Blueberry Cinnamon Rolls with Blueberry Icing

5 from 8 votes

Blueberry Cinnamon Rolls with Blueberry Icing

These blueberry cinnamon rolls with blueberry icing are swirled with a homemade blueberry jam and cinnamon sugar. The cinnamon roll dough is soft, tender, and once baked, is topped with an irresistible blueberry cream cheese frosting!

Prep Time50

Cook Time20

Rest Time1 25

Total Time2 35

Course: Breakfast, Dessert

Cuisine: American

Servings: rolls

Calories: 369kcal

Author: Karissa Parrish

Equipment

9x13 Glass Baking Pan
Electric Stand Mixer
Rolling Pin
Saucepan

Ingredients

Dough

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

Blueberry Jam

2 cups fresh blueberries
½ cup sugar

Cinnamon Filling

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

US Customary - Metric

Instructions

Dough

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.

Blueberry Jam

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.

Cinnamon Filling

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.

Assemble

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.

Notes

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!

Nutrition