Blueberry Cinnamon Rolls with Blueberry Cream Cheese Icing Recipe

Introduction

These Blueberry Cinnamon Rolls are a delightful twist on a classic favorite, combining the sweet tang of blueberries with warm cinnamon spices. Soft, fluffy, and topped with a creamy blueberry cream cheese icing, they are perfect for breakfast or brunch. Enjoy baking these from scratch for a special homemade treat.

Ingredients

• 1 cup Milk (warmed to 110°F)
• 2 1/4 tsp Active dry yeast (1 packet)
• 2 Large eggs (room temperature)
• 4 1/2 cups All-purpose flour
• 1/4 cup White granulated sugar
• 1 tsp Salt
• 10 TBSP Unsalted butter (room temperature)
• 16 oz Blueberries (fresh or frozen)
• 3/4 cup White granulated sugar
• 1/2 cup Unsalted butter (room temperature)
• 1/2 cup Brown sugar (packed, light brown sugar)
• 1/2 TBSP Ground cinnamon
• 4 oz Cream cheese (room temperature)
• 4 TBSP Unsalted butter (room temperature)
• 1 tsp Pure vanilla extract
• 1 cup Powdered sugar (sifted)
• 3 TBSP Blueberry Jam

Instructions

1. Step 1: Heat the milk in the microwave for 1 minute until warmed to 110°F. Sprinkle the yeast on top and let it sit for 10 minutes. In a small bowl, lightly beat the eggs and set aside.
2. Step 2: In a mixing bowl, sift the flour. Add sugar and salt. Cut the butter into cubes and knead into the flour mixture with a pastry cutter or your fingers until the butter pieces are pea-sized.
3. Step 3: Add the milk/yeast mixture and the beaten eggs to the dry ingredients. Using a stand mixer with a dough hook, mix on low speed until dough forms, then increase to medium speed and knead for 5 minutes.
4. Step 4: Preheat the oven to 200°F. Lightly spray a large bowl with nonstick spray, place the dough inside, cover with a kitchen towel, and place it in the oven with the door cracked open. Let the dough rise for 1 hour.
5. Step 5: While the dough rises, make the blueberry jam. In a saucepan, combine blueberries and 3/4 cup sugar. Heat over medium for 5–10 minutes until thickened to about 1 1/4 cups. Cool completely and refrigerate.
6. Step 6: Prepare the cinnamon filling by beating 1/2 cup butter with brown sugar and cinnamon in a small bowl until smooth.
7. Step 7: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick. Spread the cinnamon filling evenly over the dough, reaching near the edges.
8. Step 8: Spread 3/4 cup of the cooled blueberry jam over the cinnamon filling. Starting from the short side, roll the dough tightly into a log.
9. Step 9: Using a serrated knife, trim uneven ends, then cut the log into 12 equal rolls using gentle sawing motions.
10. Step 10: Spray a 9×14 inch casserole or 9×13 inch baking pan with nonstick spray. Arrange the rolls in the pan, cover with a towel, and let rise for 20 minutes.
11. Step 11: Preheat the oven to 375°F. Bake the rolls uncovered for 28-30 minutes until lightly golden on top.
12. Step 12: While baking, prepare the icing by beating the butter and cream cheese until creamy, then add powdered sugar and mix on low until smooth. Stir in vanilla and 3 tablespoons blueberry jam for a purple tint.
13. Step 13: When rolls are out of the oven, immediately spread the icing over the warm rolls. Let sit for 5 minutes before serving.

Tips & Variations

• Use fresh blueberries for a burst of flavor or frozen ones if out of season; just thaw and drain excess liquid.
• For a richer dough, you can substitute part of the milk with cream.
• If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until elastic.
• Try adding chopped nuts to the cinnamon filling for extra texture.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to restore softness. These rolls also freeze well; wrap individually and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to the first rise and refrigerate it overnight. Let it come to room temperature and rise fully before rolling and baking.

Can I use other berries instead of blueberries?

Absolutely! Raspberries, blackberries, or mixed berries can replace blueberries for a different fruity twist.

Blueberry Cinnamon Rolls with Blueberry Cream Cheese Icing Recipe

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Delight in these homemade Blueberry Cinnamon Rolls featuring a soft, buttery dough layered with a cinnamon-sugar filling and bursting with fresh blueberry jam. Topped with a luscious blueberry cream cheese icing, these rolls offer the perfect balance of sweet and tangy flavors, perfect for breakfast or a special treat.

• Author: mia
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup Milk (warmed to 110°F)
• 2 1/4 tsp Active dry yeast (1 packet)
• 2 Large eggs (room temperature)
• 4 1/2 cups All-purpose flour
• 1/4 cup White granulated sugar
• 1 tsp Salt
• 10 TBSP Unsalted butter (room temperature)

Blueberry Jam

• 16 oz Blueberries (fresh or frozen)
• 3/4 cup White granulated sugar

Cinnamon Filling

• 1/2 cup Unsalted butter (room temperature)
• 1/2 cup Brown sugar (packed light brown sugar)
• 1/2 TBSP Ground cinnamon

Blueberry Cream Cheese Icing

• 4 oz Cream cheese (room temperature)
• 4 TBSP Unsalted butter (room temperature)
• 1 tsp Pure vanilla extract
• 1 cup Powdered sugar (sifted)
• 3 TBSP Blueberry Jam

Instructions

1. Prepare yeast mixture: Heat the milk in the microwave for 1 minute until warmed to 110°F. Sprinkle the yeast over the milk and let it sit for 10 minutes to activate. Lightly beat eggs in a separate bowl and set aside.
2. Mix dry ingredients: In a large mixing bowl, sift the all-purpose flour. Add white granulated sugar and salt. Cut the unsalted butter into cubes and mix into the flour using fingers or a pastry cutter until butter pieces are pea-sized.
3. Form the dough: Add the milk and yeast mixture along with the beaten eggs to the dry ingredients. Using a stand mixer fitted with a dough hook, mix on low speed until the dough just forms, then increase to medium speed and knead for 5 minutes until smooth and elastic.
4. First rise: Preheat oven to 200°F. Spray a large bowl with nonstick spray. Place the dough inside, cover with a kitchen towel, and put in the turned-off oven with the door cracked open. Let rise for 1 hour until doubled in size.
5. Make blueberry jam: While the dough rises, combine blueberries and white sugar in a saucepan. Cook over medium heat for 5-10 minutes until the mixture thickens to about 1 1/4 cups. Continue cooking briefly if needed. Cool completely and refrigerate.
6. Prepare cinnamon filling: In a small bowl, beat the butter on high speed using a hand mixer. Add brown sugar and cinnamon, continue mixing until smooth and creamy.
7. Roll out dough: On a lightly floured surface, use a rolling pin to roll the dough into a large rectangle about 1/4 inch thick.
8. Assemble rolls: Spread the cinnamon filling evenly over the dough, reaching near the edges. Then spread 3/4 cup of the blueberry jam over the filling.
9. Roll and cut: Starting from the short side, roll the dough tightly into a log to create swirls. Trim uneven ends with a serrated knife, then cut into 12 equal rolls using gentle sawing motions to avoid squashing.
10. Second rise: Spray a 9×14 inch casserole pan or 9×13 inch baking pan with nonstick spray. Arrange the 12 rolls evenly in the pan. Cover with a towel and let rise for 20 minutes.
11. Bake rolls: Preheat oven to 375°F. Bake the rolls uncovered for 28-30 minutes until the tops are lightly golden brown.
12. Prepare icing: While rolls bake, use a hand mixer to beat butter and cream cheese until creamy. Add sifted powdered sugar and mix on low speed until smooth. Stir in vanilla extract and 3 tablespoons of the prepared blueberry jam to create a purple blueberry cream cheese icing.
13. Ice and serve: As soon as the rolls come out of the oven, spread the blueberry cream cheese icing evenly on top. Let the rolls rest for 5 minutes before serving.

Notes

• If making dough by hand, knead ingredients on a floured surface for about 8-10 minutes until smooth and elastic.
• For best results, use fresh or frozen blueberries for the jam; thaw frozen before cooking.
• Make sure to cool the blueberry jam completely before using it in the icing to prevent melting.
• Cut rolls gently with a serrated knife to keep the filling intact and retain the swirl shape.
• Store leftover rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat rolls gently in the microwave or oven before serving if stored chilled.

Keywords: blueberry cinnamon rolls, blueberry rolls, cinnamon rolls with blueberry jam, homemade cinnamon rolls, sweet breakfast rolls