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Blueberry Cinnamon Rolls

Featured in Easy Breakfast Ideas.

Attempted these blueberry cinnamon rolls and they turned out so fluffy! Used that special tangzhong thing with the cooked flour and it really worked. Made my own blueberry jam to swirl inside cause store bought is too sweet. The cream cheese frosting got all melty on top. House smelled amazing while they baked. Everyone kept walking by the oven asking when theyd be done. Worth the extra time to make them from scratch. Perfect weekend breakfast treat.```
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 18:09:07 GMT
A plate of blueberry cinnamon rolls drizzled with icing and topped with fresh blueberries. Pin it
A plate of blueberry cinnamon rolls drizzled with icing and topped with fresh blueberries. | lastminrecipes.com

The Best Blueberry Cinnamon Rolls You'll Ever Make

I've transformed classic cinnamon rolls into something even more special with these blueberry cinnamon rolls. The soft pillowy dough wraps around sweet wild blueberries and warm cinnamon then gets topped with the most amazing blueberry cream cheese frosting. They're perfect fresh from the oven making your whole house smell like heaven.

Why These Blueberry Cinnamon Rolls Are Pure Magic

These blueberry cinnamon rolls have everything you love about the classic version plus juicy blueberries in every bite. They're incredibly soft thanks to a special Japanese technique and you can even prep them the night before. Perfect for lazy weekend mornings or making any breakfast feel extra special.

What You'll Need

  • Wild Blueberries: The tiny frozen ones pack so much flavor.
  • Instant Yeast: Makes the dough rise beautifully.
  • Whole Milk: Creates that perfect tender texture.
  • Dark Brown Sugar: Adds amazing caramel notes.
  • Cream Cheese: Makes the frosting irresistible.

Let's Make Some Rolls

Start With Tangzhong
Cook your water and flour until paste-like this makes the rolls super soft.
Make Your Dough
Mix everything together add butter gradually until silky smooth.
Cook Those Berries
Simmer blueberries with sugar and lemon then thicken them up.
Roll It Up
Spread your fillings roll it tight and slice into perfect swirls.
Bake and Frost
Bake until golden then slather with that amazing frosting while warm.

My Baking Secrets

Always check your yeast date old yeast won't give you that perfect rise. Roll your dough nice and tight to keep all the good stuff inside. Save some of that blueberry filling for the frosting it makes it even better. And don't rush the kneading it's worth taking time to get that perfect texture.

Frequently Asked Questions

→ Q: What is tangzhong?

It's a cooked flour-water paste that creates softer, fluffier bread that stays fresh longer.

→ Q: Can I use fresh blueberries?

While frozen wild blueberries work best for jam consistency, fresh can work if cooked longer.

→ Q: Why measure flour by weight?

Weight measurement ensures accuracy, preventing dry, dense rolls from too much flour.

→ Q: Can I make these ahead?

Yes, prepare through shaping and refrigerate overnight, then proof and bake in morning.

→ Q: Why let them rise twice?

Two rises develop better flavor and ensure light, fluffy texture.

Blueberry Cinnamon Rolls

A fruity twist on classic cinnamon rolls featuring wild blueberry jam filling and blueberry cream cheese frosting in soft, fluffy yeast dough.

Prep Time
180 Minutes
Cook Time
25 Minutes
Total Time
205 Minutes
By: Mina

Category: Breakfast & Brunch

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (12 rolls)

Dietary: Vegetarian

Ingredients

01 2½ cups frozen wild blueberries.
02 3 tablespoons brown sugar.
03 2 teaspoons lemon juice.
04 2 tablespoons water.
05 1 tablespoon + 1 teaspoon cornstarch.
06 1/2 cup dark brown sugar.
07 4 tablespoons unsalted butter.
08 3/4 teaspoon cinnamon.
09 3/4 cup water.
10 1/4 cup all-purpose flour.
11 3½ cups all-purpose flour.
12 1/3 cup granulated sugar.
13 2 teaspoons instant yeast.
14 3/4 teaspoon sea salt.
15 1/2 cup whole milk.
16 1 large egg.
17 1 teaspoon vanilla.
18 4 tablespoons butter.
19 2 oz cream cheese.
20 1 cup powdered sugar.
21 1-2 tablespoons reserved blueberry filling.
22 2½ tablespoons heavy cream.

Instructions

Step 01

Cook blueberries, sugar, lemon juice for 20 minutes. Add cornstarch mixed with water and cook 2 minutes more, reserve some for glaze.

Step 02

Cook water and flour to paste for 4-5 minutes.

Step 03

Mix dry ingredients, add wet ingredients and tangzhong, knead for 2 minutes. Add butter gradually and knead for 8-10 minutes.

Step 04

Let dough rise for 1 hour.

Step 05

Roll to a 20x15 rectangle, spread fillings, roll and cut into 12 pieces.

Step 06

Let rolls rise for 45-60 minutes.

Step 07

Bake at 325°F for 23-26 minutes.

Step 08

Mix ingredients until smooth and spread on warm rolls.

Notes

  1. Use weight measurements for flour.
  2. Can prepare night before.
  3. Double rise for better texture.
  4. Tangzhong makes softer rolls.

Tools You'll Need

  • 9x13 baking pan.
  • Stand mixer.
  • Rolling pin.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, cream cheese).
  • Wheat (flour).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 18 g
  • Total Carbohydrate: 52 g
  • Protein: 6 g