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Purple blueberry cinnamon rolls with icing in a white baking dish.

Blueberry Cinnamon Rolls with Blueberry Cream Cheese Frosting

Soft, pillowy cinnamon rolls swirled with juicy blueberry-cinnamon filling and finished with a tangy blueberry cream cheese frosting. Perfect for weekend brunch, holidays, or any cozy morning treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 rolls
Calories 320 kcal

Ingredients
  

  • 3/4 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, softened (for filling)
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons all-purpose flour (for filling)
  • 1 cup blueberries, fresh or frozen (do not thaw if frozen)
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened (for frosting)
  • 1 cup powdered sugar
  • 2-3 tablespoons blueberry jam or blueberry compote
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions
 

  • In a large bowl, whisk warm milk, yeast, and granulated sugar. Let stand 5–10 minutes until foamy.
  • Whisk in the egg and melted butter. Add flour and salt; mix until a soft dough forms.
  • Knead on a lightly floured surface for 6–8 minutes (or use a stand mixer with a dough hook) until smooth and slightly tacky.
  • Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.
  • For the filling, stir together brown sugar, cinnamon, and flour. Roll dough into a 14×9-inch rectangle. Spread softened butter over the surface.
  • Sprinkle cinnamon-sugar mixture evenly over the buttered dough, then distribute blueberries evenly.
  • Starting from the long side, roll the dough into a tight log and pinch the seam to seal. Cut into 9–12 rolls using unflavored dental floss or a sharp knife.
  • Arrange rolls in a greased 9×13-inch baking dish. Cover and let rise until puffy, 30–45 minutes. Meanwhile, preheat oven to 350°F (175°C).
  • Bake 22–25 minutes, or until golden and the centers register about 190°F.
  • For the frosting, beat cream cheese and softened butter until smooth. Add powdered sugar, blueberry jam (or compote), vanilla, and a pinch of salt; mix until creamy.
  • Cool rolls for 10–15 minutes, then spread frosting over warm rolls. Serve and enjoy.

Nutrition

Serving: 1rollCalories: 320kcalCarbohydrates: 49gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 230mgFiber: 2gSugar: 22g
Keyword Baking, Blueberry Cinnamon Rolls, Blueberry Cream Cheese Frosting, Brunch, Cinnamon Rolls
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