Blueberry Cinnamon Rolls

These Blueberry Cinnamon Rolls are a soft, pillowy twist on the classic breakfast favorite. Swirled with juicy wild blueberry filling and warm cinnamon sugar, then topped with a tangy blueberry cream cheese frosting, these rolls are baked to golden perfection and bursting with flavor. They’re just as gorgeous as they are delicious—ideal for brunches, holidays, or a special weekend treat.

Why You’ll Love This Recipe

• Soft and fluffy texture from the enriched tangzhong dough
• Sweet and tangy blueberry filling made from real frozen wild blueberries
• Cinnamon sugar swirl for that cozy, spiced kick
• Velvety blueberry cream cheese frosting drizzled over the top
• Beautiful color and flavor in every bite—picture perfect and bakery-worthy

Ingredients

For the Blueberry Filling

• 2 ½ cups frozen wild blueberries
• 3 tbsp brown sugar, packed
• 2 tsp lemon juice
• 2 tbsp water
• 1 tbsp + 1 tsp cornstarch
• ½ cup dark brown sugar, packed
• 4 tbsp unsalted butter, room temperature
• 3/4 tsp ground cinnamon

Tangzhong

• ¾ cup water
• 1/4 cup all-purpose flour

Dough

• 3 ½ cups all-purpose flour (see note for measuring)
• ⅓ cup granulated sugar
• 2 tsp instant yeast
• ¾ tsp fine sea salt
• ½ cup whole milk, room temperature
• 1 large egg, room temperature
• Tangzhong (from above)
• 1 tsp vanilla extract
• 4 tbsp unsalted butter, softened

Frosting

• 2 oz cream cheese, room temperature
• 4 tbsp unsalted butter, room temperature
• 1 cup powdered sugar
• 1–2 tbsp reserved blueberry filling
• 2 1/2 tbsp heavy cream

Directions

Make the Blueberry Filling

1. In a saucepan, combine blueberries, 3 tbsp brown sugar, lemon juice, and water.
2. Cook over medium heat until bubbling.
3. Mix cornstarch with 2 tsp water and stir it into the blueberries.
4. Continue stirring until thickened (about 1–2 minutes).
5. Transfer to a bowl and cool completely in the fridge. Reserve 1–2 tbsp for the frosting.

Prepare the Tangzhong

1. In a small saucepan, whisk together water and flour until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens into a paste (1–2 minutes).
3. Remove from heat and allow to cool to room temperature.

Make the Dough

1. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
2. Add the milk, egg, cooled tangzhong, and vanilla extract. Mix on low until combined.
3. Increase speed to medium and knead for 5–6 minutes, until the dough is smooth.
4. Add softened butter a tablespoon at a time, mixing until fully incorporated.
5. Knead an additional 5–6 minutes until dough is elastic and pulls away from the sides of the bowl.
6. Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Make the Cinnamon Sugar Butter

1. In a bowl, mix the ½ cup dark brown sugar, cinnamon, and 4 tbsp softened butter until smooth.

Assemble the Rolls

1. Once risen, punch down the dough and roll out on a lightly floured surface to a 14×20-inch rectangle.
2. Spread the cinnamon sugar butter evenly over the dough.
3. Spoon the cooled blueberry mixture evenly on top.
4. Carefully roll the dough tightly from the long side into a log.
5. Cut into 12 even rolls and place into a greased 9×13-inch baking pan.
6. Cover and let rise again for 30–45 minutes until puffy.

Bake

1. Preheat oven to 350°F (177°C).
2. Bake for 25–28 minutes or until lightly golden and centers are cooked through.
3. Let cool slightly before frosting.

Make the Frosting

1. In a mixing bowl, beat cream cheese and butter until smooth.
2. Add powdered sugar, reserved blueberry filling, and heavy cream. Beat until fluffy and light.
3. Spread or drizzle over warm rolls.

Pro Tips and Variations

• Use frozen wild blueberries for the best texture and color.
• Let the filling cool completely to avoid a soggy dough.
• Use room temperature ingredients to help the dough rise evenly.
• Add lemon zest to the frosting for extra brightness.
• Make it ahead: chill shaped rolls overnight and bake the next morning.

Serving Suggestions

• Serve warm with a side of coffee, tea, or a glass of milk.
• Pair with scrambled eggs and bacon for a sweet-and-savory brunch spread.
• Perfect for holidays, brunch parties, or weekend baking projects.

Storage/Reheating

• Room temperature: Store covered up to 2 days.
• Refrigerator: Keep in an airtight container up to 4–5 days.
• Freezer: Freeze unfrosted rolls up to 2 months. Thaw and warm before frosting.
• Reheat: Microwave 15–20 seconds or warm in a 300°F oven for 10 minutes.

FAQs

Can I use fresh blueberries?
Yes, but frozen wild blueberries provide a better texture and deeper color without excess moisture.

Can I make the dough by hand?
You can knead it manually—it will take about 10–12 minutes to reach the proper elasticity.

Can I omit the cream cheese from the frosting?
Yes, you can replace it with more butter or make a simple powdered sugar glaze.

Conclusion

These Blueberry Cinnamon Rolls bring together the best of both worlds—soft cinnamon rolls and rich berry flavor. With a gooey swirl of blueberry jam and a tangy cream cheese frosting tinted with natural color, these rolls are as stunning as they are satisfying. Whether for brunch or dessert, they’re bound to be a favorite every time.

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