Why you’ll love these Blueberry Rolls:
These blueberry cinnamon rolls bring a tender, soft dough together with a cinnamon roll filling and a blueberry compote, then finish everything with a blueberry cream cheese frosting.
The centers bake up gooey, the berry flavor runs through every bite, and the texture stays pillowy soft instead of dry or hard.
One batch makes 12 rolls, which is plenty for a weekend brunch or a dessert table, and the whole thing comes together as a bake in the oven.
This recipe comes from Stephanie Simmons at Bluebowl Recipes, and it is the kind of bake that fills the kitchen with the smell of cinnamon and warm berries.
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Ingredient Overview:
Complete measurements and directions live in the recipe card at the bottom of the post, and the table of contents near the top jumps you straight to any section. The list below gives you the full picture before you start shopping.
- Blueberry filling: 5 cups frozen wild blueberries, 3/4 cup plus 2 tablespoons granulated sugar, 2 teaspoons lemon zest, 1 to 2 teaspoons lemon juice, 2 tablespoons plus 2 teaspoons corn starch, 2 tablespoons plus 2 teaspoons water, and 2 teaspoons vanilla extract.
- Dough: 1/2 cup salted butter, melted and warmed to 115 F, 1 cup warm milk at 115 F, 2 large eggs lightly beaten and at room temperature, 1/3 cup granulated sugar, 2 and 1/2 teaspoons instant yeast, 3/4 teaspoon salt, and 4 cups plus 1 tablespoon all purpose flour, spooned and leveled or weighed.
- Cinnamon filling: 1/2 cup softened salted butter, 1/2 cup packed light brown sugar, 5 teaspoons cinnamon, 1/4 teaspoon nutmeg, a pinch of salt, 1/2 teaspoon vanilla extract, and 1/3 cup heavy cream set aside for pouring over the rolls.
- Frosting: 4 ounces softened cream cheese, 1 tablespoon salted butter, 1 cup powdered sugar, 1/3 cup plus 1 tablespoon blueberry filling, 1 teaspoon vanilla extract, a pinch of salt, 1/8 teaspoon cinnamon, and 1 teaspoon lemon juice.
Keep the heavy cream out of the cinnamon filling. It gets poured over and between the shaped rolls right before baking, and gently warming it in the microwave first helps it spread.
Instant yeast, also labeled rapid rise or quick rise, does not need to be bloomed in water. It goes straight into the bowl with the rest of the dough ingredients.
All purpose flour should be spooned into the measuring cup and leveled with a flat utensil, or weighed for the most consistent result.
Scooping the cup directly into the bag packs in extra flour, and too much flour is one of the most common causes of a dry bake. Regular all purpose flour is all you need, so there is no reason to run out for bread flour.
Milk at 2 percent is what the original recipe used, and whole milk works just as well. Buttermilk and skim milk should be avoided here.
Eggs should be large and at room temperature. Salted butter brings the most flavor, though unsalted butter is a fine substitute.
Blueberries can be fresh or frozen. Frozen wild blueberries are preferred for the filling because their smaller size is easier to work with, but regular blueberries work too. Do not thaw frozen berries before using them.
Cream cheese in the block style is preferred for the frosting, although tub style cream cheese is acceptable since this frosting is not a cheesecake.
Recipe Substitutions & Variations:
A dairy free or gluten free version of this dough has not been tested by the source author yet, so those swaps are still on the to do list.
If blueberries are not your thing, the same style of method covers peach cobbler cinnamon rolls and apple pie cinnamon rolls. For anyone who prefers a dessert without fruit, there is a no knead maple brioche cinnamon roll recipe that fits the bill.
If you want a classic version to compare against, my Homemade Cinnamon Rolls are a great place to start.
How to Make Blueberry Rolls:
There are four parts to manage, and each one is simple on its own. Here is the order of operations, step by step.
- Make the blueberry filling. Add 5 cups frozen wild blueberries, 3/4 cup plus 2 tablespoons granulated sugar, 2 teaspoons lemon zest, and 1 to 2 teaspoons lemon juice to a medium pot over medium heat. Cook, stirring occasionally, for 7 to 9 minutes, until the mixture is simmering and the berries have released plenty of juices. If it is not simmering, turn up the heat. Stir 2 tablespoons plus 2 teaspoons corn starch into 2 tablespoons plus 2 teaspoons water until fully dissolved, then pour it into the simmering berries and cook, stirring, for 1 to 2 minutes to thicken. The sauce is ready when it holds for a second as you drag a wooden spoon through the pot and a trail stays when you draw a clean finger through the sauce on the back of the spoon. Pour it into a pie dish or similar shallow dish, stir in 2 teaspoons vanilla, taste, and add a splash more lemon or sugar if you like. Refrigerate until completely cool. This can be made up to 3 days ahead and kept in a jar in the fridge.
- Make the dough and let it rise. In the bowl of a stand mixer, add 1/2 cup melted salted butter at 115 F, 1 cup warm milk at 115 F, the 2 beaten room temperature eggs, 1/3 cup granulated sugar, 2 and 1/2 teaspoons instant yeast, and 3/4 teaspoon salt. Whisk to combine. Add 4 cups plus 1 tablespoon all purpose flour with the paddle attachment and mix on low speed just until the flour disappears. The dough will look shaggy and wet, and that is expected. Let it rest for 5 minutes. Scrape the dough off the paddle, switch to the dough hook, and knead on low speed for 5 to 7 minutes. Around the 5 minute mark the dough starts pulling away from the sides of the bowl, and it looks smoother and more elastic, though still a little slack. Turn it out onto a clean counter, spray the mixer bowl with nonstick spray, and put the dough back in to rise for about 1 hour. It should double in size, and a fingertip indent should hold. This takes longer in a cold kitchen, so judge by the look of the dough rather than the clock.
- Make the cinnamon filling. Beat 1/2 cup softened salted butter, 1/2 cup packed light brown sugar, 5 teaspoons cinnamon, 1/4 teaspoon nutmeg, a pinch of salt, and 1/2 teaspoon vanilla extract in a medium bowl on medium high speed until well combined. You end up with a thick, creamy mixture. Using the same bowl from the previous step is perfectly fine.
- Roll out and fill the dough. Generously flour your counter and make sure you have room to roll the dough to 14 inches by 22 or 24 inches. Gently turn the risen dough out and roll it to 14 by 22 inches, or up to 15 by 24 inches. Dot the cinnamon filling all over the surface and spread it as evenly as you can with an offset spatula, working close to the edges. Then dot 1 cup plus 2 tablespoons (300 grams) of the blueberry filling evenly over the cinnamon filling.
- Slice and shape the rolls. Cut strips from the long side of the dough about 1 and 3/4 inches thick. Roll each strip up on its own and place it in a greased 9 by 13 inch pan. Rolling each piece separately is easier and faster than shaping one long log and slicing it afterward. The smaller pieces from the two ends of the rectangle can be rolled together into one roll. Place any smaller rolls in the center of the pan, since the center rolls always take a little longer to bake and this helps everything finish at the same time. Cover loosely with a kitchen towel and let the rolls rise for 30 to 40 minutes. Poke the side of a roll with your finger, and if the indent stays and does not spring back, they are ready. While they rise, preheat the oven to 325 F, not 350 F.
- Bake. Pour the room temperature heavy cream over and between the risen rolls. Bake for 42 to 46 minutes. The rolls should be golden brown and look set in the centers. An instant read thermometer inserted into the center of a middle roll should read 205 to 210 F, and you can check the tip of the thermometer for raw dough clinging to it. If you see any, add a few more minutes. Make the frosting while the rolls bake.
- Make the frosting. Puree 1/3 cup plus 1 tablespoon of the blueberry filling. Beat 4 ounces softened cream cheese with 1 tablespoon salted butter, then mix in 1 cup powdered sugar. Mix in the pureed blueberries, then 1 teaspoon vanilla extract, a pinch of salt, 1/8 teaspoon cinnamon, and 1 teaspoon lemon juice. Taste and adjust. If the blueberry flavor is not strong enough, puree a little more filling and add it. A slightly runny frosting is a good thing here, because it sinks into the nooks and crannies of the warm rolls.
Serving + Storing:
Frost the rolls as soon as they come out of the oven, while they are still warm, then add a generous spoonful of extra blueberry topping to each one. Serve them right away for the gooiest result.
Let any leftovers cool to room temperature for a while before covering them. Store them in an airtight container in the fridge for 2 to 3 days, reheating gently as desired. They are best fresh from the oven, but they reheat nicely over the next day or two.
Warm rolls soak up the frosting, so do not wait for them to cool before frosting. That is where the gooey magic happens.
Expert Baking Tips:
Use an oven thermometer. Ovens can run hotter or cooler than the dial suggests, and accurate heat matters for most bakes. An oven thermometer tells you the real temperature, and leaving one in the oven at all times lets you keep an eye on its calibration.
Use a kitchen scale for the flour. Scooped flour amounts vary widely depending on how you scoop and on the measuring cup itself, since cups are not standardized. Weighing is the most reliable way to land on the right amount of flour.
Special Tools:
- Stand mixer: optional, but a stand mixer with the dough hook attachment makes the kneading easier.
- Ruler or mini tape measure: handy for checking dough dimensions as you roll and for cutting even strips.
- Instant read thermometer: essential for checking that the milk and other ingredients are not too warm, since excess heat can damage the yeast, and for judging when the rolls are done.
- Rolling pin: needed to roll the dough out.
- Offset spatula: helpful for spreading the cinnamon filling evenly without tearing the dough.
Watch Blueberry Cinnamon Rolls Come Together
Did you make these blueberry cinnamon rolls?
I would love to hear how they turned out, and your feedback is taken seriously around here. Leave a comment and tell me how they baked up.
For another recipe idea, try Wild Blueberry Ricotta Sweet Buns.
FAQs
Can you use frozen blueberries in blueberry cinnamon rolls?
Yes, frozen blueberries work perfectly, and frozen wild blueberries are preferred for the filling because their smaller size is easier to work with. Use them straight from the freezer without thawing, since thawing first adds extra liquid and can make the filling weepy. Fresh blueberries also work if you prefer.
How do you keep blueberry filling from oozing out of cinnamon rolls?
Let the blueberry filling cool completely before spreading it on the dough so it does not soften the butter or make the dough slippery. Cook it with a cornstarch slurry until thickened, and keep the blueberry layer thinner than the cinnamon filling. Rolling individual strips and avoiding overloading the dough also help keep the filling inside.
Can blueberry cinnamon rolls be made ahead?
The dough itself is not tested for making ahead, but the blueberry filling and frosting can be made 1 to 2 days ahead and stored in airtight containers in the fridge. The blueberry filling can be made up to 3 days ahead. The rolls are best baked fresh and enjoyed warm.
Why are my cinnamon rolls dense?
Dense cinnamon rolls are usually caused by too much flour or underproofing. Measure flour by spooning and leveling it into the cup or by weighing it, since scooping adds too much flour and can make a dry bake. Let the dough rise until doubled and holds a gentle indent, and knead it just until smooth and elastic.
Blueberry Cinnamon Rolls
- Total Time: 190 min
- Yield: 12 rolls 1x
Description
Why you’ll love these Blueberry Rolls: These blueberry cinnamon rolls bring a tender, soft dough together with a cinnamon roll filling and a blueberry compote, then finish everything with a blueberry cream cheese frosting. The centers bake up gooey, the berry flavor runs through every bite, and the texture stays pillowy soft instead of dry or hard.
Ingredients
For the Blueberry Filling
5 cups frozen wild blueberries
3/4 cup + 2 tbsp granulated sugar
2 tsp lemon zest
1–2 tsp lemon juice
2 tbsp + 2 tsp corn starch
2 tbsp + 2 tsp water
2 tsp vanilla extract
For the Cinnamon Roll Dough
1/2 cup salted butter, melted, 115℉
1 cup warm milk, 115℉
2 large eggs, lightly beaten and at room temperature
1/3 cup granulated sugar
2 and 1/2 tsp instant yeast
3/4 tsp salt
4 cups + 1 tbsp all-purpose flour, spooned & leveled or weighed out
For the Cinnamon Filling
1/2 cup salted butter, softened
1/2 cup light brown sugar, packed
5 tsp cinnamon
1/4 tsp nutmeg
salt, pinch
1/2 tsp vanilla extract
1/3 cup heavy cream, for pouring over the rolls – don’t mix into the filling, Gently warm this in the microwave.
For the Frosting
4 ounces cream cheese, softened
1 tbsp salted butter
1 cup powdered sugar
1/3 cup + 1 tbsp blueberry filling
1 tsp vanilla extract
salt, pinch
1/8 tsp cinnamon
1 tsp lemon juice
Instructions
Instructions
1-Make the Blueberry Filling: Make the Blueberry Filling: Add blueberries, sugar, lemon juice, and lemon zest to a medium pot over medium heat. Cook, stirring occasionally, for 7-9 minutes (the mixture should be simmering – if it’s not, turn up the heat). The blueberries will have released lots of juices. Stir together corn starch and water in a small bowl, until corn starch is fully dissolved. Pour this into the simmering blueberries, then cook, stirring, for 1-2 minutes to thicken. The sauce should hold for a second when you drag a wooden spoon through the pot, and a trail should hold when you drag your *clean* finger through the sauce on the back of the spoon. Pour mixture into a pie dish or something similar and stir in the vanilla. Taste and add a splash more lemon or sugar if desired. Pop in the fridge to cool completely. Make-Ahead Tip: This can be done up to 3 days ahead. Store in a jar in the fridge.
2-Make the Dough & First Rise: Make the Dough & First Rise: In the bowl of your stand mixer, add the melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Whisk together (either with the whisk attachment or with a hand whisk, no need to dirty the whisk attachment if you don’t want to). Then, add the paddle attachment and add the flour. Mix on low speed (setting 2-3) just until the flour disappears into the dough. It will be shaggy and wet. Let this rest for 5 minutes before proceeding. Scrape the dough off the paddle attachment and add the dough hook. Knead the dough on setting 1-2 (no higher!) for 5-7 minutes. The dough will begin to pull away from the sides of the bowl towards the 5 minute mark and will look smoother and elastic, however it will still seem a bit slack. Gently pour the dough onto a clean countertop and spray the stand mixer bowl with nonstick spray (no need to wipe it out!), then place the dough back in to rise. Let the dough rise for 1 hour. It should have doubled in size, and an indent should hold when you poke your fingertip into it. Tip: This time will be longer when it’s cold out, and about 1 hour in the summer – when I did this, it was 72-73℉ in my home. Go by the look of the dough doubling & the indent holding shape rather than the time.
3-Make the Cinnamon Filling: Make the Cinnamon Filling: Beat together all filling ingredients in a medium bowl on medium high speed until well combined. (You can use the same bowl as you used in the step above – no need to clean it!) You’ll have a thick creamy mixture.
4-Assemble the Rolls: Assemble the Rolls: After the dough has risen for about 1 hour, generously flour your counter. Make sure you have room to roll the dough to 14 inches by 22 or 24 inches. Gently dump the risen dough onto your floured counter and roll to 14×22 (or up to 15×24). Dot the cinnamon filling all over, and use an offset spatula to gently spread it as evenly as you can, getting close to the edges. Evenly dot 1 cup + 2 tablespoons (300 grams) of blueberry filling evenly over the cinnamon filling.
5-Assemble Cinnamon Rolls: Assemble Cinnamon Rolls: Slice strips from the long side of the dough that are about 1 and 3/4 inches thick. Roll each one up into a roll, then place in the prepared pan. Use the slightly smaller pieces from each far end of the rectangle to roll into one cinnamon roll (roll one up like normal, then roll the other strip around it). Try to place any smaller rolls in the center as the center ones always take a tad longer to bake, and this will help even things out. Place the pieces in the prepared dish and cover loosely with a kitchen towel. Let rise for about 30 to 40 minutes (the warmer the room, the faster they’ll rise). To check if they’ve risen enough, poke the side of a roll with your finger. If the indent stays and doesn’t spring back, they’re ready. Preheat your oven to 325℉ – NOT 350 – while the rolls rise. I place my rolls next to the oven on the counter.
6-Bake: Bake: Once the cinnamon rolls have risen, pour the room temperature heavy cream over and between them. Bake for 42 to 46 minutes. The rolls will be golden brown and appear set in the centers, and an instant read thermometer inserted into the center of one of the middle rolls should read 205 to 210 ℉. Check the point of the thermometer for raw dough clinging to it as well – add a few more minutes if needed. Prepare frosting while the rolls bake.
7-Make the Frosting: Make the Frosting: Puree the blueberry filling called for (1/3 cup + 1 tbsp). Beat together cream cheese & butter, then mix in the powdered sugar. Mix in the pureed blueberries, then the vanilla, salt, cinnamon, and lemon juice. Taste and adjust as desired. If the blueberry flavor isn’t strong enough, you can puree more sauce to add. Don’t be afraid of a runny frosting – it will sink into the nooks & crannies of the warm rolls and make everything incredibly delicious!
8-Serve + Store: Serve + Store: Immediately frost the warm rolls, then top each with a generous spoonful of extra blueberry topping. Enjoy immediately! Store leftovers, in an airtight container in the fridge for 2-3 days, reheating gently as desired. These are best fresh from the oven, naturally, but do re-heat nicely over the next day or two!
Notes
Additional time: follow the resting and cooling steps (90 min).
- Prep Time: 60 min
- Cook Time: 40 min
- Method: bake
Nutrition
- Calories: 857kcal
- Sugar: 71g
- Sodium: 497mg
- Fat: 42g
- Saturated Fat: 25g
- Carbohydrates: 116g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 140mg
Keywords: Blueberry Cinnamon Rolls, Stephanie Simmons