Blueberry Cinnamon Rolls

Fluffy cinnamon rolls swirled with juicy blueberries and topped with luscious cream cheese frosting.

Start your morning on a sweet note with these irresistible Blueberry Cinnamon Rolls. Featuring a pillowy-soft dough filled with cinnamon-sugar and fresh blueberries, these rolls are baked until golden and crowned with a silky cream cheese frosting. Every bite bursts with warm spice, juicy fruit, and indulgent richness—perfect for brunch, holidays, or treating yourself to a cozy homemade breakfast.

Why You’ll Love This Recipe

• Juicy, fruity twist on a classic: Fresh blueberries add a tart-sweet burst to every roll.
• Perfectly soft and fluffy dough: Rich with eggs and butter, the dough bakes up tender and airy.
• Creamy frosting finish: A luscious topping of cream cheese frosting melts over warm rolls.
• Great for brunch or gatherings: A beautiful and crowd-pleasing centerpiece for any morning.
• Make-ahead friendly: Prep the night before and bake fresh in the morning.

Ingredients

For the Dough:

• 1 cup warm milk
• 2¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• ¼ cup melted butter
• 1 teaspoon salt
• 2 eggs
• 4 cups all-purpose flour

For the Filling:

• 1 cup fresh blueberries
• ½ cup brown sugar
• 2 tablespoons cinnamon
• 2 tablespoons melted butter

For the Frosting:

• 4 ounces cream cheese, softened
• ¼ cup butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Activate the Yeast:
   In a large bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let sit for 10 minutes until frothy.
2. Make the Dough:
   Stir in remaining sugar, melted butter, salt, eggs, and gradually mix in the flour until a soft dough forms. Knead until smooth, about 6–8 minutes.
3. First Rise:
   Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. Prepare Filling:
   In a bowl, combine brown sugar and cinnamon. Roll out the dough into a large rectangle. Brush with melted butter, sprinkle with cinnamon sugar, and evenly scatter the blueberries.
5. Shape the Rolls:
   Roll the dough tightly from the long end and pinch to seal. Cut into 12 equal rolls.
6. Second Rise:
   Arrange rolls in a greased baking dish. Cover and let rise until puffed, about 30 minutes.
7. Bake:
   Preheat oven to 350°F (175°C). Bake for 25 minutes, or until rolls are golden brown.
8. Make the Frosting:
   Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
9. Finish:
   Spread frosting over warm rolls and serve.

Tips / Storage / FAQs

Tips

• Press blueberries lightly into the dough to keep them from rolling out.
• Tent with foil if rolls brown too quickly during baking.
• Use lemon zest in the filling or dough for extra brightness.
• Use dental floss instead of a knife for clean slices.
• Swap mascarpone for half the cream cheese in the frosting for a richer finish.

Storage

• Store leftover rolls covered at room temperature for 1 day or in the fridge for up to 3 days.
• Reheat briefly in the microwave or oven.
• Freeze unbaked rolls after shaping for make-ahead convenience.

FAQs

Can I use frozen blueberries?
Yes, but thaw and drain them well to avoid excess moisture.

Can I make this overnight?
Yes, shape the rolls and refrigerate overnight. Let them come to room temp and rise before baking.

Do I need a stand mixer?
No, the dough can be kneaded by hand until smooth.

Final Thoughts

Blueberry Cinnamon Rolls are the ultimate cozy morning treat—combining sweet spice, juicy fruit, and creamy frosting in every tender swirl. They’re sure to impress at brunch, breakfast, or any time you need a little extra comfort in your day.

The Goods

Blueberry Cinnamon Rolls

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Soft, fluffy Blueberry Cinnamon Rolls swirled with cinnamon sugar and fresh blueberries, then topped with creamy frosting. The perfect breakfast or brunch indulgence!

Course Breakfast

Cuisine American

Recipes

For the Dough:

• 1 cup warm milk
• 2¼ teaspoons active dry yeast 1 packet
• ¼ cup granulated sugar
• ¼ cup melted butter
• 1 teaspoon salt
• 2 eggs
• 4 cups all-purpose flour

For the Filling:

• 1 cup fresh blueberries
• ½ cup brown sugar
• 2 tablespoons cinnamon
• 2 tablespoons melted butter

For the Frosting:

• 4 ounces cream cheese softened
• ¼ cup butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

Activate the Yeast:

• In a large bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let sit for 10 minutes until frothy.

Make the Dough:

• Stir in remaining sugar, melted butter, salt, eggs, and gradually mix in the flour until a soft dough forms. Knead until smooth, about 6–8 minutes.

First Rise:

• Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Prepare Filling:

• In a bowl, combine brown sugar and cinnamon. Roll out the dough into a large rectangle. Brush with melted butter, sprinkle with cinnamon sugar, and evenly scatter the blueberries.

Shape the Rolls:

• Roll the dough tightly from the long end and pinch to seal. Cut into 12 equal rolls.

Second Rise:

• Arrange rolls in a greased baking dish. Cover and let rise until puffed, about 30 minutes.

Bake:

• Preheat oven to 350°F (175°C). Bake for 25 minutes, or until rolls are golden brown.

Make the Frosting:

• Beat cream cheese, butter, powdered sugar, and vanilla until smooth.

Finish:

• Spread frosting over warm rolls and serve.

Notes

Press blueberries lightly into the dough to keep them from rolling out.

Tent with foil if rolls brown too quickly during baking.

Use lemon zest in the filling or dough for extra brightness.

Use dental floss instead of a knife for clean slices.

Swap mascarpone for half the cream cheese in the frosting for a richer finish.