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Blueberry Cinnamon Rolls

Fluffy Blueberry Cinnamon Rolls Bursting with Flavor

Indulge in these delicious Blueberry Cinnamon Rolls, featuring a tender dough filled with sweet blueberries and warm cinnamon.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup whole milk Warmed to about 110°F
  • 2 teaspoons active dry yeast Fresh for the best rise
  • 2 tablespoons sugar Granulated or brown sugar
  • 4 tablespoons unsalted butter Melted, or substitute with oil
  • 2 large eggs Flax eggs for vegan option
  • 4 cups all-purpose flour 1:1 gluten-free blend can be used
  • 1 teaspoon salt Sea salt or kosher salt
For the Blueberry Filling
  • 2 cups fresh blueberries Frozen blueberries can be used
  • 1/4 cup sugar Adjust if using frozen blueberries
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon cinnamon Ground nutmeg as an alternative
For the Cream Cheese Frosting
  • 4 ounces cream cheese Vegan cream cheese as a substitute
  • 2 tablespoons softened butter
  • 2 cups powdered sugar Make your own by blending granulated sugar
  • 1-2 tablespoons heavy cream Milk is a lighter option
For Baking
  • 1/2 cup heavy cream Drizzle on top before baking

Equipment

  • stand mixer
  • Saucepan
  • Baking pan
  • Flour dusted surface
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Warm 1 cup of whole milk to about 110°F, sprinkle 2 teaspoons of active dry yeast and 2 tablespoons of sugar. Let sit for 10 minutes until frothy.
  2. Combine the yeast mixture with 4 tablespoons of melted unsalted butter and 2 large eggs in a stand mixer bowl. Mix well.
  3. Gradually add 4 cups of all-purpose flour and 1 teaspoon of salt. Mix until a shaggy dough forms, then knead until smooth.
  4. Place the kneaded dough into a greased bowl, cover with a damp towel, and let rise for about 1 hour.
  5. For the filling, combine 2 cups of fresh blueberries, 1/4 cup of sugar, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, and 1 cinnamon stick in a saucepan. Cook for 8-10 minutes.
  6. Mix 4 tablespoons of softened butter, 1/2 cup of brown sugar, and 2 teaspoons of cinnamon until spreadable.
  7. Beat 4 ounces of cream cheese with 2 tablespoons of softened butter, gradually add 2 cups of powdered sugar and 1-2 tablespoons of heavy cream. Swirl in cooled blueberry jam.
  8. Roll the dough into a 12x24” rectangle, spread with 4 tablespoons of softened butter, sprinkle with cinnamon sugar, and layer with blueberry jam.
  9. Roll tightly into a log, slice into 12 equal pieces, and arrange in a greased baking pan.
  10. Cover and let the rolls rise for another 30-45 minutes.
  11. Preheat oven to 350°F, pour 1/2 cup of heavy cream over the rolls, and bake for 28-30 minutes.
  12. Cool for 10 minutes, then spread the blueberry cream cheese frosting over the rolls.

Nutrition

Serving: 1rollCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use accurate measurements and ensure fresh ingredients are used to achieve the best rise and fluffy texture.

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