Introduction

These Blueberry Cinnamon Rolls are a delightful twist on the classic pastry, combining sweet cinnamon filling with bursts of fresh blueberry jam. Soft, fluffy, and topped with a creamy blueberry cream cheese icing, they make a perfect treat for breakfast or brunch.

The image shows a white baking dish filled with nine cinnamon rolls arranged in three rows and three columns. Each cinnamon roll is golden brown with visible swirled layers, and all are generously covered with a thick, creamy purple glaze that has small dark specks, suggesting a berry or fruit flavor. The glaze smooths over the rolls unevenly, creating a textured, glossy surface that contrasts with the soft dough beneath. Around the baking dish on the white marbled background, fresh dark blueberries are scattered, adding pops of deep blue color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
16 oz Blueberries (fresh or frozen)
3/4 cup White granulated sugar
1/2 cup Unsalted butter (room temperature)
1/2 cup Brown sugar (packed, light brown sugar)
1/2 TBSP Ground cinnamon
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

Step 1: Heat the milk in the microwave for 1 minute until warmed to 110°F. Sprinkle the yeast on top and let it sit for 10 minutes. Lightly beat the eggs in a separate bowl and set aside.
Step 2: In a large mixing bowl, sift the flour. Add the sugar and salt. Cut the butter into cubes and knead into the flour with your fingers or a pastry cutter until the butter pieces are pea-sized.
Step 3: Add the milk and yeast mixture along with the beaten eggs to the flour mixture. Using a stand mixer with a dough hook on low speed, mix until dough starts to come together; then switch to medium speed and knead for 5 minutes.
Step 4: Preheat the oven to 200°F. Spray a large bowl with nonstick spray, place the dough inside, cover with a kitchen towel, and let it rise in the oven (oven off, door cracked open) for 1 hour.
Step 5: While the dough rises, prepare the blueberry jam. In a saucepan, combine blueberries and sugar over medium heat. Cook for 5–10 minutes until it thickens to about 1 1/4 cups. Allow to cool completely and store in the fridge.
Step 6: For the cinnamon filling, beat the butter with brown sugar and cinnamon in a small bowl until smooth using a hand mixer.
Step 7: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick. Spread the cinnamon filling evenly, reaching near the edges.
Step 8: Spread 3/4 cup of the blueberry jam over the cinnamon filling. Starting from the short side, roll the dough tightly into a log.
Step 9: Trim the uneven ends with a serrated knife. Cut the log into 12 equal rolls using gentle sawing motions.
Step 10: Spray a 9×14 inch casserole or 9×13 inch baking pan with nonstick spray. Arrange the rolls evenly, cover with a towel, and let rise for 20 minutes.
Step 11: Preheat the oven to 375°F and bake the rolls uncovered for 28–30 minutes until the tops turn lightly golden.
Step 12: While baking, prepare the icing. Beat the butter and cream cheese together until creamy. Add powdered sugar slowly, mixing on low, then add vanilla and blueberry jam to achieve a purple-tinted icing.
Step 13: When the rolls come out of the oven, spread the blueberry cream cheese icing on top immediately. Let cool for 5 minutes before serving.

Tips & Variations

Use frozen blueberries straight from the freezer if fresh are not available; just add a few extra minutes when cooking the jam.
Substitute the cinnamon filling with a mixture of chopped nuts and brown sugar for a crunchy texture.
For a stronger blueberry flavor, swirl extra blueberry jam into the icing before spreading.
Make the dough by hand using the same steps but knead for about 8–10 minutes until smooth and elastic.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-20 seconds to enjoy them warm and soft. The icing may soften during storage but tastes delicious either way.

How to Serve

The image shows a white rectangular baking dish filled with nine cinnamon rolls arranged in three rows and three columns. The cinnamon rolls are golden brown with visible spiral layers and specks of blueberries. They are generously covered with a thick, creamy purple-blue blueberry glaze that coats the top and partly drips down the sides. Around the dish, several fresh blueberries are scattered on a white marbled surface, adding a fresh touch. The edges of the dish show slight browning from baking. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well for the jam. Just cook them slightly longer to reach the right thickness and ensure they thaw completely before spreading.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand. Combine ingredients and knead on a floured surface for 8 to 10 minutes until smooth and elastic. The rest of the steps remain the same.