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Blueberry cinnamon rolls in a pan.
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5 from 10 votes

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 30 minutes
Cook Time25 minutes
Resting Time1 hour 20 minutes
Total Time3 hours 15 minutes
Servings: 12 rolls
Calories: 539kcal

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

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