Fluffy Blueberry Cinnamon Rolls

These fluffy blueberry cinnamon rolls are so delicious! They are so tender and soft. They have a fluffy sweet bread, filled with a homemade blueberry filling, which can be made using fresh or frozen blueberries.

ripped in half blueberry roll.

About these blueberry rolls

They use a lightly enriched dough that’s tender and full of flavor. I use the same dough in my strawberry cinnamon rolls.

It can be worked with by hand or in a stand mixer. It’s not quite as enriched as brioche dough or these brioche cinnamon rolls, but the soft dough still has amazing texture and flavor and doesn’t use quite so much butter.

If working by hand, know that it does start as quite a sticky dough. Just keep slapping and folding it until it becomes elastic and strong.

The dough will rise twice, once as a large dough ball and the second as the shaped buns. The first dough rise can happen at room temperature for same-day blueberry rolls or rise slowly in the fridge overnight. Letting the dough have a cold rise will give it extra flavor. It would then have its second rise at room temperature.

side view of fluffy looking blueberry cinnamon roll.

Ingredients

Find the recipe amounts in the printable recipe card at the bottom of this post. For this blueberry roll recipe, you will need –

Cinnamon roll dough

  • All-purpose flour. A strong all-purpose flour with a protein level of at least 11%.
  • Yeast. Active dry yeast or instant dry yeast. The yeast used in this recipe can be instant yeast or active dried yeast. Instant yeast will rise faster than active dried yeast. Whichever one you use, it needs to be viable. Usually, the instant yeast sachets are pretty foolproof, but sometimes active dried yeast can lose viability.
  • Granulated sugar – The dough itself doesn’t make overly sweet rolls, as the sweetness comes from the filling and topping.
  • Large eggs
  • Salt
  • Whole milk
  • Butter – Just enough to bring some richness to the buns. This can be salted or unsalted butter.

The homemade blueberry filling

This homemade blueberry filling is so easy and it’s great you can use fresh or frozen berries. I use it in a few of my recipes, like this blueberry pie with frozen blueberries, and blueberry custard pie.

  • Blueberries – Fresh blueberries or frozen
  • Lemon juice and lemon zest
  • Granulated sugar
  • Cornstarch
  • Ground cinnamon
  • Salt

Cream cheese frosting

  • Cream cheese
  • Butter
  • Vanilla extract or paste
  • Confectioners’ sugar
  • A little of the blueberry jam filling
torn bread on a plate with fork.

Baker’s Schedule

Here are two examples of baking schedules you can follow. Feel free to adapt these times to suit your own schedule.

Option 1 – same day sweet rolls

  • 9:00 am – Mix the yeast, sugar, and warm milk. Add in the flour, eggs, and salt. Knead, add in butter and knead for 10-15 minutes. Form into a smooth ball.
  • 9:25 am – Place dough in a greased bowl and let the dough rise until doubled.
  • 9:30 am – Make the blueberry filling. Cover and let it chill in the fridge until needed.
  • 10:30 am – Roll dough into a rectangle. Spread on the blueberry filling, but keep two tablespoons separate for the frosting. Roll it up and slice. Place slices in the baking pan and let rise until doubled in size.
  • 11:45 am – Bake for around 25 minutes until golden brown. Make the frosting while the rolls are baking.
  • 12:15 pm – Frost the sweet rolls while still warm. Serve

Option 2- Overnight sweet rolls

  • 7 pm – Mix the yeast, sugar, and warm milk. Add in the flour, eggs, and salt. Knead, add in butter and knead for 10-15 minutes. Form into a smooth ball.
  • 7:25 pm – Place dough in a greased bowl and wrap it tightly. Let it rise slowly overnight in the fridge (up to 16 hours.)
  • 7:30 pm – Make the blueberry filling. Cover and let it chill in the fridge until needed.
  • The following day, 8 am – Remove the dough from the fridge. Roll the dough into a rectangle. Spread on the blueberry filling, but keep two tablespoons separate for the frosting. Roll it up and slice. Place slices in the baking pan and let rise until doubled in size.
  • 9:30 am- Bake for around 25 minutes. Make the frosting while the rolls are baking.
  • 9:55 am – Frost the sweet rolls while still warm. Serve.

Method

The dough

In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.

Add the flour, salt, and eggs to the milk mixture. Fit the stand mixer with a dough hook attachment and mix on low speed until a thick dough forms.

Add in the softened butter, a few cubes at a time, and keep mixing on medium speed for around 10 minutes until the sweet roll dough pulls cleanly from the sides of the bowl and it is soft and strong.

butter added to dough.

Add in the softened butter, a few cubes at a time, and keep mixing on medium speed for around 10 minutes.

smooth silky yellow dough.

The dough is ready when it pulls cleanly from the sides of the bowl and it is soft and strong.

Kneading by hand

Alternatively, knead the dough by hand. Use a wooden spoon and mix the dough until it forms a shaggy ball. Pull it onto a floured surface and knead in the butter, a few cubes at a time. Knead by hand for around 10 minutes until it becomes an elastic and smooth dough. If you need a break, take it. The dough responds well to resting time.

First rise

Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased large bowl and cover it with plastic wrap or a damp dish towel.

Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours. The total time will depend on your room temperature. If your room is cold, you can create a warm spot for rising by placing the dough in a turned-off oven next to a mug of boiled water.

a bowl of dough.

The dough can be covered tightly and refrigerated for up to 16 hours if you make overnight blueberry cinnamon rolls.

The blueberry filling

While the dough rises, make the filling so it has time to chill before using it.

blueberries, cinnamon, cornstrach, lemon zest in saucepan.

Add the blueberries, cornstarch, sugar, cinnamon, lemon juice, lemon zest, and salt to a saucepan over low heat. Keep stirring until they begin to break down.

cooked berries.

Once they have broken down and released their juices, turn the stove to medium heat and let the mixture boil for around 4-5 minutes, stirring the whole time.

As the mixture boils, it will thicken and become jelly-like. Make sure to keep stirring so it doesn’t burn. Once thick, remove it from the heat, scrape it into a bowl, and let it cool to room temperature.

Cover it and place it in the fridge until it’s needed.

Shaping

Grease or line a 9×13-inch baking dish with parchment paper.

Punch down the risen dough, then pull it from the bowl onto a lightly floured surface. Dust the top of the dough with some flour.

If the dough has come from the fridge, it will be very stiff. Let it warm up to room temperature for 10 minutes before rolling.

Use a rolling pin to roll the dough into a large rectangle measuring around 12×16 inches (30cmx40cm).

spatula spreading blueberries on dough.

Dollop the cold blueberry mixture over the dough, but keep aside two tablespoons for the frosting.

An offset spatula spreads the blueberries out, leaving a 1-inch border.

a log of blueberry roll.

Carefully roll the dough up from the longest side into a log.

Cut the log into 12 equal pieces using unflavored dental floss or a serrated knife.

Place the rolls into the prepared pan. Cover the pan and let the rolls rise in a warm spot until doubled in size.

side view of blueberry rolls.

Baking

Preheat the oven to 350°F /180°C.

Bake the rolls in the preheated oven for around 25-28 minutes until golden brown. If they are browning too fast, you can cover the top of the rolls loosely with aluminum foil. 

baked blueberry cinnamon rolls.

Frosting

While the rolls are baking, make the frosting. In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

Add in the confectioners’ sugar, vanilla, and salt. Beat on low speed to incorporate the sugar, then switch to high and beat until creamy.

swirled frosting.

Dollop in the reserved blueberry filling and swirl it in to create some streaks.

frosted blueberry rolls.

Let the baked buns cool for 20 minutes, then spread on the frosting.

Storing

Leftover blueberry rolls can store at room temperature in an airtight container for up to 3 days. The sweet rolls can also be frozen for up to 3 months.

Thaw the rolls overnight in the refrigerator and warm them up in the microwave before serving.

Measurements

This recipe is written using grams as the primary measurement.

US measuring cup* equivalents are also included if you don’t have a scale. However, using a kitchen scale to measure grams will give the best and most consistent results *US cup sizes are smaller than metric cup sizes.

side view of rolls.

Related recipes

If you enjoyed this recipe you might like these too!

ripped in half blueberry roll.

Blueberry Cinnamon Rolls

Yield: 12
Prep Time: 25 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

These fluffy blueberry cinnamon rolls are soft and tender, filled with homemade blueberry filling.

Ingredients

Dough

  • 240g (1 cup) whole milk
  • 2 ¼ teaspoons instant or active dry yeast
  • 50g (¼ cup) granulated sugar
  • 530g (4 ¼ cups* ) all-purpose flour plus more for dusting
  • 2 large eggs
  • 1 teaspoon salt
  • 85g (6 Tablespoons) unsalted butter, softened to room temperature

Blueberry Filling

  • 300g (10.5oz) blueberries, fresh or frozen
  • 50g (¼ cup) granulated sugar
  • 1 ½ Tablespoon cornstarch
  • 1 Tablespoon lemon juice
  • 2 teaspoons finely grated Lemon zest
  • 3/4 teaspoon ground cinnamon
  • Pinch of salt

Frosting

  • 113g (4oz) cream cheese, softened to room temperature
  • 30g (2 Tablespoons) unsalted butter, softened to room temperature
  • 180g ( 1 ½ cups) confectioners sugar
  • ½ teaspoon vanilla extract or paste
  • Pinch of salt
  • 2 Tablespoons blueberry filling

Instructions

The dough

  1. In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
  2. Add the flour, salt, and eggs to the milk mixture. Fit the stand mixer with a dough hook attachment and mix on low speed until a thick dough forms.
  3. Add in the softened butter, a few cubes at a time, and keep mixing on medium speed for around 10 minutes until the sweet roll dough pulls cleanly from the sides of the bowl and is soft and strong.

Kneading by hand

  1. Alternatively, knead the dough by hand. Use a wooden spoon and mix the dough until it forms a shaggy ball. Pull it onto a floured surface and knead in the butter, a few cubes at a time. Knead by hand for around 10 minutes until it becomes an elastic and smooth dough. If you need a break, take it. The dough responds well to resting time.

First rise

  1. Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased large bowl and cover it with plastic wrap or a damp dish towel.
  2. Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours. The total time will depend on your room temperature. If your room is cold, you can create a warm spot for rising by placing the dough in a turned-off oven next to a mug of boiled water.
  3. The dough can be covered tightly and refrigerated for up to 16 hours if you make overnight blueberry cinnamon rolls.

The blueberry filling

  1. While the dough rises, make the filling so it has time to chill before using it.
  2. Add the blueberries, cornstarch, sugar, cinnamon, lemon juice, lemon zest, and salt to a saucepan over low heat. Keep stirring until they begin to break down.
  3. Once they have broken down and released their juices, turn the stove to medium heat and let the mixture boil, stirring for around 4-5 minutes. As the mixture boils, it will thicken and become jelly-like. Make sure to keep stirring so it doesn't burn.
  4. Once thick, remove it from the heat, scrape it into a bowl, and let it cool to room temperature. Cover it and place it in the fridge until it's needed.

Shaping

  1. Grease or line a 9x13-inch baking dish with parchment paper.
  2. Punch down the risen dough, then pull it from the bowl onto a lightly floured surface. Dust the top of the dough with some flour.
  3. If the dough has come from the fridge, it will be very stiff. Let it warm up to room temperature for 10 minutes before rolling.
  4. Use a rolling pin to roll the dough into a large rectangle measuring around 12x16 inches (30cmx40cm).
  5. Dollop the cold blueberry mixture over the dough, but keep aside two tablespoons for the frosting. An offset spatula spreads the blueberries out, leaving a 1-inch border.
  6. Carefully roll the dough up from the longest side into a log. Cut the log into 12 equal pieces using unflavored dental floss or a serrated knife.
  7. Place the rolls into the prepared pan. Cover the pan and let the rolls rise in a warm spot until doubled in size.

Baking

  1. Preheat the oven to 350°F /180°C.
  2. Bake the rolls in the oven for around 25-28 minutes until deep golden brown. If they are browning too fast, you can cover the top of the rolls loosely with aluminum foil. 

Frosting

  1. While the rolls are baking, make the frosting. In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
  2. Add in the confectioners sugar, vanilla, and salt. Beat on low speed to incorporate the powdered sugar, then switch to high and beat until creamy.
  3. Dollop in the reserved blueberry filling and swirl it in to create some streaks.
  4. Let the baked buns cool for 20 minutes, then spread on the frosting.

Notes

* The cup sizes given are US sized. Note that US-sized cups are smaller than metric cups. For best results, use grams.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 259mgCarbohydrates: 62gFiber: 2gSugar: 26gProtein: 7g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist

Similar Posts

5 Comments

  1. Question: why don’t you pore heavy cream over your cinnamon rolls(any of them), before baking? The cream makes them so gooey, soft and so delicious you’ll have to eat them all.??????

    1. I’ve never heard of that before do you literally just pour heavy cream over all of them right before baking? How much heavy cream?

  2. I made this just as the recipe described for the overnight. They turned out fantastic. My husband especially loved them. Keeping the recipe!

  3. I made these today and they did not disappoint at all! Everyone approved! I do not like frosting, whip cream or icing but this frosting is needed in my opinion because the bread isn’t that sweet. The sweetness of the frosting makes up for the lack of sweetness in the dough. Keep in mind I’m comparing this to my regular cinnamon roll recipe where the dough is sweet and soft. I never add the total amount of sugar for that recipe. I noticed that the flour amount was too much so I didn’t add the last 1/2 cup of flour to mix in with everything. I used about 1/4 cup of the leftover flour to knead the dough. I measured using cups next time I’ll try using my scale to see the difference. Lastly, I was confused about how much fresh blueberries to use. I measured fresh blueberries in grams. At first it looked like it would not be enough for a filling. However, when I was rolling the dough the blueberries kept moving down. I had to roll and tuck blueberries to avoid too many blueberries from oozing at the end of the roll. Overall, absolutely loved this recipe. Next time I’ll use my original cinnamon dough recipe to go with this blueberry filling recipe.

  4. I just frosted these & they’re amazing!! The recipe for the bread and the blueberry filling was great, fluffy and subtly sweet. I read a comment that mentioned that the bread & filling isn’t too sweet so I decided to tweak it a bit. After I spread the blueberry filling on the rolled out dough I spread tiny chunks of butter over it and then sprinkled brown sugar over that.
    Overall great recipe! Will make again, will also use the dough recipe & swap out the filling & frosting.

Leave a Reply

Your email address will not be published. Required fields are marked *