These blueberry cinnamon rolls have a soft and fluffy dough that's filled with a homemade blueberry jam. They're also topped with a blueberry cream cheese icing!
These blueberry sweet rolls combine a classic cinnamon roll recipe with fresh blueberries to create a delicious breakfast treat.
The rolls are filled with a buttery cinnamon spread and also a sweet blueberry filling!
Why You'll Love These Sweet Rolls
- They're filled with a homemade blueberry sauce.
- You can taste both cinnamon and blueberry with every bite.
- They're topped with a blueberry cream cheese glaze.
- It's an easy recipe to follow for all home bakers.
- You can easily serve them for breakfast, brunch, or any special occasions!
Eating warm cinnamon rolls straight out of the oven definitely brings back happy childhood memories. Now picture that, but with blueberries!
These have the best blueberry flavor thanks to using fresh Oregon Blueberries!
Oregon is one of the top producing states for blueberries in the United States. I feel so fortunate to live in this state and to have the option to pick my own blueberries during harvest season.
I love blueberry picking with my family during the summer. So much so, that I live right down the street from a blueberry farm! There are so many u-pick farm locations throughout Oregon that you too can pick the best and freshest blueberries right off the bush.
These blueberry cinnamon rolls are made with fresh Oregon Blueberries, so you know they're gonna be delicious!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Milk: You need warm milk that has been heated to about 110 degrees fahrenheit so the yeast can rise.
- Butter: This needs to be at room temperature for both the filling and icing.
- Yeast: I used active rise yeast. You could also use instant yeast or active dry yeast.
- Eggs: Two large eggs are needed for the dough.
- Flour: I used all-purpose flour.
- Blueberries: Fresh Oregon Blueberries are what you'll need.
- Cream Cheese: Use the block-style cream cheese, not the spreadable kind.
Here are the step-by-step instructions on how to make these blueberry rolls.
Step 1: Prepare the milk. In a small bowl, heat the milk and cubed butter for about 30 seconds. Pour into the bowl of a stand mixer and mix in the yeast, white sugar, beaten eggs, and salt.
Step 2: Combine the wet and dry ingredients. Using the dough hook attachment, add in the flour and mix on low speed until the dough starts to form.
Increase to medium speed and knead until the dough is soft and slightly tacky.
Step 3: Rise the dough. Place the dough into a lightly greased large bowl, cover with plastic wrap, and let it rise for 1 hour in a warm place.
Step 4: Make the jam. In a medium saucepan over medium heat, mix together the blueberries and sugar. Occasionally stir until thickened and cool completely in the refrigerator.
Step 5: Cinnamon butter. In the bowl of a stand mixer, beat the butter, brown sugar, and cinnamon on high speed until completely combined. Set aside.
Step 6: Roll out the dough. On a lightly floured surface using a rolling pin, roll out the dough to ¼ inch thick large rectangle.
Use a rubber spatula to spread on the cinnamon butter mixture and then the blueberry jam.
Step 7: Roll, cut the dough, and second rise. Roll the dough into a log and use a serrated knife to cut and make 15 rolls. Place into a prepared 9x13 inch baking pan, cover, and let the dough rise for 20 minutes.
Step 8: Bake. Preheat the oven to 375 degrees and bake the rolls for 20-25 minutes, or just until lightly golden brown on top.
Blueberry Cream Cheese Icing
In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy.
Add the powdered sugar, 3 tablespoons of the blueberry jam, and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
Immediately frost the hot cinnamon rolls with the icing and serve!
Keep any leftover rolls in an airtight container in the refrigerator for up to 4 days.
To reheat, place one cinnamon roll on a plate and heat for 20-25 seconds in the microwave.
Expert Baking Tips
- Baking Pan: These rolls are baked in a 9x13-inch baking dish. I used a glass pan. Be sure to spray the pan with cooking spray as well.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Rising Method: If possible, I recommend the first rise to happen in the oven. If you can't, then the dough can rise on the counter. I prefer the oven method when I can.
- Room Temperature Ingredients: For best results, I recommend removing the butter, eggs, and cream cheese 1 hour before you want to start baking.
- Blueberry Filling: Be sure this is completely cooled before spreading onto the dough.
- Bake Time: Be careful not to over bake the cinnamon roll dough. If over cooked, the dough will be hard and not soft.
- Glaze: As soon as the rolls come out of the oven, spread the icing over the top. That way it'll melt into all of the cracks, which is the best part!
The yeast dough will rise better in a warm area and that's why I do it in the oven. If you can't, you can let the dough rise at room temperature.
I used a serrated knife to gently cut through the dough. You could also use unflavored dental floss to slice the rolls as well.
This can happen if you added too much flour (be sure to properly measure your flour) or you over baked them. This dough should turn out super soft for you.
It brings me so much joy to see you make my recipes. 🙂
More Cinnamon Roll Recipes
Blueberry Cinnamon Rolls
- 9x13 Glass Baking Pan
- Electric Stand Mixer
- Rolling Pin
- 1 cup milk, warmed to 110°F
- 4 tablespoons unsalted butter, cubed
- 2 packets active rise yeast (4 ½ teaspoons)
- ¼ cup sugar
- 2 large eggs, room temperature & beaten
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
- 2 cups fresh blueberries
- ½ cup sugar
- ½ cup unsalted butter, room temperature
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
Blueberry Cream Cheese Icing
- 3 ounces block-style cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 3 tablespoons blueberry jam
- 1 teaspoon vanilla extract
- In a microwaveable-safe bowl, heat the milk and cubed butter for 30-40 seconds, or until around 110°F. Pour into the bowl of a stand mixer and mix in the yeast, sugar, beaten eggs, and salt with a fork or whisk.
- Using the dough hook attachment, add in the flour and mix on low speed until the dough starts to form. Once formed, increase the speed to medium and knead until the dough is soft and slightly tacky (2-3 minutes). If the dough sticks to your fingers when trying to remove it, mix in 1 tablespoon of flour at a time until it doesn't.
- Transfer the dough to a lightly greased large bowl and cover with plastic wrap or a kitchen towel. Preheat the oven to 200 degrees and once preheated turn it off, place the bowl in the oven, and keep the door slightly open. Allow the dough to rise in that warm space for 1 hour.*If you can't do this in your oven, let the dough rise on the counter.
- In a medium saucepan over medium heat, mix together the blueberries and sugar. Cook until thickened while mixing occasionally with a rubber spatula (about 10-15 minutes).
- Once thickened, transfer the blueberry jam to a heat-safe bowl and place it into the refrigerator to completely cool.
- In the bowl of a stand mixer using the paddle attachment, beat the softened butter, brown sugar, and cinnamon on high speed until completely combined. Set aside.
- After the dough has risen, roll it out on a lightly floured surface to ¼ inch thick and into a rectangle. Use a rubber spatula to spread the cinnamon butter all over the dough.
- Remove the blueberry jam from the refrigerator and take out 3 tablespoons. Set it aside for later. That will be used in the icing. Spread on the remaining blueberry jam over the cinnamon butter spread.
- Starting on the long end, roll the dough up as tightly as you can into a log shape (it will be slightly messy). Use a serrated knife and cut off the uneven ends. Then cut the log into 15 rolls (about 1 inch wide).
- Spray a 9x13-inch pan with non-stick spray and place the rolls inside of it. Cover with a towel and rise for 20 minutes on the counter.
- Preheat the oven to 375 degrees and bake for 20-25 minutes, or until the rolls are lightly golden brown on top and the center of the rolls are cooked through.
Blueberry Cream Cheese Icing
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 minutes).
- Add the powdered sugar, 3 tablespoons of the blueberry jam, and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
- Spread the icing over the hot cinnamon rolls and serve immediately.
- Keep any leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days.