Blueberry Cinnamon Rolls

Blueberry cinnamon rolls are soft, fluffy sweet rolls filled with cinnamon sugar, layered with a thick homemade blueberry compote, topped with brown sugar cream cheese frosting, and finished with a buttery cinnamon streusel. They're gooey, rich, and absolutely not an "I'll just have one" situation.

This blueberry roll recipe came from wanting something that felt familiar but still special-classic cinnamon rolls, but upgraded with juicy blueberries and a little extra texture on top. The dough is cold-proofed for better flavor, the filling is layered so every slice gets blueberries, and the cream pour before baking keeps everything soft and bakery-style. These are weekend rolls, brunch rolls, and "I'll reheat one tomorrow" rolls (you won't).

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Why You'll Love These Blueberry Cinnamon Rolls

These blueberry cinnamon rolls are rich, layered, and intentionally built so every bite actually tastes like blueberry-not just cinnamon rolls with a few berries thrown in.

• The dough is soft, fluffy, and easy to work with thanks to a cold rise
• The blueberry compote is thick and spoonable, not runny
• Cinnamon sugar and blueberries are layered so nothing gets lost
• A cream pour keeps the rolls extra soft as they bake
• Brown sugar cream cheese frosting melts perfectly into the rolls
• The streusel adds crunch without getting soggy

Ingredient Overview

These blueberry cinnamon rolls use familiar ingredients, but each one plays a specific role in getting that soft, bakery-style texture.

• Milk, eggs, and unsalted butter create a rich, tender dough that bakes up soft and fluffy instead of dry.
• Instant yeast keeps the dough simple and reliable, with no extra proofing steps.
• Bread flour gives the rolls enough structure to hold the cinnamon sugar and blueberry filling without collapsing.
• Blueberries (fresh or frozen) are cooked down into a thick compote so the rolls stay flavorful without turning soggy.
• Lemon juice and lemon zest balance the sweetness of the berries and brighten the overall flavor.
• Brown sugar and cinnamon form the classic filling that pairs perfectly with the blueberry layer.
• Cream cheese and dark brown sugar make a frosting that's richer and less sweet than a standard vanilla glaze.
• A splash of vanilla rounds out the frosting and ties all the flavors together.
• Cinnamon streusel adds a buttery crunch on top, giving the rolls texture without overpowering the soft centers.

How to Make the Dough

This dough is from my basic cinnamon roll recipe. it is my tried and true recipe!

• In the bowl of a stand mixer, whisk together lukewarm milk, a small amount of the granulated sugar, and instant yeast. Let it sit for about 10 minutes, until foamy and active (if nothing happens, your yeast has given up).
• Add the remaining sugar, eggs at room temperature, bread flour, unsalted butter, and salt.
• Using the dough hook attachment, mix on medium speed until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl.
• Transfer the dough to a lightly greased bowl, cover, and let the dough rise at room temperature until puffy.
• Perform one stretch and fold, cover again, then place the dough in the refrigerator for a cold rise. This improves flavor and makes the dough easier to roll-future you will be grateful.

How to Assemble & Fill the Rolls

• Line a 9×13 pan with parchment paper and lightly coat the sides with cooking spray.
• On a lightly floured surface, roll the chilled dough into a large rectangle using a rolling pin, keeping the thickness as even as possible.
• Spread the cinnamon sugar filling evenly over the dough, all the way to the edges.
• Spoon most of the blueberry compote over the filling, spreading gently so the berries stay intact and don't turn into jam soup.
• Starting with the long edge farthest from you, slice the dough into even strips, then roll each strip into a spiral. This method keeps the blueberry filling from squeezing out everywhere.
• Arrange the rolls in the prepared pan, cover, and let rise until noticeably puffy.
• Bake in the oven until the rolls are deeply golden brown, soft, and fully baked through.
• Let cool slightly, then finish with cream cheese frosting, extra blueberry sauce, and streusel.

Tips for Success - Blueberry cinnamon rolls 

• Use room temperature ingredients whenever possible. Cold eggs or butter can slow down yeast activity and make the dough harder to mix smoothly.
• Check your milk temperature before adding yeast. It should feel warm to the touch, not hot-too much heat will kill the yeast, and then nothing rises and everyone's annoyed.
• Let the dough rise fully, not just "kind of." The dough should look noticeably puffy before moving on; under-proofed dough leads to dense rolls.
• Chill the dough before rolling it out. Cold dough is easier to handle and keeps the blueberry filling from sliding everywhere.
• Keep the blueberry compote thick and cool. Warm or runny compote will leak out during shaping and turn your counter purple.
• Roll evenly, not tightly. A gentle, even roll gives you soft cinnamon rolls instead of dense spirals.
• Slice cleanly. Use a sharp knife or pizza cutter so the layers stay intact and the rolls bake evenly.
• Give the rolls enough space in the pan. They should be close but not touching before the second rise-this helps them puff instead of spreading.
• Pour the cream on just before baking. This keeps the centers soft and gooey as the rolls bake without making them soggy.
• Watch for color, not just time. The tops should be deeply golden brown before coming out of the oven.
• Let the rolls cool slightly before frosting. Too hot and the frosting melts completely; too cool and it won't spread nicely. There is a sweet spot.

Common Mistakes

• Using milk that's too hot. If it's uncomfortable to touch, it's too hot for the yeast.
• Skipping the chill time. Warm dough and blueberry filling don't mix well and lead to messy rolls.
• Spreading the compote too thickly. Too much filling makes the rolls hard to shape and more likely to leak.
• Under-proofing the rolls. If they're not puffy before baking, they'll bake up dense instead of soft.
• Overbaking. These rolls should be golden brown and soft-dry rolls are usually just baked a few minutes too long.

Frequently Asked Questions

• Can I use frozen blueberries? Yes. Frozen blueberries work perfectly-no need to thaw first.
• Why do my rolls look gooey in the center? Blueberry cinnamon rolls are supposed to be soft and tender. If the tops are golden brown and the dough looks set, you're good.
• Can I skip the cream pour? You can, but the rolls won't be as soft. The cream helps keep everything tender as the rolls bake.

Storing & Freezing - Blueberry Cinnamon Rolls

Store leftover blueberry cinnamon rolls tightly covered at room temperature for up to one day, or in the refrigerator for up to three days. Reheat gently so the rolls stay soft and the frosting doesn't melt into regret.

To freeze, wrap baked and cooled rolls tightly and freeze for up to two months. Thaw overnight in the refrigerator, then warm before serving-these sweet rolls make an excellent excuse for a make-ahead brunch.

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Recipe

Blueberry Cinnamon Rolls

Molly Murphy

These Blueberry Cinnamon Rolls are soft, gooey, packed with blueberry filling, and finished with brown sugar cream cheese frosting and cinnamon streusel.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 12 rolls

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• 1 ½ cups lukewarm milk 360g
• 2 teaspoons instant dry yeast 7g
• ½ cup + 2 teaspoons granulated sugar 120g
• 3 large eggs room temperature
• 5 ¾ cups bread flour plus more for dusting 720g
• ½ cup unsalted butter softened 113g
• 2 ¼ teaspoons salt 14g

To Pour on Before Baking

• ½ cup heavy whipping cream 120

For the Blueberry Compote:

• 2 cups blueberries fresh or frozen
• ½ cup granulated sugar
• ⅓ cup water for the blueberries
• 1 tablespoon cornstarch
• ⅓ cup water for slurry

Filling

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¾ cup unsalted butter softened to touch

Frosting

• 4 oz cream cheese softened
• ½ cup unsalted butter softened
• ½ cup dark brown sugar
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoon milk or heavy cream
• Pinch of salt

Cinnamon Streusel Topping

• ½ cups all-purpose flour
• ½ cup packed light brown sugar
• 1 teaspoons ground cinnamon
• ¼ teaspoon kosher salt
• 4 tablespoons unsalted butter melted and cooled

Instructions

 

For the dough

• In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 2 teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
  1 ½ cups lukewarm milk 360g, 2 teaspoons instant dry yeast 7g
• Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
  ½ cup + 2 teaspoons granulated sugar 120g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113g, 2 ¼ teaspoons salt 14g
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
• After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
• Place the covered dough in the refrigerator and chill for at least 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out. While the dough is rising, make the blueberry filling.

Make the Blueberry Compote:

• In a small saucepan over medium heat, combine the blueberries, sugar, and water. Stir until the berries begin to burst and release juice.
  2 cups blueberries fresh or frozen, ½ cup granulated sugar, ⅓ cup water for the blueberries
• In a separate bowl, make a slurry by mixing the cornstarch with ⅓ cup water.
  1 tablespoon cornstarch, ⅓ cup water for slurry
• Once the compote is hot and bubbling, stir in the slurry. Cook until thickened and the color deepens (this helps cook out the starch flavor).
• Remove from heat, let cool to room temperature, and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.

Filling and Shaping Instructions

• Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, 2 tablespoons ground cinnamon, and unsalted butter on medium speed until smooth and well combined. Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
• Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
• Then spread ¾ of the blueberry filling on top of the cinnamon sugar filling.
• Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
• Working one at a time, roll each strip into a not too tight, spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
• Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 60-90 minutes in a warm spot, or until puffy and nearly doubled in size. While the bread is rising, make the streusel.

Cinnamon Streusel Instructions

• Preheat your oven to 350°F. Line a sheet pan with parchment paper.
• In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
  ½ cups all-purpose flour, ½ cup packed light brown sugar, 1 teaspoons ground cinnamon, ¼ teaspoon kosher salt
• Pour in the cooled melted butter and mix with a fork or spatula until clumps form. You want crumbly clusters, not dough. If it looks too sandy, squeeze some together with your hands.
  4 tablespoons unsalted butter melted and cooled
• Spread evenly on the prepared pan and bake for 8-10 minutes, until golden and set.
• Let cool completely, then break into large pieces.

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F.
• Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
  ½ cup heavy whipping cream 120
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.
• While the rolls are cooling making the cream cheese frosting.

Brown Sugar Buttercream Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese, softened unsalted butter, and dark brown sugar. Beat on medium-high speed for 5 minutes, scraping down the sides of the bowl as needed. This step is important to dissolve the brown sugar and create a smooth base for the frosting.
  4 oz cream cheese softened, ½ cup unsalted butter softened, ½ cup dark brown sugar
• Reduce the speed to low and gradually add the powdered sugar and milk or cream mixing until combined.
  2 cups powdered sugar, 1-2 tablespoon milk or heavy cream, Pinch of salt
• Add 1 teaspoon vanilla extract, then increase the speed to medium and beat for 1-2 more minutes, until the frosting is light and fluffy.
  1 teaspoon vanilla extract

Assembly

• Once the cinnamon rolls have cooled slightly, spread or pipe the brown sugar buttercream evenly over the tops of the rolls.
• With a spoon, drizzle the rest of the blueberry sauce on top.
• Generously sprinkle the prepared streusel crumble evenly on top. Serve warm or at room temperature.

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