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.
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Why This Blueberry Rolls Recipe Works
- Gooey cinnamon rolls- I love homemade cinnamon rolls that are soft and gooey. This is the best recipe for rolls that seem to melt in your mouth!
- Blueberry cream cheese glaze- No cinnamon roll is complete without a cream cheese frosting on top. This blueberry version is perfect to top these rolls.
- Blueberry jam filling- This homemade blueberry jam is the perfect addition to classic cinnamon rolls. The blueberry flavor is SO good inside.
Ingredient Notes for Blueberry Sweet Rolls
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull the butter for the glaze out 2 hours before using so it is softened.
- Milk- Use any milk and warm it to 110F. If too hot, it will kill the yeast. If too cool then it will dramatically slow the yeast down.
- Active dry yeast- I used 1 packet of yeast.
- Eggs- Pull the large eggs out 2 hours before baking. They also need to be lightly beaten before adding to the flour.
- Brown sugar- I used light brown sugar.
- Powdered sugar- Make sure this is sifted to get a smooth icing.
- Cream cheese- Pull this out 2 hours before baking to get to room temperature.
Step By Step Instructions - Dough and Blueberry Jam
Here is how to make this blueberry cinnamon roll dough and blueberry jam.
The dough is made with a stand mixer with a dough hook attachment. If you don't have an electric mixer with dough hook see the making by hand instruction in the recipe notes.
STEP 1: Activate yeast. Heat the warm milk in the microwave for about 1 minute until it is 110°F. Sprinkle the yeast on top and set it aside for 10 minutes.
STEP 2: Knead butter. Sift the all purpose flour into a medium mixing bowl. Add the sugar and salt. Then, cut the butter into cubes and add them to the flour mixture. Use a pastry cutter or your fingers to knead the butter and flour together until the butter clumps are the size of a pea.
STEP 3: Knead dough. Add beaten eggs and the milk and yeast mixture. Then, use the dough hook attachment and mix on low speed until a dough begins to form. Switch to medium speed and let it knead for 5 minutes.
STEP 4: First rise. Heat oven to 200°F. Meanwhile, spray a large bowl with nonstick spray and place the dough in. Cover it with a kitchen towel. When the preheated oven is ready turn it off and place the bowl in the oven with the door cracked open. Give it 1 hour rise time.
STEP 5: Start jam. While the dough is rising, place the blueberries and sugar in a saucepan. Heat it over medium heat for 5-10 minutes until the jam thickens. You should have 1 ¼ cups of jam. If you have excess continue to cook it off.
STEP 6: Cool jam. Place the jam the fridge and let it cool.
Step By Step Instructions - Cinnamon Filling and Assembly
Here is how to make and bake these blueberry cinnamon rolls.
STEP 1: Beat butter. Use a small bowl and hand mixer to beat the butter on high speed. Once creamy, add the brown sugar and cinnamon before mixing on high speed until smooth.
STEP 2: Roll dough. Roll the dough with a rolling pin on a lightly floured surface. Create a rectangle ¼ inch thick. Spread the filling over the dough, making sure to get near the edges.
STEP 3: Add jam and roll. Spread ¾ cup of the jam over the filling before rolling the dough into a tight log. Make sure to start rolling from the short side to get the most swirls.
STEP 4: Cut rolls. Slice the uneven ends off of the roll using a sharp serrated knife. Then, cut the log into 12 equal rolls using light sawing motions to avoid squishing it.
STEP 5: Second rise. Spray a 9X14 casserole pan or 9X13 baking pan with baking spray. Place the rolls in the pan and cover it with a towel. Let them rise for 20 minutes.
STEP 6: Bake. Preheat the oven to 375°F. Then, bake the rolls for 25-28 minutes. The tops should be lightly golden brown.
STEP 7: Beat butter. While the rolls are in the oven, use a small bowl and hand mixer to beat the butter and cream cheese on high until they are creamy.
STEP 8: Mix icing. Add the powdered sugar and mix it in on low speed until smooth. Add in the vanilla extract and blueberry jam and mix until it is a smooth blueberry frosting!
Frost the rolls immediately after baking and wait 5 minutes before serving.
Once you are done kneading the dough. Place in a large bowl sprayed with nonstick spray. Then, cover with plastic wrap. Store in the fridge overnight. It needs to chill for a max of 16 hours.
Then in the next morning, you can pull it out and roll up the cinnamon rolls. Then, let it rise for 1 hour instead of the 20 minutes.
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.
Yes you can! Follow the instructions, but bake for only 10 minutes and chill. Then, you can bake the rest of the way (15-20 minutes) in the morning until hot.
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
These blueberry cinnamon rolls can be frozen in 2 ways.
- Freeze the rolled rolls. Freeze these up to 30 days. Let them thaw before baking. They won't rise as much, but will still work.
- Freeze the already baked rolls. Freeze these up to 30 days. Thaw for 1 hour before eating.
Other Cinnamon Roll Recipes To Try
Blueberry Cinnamon Rolls
- 1 cup Milk warmed to 110°F
- 2 ¼ teaspoon Active dry yeast 1 packet
- 2 Large eggs room temperarure
- 4 ½ cups All-purpose flour
- ¼ cup White granulated sugar
- 1 teaspoon Salt
- 10 tablespoon Unsalted butter room temperature
- 16 oz Blueberries fresh or frozen
- ¾ cup White granulated sugar
- ½ cup Unsalted butter room temperature
- ½ cup Brown sugar packed light brown sugar
- ½ tablespoon Ground cinnamon
Blueberry Cream Cheese Icing
- 4 oz Cream cheese room temperature
- 4 tablespoon Unsalted butter room temperature
- 1 teaspoon Pure vanilla extract
- 1 cup Powdered sugar sifted
- 3 tablespoon Blueberry Jam
- 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 ¼ teaspoon 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 ½ cups All-purpose flour, ¼ cup White granulated sugar, 1 teaspoon Salt, 10 tablespoon 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.
- Start this while the dough is rising. In a saucepan add the blueberries and sugar.¾ 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 ¼ 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.
- 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.½ cup Unsalted butter, ½ cup Brown sugar, ½ tablespoon Ground cinnamon
- Roll the dough out on a lightly floured surface using a rolling pin. Roll into a large rectangle that is ¼ inch thick.
- Spread the cinnamon filling over the dough. Make sure it gets near the top and bottom edges.
- Spread ¾ 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 25-28 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 tablespoon 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 teaspoon Pure vanilla extract, 1 cup Powdered sugar, 3 tablespoon Blueberry Jam
- Once the rolls come out of the oven, immediately spread the icing on top. Wait 5 minutes before serving.