Blueberry Cinnamon Rolls Recipe

The smell of cinnamon and warm blueberries fills the air, and suddenly, everything feels cozy. These rolls are soft, gooey, and bursting with juicy blueberry goodness in every bite. I made them one weekend morning, and honestly, they didn’t last long.

There’s just something special about homemade rolls. The swirl of cinnamon, the sweet blueberry filling—it’s like a warm hug in pastry form. I love how the icing melts right in, making each roll extra soft and dreamy.

If you’ve ever wanted a sweet breakfast that feels bakery-fresh but made right in your kitchen, this is it. Let’s make these Blueberry Cinnamon Rolls together—it’s easier than you think, and they taste amazing warm from the oven.

Why You’ll Love This Recipe

• Bursting with Flavor: Sweet blueberries meet warm cinnamon in every bite, creating a perfect balance.
• Soft and Fluffy: The enriched dough bakes up tender and light, melting in your mouth.
• Beautiful Presentation: Purple-blue swirls make these rolls as pretty as they are delicious.
• Make-Ahead Friendly: Prepare the night before and bake fresh in the morning.
• Perfect for Special Occasions: Great for weekend brunch, holidays, or anytime you want to treat yourself.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Rise Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: About 2 hours 25 minutes

Servings: This recipe makes 12 generous cinnamon rolls, perfect for serving 6-8 people. Planning a bigger gathering? Double the batch and use two baking pans.

Difficulty: Moderately easy. The dough comes together simply, but working with yeast takes a bit of patience. First-time bread bakers can absolutely succeed with these rolls.

Required Kitchen Tools

• Large mixing bowl
• Stand mixer with dough hook (or mix by hand)
• Rolling pin
• 9×13 inch baking pan
• Small saucepan
• Measuring cups and spoons
• Sharp knife or bench scraper
• Clean kitchen towel

Ingredients for Blueberry Cinnamon Rolls

These rolls combine simple pantry staples with fresh blueberry filling for a homemade treat that tastes extraordinary. Here’s everything you need to bring this recipe together:

For the Dough:

• 3 and 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 and 1/4 teaspoons instant yeast
• 3/4 teaspoon fine sea salt
• 3/4 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the Blueberry Filling:

• 2 cups frozen wild blueberries
• 1/3 cup brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter

For the Cinnamon Swirl:

• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Variations for Blueberry Cinnamon Rolls

• Add Lemon Zest: Mix lemon zest into the dough for extra citrus brightness.
• Try Different Berries: Swap blueberries for raspberries or blackberries for a new twist.
• Add Nuts: Sprinkle chopped pecans or walnuts over the cinnamon layer for crunch.
• Make Mini Rolls: Cut the dough into 18 smaller rolls for bite-sized treats.
• Skip the Frosting: Dust with powdered sugar instead for a lighter finish.
• Add Cardamom: Include a pinch of ground cardamom with the cinnamon for warmth.

How to Make Blueberry Cinnamon Rolls Step-by-Step Instructions

1. Make the Blueberry Filling

Combine frozen blueberries, brown sugar, lemon juice, and water in a small saucepan over medium heat. Mix cornstarch with a tablespoon of water to create a slurry. Once the berries start bubbling, stir in the cornstarch mixture and butter. Cook for 3-4 minutes until thickened. Remove from heat and let cool completely.

2. Prepare the Dough

In a large bowl or stand mixer, combine flour, sugar, yeast, and salt. Add warm milk (about 110 degrees), melted butter, egg, and vanilla. Mix on low speed until a shaggy dough forms. Knead for 5-7 minutes until the dough becomes smooth and elastic. The dough should be soft but not too sticky.

3. First Rise

Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm spot for about 1 hour until doubled in size.

4. Roll Out the Dough

Punch down the risen dough and turn it onto a lightly floured surface. Roll into a large rectangle, about 12×18 inches. The dough should be roughly 1/4 inch thick.

5. Add the Filling

Spread softened butter evenly over the dough, leaving a small border around the edges. Mix brown sugar and cinnamon together, then sprinkle over the butter. Spoon the cooled blueberry filling evenly across the surface, spreading gently.

6. Roll and Cut

Starting from the long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces. Place the rolls cut-side up in a greased 9×13 inch pan.

7. Second Rise

Cover the pan with a towel and let the rolls rise for 30 minutes until puffy and touching each other.

8. Bake the Rolls

Preheat your oven to 350 degrees. Bake the rolls for 23-25 minutes until golden brown on top. The center should be fully cooked but still soft.

9. Make the Frosting

While the rolls bake, beat together cream cheese and butter until smooth. Add powdered sugar, heavy cream, and vanilla. Mix until light and fluffy.

10. Frost and Serve

Let the rolls cool for 10 minutes in the pan. Spread the cream cheese frosting generously over the warm rolls. Serve immediately for the best experience.

Serving and Decoration

How to Serve Blueberry Cinnamon Rolls:

These rolls shine brightest when served warm with the frosting slightly melted. They work beautifully for:

• Weekend Breakfast: Pair with scrambled eggs and fresh fruit for a complete morning meal.
• Brunch Spread: Arrange on a platter alongside coffee, juice, and other breakfast treats.
• Afternoon Snack: Reheat individual rolls for a comforting midday treat.
• Special Occasions: Serve for Mother’s Day, Easter brunch, or birthday breakfasts.
• With Coffee: The perfect companion to your morning cup of coffee or tea.

Decoration Ideas:

• Drizzle extra frosting in a crosshatch pattern over the top
• Add fresh blueberries on top for garnish
• Dust with powdered sugar for an elegant look
• Sprinkle with lemon zest for brightness

Storing Blueberry Cinnamon Rolls

Room Temperature: Keep unfrosted rolls covered at room temperature for up to 2 days. Store frosted rolls in an airtight container for 1-2 days.

Refrigerator: Place rolls in an airtight container and refrigerate for up to 5 days. Reheat individual rolls in the microwave for 20-30 seconds.

Freezer: Freeze unfrosted baked rolls in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat before frosting and serving.

Make-Ahead Option: Prepare rolls through step 6, then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then continue with the second rise and baking.

Tips and Tricks for Success

• Warm Your Milk Properly: The milk should feel warm to the touch but not hot (around 110 degrees). Too hot will kill the yeast.
• Don’t Add Too Much Flour: The dough should be slightly tacky but not sticky. Adding too much flour makes tough rolls.
• Cool the Blueberry Filling: Hot filling will melt the butter and make rolling difficult. Let it cool completely before assembling.
• Use Dental Floss to Cut: For clean cuts without squishing the rolls, slide unflavored dental floss under the log, cross the ends over the top, and pull.
• Check for Doneness: The rolls should be golden on top and cooked through in the center. An instant-read thermometer should read 190 degrees in the middle.
• Frost While Warm: Spreading frosting on slightly warm rolls helps it melt into all the nooks and crannies.
• Prevent Dry Rolls: Don’t overbake. The rolls continue cooking slightly after coming out of the oven.

Nutrition

Nutrient	Amount Per Roll
Calories	340
Total Fat	12g
Saturated Fat	7g
Cholesterol	45mg
Sodium	180mg
Total Carbohydrates	54g
Dietary Fiber	2g
Sugars	26g
Protein	5g

Nutritional values are approximate and based on one roll with frosting.

Blueberry Cinnamon Rolls FAQs

Can I use fresh blueberries instead of frozen? Yes, fresh blueberries work well. You may need to cook the filling slightly longer to thicken properly since fresh berries release less liquid.

Why didn’t my dough rise? The yeast may have been expired, or the milk was too hot and killed the yeast. Make sure your milk is warm but not hot to the touch.

Can I make these rolls without a stand mixer? Absolutely. Mix the ingredients in a bowl and knead by hand on a floured surface for 8-10 minutes until smooth and elastic.

How do I know when the rolls are done baking? The tops should be golden brown, and an instant-read thermometer inserted in the center should read around 190 degrees F.

Can I reduce the sugar? You can reduce the sugar in the filling slightly, but the dough and frosting need their sugar amounts for proper texture and rise.

What if my blueberry filling is too runny? Cook it longer to evaporate more liquid, or add a bit more cornstarch mixed with water. The filling should be thick like jam.

Conclusion

These Blueberry Cinnamon Rolls bring together everything wonderful about homemade baking. The soft, tender dough wrapped around sweet blueberries and warm cinnamon creates something truly special. With cream cheese frosting melting into every crevice, each bite delivers pure comfort.

I’ve used these ingredients to cook the recipe: frozen wild blueberries, brown sugar, lemon juice, water, cornstarch, unsalted butter, ground cinnamon, all-purpose flour, granulated sugar, instant yeast, fine sea salt, whole milk, egg, vanilla extract, cream cheese, powdered sugar, and heavy cream.