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.
Prep Time1 hour hr 30 minutes mins
Cook Time25 minutes mins
Resting Time1 hour hr 20 minutes mins
Total Time3 hours hrs 15 minutes mins
Servings: 12 rolls
Calories: 539kcal
Dough
- 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
Blueberry Jam
- 16 oz Blueberries fresh or frozen
- ¾ cup White granulated sugar
Cinnamon Filling
- 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
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 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.
Blueberry Jam
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.
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.
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.
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
High altitude baking- Add an extra 3 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 539kcal | Carbohydrates: 83g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 240mg | Potassium: 152mg | Fiber: 3g | Sugar: 33g | Vitamin A: 826IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 2mg