mins
    Cook Time 30 mins
    Total Time 2 hrs 45 mins
    Course Dessert
    Cuisine American
    Servings 12 rolls
    Calories 462 kcal

    Ingredients
     
     

    Dough

    • 1 cup Milk warm to 110°F
    • ½ cup Unsalted butter melted and slightly cooled
    • 2 Large eggs room temperature and slightly beaten
    • 2 ¼ teaspoon Fast rise yeast 1 packet
    • 1 ½ teaspoon Salt
    • ⅓ cup White granulated sugar
    • 4 ½ cups All-purpose flour plus 1-2 TBSP

    Blueberry Preserves

    • 2 cups Blueberries use fresh or frozen
    • 1 tablespoon Lemon juice
    • ¼ cup White granulated sugar
    • 1 ½ tablespoon Cornstarch
    • 1 tablespoon Water

    Filling

    • ¾ cup Brown sugar packed light or dark
    • 2 teaspoon Ground cinnamon
    • 4 tablespoon Unsalted butter melted

    Cream Cheese Glaze

    • 4 oz Cream cheese room temperature
    • 4 tablespoon Unsalted butter room temperature
    • 1 ½ cups Powdered sugar sifted
    • 1 teaspoon Pure vanilla extract
    • 3 tablespoon Milk

    Instructions
     

    Dough

    • In the microwave, melt the butter in a bowl. Set aside to slightly cool. Heat milk in microwave for 45-50 seconds until 110°F. Sift the flour in a separate bowl.
    • Using a mixer, mix in milk, melted butter, lightly beaten eggs, yeast, salt, and sugar. Switch to a dough hook, and add in flour. Mix on low until a dough starts to form. Then, turn mixer to medium and knead the dough for 5 minutes.
    • The dough should be slightly tacky, if it sticks to your fingers, add an extra tablespoon of flour and incorporate. Spray a large mixing bowl with non-stick spray. Place dough in the bowl and cover with a kitchen towel. Let it rise for 1 hour.

    Blueberry Preserves

    • In a saucepan over medium heat, mix blueberries, lemon juice, sugar, cornstarch, and water. Heat the blueberries until it starts to bubble and thicken, stirring occasionally. Keep the blueberries whole, It should be thick and coat the back of a wooden spoon.
    • Pour the blueberry preserves into a bowl and let it cool while the dough rises.

    Filling

    • When the dough is done rising, heat the butter in the microwave. In a separate bowl, mix the brown sugar and cinnamon together. Set aside.
    • Roll dough on a lightly floured surface. Roll into a 24X12 inch rectangle. Use a pastry brush to brush on the melted butter. Sprinkle the brown sugar/cinnamon mixture all over the rectangle. The entire rectangle should be covered.
    • Spread the blueberry preserves on top of the brown sugar. It should completely cover the square.
    • Roll the dough on the shortest side to get a lot of layers. Roll it very tightly and go slow. Warning: this part gets messy! Use a ruler to help cut the dough into 12 equal cinnamon rolls.
    • Spray a 9X13 inch pan with baking non-stick spray. Place cut rolls into pan. Cover with kitchen towel and let rise for 30 minutes. Preheat oven to 350°F
    • Bake for 30-35 minutes. The tops of the rolls should be lightly golden brown. Let it cool for 15-20 minutes.

    Cream Cheese Glaze

    • Using a mixer, beat the cream cheese and butter together on high for 1 minute. It should be fluffy. Add in sifted powdered sugar. Mix on low until it is combined. Switch to high and mix until smooth.
    • Add in vanilla and milk. Mix until smooth. Use a spoon to spread on top of the cinnamon rolls. Serve immediately or store in the fridge.

    Notes

    Flour- Make sure flour is spooned and leveled to avoid too much flour in the dough.
    Hand mixing instructions:
    Use a whisk to mix the milk, butter, eggs, yeast, salt, and sugar together. Add in flour and use a rubber spatula to mix until dough forms. Place dough on a lightly floured surface and knead by hand for 10 minutes. Follow the rest of the instructions.

    Nutrition

    Calories: 462kcalCarbohydrates: 81gProtein: 7gFat: 20gSaturated Fat: 12gTrans Fat: 1gCholesterol: 53mgSodium: 339mgPotassium: 140mgFiber: 2gSugar: 27gVitamin A: 650IUVitamin C: 3mgCalcium: 65mgIron: 2mg
    Keyword berries and cream, blueberry preserves, brioche dough, cinnamon rolls, cream cheese frosting, fluffy, homemade
    Tried this recipe?Let us know how it was!

    More Breads Rolls and Doughnut Recipes

    • Gingerbread Cinnamon Rolls
    • Apple Cinnamon Rolls
    • Garlic Rolls
    • Pumpkin Cinnamon Rolls

    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Serina Davenport says

      March 20, 2022 at 12:17 pm

      5 stars
      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.

      Reply
    2. Ashley says

      September 05, 2021 at 4:56 pm

      How would I make this so I can prepare the night before?

      Reply
      • Stephanie Rutherford says

        September 06, 2021 at 8:35 am

        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.

        Reply
    3. lola says

      August 16, 2021 at 3:18 pm

      could i use orange juice instead of lemon juice?

      Reply
      • Stephanie Rutherford says

        August 16, 2021 at 3:19 pm

        Yes you can!

        Reply

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