Go Back
–+ servings
blueberry cinnamon rolls

blueberry cinnamon rolls

Delicious blueberry cinnamon rolls with gooey centers and blueberry flavor in every bite.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Dough Rising 1 hour 30 minutes
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 rolls
Calories 857 kcal

Equipment

  • stand mixer
  • Medium pot
  • pie dish

Ingredients
  

For the Blueberry Filling

  • 5 cups frozen wild blueberries See note below!
  • ¾ cup granulated sugar
  • 2 teaspoon lemon zest
  • 1-2 teaspoon lemon juice
  • 2 tbsp + 2 tsp corn starch
  • 2 tbsp + 2 tsp water
  • 2 teaspoon vanilla extract

For the Cinnamon Roll Dough

  • ½ cup salted butter melted
  • 1 cup warm milk 115℉
  • 2 large eggs lightly beaten and at room temperature
  • ⅓ cup granulated sugar
  • 2 and ½ teaspoon instant yeast
  • ¾ teaspoon salt
  • 4 cups + 1 tbsp all-purpose flour spooned & leveled or weighed out

For the Cinnamon Filling

  • ½ cup salted butter softened
  • ½ cup light brown sugar packed
  • 5 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • ⅓ cup heavy cream for pouring over the rolls – don't mix into the filling

For the Frosting

  • 4 ounces cream cheese softened
  • 1 tablespoon salted butter
  • 1 cup powdered sugar
  • ⅓ cup + 1 tbsp blueberry filling
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ⅛ teaspoon cinnamon
  • 1 teaspoon lemon juice

Instructions
 

Make the Blueberry Filling

  • Add blueberries, sugar, lemon juice, and lemon zest to a medium pot over medium heat. Cook, stirring occasionally, for 7-9 minutes. Stir together corn starch and water until corn starch is fully dissolved. Pour into the simmering blueberries, then cook for 1-2 minutes to thicken.

Make the Dough & First Rise

  • In the bowl of your stand mixer, add the melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Whisk together. Then, add the paddle attachment and add the flour. Mix on low speed until the flour disappears into the dough. Let this rest for 5 minutes before proceeding.

Make the Cinnamon Filling

  • Beat together all filling ingredients in a medium bowl on medium high speed until well combined.

Assemble the Rolls

  • After the dough has risen for about 1 hour, generously flour your counter. Roll the dough to 14×22 inches. Dot the cinnamon filling all over, and use an offset spatula to spread it evenly. Evenly dot blueberry filling over the cinnamon filling.

Bake

  • Once the cinnamon rolls have risen, pour the room temperature heavy cream over and between them. Bake for 42 to 46 minutes until golden brown and set in the centers.

Make the Frosting

  • Puree the blueberry filling called for. Beat together cream cheese & butter, then mix in the powdered sugar. Mix in pureed blueberries, then the vanilla, salt, cinnamon, and lemon juice.

Serve + Store

  • Immediately frost the warm rolls, then top each with a generous spoonful of extra blueberry topping. Enjoy immediately! Store leftovers in an airtight container in the fridge for 2-3 days.

Notes

Frozen wild blueberries are smaller than regular blueberries and work well in this recipe. Do not thaw frozen blueberries before using them.

Nutrition

Serving: 1rollCalories: 857kcalCarbohydrates: 116gProtein: 10gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 140mgSodium: 497mgPotassium: 377mgFiber: 7gSugar: 71g
Keyword baking, blueberries, blueberry cinnamon rolls, cinnamon rolls, Desserts, sweet rolls
Tried this recipe?Let us know how it was!