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.
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
- 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!
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.
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.
STEP 2: Spread fillings. First, spread the cinnamon filling using a offset icing spatula. Then, spread the blueberry mixture on top.
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.
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.
FAQ
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.
This is either you over measured the flour, or you over baked them. These are extra soft, and they shouldn't be hard.
Yes you can!
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.
Other Cinnamon Roll Recipes To Try
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
Blueberry Cinnamon Rolls
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.
Serina Davenport says
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.
Ashley says
How would I make this so I can prepare the night before?
Stephanie Rutherford says
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.
lola says
could i use orange juice instead of lemon juice?
Stephanie Rutherford says
Yes you can!