Blueberry Cinnamon Rolls
These fluffy blueberry cinnamon rolls are a take on berries and cream rolls. There is a fluffy dough filled with cinnamon, brown sugar, and blueberry preserves. They are topped with a cream cheese frosting.
Prep Time2 hours hrs 15 minutes mins
Cook Time30 minutes mins
Total Time2 hours hrs 45 minutes mins
Servings: 12 rolls
Calories: 462kcal
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
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.
Flour- Make sure flour is spooned and leveled to avoid too much flour in the dough.
Hand mixing instructions:
Use a whisk to mix the milk, butter, eggs, yeast, salt, and sugar together. Add in flour and use a rubber spatula to mix until dough forms. Place dough on a lightly floured surface and knead by hand for 10 minutes. Follow the rest of the instructions.
Calories: 462kcal | Carbohydrates: 81g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 339mg | Potassium: 140mg | Fiber: 2g | Sugar: 27g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg