Soft & Fluffy Blueberry Cinnamon Rolls
Soft, pillowy blueberry cinnamon rolls are packed with homemade blueberry filling and topped with blueberry cream cheese frosting.
Ingredients
Dough:
- 5 cups flour
- 1 tablespoon yeast
- ⅓ cup sugar
- 1 teaspoon salt
- 2 eggs
- ¼ cup Butter melted, unsalted
- 1 ¼ cup milk
Filling:
- 3 cups Blueberries fresh or frozen
- 2 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 3 tablespoon Sugar
- 1 teaspoon Cornstarch
Cream cheese frosting:
- ¼ cup Butter soft, unsalted
- 4 oz Cream cheese full fat, room temperature
- ¼ teaspoon Salt
- 1 teaspoon Vanilla
- 2 cups Powdered sugar
Instructions
Make and Knead the Dough
- In the bowl of a stand mixer, combine bread flour, instant yeast, and granulated sugar. Stir to blend, then add the salt and mix again.
- Add the eggs, warm milk (110°F/43°C), vanilla extract, and melted (cooled) butter.
- Attach the dough hook and mix on low speed until the dough comes together. Increase speed to medium and knead for 8 to 10 minutes until soft, smooth, and elastic.
- Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 2 hours (until doubled in size).
Make the Blueberry Filling
- In a medium saucepan, combine blueberries, granulated sugar, and fresh lemon juice over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the berries burst and release their juices.
- In a small cup, stir the cornstarch and cold water together until completely smooth to form a slurry. Pour the slurry into the simmering berries while stirring constantly.
- Cook for 1 to 2 minutes until the mixture thickens into a glossy, jam-like consistency.
- Remove from heat and pour into a bowl to cool completely before using. Reserve ⅓ cup of the sauce for the frosting and drizzle.
Make the Cinnamon Butter Filling
- In a medium bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix thoroughly with a spatula or fork until it forms a smooth, creamy, spreadable paste. Set aside.
Assemble, Layer, and Slice
- Punch down the risen dough gently and turn it out onto a lightly floured surface. Roll into a large rectangle about ¼-inch thick.
- Spread the cinnamon butter paste evenly across the dough, leaving a ½-inch bare border along the edges.
- Spread ⅔ of the cooled blueberry filling directly over the cinnamon butter layer.
- Starting from the long edge, roll the dough tightly into a uniform log. Use a pizza cutter (or pizza roller) to slice the log into 12 equal rolls.
Proof, Bake, and Frost
- Second Rise: Arrange rolls in a greased or parchment-lined 9x13-inch baking pan. Cover loosely and let proof for 30 to 45 minutes until puffy. Meanwhile, preheat oven to 350°F (180°C).
- Bake for 22 to 25 minutes until the edges are light golden brown (internal temperature should reach 190°F–200°F).
- Beat softened butter and cream cheese together until smooth, then mix in powdered sugar, vanilla, and a pinch of salt until creamy.
- Spread over warm rolls, spoon the reserved blueberry sauce over top, and swirl gently with a knife or toothpick!
Notes
- Cool the Berry Filling First: Always allow the cooked blueberry filling to cool completely in the fridge before spreading it over the dough. Warm filling will melt the cinnamon butter layer and create a messy spill.
- Bread Flour vs. All-Purpose: Bread flour gives these rolls a taller, chewier, bakery-style structure. You can substitute all-purpose flour 1:1 for a slightly softer, lighter bite.
- Yeast & Milk Temperature: Ensure your milk is between 105°F–115°F (40°C–46°C). Milk hotter than 115°F will kill the yeast, while milk that is too cold will slow down the rise significantly.
- Fresh vs. Frozen Berries: Both work identically in this recipe! If using frozen blueberries, do not thaw them first; simply add them straight to the saucepan and extend the initial simmer by 1 to 2 minutes.
- Overnight Instructions: After placing the sliced rolls into your 9x13-inch pan, cover tightly with plastic wrap and refrigerate for 8 to 12 hours. The next morning, let the pan sit covered at room temperature for 45 to 60 minutes until puffy before baking as directed.
- Storage & Reheating: Store frosted rolls covered in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for 10 to 15 seconds to bring back their soft, gooey, freshly baked texture!
Nutrition
Calories: 374kcalCarbohydrates: 77gProtein: 8gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 60mgSodium: 355mgPotassium: 155mgFiber: 2gSugar: 14gVitamin A: 465IUVitamin C: 5mgCalcium: 58mgIron: 3mg
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