blueberry cinnamon rolls

Delicious blueberry cinnamon rolls are soft and fluffy, filled with classic cinnamon sugar, loaded with fresh blueberries, and topped with cream cheese icing. 

Blueberry Cinnamon Rolls

all-purpose flour (2.5 cups)

instant yeast, (2 teaspoons)

salt (1/2 teaspoon)

sugar (2 tablespoons)

milk (1/2 cup),

unsalted butter (2 tablespoons), softened at room temperature

sugar (3 tablespoons)

ground cinnamon (1.5 tablespoons)

blueberries

cup cream cheese, softened

tablespoon milk

tablespoons honey (or maple syrup)

cup confectioners’ sugar

In a large mixing bowl, whisk together flour, yeast, salt and sugar until evenly combined.

Add in milk, butter and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.

Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much easier to knead by hand and does not require a stand mixer.

Prepare the dough:

Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little bit of oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size. Covering the dough with oil will help prevent the dough from losing moisture and drying out.

Proof the dough (first rise):

Place the dough onto a lightly floured surface and use a rolling pin roll it out to a rectangle approximately 20x12-inches in size.

Gently spread softened butter evenly over the surface of the rolled out dough.

In a small bowl, whisk together sugar and ground cinnamon. Sprinkle the mixture evenly on top of the dough, and add blueberries evenly over top.

Roll up the dough tightly into a log and pinch the edges on the end to seal. 

Use a knife or bench scraper to cut the log into 9 even, about 2 inches wide each. Arrange the rolls cut side up into a greased 8-inch square pan.

Assemble the cinnamon rolls:

Cover the pan with plastic cling wrap or enclose it completely in a large sealed ziploc bag. Let it rise (second rise) for 45 minutes or until the rolls almost doubles in size. 

Make ahead tip

Optionally, you can let the rolls rise slowly in the sealed ziploc bag in the refrigerator overnight and bake it the next day in a preheated oven for fresh cinnamon rolls in the morning. 

Second rise:

Bake for 30 minutes until golden brown and let it cool for 10 minutes.

Bake the cinnamon rolls: 

Combine cream cheese, milk, honey and confectioners' sugar in a bowl and mix well with a handheld mixer (or with a whisk) until the mixture becomes smooth. 

Drizzle the cream cheese icing over cinnamon rolls and serve.

Make the Cream Cheese Icing:

These soft Blueberry Sweet Rolls have a sugared blueberry filling and a delicious cream cheese frosting for a sweet breakfast treat that will be the highlight of your morning!

Blueberry Sweet Rolls

milk

unsalted butter

¼ teaspoons (1 packet) active dry yeast

water

sugar

¼ cup all-purpose flour, divided

Tablespoons sugar

salt

egg, room temperature, beaten

cornstarch

cream cheese, softened

unsalted butter, softened

vanilla extract

In a small saucepan, heat milk until just...

In a small saucepan, heat milk until just starting to bubble. Remove from heat and add in butter. Stir occasionally until butter is completely melted. Let cool until lukewarm.

In a small bowl, dissolve yeast in warm...

In a small bowl, dissolve yeast in warm water with one teaspoon sugar. 

In a large bowl, mix together 2 ¼...

In a large bowl, mix together 2 ¼ cups flour, sugar, and salt.

When milk mixture has cooled enough, add yeast...

When milk mixture has cooled enough, add yeast mixture to saucepan with milk mixture and stir to combine. Pour liquid into large bowl with dry ingredients along with the egg and mix well.

Stir in remaining flour, ½ cup at a...

Stir in remaining flour, ½ cup at a time, until dough pulls together, and away from sides of bowl. Knead on a well-floured surface for about 5 minutes.

Place in lightly oiled bowl and cover with...

Place in lightly oiled bowl and cover with a towel or plastic wrap. Let rest for 30 - 45 minutes.

While the dough is resting, combine the filling...

While the dough is resting, combine the filling ingredients in a bowl, stirring until sugar coats the blueberries. Set aside.

Turn dough onto well-floured surface and sprinkle with...

Turn dough onto well-floured surface and sprinkle with more flour on top. Roll into a 12x18” rectangle. It should be about ½-inch thick.

Pour the sugared blueberries onto the dough, spreading...

Pour the sugared blueberries onto the dough, spreading them to cover the entire dough surface. Roll up the dough tightly from the long end (to the opposite long end). Cut into 12 even slices.

Place rolls in an ungreased 9-inch baking dish...

Place rolls in an ungreased 9-inch baking dish (or 13x9). Cover with a towel and let rise 45 to 60 minutes, until doubled in size.*

Bake rolls at 350° for 25-30 minutes, until...

Bake rolls at 350° for 25-30 minutes, until golden brown on top.

Meanwhile, make the frosting. mix cream cheese and...

Meanwhile, make the frosting. mix cream cheese and butter with electric mixer until smooth. Add powdered sugar and vanilla extract and mix on low speed until combined. Beat on medium speed for one minute until smooth.

Right before serving, spread your warm rolls with...

Right before serving, spread your warm rolls with cream cheese icing.

Your classic cinnamon roll recipe got a little makeover for spring. Say hello to BLUEBERRY cinnamon rolls AKA pillowy soft sweet rolls filled with a scrumptious blueberry filling and topped with a dreamy lemon cream cheese icing.

½ cups all-purpose flour

cup sugar

1 packet (2 1/4 tsp.) Rapid Yeast

teaspoon salt

½ cups milk

tablespoons butter

1 egg, room temperature

lemon

ounces cream cheese, room temperature

½ cup unsalted butter, room temperature

cups powdered sugar

teaspoon vanilla extract

In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.

In a microwave safe bowl microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture. Add the egg.

Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.

Scrape down the bowl and add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.

Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.

Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.

While the dough rises combine the blueberry jam and lemon zest together. Stir to combine.

Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface. Spread the blueberry jam all the way to the edge of the dough, using an offset spatula or the back of a spoon to spread it evenly.From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.

Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.

Bake the blueberry cinnamon rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.

While the rolls cool, make the cream cheese frosting. In a stand mixer fit with the whisk attachment combine the cream cheese, butter, powdered sugar, salt, vanilla extract and lemon zest. Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the 12 rolls. Enjoy warm!

These Blueberry Crumble Cinnamon Rolls are soft, fluffy, and perfectly gooey with golden edges. Each roll is filled with swirls of brown sugar cinnamon and a bright, tart homemade blueberry compote, then topped with a buttery crumble and a silky vanilla cream cheese glaze. Serve warm with a hot cup of coffee for the ultimate cozy bake.

Blueberry Crumble Cinnamon Rolla

(270 grams) frozen wild blueberries, see notes below*

(110 grams) granulated sugar

tbsp (15 milliliters) lemon juice

Lemon zest of 1/2 a lemon

tbsp (15 milliliters) water

vanilla bean paste

(180 milliliters) milk

(110 grams) granulated sugar, divided

tsp (9 grams) active dry yeast (substitution: instant yeast)

(120 grams) Greek yogurt

(113 grams) salted butter, very softened (almost melted)

eggs,

flour

tsp (6 grams) salt

(113 grams) salted butter, softened (not melted)

(240 grams) light brown sugar

cinnamon

(120 milliliters) heavy cream,

(90 grams) all-purpose flour

(110 grams) light brown sugar

(58 grams) salted butter, melted

(125 grams; 1/2 a block) cream cheese, softened

tbsp (28 grams) salted butter,

(150 grams) powdered sugar

Blueberry streusel cinnamon rolls are filled with fresh, juicy blueberries, topped with sweet streusel, and drizzled with vanilla icing. They make the perfect weekend breakfast treat for summer.

Blueberry Streusel Cinnamon Rolls

all-purpose flour

instant yeast (one standard packet)

egg (room temperature)

blueberries (about 1 cup (if frozen, thaw first))

brown sugar

unsalted butter (melted)

confectioner's sugar

Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.

In a large bowl, add flour, granulated sugar, and salt. Whisk to combine. Set aside.

In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110 degrees Fahrenheit).

Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add the egg and stir with a sturdy wooden spoon until a soft dough forms.

Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).

Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes.

Dough

In a bowl, add filling ingredients: blueberries, sugar, and cornstarch. Toss until coated. Set aside.

Roll dough out on a lightly floured surface into a 14x9 rectangle. Pour blueberry filling over dough.

Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.

Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they&#39;ve doubled in size.

Preheat oven to 350℉.

In a bowl, add streusel ingredients: flour, brown sugar, melted butter, cinnamon, and salt. Stir until clumps form - mixture will look thick and crumbly. After rolls have risen, top with streusel.

Transfer dish to the oven and bake, uncovered, for 25-30 minutes, or until golden brown across the top and rolls reach 195-200 degrees Fahrenheit in the center (use an instant read thermometer to test internal temperature). If rolls are browning too quickly, lightly tent with foil for the remaining baking time.

While the rolls bake, preparing the icing.

Filling and streusel

In a medium bowl, add confectioner&#39;s sugar, whole milk, and vanilla extract. Stir until smooth. Add more milk as needed to reach desired consistency.

Drizzle icing over warm cinnamon rolls and serve immediately.

Icing

I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!

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The most viewed blueberry cinnamon rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine