🫐 Blueberry Cinnamon Rolls With Cream Cheese Frosting
Soft, fluffy cinnamon rolls filled with juicy blueberries, brown sugar, and cinnamon, then covered with a thick, tangy cream cheese frosting. They’re especially good served warm.
Makes: 12 rolls
Prep: 30 minutes + rising
Bake: 25–30 minutes
Oven: 350°F (175°C)
Ingredients
For the Dough
- 1 cup warm whole milk
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 teaspoon salt
- 4–4½ cups all-purpose flour
Blueberry Cinnamon Filling
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon zest
- Pinch of salt
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon fresh lemon juice
- Pinch of salt
Instructions
1. Make the Dough
Pour the warm milk into a large bowl. Stir in the yeast and about 1 tablespoon of the sugar.
Let it stand for 5–10 minutes, until foamy.
Add the remaining sugar, eggs, melted butter, and salt.
Gradually add 4 cups of flour, mixing until a soft dough forms.
Knead for 7–10 minutes. Add a little of the remaining flour only if the dough is extremely sticky.
The dough should be soft, smooth, and slightly tacky.
2. Let It Rise
Place the dough in a lightly greased bowl.
Cover and let rise in a warm place for about 1–1½ hours, or until doubled in size.
3. Prepare the Blueberries
While the dough rises, gently toss the blueberries with:
- 1 tablespoon flour
- Lemon zest
- Pinch of salt
The flour helps absorb some of the blueberry juices as the rolls bake.
4. Roll Out the Dough
Turn the risen dough onto a lightly floured surface.
Roll it into approximately an 18 × 12-inch rectangle.
Spread the softened butter evenly over the dough.
Mix the brown sugar, cinnamon, and vanilla together, then sprinkle evenly over the butter.
Scatter the blueberries over the cinnamon mixture.
Don’t crush the berries—they’ll burst naturally during baking.
5. Roll and Cut
Starting from the long side, tightly roll the dough into a log.
Pinch the seam closed.
Cut into 12 even rolls using a sharp knife or unflavored dental floss.
Place the rolls in a greased 9 × 13-inch baking dish.
6. Second Rise
Cover the pan and let the rolls rise for another 30–45 minutes, until noticeably puffy.
For especially soft rolls, you can pour about ¼ cup heavy cream around the rolls just before baking.
7. Bake
Bake at 350°F (175°C) for 25–30 minutes.
The tops should be lightly golden and the centers cooked through.
Don’t overbake them—the blueberry filling and cream cheese frosting are best with a soft, tender roll.
8. Make the Frosting
Beat the softened cream cheese and butter until smooth.
Add the powdered sugar gradually.
Mix in vanilla, lemon juice, and a pinch of salt.
Add the cream or milk a tablespoon at a time until the frosting is thick but spreadable.
9. Frost the Rolls
Let the rolls cool for about 5–10 minutes.
Spread the cream cheese frosting generously over the warm rolls.
The frosting should soften slightly and sink into the cinnamon swirls.
For an extra-pretty finish, sprinkle a few fresh blueberries and a little lemon zest over the top.
⭐ Tips for the Best Blueberry Cinnamon Rolls
Don’t over-flour the dough. A soft, slightly tacky dough produces much fluffier rolls.
Use fresh or frozen blueberries. If using frozen berries, don’t thaw them first.
Add lemon zest. It makes the blueberries taste brighter and balances the sweetness.
Don’t overfill the rolls with berries. Too many berries can make rolling difficult and cause excessive juice to escape.
Frost while warm, not piping hot. This gives you that beautiful soft, slightly melted frosting without completely liquefying it.
Make-Ahead Option
Prepare and cut the rolls, place them in the baking dish, cover tightly, and refrigerate overnight.
The next morning, let them sit at room temperature for about 45–60 minutes before baking, until puffy.
Then bake and frost as directed.
The result: pillowy cinnamon rolls with buttery brown-sugar swirls, bursts of juicy blueberry, bright lemon flavor, and a rich cream cheese frosting. 🫐🍥
