Introduction

These Blueberry Cinnamon Rolls are a delightful twist on a classic favorite, featuring a sweet and tangy blueberry filling combined with cinnamon sugar. Soft, tender dough and a creamy glaze make each bite irresistible—perfect for a cozy breakfast or special treat.

A close-up view of nine cinnamon rolls arranged in a 3x3 grid on a white marbled surface, each roll showing soft golden dough spiraled with a dark purple blueberry filling. The rolls are generously coated in thick, glossy light purple glaze that pools slightly between them, with some fresh whole blueberries scattered on top. The texture of the dough looks soft and fluffy, and the glaze gives a shiny, smooth finish covering most of the rolls' surface while highlighting the swirl pattern. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups frozen wild blueberries
3 tablespoons brown sugar (packed)
2 teaspoons lemon juice
2 tablespoons water
1 tablespoon + 1 teaspoon cornstarch
1/2 cup dark brown sugar (packed)
4 tablespoons unsalted butter (room temperature)
3/4 teaspoon ground cinnamon
3/4 cup water
1/4 cup all-purpose flour
3 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons instant yeast
3/4 teaspoon fine sea salt
1/2 cup whole milk (room temperature)
1 large egg (room temperature)
Tangzhong (prepared from water and flour as described below)
1 teaspoon vanilla extract
4 tablespoons unsalted butter (softened, for dough)
2 ounces cream cheese (room temperature)
4 tablespoons unsalted butter (room temperature, for glaze)
1 cup powdered sugar
1-2 tablespoons reserved blueberry filling
2 1/2 tablespoons heavy cream

Instructions

Step 1: Make the blueberry jam by cooking the blueberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally until thickened. Dissolve the cornstarch in water, stir it into the jam, and cook for 2 more minutes. Reserve 1-2 tablespoons of jam for the glaze and set the rest aside to cool.
Step 2: Prepare the tangzhong by whisking together 3/4 cup water and 1/4 cup flour in a small saucepan. Cook over medium heat, whisking constantly, until it forms a paste-like slurry (about 4-5 minutes). Transfer to a bowl and let cool.
Step 3: In a stand mixer, combine 3 1/2 cups flour, granulated sugar, yeast, and salt. Add the egg, milk, vanilla extract, and cooled tangzhong. Knead with a dough hook on low speed for 2 minutes until a dough forms.
Step 4: With the mixer running, add softened butter 1/2 tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 8-10 minutes until smooth and elastic. Adjust flour or milk if the dough seems too wet or dry.
Step 5: Using lightly buttered hands, shape the dough into a smooth ball and place seam-side down in a buttered bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Step 6: On a floured surface, roll the dough into a 20×15-inch rectangle with the longer side closest to you.
Step 7: In a small bowl, mix together 1/2 cup dark brown sugar, 4 tablespoons softened butter, and cinnamon until smooth. Spread evenly over the dough, leaving a 1/2-inch border at the top edge.
Step 8: Spread the cooled blueberry filling evenly over the cinnamon sugar layer.
Step 9: Roll the dough tightly into a log starting from the long edge closest to you, sealing the edge well. Cut into 12 rolls about 1 1/2 inches thick using a serrated knife or dental floss.
Step 10: Place rolls on a parchment-lined 9×13-inch baking tray. Cover and let rise for 45-60 minutes until doubled. Preheat oven to 325°F (162°C).
Step 11: Bake rolls for 23-26 minutes until lightly golden. Cool on a wire rack while preparing glaze.
Step 12: For the glaze, beat together 4 tablespoons butter, cream cheese, and powdered sugar until smooth. Whisk in heavy cream and reserved blueberry jam until combined. Spread over warm cinnamon rolls and serve.

Tips & Variations

Use wild or fresh blueberries if available for a brighter flavor; adjust cooking time accordingly.
For extra spice, add a pinch of ground nutmeg or cardamom to the cinnamon sugar mixture.
Measure flour by spooning it into the cup and leveling off to avoid a dense dough.
To make tangzhong, use a 5:1 water-to-flour ratio by weight for best dough softness.
Freeze unbaked rolls in the pan before the second rise for fresh baking later.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving to restore softness. Rolls also freeze well; wrap tightly and thaw overnight before reheating.

How to Serve

Nine blueberry cinnamon rolls are closely placed together in a white dish, each roll showing a soft and golden-brown dough base with dark purple blueberry filling spiraled inside. A smooth, light purple icing, thick and glossy, covers the top of all rolls unevenly, dripping slightly down the sides. Fresh blueberries are scattered on top of the icing, adding small pops of deep blue color and a juicy texture. The whole scene rests on a white marbled texture background, highlighting the sweet, creamy, and fruity layers of the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water mixture that helps retain moisture and gives the dough a soft, fluffy texture. It also extends shelf life by keeping the rolls fresh longer.

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well. If they are very juicy, reduce the added water slightly when making the jam to avoid excess liquid.