Blueberry Cinnamon Rolls

Homemade cinnamon rolls are the perfect treat whether you’re hosting a weekend brunch or cozying up at home on a Sunday morning. And while cinnamon and sugar certainly shine on their own, the addition of fruit takes cinnamon rolls to a whole new level.

This blueberry cinnamon rolls recipe embraces the art of classic cinnamon rolls while also infusing fresh blueberries for flavor and a pop of color. A from-scratch dough is filled with homemade blueberry jam, baked and then topped with a dreamy blueberry cream cheese frosting. These cinnamon blueberry rolls are naturally a vibrant purple hue, making them sure to stand out on any serving table. Be sure to touch up on these cinnamon roll tips before getting started!

Ingredients for Blueberry Cinnamon Rolls

• Whole milk: Warm the milk to around 105 to 115°F so the yeast can proof. Try not to go over temp, though, or you might kill the yeast.
• Sugar: We need a little granulated sugar to feed the yeast and sweeten the dough.
• Active dry yeast: We often use active dry yeast for our bread recipes because we’ll know right away if the yeast is dead or not. Active dry yeast must be proofed with warm milk and sugar before any other ingredients are added.
• All-purpose flour: With its mix of hard and soft wheat, all-purpose flour creates a stretchy, strong dough while keeping the cinnamon blueberry rolls tender and soft.
• Egg: We need only one large egg to bind the dough. Just remember to take it out of the fridge 30 minutes before starting this recipe to bring the egg to room temperature.
• Butter: When you take your egg out of the fridge, take your butter out too! Room-temperature ingredients blend together more easily than cold to create a stronger, smoother dough.
• Blueberry jam: You can follow our blueberry cinnamon rolls recipe to make the blueberry jam from scratch, or you can buy your favorite blueberry jam from the store. Just make sure you have enough to fill the cinnamon rolls and to flavor the cream cheese frosting.
• Filling: Ground cinnamon, sugar and butter create the cinnamon roll’s classic filling. I usually love to break out Saigon cinnamon for my cinnamon rolls since this type of cinnamon is the boldest-tasting. But when it comes to blueberry cinnamon rolls, I don’t want the cinnamon to overpower the blueberry goodness, so I opt for Ceylon: a softer, delicate cinnamon. You can certainly use the common cassia cinnamon here too!
• Frosting: Blueberries aren’t just in the filling! Save a bit of homemade blueberry jam to flavor the blueberry cream cheese frosting and dye it a gorgeous shade of indigo.

Directions

Step 1: Activate the yeast

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In the bowl of a stand mixer fitted with the dough hook, stir the warm milk and sugar.

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Sprinkle the yeast on top and let it sit to activate until foamy, 5 to 10 minutes.

Editor’s Tip: If your yeast does not become foamy, do not continue on or your cinnamon rolls will never rise. Check to make sure your yeast hasn’t expired and make sure your milk is somewhere between 105 to 115°.

Step 2: Make the dough

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Turn the mixer speed to medium, and gradually add in 3-2/3 cups all-purpose flour, the egg, butter and salt. Mix until the dough comes together and pulls away from the sides.

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Transfer the dough to a greased bowl. Cover the bowl with a clean kitchen towel, and let the dough rise at room temperature until the dough has doubled in size, about 1-1/2 hours.

Step 3: Make the blueberry jam

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While the dough is rising, make the blueberry jam. Place a saucepan over medium heat, and add the blueberries, sugar, water and cinnamon. Stir everything together, then bring the mixture to a low simmer until the blueberries begin to burst, 9 to 10 minutes, stirring occasionally.

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Whisk in the cornstarch, then remove the saucepan from the heat.

Step 4: Roll out the dough

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Sprinkle a cutting board with the remaining 1/4 cup all-purpose flour. Transfer the dough to the floured surface. Use a rolling pin to roll the dough out into a rectangle that’s 1/4-inch thick.

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Spread the butter over the dough with a spatula and sprinkle with the cinnamon-sugar mixture.

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Spread the blueberry jam over the top, reserving 1/4 cup for the frosting.

Step 5: Slice the rolls and let them rise

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Starting with one of the long ends, tightly roll up the dough to form a log. Cut the log into eight even pieces.

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Place the rolls in a greased 13×9-inch baking dish. Cover the baking dish with a clean kitchen towel and allow the rolls to rise for an additional 45 minutes. During the last 10 minutes, preheat the oven to 350°.

Editor’s Tip: If your knives are a bit dull, use a piece of unflavored dental floss to cut the cinnamon rolls. Slide the dental floss underneath the roll where you intend to cut, then bring the two ends together to slice through the roll.

Step 6: Bake the cinnamon rolls

Pop the cinnamon rolls in the oven and bake them until the tops are lightly golden brown, 20 to 25 minutes.

Step 7: Top with the frosting and serve

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While baking the rolls, place the cream cheese in a large mixing bowl. Using a hand mixer or stand mixer, beat the cream cheese on medium speed until it’s smooth and lump-free. Add the butter and beat until smooth. Gradually add in the confectioners’ sugar and remaining 1/4 cup blueberry jam. Continue beating until smooth, one to two minutes.

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Once the cinnamon rolls are out of the oven, spread the frosting on the warm cinnamon rolls. Enjoy!

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Recipe Variations

• Switch up the berries: No need to stick to blueberries here! Turn these cinnamon blueberry rolls into strawberry, raspberry or blackberry cinnamon rolls by swapping the fruit.
• Use a different frosting: If a blueberry cream cheese frosting is a bit overkill for you (since there’s already blueberry jam in the filling), you can simply stick to a traditional cream cheese frosting or a simple vanilla glaze.
• Add extra flavorings: Toasted pecans or walnuts add a lovely crunch and pair beautifully with blueberries and cinnamon. You could also grate lemon zest or orange zest for a bright pop of flavor.

How to Store Blueberry Cinnamon Rolls

These blueberry cinnamon rolls are best eaten fresh. If you have leftovers, store them in an airtight container in the fridge for up to four days.

Can you make cinnamon blueberry rolls ahead of time?

Yes, this blueberry cinnamon rolls recipe can be made ahead of time if desired. Roll out the dough, add the filling and form the rolls. Keep them covered with storage wrap in the greased baking dish in the fridge overnight. Once you’re ready to bake, remove the cinnamon rolls from the fridge to come to room temperature and then bake as normal.

Blueberry Cinnamon Rolls Tips

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Can you use frozen blueberries for the filling?

While this recipe is made using fresh blueberries, they can easily be swapped for frozen blueberries. However, frozen blueberries may have a higher moisture content, requiring additional cooking time in the saucepan while making the jam. You could also thaw the frozen blueberries and drain away any excess liquid beforehand.

What if I don’t have a stand mixer? Can I knead these blueberry cinnamon rolls by hand?

You can absolutely forgo a stand mixer and knead these cinnamon rolls by hand. Use a wooden spoon to mix the dough. Once the dough comes together, turn the dough out onto a lightly floured surface and knead the dough until it forms a ball. Continue on with the recipe as directed.