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Blueberry Cinnamon Rolls with Blueberry Cream Cheese Icing Recipe

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★★★★★

5 from 66 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/blueberry-cinnamon-rolls-with-blueberry-cream-cheese-icing-recipe/