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
- In a saucepan, combine blueberries, 3 tbsp brown sugar, lemon juice, and water.
- Cook over medium heat until bubbling.
- Mix cornstarch with 2 tsp water and stir it into the blueberries.
- Continue stirring until thickened (about 1–2 minutes).
- Transfer to a bowl and cool completely in the fridge. Reserve 1–2 tbsp for the frosting.
Prepare the Tangzhong
- In a small saucepan, whisk together water and flour until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens into a paste (1–2 minutes).
- Remove from heat and allow to cool to room temperature.
Make the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
- Add the milk, egg, cooled tangzhong, and vanilla extract. Mix on low until combined.
- Increase speed to medium and knead for 5–6 minutes, until the dough is smooth.
- Add softened butter a tablespoon at a time, mixing until fully incorporated.
- Knead an additional 5–6 minutes until dough is elastic and pulls away from the sides of the bowl.
- 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
- In a bowl, mix the ½ cup dark brown sugar, cinnamon, and 4 tbsp softened butter until smooth.
Assemble the Rolls
- Once risen, punch down the dough and roll out on a lightly floured surface to a 14×20-inch rectangle.
- Spread the cinnamon sugar butter evenly over the dough.
- Spoon the cooled blueberry mixture evenly on top.
- Carefully roll the dough tightly from the long side into a log.
- Cut into 12 even rolls and place into a greased 9×13-inch baking pan.
- Cover and let rise again for 30–45 minutes until puffy.
Bake
- Preheat oven to 350°F (177°C).
- Bake for 25–28 minutes or until lightly golden and centers are cooked through.
- Let cool slightly before frosting.
Make the Frosting
- In a mixing bowl, beat cream cheese and butter until smooth.
- Add powdered sugar, reserved blueberry filling, and heavy cream. Beat until fluffy and light.
- 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.


Blueberry Cinnamon Rolls
- Total Time: About 3 hours (including rising time)
- Yield: 12 rolls 1x
Description
Fluffy blueberry cinnamon rolls filled with spiced blueberry jam and topped with a rich blueberry cream cheese frosting—perfect for brunch or dessert.
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
Instructions
Make the Blueberry Filling
- In a saucepan, combine blueberries, 3 tbsp brown sugar, lemon juice, and water.
- Cook over medium heat until bubbling.
- Mix cornstarch with 2 tsp water and stir it into the blueberries.
- Continue stirring until thickened (about 1–2 minutes).
- Transfer to a bowl and cool completely in the fridge. Reserve 1–2 tbsp for the frosting.
Prepare the Tangzhong
- In a small saucepan, whisk together water and flour until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens into a paste (1–2 minutes).
- Remove from heat and allow to cool to room temperature.
Make the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
- Add the milk, egg, cooled tangzhong, and vanilla extract. Mix on low until combined.
- Increase speed to medium and knead for 5–6 minutes, until the dough is smooth.
- Add softened butter a tablespoon at a time, mixing until fully incorporated.
- Knead an additional 5–6 minutes until dough is elastic and pulls away from the sides of the bowl.
- 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
- In a bowl, mix the ½ cup dark brown sugar, cinnamon, and 4 tbsp softened butter until smooth.
Assemble the Rolls
- Once risen, punch down the dough and roll out on a lightly floured surface to a 14×20-inch rectangle.
- Spread the cinnamon sugar butter evenly over the dough.
- Spoon the cooled blueberry mixture evenly on top.
- Carefully roll the dough tightly from the long side into a log.
- Cut into 12 even rolls and place into a greased 9×13-inch baking pan.
- Cover and let rise again for 30–45 minutes until puffy.
Bake
- Preheat oven to 350°F (177°C).
- Bake for 25–28 minutes or until lightly golden and centers are cooked through.
- Let cool slightly before frosting.
Make the Frosting
- In a mixing bowl, beat cream cheese and butter until smooth.
- Add powdered sugar, reserved blueberry filling, and heavy cream. Beat until fluffy and light.
- Spread or drizzle over warm rolls.
Notes
For accurate flour measurement, spoon flour into the cup and level off—avoid scooping.
Tangzhong ensures ultra-soft and moist rolls, don’t skip it.
You can make and refrigerate the dough overnight for easy morning baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry cinnamon rolls, cream cheese frosting, brunch rolls, tangzhong dough