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Blueberry Cinnamon Rolls with Cream Cheese Frosting and Streusel Topping Recipe

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★★★★★

4.6 from 55 reviews

These Blueberry Cinnamon Rolls combine the timeless warmth of cinnamon-sugar swirls with a luscious blueberry compote and a decadent brown sugar cream cheese frosting. Soft, tender dough is enriched with butter and eggs, cold-proofed for flavor depth, and layered with sweet cinnamon filling and fresh blueberry compote. Topped with a buttery cinnamon streusel and drizzled blueberry sauce, these rolls bake to golden perfection with a creamy finish, making an indulgent breakfast or dessert treat.

Ingredients

Scale

Dough

  • 1 ½ cups lukewarm milk (360g)
  • 2 teaspoons instant dry yeast (7g)
  • ½ cup + 2 teaspoons granulated sugar (120g)
  • 3 large eggs, room temperature
  • 5 ¾ cups bread flour plus more for dusting (720g)
  • ½ cup unsalted butter, softened (113g)
  • 2 ¼ teaspoons salt (14g)

To Pour on Before Baking

  • ½ cup heavy whipping cream (120ml)

Blueberry Compote

  • 2 cups blueberries, fresh or frozen
  • ½ cup granulated sugar
  • ⅓ cup water (for blueberries)
  • 1 tablespoon cornstarch
  • ⅓ cup water (for slurry)

Filling

  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • ¾ cup unsalted butter, softened to touch

Frosting

  • 4 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • ½ cup dark brown sugar
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Cinnamon Streusel Topping

  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted and cooled

Instructions

  1. Activate Yeast: In a stand mixer bowl, combine lukewarm milk, 2 teaspoons sugar, and instant dry yeast. Whisk together and allow to sit for 10 minutes until foamy, indicating the yeast is active and ready to use.
  2. Make Dough: Add remaining sugar, eggs, bread flour, softened butter, and salt to the yeast mixture. Attach the dough hook and mix on medium speed for 6-7 minutes until the dough becomes smooth, elastic, and slightly tacky but pulls away from the bowl sides. The dough may feel sticky initially but will firm up later.
  3. First Rise: Transfer dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
  4. Stretch and Fold: After 1 hour, perform one stretch and fold by lifting one side of the dough and folding it over itself on all four sides. Cover again.
  5. Cold Proof: Place the covered dough in the refrigerator for at least 2 hours, up to 12 hours overnight. This slow cold proof enhances flavor and firms the dough for easier rolling.
  6. Make Blueberry Compote: In a small saucepan over medium heat, combine blueberries, sugar, and water. Stir until berries burst and release juices. Mix cornstarch with ⅓ cup water to create a slurry. Add slurry to the bubbling compote, stirring until thickened and color deepens. Remove from heat, cool to room temperature, and cover surface with plastic wrap to prevent skin formation.
  7. Prepare Filling: In a stand mixer bowl fitted with a paddle attachment, cream together brown sugar, cinnamon, and softened unsalted butter on medium speed until smooth and fully combined. Set aside.
  8. Roll Dough: Lightly flour a clean surface. Roll chilled dough into a 12×16 inch rectangle, keeping edges even.
  9. Spread Filling: Evenly spread the cinnamon sugar filling over the dough, then spread ¾ of the blueberry compote on top of the filling.
  10. Cut and Shape Rolls: Using a sharp pizza cutter, slice the dough into 12 equal strips about 1⅓ inches wide. Roll each strip gently into spirals starting from the long edge farthest away, pinching seams lightly to seal.
  11. Arrange and Proof: Place rolls cut-side up in a parchment-lined 9×13 pan (3 across, 4 down) with space between each. Cover loosely with plastic wrap or a towel and let rise for 60-90 minutes in a warm spot until nearly doubled and puffy.
  12. Make Cinnamon Streusel: Preheat oven to 350°F. Line a sheet pan with parchment paper. Whisk flour, brown sugar, cinnamon, and salt. Pour in cooled melted butter and mix until crumbly clumps form. Spread on pan and bake 8-10 minutes until golden. Cool completely and break into large pieces.
  13. Bake Rolls: Preheat oven to 375°F. Warm heavy cream until just warm (15-20 seconds). Pour cream evenly over risen rolls, allowing it to soak into layers. Bake for 10 minutes at 375°F, then reduce oven to 350°F and bake 30-35 minutes longer until deep golden brown. Tent with foil if rolls brown too quickly.
  14. Cool Rolls: Remove rolls from oven and cool for at least 20 minutes before frosting.
  15. Make Frosting: Using stand mixer with paddle attachment, beat cream cheese, unsalted butter, and dark brown sugar on medium-high speed for 5 minutes until smooth. Reduce speed, gradually add powdered sugar and milk or cream, mixing till combined. Add vanilla extract and beat on medium speed for 1-2 more minutes until light and fluffy.
  16. Assemble: Spread or pipe brown sugar buttercream frosting evenly over warm rolls. Drizzle remaining blueberry compote over frosting. Generously sprinkle cinnamon streusel crumble on top. Serve warm or at room temperature.

Notes

  • Cold proofing the dough overnight enhances flavor and improves texture.
  • Press plastic wrap directly onto the blueberry compote surface to prevent skin formation.
  • If rolls brown too quickly during baking, loosely tent with foil to prevent burning.
  • The heavy cream poured on rolls before baking helps create a tender, rich crumb.
  • Use a sharp pizza cutter to make straight, even slices for uniform baking.
  • Serve rolls warm or at room temperature for best texture and flavor.

Keywords: blueberry cinnamon rolls, cinnamon rolls recipe, blueberry compote, cream cheese frosting, cinnamon streusel, breakfast rolls

Find it online: https://yumwithmia.com/blueberry-cinnamon-rolls-with-cream-cheese-frosting-and-streusel-topping-recipe/