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.

For other blueberry recipes, try Blueberry Cake, Banana Blueberry Muffins, and Blueberry Coffee Cake.

Try these Sticky Buns!

Jump to:

• Why This Blueberry Rolls Recipe Works
• Ingredient Notes for Blueberry Sweet Rolls
• Step By Step Instructions - Dough and Blueberry Jam
• Step By Step Instructions - Cinnamon Filling and Assembly
• Overnight Rolls
• FAQ
• Storing and Freezing
• 📖 Recipe

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.

Overnight Rolls

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.

FAQ

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

Freezing

These blueberry cinnamon rolls can be frozen in 2 ways.

1. 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.
2. Freeze the already baked rolls. Freeze these up to 30 days. Thaw for 1 hour before eating.

Other Cinnamon Roll Recipes To Try

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