Take your cinnamon roll game to the next level with blueberry cinnamon rolls. These delicious blueberry rolls are soft and fluffy, filled with classic cinnamon sugar, and loaded with fresh blueberries. Top it all off with a drizzle of homemade cream cheese icing for the perfect summer treat. They are easy to prep and can be made ahead of time for freshly baked cinnamon rolls in the morning. A family favorite that is truly irresistible.
Why You'll Love Blueberry Cinnamon Rolls
- It's a summer version of cinnamon rolls. If you love cinnamon rolls as much as we do (remember our Pumpkin Cinnamon Rolls and Cinnamon Roll Twist Bread?), then you will love blueberry cinnamon rolls. It has all the flavors the classic but with extra farm fresh blueberries. Plus, you can always make this recipe as is, without the blueberries, for a classic cinnamon roll recipe.
- The softest and fluffiest dough. The dough in these cinnamon rolls is golden brown on the outside but soft, and fluffy on the inside with a moist and tender centre -- all the things that we expect the best cinnamon rolls to have. It is so so delicious.
- Easy to make ahead. Make these blueberry cinnamon rolls all in one day or prep everything in advance and pop in in the refrigerator overnight until you are ready to bake them the next day. I mean, who doesn't want freshly baked cinnamon rolls first thing in the morning? Is there anything better than that?
Ingredients and Substitutions
To make these delicious blueberry cinnamon rolls, you will need the following ingredients (full quantities in the recipe card below):
- all-purpose flour
- active dry yeast
- salt
- sugar
- milk
- butter
- egg
- cinnamon
- blueberries - I used fresh blueberries for the best results, but frozen blueberries will work as well.
- cream cheese icing - made with cream cheese, milk, honey (or maple syrup), and confectioners' sugar. You can also make a simple glaze with just confectioners' sugar and water.
In terms of equipment, you will need a kitchen scale (and/or measuring cups and spoons), mixing bowls, rolling pin, and an 8-inch square pan.
How to Make the Best Blueberry Cinnamon Rolls
- Prepare the dough. In a large mixing bowl, whisk together flour, yeast, salt and sugar until evenly combined. Add in milk, butter and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.
- Knead the dough. Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much easier to knead by hand and does not require a stand mixer.
- Proof the dough (first rise). Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little bit of oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size. Covering the dough with oil will help prevent the dough from losing moisture and drying out.
How to Shape Cinnamon Rolls
- Place the dough onto a lightly floured surface and use a rolling pin roll it out to a rectangle approximately 20x12-inches in size. Gently spread softened butter evenly over the surface of the rolled out dough.
- In a small bowl, whisk together sugar and ground cinnamon. Sprinkle the mixture evenly on top of the dough, and add blueberries evenly over top.
- Roll up the dough tightly into a log and pinch the edges on the end to seal. Use a knife or bench scraper to cut the log into 9 even, about 2 inches wide each. Arrange the rolls cut side up into a greased 8-inch square pan.
- Cover the pan with plastic cling wrap or enclose it completely in a large sealed ziploc bag. Let it rise (second rise) for 45 minutes or until the rolls almost doubles in size.
Bake the cinnamon rolls in a 350 F preheated oven for 30 minutes until golden brown and let it cool for 10 minutes.
How to Make Cream Cheese Icing
To make easy cream cheese icing, combine cream cheese, milk, honey, and confectioners' sugar into a medium mixing bowl. Mix well with a handheld mixer or a whisk, until the mixture becomes smooth. Drizzle the icing over the cinnamon rolls and serve.
Alternatively, you can also drizzle the rolls with a simple icing made with 1 cup confectioners' sugar and 2-3 tablespoons of water. Mix together until desired consistency is reached. Add more water as needed.
Storing and Freezing Instructions
- Make ahead instructions: Prepare the blueberry cinnamon rolls up to a day in advance, following the recipe up until the second rise. Then, allow the rolls to rise slowly in the refrigerator overnight and bake it the next day in a preheated oven for fresh cinnamon rolls in the morning.
- How to store: To keep these blueberry cinnamon rolls fresh and moist, store them in an airtight container or covered in plastic wrap at room temperature for up to 2-3 days. Wait until the cake has cooled down to room temperature before storing to avoid it from getting soggy. You can also store them in the refrigerator for up to one week, but they will firm up.
- How to freeze: You can also freeze blueberry cinnamon rolls. Wrap them tightly in plastic wrap or in an airtight container and store in the freezer for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator before reheating.
- How to reheat: Enjoy blueberry rolls at room temperature, or reheat them in a 300 F preheated oven or air fryer for 5-10 minutes until warmed through. You can also reheat them in the microwave for 30-60 seconds.
More Blueberry Recipes
- Blueberry Buckle Cake
- Lemon Blueberry Bread
- Blueberry Oat Squares
- Blueberry Pie with Lattice Top
- Blueberry Yogurt Muffins
- Glazed Lemon Blueberry Scones
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Recipe
Blueberry Cinnamon Rolls
- Total Time: 2 hours 30 minutes
- Yield: 9 cinnamon rolls
- Diet: Vegetarian
Description
Delicious blueberry cinnamon rolls are soft and fluffy, filled with classic cinnamon sugar, loaded with fresh blueberries, and topped with cream cheese icing.
Ingredients
For the dough:
- 300 grams all-purpose flour (2.5 cups)
- 6 grams instant yeast, (2 teaspoons)
- 3 grams salt (½ teaspoon)
- 24 grams sugar (2 tablespoons)
- 120 grams milk (½ cup), at room temperature
- 28 grams unsalted butter (2 tablespoons), softened at room temperature
- 1 egg
For the blueberry cinnamon filling:
- 28 grams unsalted butter (2 tablespoons), softened at room temperature
- 36 grams sugar (3 tablespoons)
- 12 grams ground cinnamon (1.5 tablespoons)
- 1 cup fresh blueberries
For cream cheese icing:
- ½ cup cream cheese, softened at room temperature
- 1 tablespoon milk
- 2 tablespoons honey (or maple syrup)
- ½ cup confectioners’ sugar
Instructions
Prepare the dough:
- In a large mixing bowl, whisk together flour, yeast, salt and sugar until evenly combined.
- Add in milk, butter and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.
- Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much easier to knead by hand and does not require a stand mixer.
Proof the dough (first rise):
- Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little bit of oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size. Covering the dough with oil will help prevent the dough from losing moisture and drying out.
Assemble the cinnamon rolls:
- Place the dough onto a lightly floured surface and use a rolling pin roll it out to a rectangle approximately 20x12-inches in size.
- Gently spread softened butter evenly over the surface of the rolled out dough.
- In a small bowl, whisk together sugar and ground cinnamon. Sprinkle the mixture evenly on top of the dough, and add blueberries evenly over top.
- Roll up the dough tightly into a log and pinch the edges on the end to seal.
- Use a knife or bench scraper to cut the log into 9 even, about 2 inches wide each. Arrange the rolls cut side up into a greased 8-inch square pan.
Second rise:
- Cover the pan with plastic cling wrap or enclose it completely in a large sealed ziploc bag. Let it rise (second rise) for 45 minutes or until the rolls almost doubles in size.
- Make ahead tip: Optionally, you can let the rolls rise slowly in the sealed ziploc bag in the refrigerator overnight and bake it the next day in a preheated oven for fresh cinnamon rolls in the morning.
Bake the cinnamon rolls:
- Preheat the oven to 350 F.
- Bake for 30 minutes until golden brown and let it cool for 10 minutes.
Make the Cream Cheese Icing:
- Combine cream cheese, milk, honey and confectioners' sugar in a bowl and mix well with a handheld mixer (or with a whisk) until the mixture becomes smooth.
- Drizzle the cream cheese icing over cinnamon rolls and serve.
Notes
Make ahead instructions: Prepare the blueberry cinnamon rolls up to a day in advance, following the recipe up until the second rise. Then, allow the rolls to rise slowly in the refrigerator overnight and bake it the next day in a preheated oven for fresh cinnamon rolls in the morning.
How to store: To keep these blueberry cinnamon rolls fresh and moist, store them in an airtight container or covered in plastic wrap at room temperature for up to 2-3 days. Wait until the cake has cooled down to room temperature before storing to avoid it from getting soggy. You can also store them in the refrigerator for up to one week, but they will firm up.
How to freeze: You can also freeze blueberry cinnamon rolls. Wrap them tightly in plastic wrap or in an airtight container and store in the freezer for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator before reheating.
How to reheat: Enjoy blueberry rolls at room temperature, or reheat them in a 300 F preheated oven or air fryer for 5-10 minutes until warmed through. You can also reheat them in the microwave for 30-60 seconds.
- Prep Time: 15 minutes
- Rise Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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Cindy says
Made these over the summer with fresh blueberries and they came out delicious. Also very easy to come together. I am here now to make again with some fresh cranberries. I’ll see how they come out. A little xtra sugar may be needed.