Blueberry Cinnamon Rolls Recipe

Who doesn’t love the smell of freshly baked cinnamon rolls? Now imagine that classic aroma combined with the sweet, juicy burst of blueberries. These Blueberry Cinnamon Rolls are the perfect balance of warm, cinnamon-spiced dough and tangy fruit—your new favorite treat!

Whether you’re baking for a lazy Sunday brunch or just craving something special, this recipe is both easy and satisfying. The soft, fluffy rolls paired with a drizzle of sweet glaze make for an irresistible bite. Plus, the blueberries add a fresh twist, making them perfect for any season.

Ready to bake these mouth-watering rolls? Let’s dive in and get started! Trust me, your kitchen is about to smell amazing.

Ingredients

Dough

• 3 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 tsp instant yeast
• ¾ tsp salt
• ½ cup whole milk, room temperature
• 1 large egg, room temperature
• 4 tbsp unsalted butter, softened
• 1 tsp vanilla extract

Blueberry Filling

• 2 ½ cups frozen wild blueberries
• 3 tbsp brown sugar
• 2 tsp lemon juice
• 1 tbsp + 1 tsp cornstarch
• 2 tbsp water

Cinnamon Sugar Filling

• ½ cup dark brown sugar, packed
• 4 tbsp unsalted butter, room temperature
• ¾ tsp ground cinnamon

Tangzhong

• ¾ cup water
• ¼ cup all-purpose flour

Blueberry Cream Cheese Glaze

• 2 oz cream cheese, room temperature
• 4 tbsp unsalted butter, room temperature
• 1 cup powdered sugar
• 2-3 tbsp blueberry filling (reserved)
• 2 ½ tbsp heavy cream

Why This Recipe Works

• Tangzhong Method: This technique involves cooking a portion of the flour with water before incorporating it into the dough. The result is softer, fluffier rolls that stay fresher longer.
• Perfect Blueberry Filling: We use real blueberries, avoiding artificial flavors. The filling strikes the right balance of sweetness and tartness, complementing the cinnamon sugar.
• Cream Cheese Glaze: Blueberry cream cheese frosting adds an extra layer of richness and enhances the fruity flavor.

Step-by-Step Instructions

Step 1: Prepare the Tangzhong

Tangzhong is the secret weapon in this recipe. It helps give the dough a super soft texture and makes the rolls stay fresher for longer.

1. In a small saucepan, combine ¼ cup of all-purpose flour and ¾ cup of water.
2. Cook over medium heat, stirring constantly, until the mixture thickens into a paste-like consistency (about 4-5 minutes).
3. Remove from heat, transfer to a small bowl, and set aside to cool.

Step 2: Make the Dough

The dough is enriched with milk, butter, and eggs, creating a rich and flavorful base for the cinnamon rolls.

1. In the bowl of a stand mixer, combine 3 ½ cups of flour, ⅓ cup granulated sugar, 2 tsp instant yeast, and ¾ tsp salt.
2. Add the room-temperature milk, egg, and cooled tangzhong to the flour mixture.
3. Using the dough hook, mix on low speed until the dough begins to come together.
4. Gradually add 4 tbsp softened butter and continue kneading until the dough is smooth and elastic (about 8-10 minutes).
5. Form the dough into a ball, place it in a greased bowl, and cover with plastic wrap.
6. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 3: Make the Blueberry Filling

This filling is made with real blueberries, bringing a fresh and natural flavor to the rolls.

1. In a saucepan, cook 2 ½ cups of frozen wild blueberries, 3 tbsp brown sugar, and 2 tsp lemon juice over medium heat.
2. In a small bowl, dissolve 1 tbsp + 1 tsp of cornstarch in 2 tbsp of water.
3. Once the blueberries have started to break down and release their juices, stir in the cornstarch mixture.
4. Cook for an additional 2-3 minutes until the filling thickens. Set aside to cool.

Step 4: Prepare the Cinnamon Sugar Filling

The cinnamon sugar mixture is essential for giving the rolls their classic cinnamon roll flavor.

1. In a small bowl, combine ½ cup of dark brown sugar, 4 tbsp room-temperature butter, and ¾ tsp cinnamon until smooth.

Step 5: Roll Out the Dough

Rolling the dough out evenly ensures that every bite of the roll has the perfect balance of dough, cinnamon, and blueberry filling.

1. Once the dough has doubled in size, punch it down to release the air.
2. On a lightly floured surface, roll the dough into a 20×15-inch rectangle.

Step 6: Assemble the Rolls

Here’s where the magic happens, as we combine the cinnamon sugar filling with the blueberry filling for maximum flavor.

1. Spread the cinnamon sugar mixture evenly over the rolled-out dough, leaving a ½-inch border clean at the top.
2. Spread the cooled blueberry filling on top of the cinnamon sugar layer.
3. Starting with the long edge closest to you, tightly roll the dough into a log, and pinch the seam to seal.

Step 7: Cut and Rise Again

To ensure the rolls bake evenly, use a serrated knife or unscented dental floss to cut the log into 12 equal rolls.

1. Transfer the rolls to a parchment-lined 9×13-inch baking dish.
2. Cover the rolls with plastic wrap and let them rise for an additional 45-60 minutes, or until doubled in size.

Step 8: Bake the Rolls

Preheat your oven to 325°F (162°C). Once the rolls have risen, bake them for 23-26 minutes or until they are golden brown on top.

Step 9: Make the Blueberry Cream Cheese Glaze

This glaze is the final touch, adding sweetness and creaminess to the rolls.

1. In a medium bowl, beat 2 oz room-temperature cream cheese and 4 tbsp softened butter until smooth.
2. Gradually add 1 cup powdered sugar, beating until combined.
3. Mix in 2-3 tbsp of the reserved blueberry filling and 2 ½ tbsp heavy cream until smooth.
4. Once the rolls have cooled for about 10 minutes, spoon the glaze over the top.

Tips for the Best Blueberry Cinnamon Rolls

1. Use Frozen Wild Blueberries: Wild blueberries are smaller and pack more flavor than regular blueberries, making them perfect for these rolls.
2. Knead the Dough Well: Kneading helps develop gluten, which gives the rolls their structure. Knead until the dough is smooth and elastic.
3. Use Room Temperature Ingredients: For the dough to rise properly, make sure all your ingredients, including butter, eggs, and milk, are at room temperature.
4. Allow Proper Rising Time: Don’t rush the rising process. The dough should double in size during both the first and second rises.
5. Don’t Skimp on the Glaze: The blueberry cream cheese glaze is the star of the show. Make sure to drizzle it generously over the rolls for the best flavor.

Storage and Freezing

• Storage: Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4-5 days.
• Freezing: To freeze the unbaked rolls, place the cut rolls on a baking sheet and freeze until solid. Then transfer to a freezer-safe container. When ready to bake, allow the rolls to thaw overnight in the fridge, and then bring them to room temperature before baking.

Frequently Asked Questions

Can I Use Fresh Blueberries?

Yes! Fresh blueberries can be used instead of frozen ones. However, you may need to reduce the cooking time slightly for the blueberry filling.

What is Tangzhong, and Why Is It Important?

Tangzhong is a technique used to make bread and rolls softer and fluffier. It involves cooking a small amount of flour with water to create a paste that is then added to the dough. This helps the dough retain moisture, keeping the rolls soft for longer.

Can I Make These Rolls Ahead of Time?

Yes! You can prepare the rolls the night before. After assembling them, cover and refrigerate the unbaked rolls overnight. The next day, let them come to room temperature and rise before baking.

Conclusion

Blueberry Cinnamon Rolls are a delicious twist on the classic cinnamon roll recipe. With soft, fluffy dough, a sweet cinnamon filling, and a blueberry glaze that adds a pop of freshness, these rolls are perfect for any occasion. Whether you’re enjoying them for breakfast, brunch, or dessert, you’ll love the combination of flavors and textures. Plus, with the tips and step-by-step instructions provided in this recipe, you can bake these like a pro!