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).

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.
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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