These Blueberry Cinnamon Rolls with Cream Cheese Frosting are pure breakfast bliss! They’re soft, fluffy, and filled with a sweet cinnamon-sugar swirl and juicy blueberries. I love the combination of warm cinnamon rolls and tangy cream cheese frosting – it’s a match made in heaven. This recipe is perfect for a special weekend brunch, a holiday breakfast, or anytime you’re craving a homemade treat. They take a little bit of time, but the results are absolutely worth it!
Why You’ll Love These Blueberry Cinnamon Rolls
- Soft and Fluffy: The dough is incredibly soft and fluffy, thanks to a simple yeast dough.
- Bursting with Flavor: The combination of cinnamon, brown sugar, and fresh blueberries is simply irresistible.
- Cream Cheese Frosting: The tangy cream cheese frosting is the perfect finishing touch.
- Perfect for Special Occasions: These rolls are sure to impress your family and friends.
- Make-Ahead Friendly: You can prepare the dough the night before and let it rise in the refrigerator.
Ingredients for Blueberry Cinnamon Rolls
Here’s what you’ll need to make these delicious rolls. The full list with measurements is in the recipe card below.
Dough
- Warm milk (Liquid)
- Active dry yeast (Leavening Agent)
- Granulated sugar (Sweetener)
- Melted butter (Fat)
- Salt (Seasoning)
- Eggs (Binder)
- All-purpose flour (Dry Ingredient)
Filling
- Fresh blueberries (Fruit)
- Brown sugar (Sweetener)
- Cinnamon (Spice)
- Melted butter (Fat)
Frosting
- Cream cheese, softened (Dairy)
- Butter, softened (Fat)
- Powdered sugar (Sweetener)
- Vanilla extract (Flavoring)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love these Blueberry Cinnamon Rolls just the way they are, but here are a few fun variations:
- Use Different Berries: Try using raspberries, blackberries, or a mix of berries instead of blueberries.
- Add Lemon Zest: Add some lemon zest to the dough or the filling for a bright, citrusy flavor.
- Nuts: Sprinkle chopped pecans or walnuts over the filling before rolling up the dough.
- Different Frosting: Use a simple vanilla glaze or a maple frosting instead of cream cheese frosting.
How to Make Blueberry Cinnamon Rolls
Let me walk you through the steps of making these amazing Blueberry Cinnamon Rolls:
Prepare the Yeast Mixture
- In a large bowl, I dissolve the yeast in warm milk with a teaspoon of sugar.
- I let it sit for about 10 minutes, until it’s frothy. This shows that the yeast is active.
Make the Dough
- To the yeast mixture, I add the remaining sugar, melted butter, salt, and eggs.
- I gradually mix in the flour until a soft dough forms.
- I knead the dough on a lightly floured surface for about 5-7 minutes, until it’s smooth and elastic.
First Rise
- I place the dough in a greased bowl, turning it to coat all sides.
- I cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until it’s doubled in size, about 1 hour.
Prepare the Filling
- While the dough is rising, I mix together the brown sugar and cinnamon in a small bowl.
Assemble the Rolls
- I punch down the risen dough and roll it out into a large rectangle (about 12×18 inches).
- I brush the dough with melted butter.
- I sprinkle the cinnamon-sugar mixture evenly over the butter.
- Then, I scatter the fresh blueberries on top.
Form the Rolls
- Starting from the long end, I tightly roll up the dough, like a jelly roll.
- I pinch the seam to seal it.
- Then, I cut the roll into 12 equal pieces using a sharp knife or dental floss.
- I place the rolls in a greased baking dish (usually a 9×13 inch pan).
Second Rise
- I cover the rolls and let them rise again until they’re puffed up, about 30 minutes.
Bake
- I preheat my oven to 350°F (175°C).
- I bake the rolls for 25 minutes, or until they’re golden brown.
Make Frosting
- While the rolls are baking, I beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until the frosting is smooth and creamy.
Finish
- I spread the frosting over the warm rolls before serving.
Tips and Tricks for the BEST Cinnamon Rolls
Here are my secrets for making these cinnamon rolls truly exceptional:
- Use Active Yeast: Make sure your yeast is fresh and active. If it doesn’t foam up in the warm milk, it’s probably dead, and you’ll need to start with new yeast.
- Don’t Add Too Much Flour: The dough should be soft and slightly sticky. Add just enough flour to prevent it from sticking to your hands and the work surface.
- Roll Tightly: Rolling the dough tightly helps to create those beautiful cinnamon swirls.
- Use Dental Floss: Unflavored dental floss is a great tool for cutting the cinnamon roll dough cleanly without squishing the rolls.
- Room temperature ingredients: Using ingredients at room temperature is recommended.
How to Serve
These Blueberry Cinnamon Rolls are best served warm, with the cream cheese frosting melting into all the nooks and crannies. Here are a few serving ideas:
- Breakfast or Brunch: The perfect centerpiece for a special breakfast or brunch.
- Coffee or Tea: Enjoy them with a cup of coffee, tea, or a glass of milk.
- Dessert: They’re also delicious served as a dessert.
Make Ahead and Storage
- Overnight Rise: You can prepare the dough and let it rise in the refrigerator overnight. In the morning, roll out the dough, fill, shape, and proceed with the second rise and baking.
- Storage: Store leftover frosted cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- Freezing You can freeze these for up to 2 months.
FAQs about Blueberry Cinnamon Rolls
- Can I use frozen blueberries?
- Yes, you can use frozen blueberries. Do not thaw them before adding them to the filling.
- Can I make these without the cream cheese frosting?
- Of course! You can omit the frosting or use a simple vanilla glaze instead.
- Can I make these ahead of time?
- Yes, you can prepare the dough the night before and let it rise in the refrigerator.
Enjoy these incredibly delicious Blueberry Cinnamon Rolls with Cream Cheese Frosting! They’re a special treat that’s sure to bring a smile to everyone’s face.
Print
Blueberry Cinnamon Rolls
- Prep Time: 30 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 1x
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Description
These delicious Blueberry Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon-blueberry filling. A creamy vanilla frosting makes them the perfect treat for breakfast, brunch, or dessert!
Ingredients
Scale
For the Dough:
- 1 cup warm milk (105-115°F / 40-46°C)
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
For the Filling:
- 1 cup fresh blueberries
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a large bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for about 10 minutes, or until the mixture is foamy. This indicates that the yeast is active.
- Make Dough: To the yeast mixture, add the remaining granulated sugar, melted butter, salt, and eggs. Whisk to combine. Gradually add the flour, mixing with a wooden spoon or spatula until a soft dough forms.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
- First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning it to coat all sides with the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Prepare Filling: While the dough is rising, combine the brown sugar and cinnamon in a small bowl.
- Roll Out Dough: Once the dough has doubled, punch it down to release the air. On a lightly floured surface, roll the dough out into a large rectangle (approximately 12×18 inches).
- Assemble Rolls: Brush the melted butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture evenly over the butter. Scatter the fresh blueberries evenly over the cinnamon-sugar.
- Roll and Cut: Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife, dental floss, or a bench scraper, cut the log into 12 equal slices.
- Second Rise: Grease a 9×13-inch baking dish. Place the cinnamon roll slices in the prepared dish, cut-side up, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30 minutes, or until puffy.
- Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 25 minutes, or until they are golden brown and cooked through.
- Make Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract.
- Frost and Serve: Remove the baked rolls from the oven and let them cool slightly. Spread the frosting evenly over the warm rolls. Serve warm.
Notes
- Milk Temperature: Make sure the milk is warm, but not hot, to activate the yeast. It should be between 105-115°F (40-46°C).
- Blueberries: Fresh blueberries are recommended, but you can use frozen blueberries if needed. Do not thaw them before adding them to the filling.
- Rising Time: The rising time may vary depending on the temperature of your kitchen.
- Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.