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Blueberry Cinnamon Rolls Recipe
Ash Tyrrell

Blueberry Cinnamon Rolls Recipe

I just made these blueberry cinnamon rolls, and I can’t stop thinking about them! The soft milk bread dough swirls with sweet blueberry jam and cinnamon, and the tangy cream cheese frosting takes them to another level
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Total Time 3 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups frozen wild blueberries – I used wild berries for a more intense flavor than regular ones.
  • 3 tablespoons brown sugar packed – adds depth and natural sweetness to the filling.
  • 1/2 lemon juiced – balances the sweetness with a bright tang.
  • 2 tablespoons water – helps thicken the jam slightly.
  • 1 tablespoon cornstarch – ensures a thick spreadable consistency for the jam.
  • 3/4 cup water – for making tangzhong a roux that keeps dough soft.
  • 1/4 cup bread flour – use high-protein flour for better dough structure.
  • 3 2/3 cups bread flour – gives the rolls that perfect chewy texture.
  • 1/3 cup granulated sugar – for gentle sweetness in the dough.
  • 2 teaspoons instant yeast – makes the dough rise light and airy.
  • 1 teaspoon fine sea salt – enhances all the flavors in the dough.
  • 1/3 cup whole milk room temperature – helps activate yeast and enrich dough.
  • 1/3 cup heavy cream room temperature – makes the bread tender.
  • 1 large egg room temperature – adds structure and richness.
  • Tangzhong prepared earlier – keeps the rolls extra soft.
  • 8 tablespoons unsalted butter room temperature – adds flavor and softness to dough.
  • 2/3 cup brown sugar packed – for the cinnamon filling.
  • 1/2 cup unsalted butter room temperature – blends with sugar for gooey filling.
  • 2 teaspoons ground cinnamon – classic cinnamon roll flavor.
  • 6 tablespoons unsalted butter room temperature – for frosting richness.
  • 4 ounces cold cream cheese – tangy base for the frosting.
  • 1 cup powdered sugar – adds sweetness and smooth texture to frosting.
  • 2 tablespoons reserved blueberry filling – gives frosting that fruity twist.
  • 1 tablespoon heavy cream – makes frosting creamy and spreadable.

Method
 

  1. Start by cooking the blueberries with brown sugar, lemon juice, and water. Once thickened, stir in cornstarch to make a spreadable jam that stays juicy in the rolls.
  2. Whisk flour and water in a small pot over medium heat until it forms a paste. Tangzhong keeps your dough soft and tender for days.
  3. Combine flour, sugar, yeast, salt, milk, cream, egg, tangzhong, and butter. Knead until smooth and slightly tacky. Let it rise until doubled in size for that fluffy texture.
  4. Roll out the dough into a rectangle. Spread cinnamon sugar first, then blueberry jam evenly across. Roll it tightly into a log.
  5. Cut the log into 12 rolls and place them in the prepared pan. Bake until the centers are lightly golden and cooked through, about 30 minutes.
  6. Beat butter and cream cheese until smooth. Mix in powdered sugar, blueberry filling, and cream for a luscious, tangy frosting.
  7. Spread frosting over warm rolls for the ultimate gooey experience. Top with extra fresh blueberries for a gorgeous presentation.

Notes

  • I always let my dough rise in a warm spot; it makes the rolls fluffier.
  • I brush a tiny bit of melted butter on top before baking to get a golden crust.
  • I like to chill the blueberry jam a bit; it spreads better without soaking into the dough.
  • I sometimes reserve a few fresh blueberries to press on top after frosting—they look stunning!