Blueberry Cinnamon Rolls

Soft, fluffy, and bursting with berry flavor, these Blueberry Cinnamon Rolls are a delightful twist on the classic breakfast treat. With a tender homemade dough enriched with tangzhong (a simple flour-water roux that keeps baked goods extra soft), these rolls are layered with a gooey blueberry filling and finished with a luscious cream cheese frosting infused with even more berry goodness. Every bite is a perfect balance of sweet, tart, creamy, and spiced—ideal for lazy weekend mornings, brunch with friends, or special holiday breakfasts.

What sets these cinnamon rolls apart is the combination of textures and flavors: the pillowy-soft dough, the jammy wild blueberry filling, and the smooth, lightly tangy frosting. The cinnamon adds warmth without overpowering the fresh, fruity flavor of the berries. And if you’re looking for a bakery-style treat made right in your own kitchen, this recipe delivers just that—rich, luxurious, and absolutely satisfying.

Whether you’re an experienced baker or trying your hand at homemade rolls for the first time, this recipe walks the perfect line between gourmet and approachable. Get ready for a kitchen that smells like heaven and a plate of rolls that disappear faster than you can say “just one more.”

Why You’ll Love This Recipe

1. Ultra-Soft Dough – Thanks to the tangzhong method, these rolls are incredibly fluffy and stay soft for days.
2. Jammy Blueberry Filling – A sweet and tangy blueberry center makes them a fruity delight.
3. Perfectly Spiced – A hint of cinnamon adds cozy warmth without overshadowing the berries.
4. Berry Cream Cheese Frosting – Creamy, smooth, and infused with real blueberry flavor.
5. Great for Any Occasion – Whether it’s brunch, dessert, or a holiday breakfast, these rolls always impress.

Ingredients

For the Blueberry Filling

• Frozen wild blueberries
• Brown sugar
• Lemon juice
• Water
• Cornstarch
• Dark brown sugar
• Unsalted butter
• Ground cinnamon

For the Tangzhong

• Water
• All-purpose flour

For the Dough

• All-purpose flour
• Granulated sugar
• Instant yeast
• Fine sea salt
• Whole milk
• Large egg
• Tangzhong
• Vanilla extract
• Unsalted butter

For the Frosting

• Cream cheese
• Unsalted butter
• Powdered sugar
• Reserved blueberry filling
• Heavy cream

Variations

• Raspberry or Strawberry: Swap out blueberries for other frozen berries for a twist.
• Lemon Glaze: Replace the frosting with a lemon glaze for a citrusy finish.
• Nutty Crunch: Add chopped pecans or almonds to the filling for added texture.
• Cinnamon-Only Version: Skip the fruit and stick to a spiced cinnamon-sugar filling for a classic approach.
• Vegan Version: Use plant-based butter, non-dairy milk, and cream cheese alternatives.

How to Make the Recipe

Step 1: Make the Blueberry Filling

In a saucepan, combine blueberries, brown sugar, lemon juice, and water. Cook over medium heat until the berries break down. In a small bowl, mix cornstarch with a bit of water to form a slurry, then stir it into the blueberry mixture. Simmer until thickened. Cool completely.

Step 2: Prepare the Tangzhong

In a small saucepan, whisk together water and flour. Cook over medium heat, stirring constantly, until it thickens into a paste. Let it cool.

Step 3: Make the Dough

In a mixing bowl, combine flour, sugar, yeast, and salt. Add milk, egg, cooled tangzhong, vanilla, and softened butter. Mix until a sticky dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rise until doubled in size (about 1–1.5 hours).

Step 4: Assemble the Rolls

Roll the dough into a large rectangle. Spread softened butter across the surface. Sprinkle with dark brown sugar, cinnamon, and spread the cooled blueberry filling evenly. Roll tightly from one long edge, then slice into 9–12 even pieces.

Step 5: Second Rise

Arrange rolls in a greased baking dish. Cover and let rise again for 30–45 minutes, until puffy.

Step 6: Bake

Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown and cooked through.

Step 7: Make the Frosting

Beat cream cheese and butter until smooth. Add powdered sugar, a tablespoon or two of blueberry filling, and heavy cream. Mix until creamy and spreadable.

Step 8: Frost and Serve

Let rolls cool slightly, then generously spread with frosting. Serve warm or at room temperature.

Tips for Making the Recipe

• Use Frozen Wild Blueberries: They have a concentrated flavor and stay firm when cooked.
• Cool the Filling: Hot filling can make the dough soggy and hard to roll.
• Don’t Overflour: Measure flour by weight or spoon and level to avoid dense rolls.
• Let It Rise in a Warm Spot: Yeast dough rises best in a warm, draft-free environment.
• Make Ahead: Assemble the night before, refrigerate, and bake in the morning.

How to Serve

• Warm from the Oven – Best served fresh with melted frosting soaking into the rolls.
• With Coffee or Tea – A perfect partner for your morning beverage.
• With Brunch Spread – Pair with eggs, fruit, and mimosas for a dreamy brunch.
• As Dessert – Serve with a scoop of vanilla ice cream for a sweet treat.
• For Special Occasions – Perfect for holidays, birthdays, or weekend mornings.

Make Ahead and Storage

Storing Leftovers

Store leftover rolls in an airtight container at room temperature for 1 day, or in the refrigerator for up to 4 days.

Freezing

Freeze unfrosted rolls after baking. Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat before frosting.

Reheating

Microwave individual rolls for 20–30 seconds or warm in the oven at 300°F for 10 minutes until soft and gooey.

FAQs

1. Can I use fresh blueberries instead of frozen?

Yes, but frozen wild blueberries have a more concentrated flavor and don’t release as much moisture when baked.

2. What is tangzhong and why use it?

Tangzhong is a cooked flour and water paste that helps keep bread and rolls soft and fluffy for longer.

3. Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise, then assemble and bake the next day.

4. Can I use a stand mixer for the dough?

Absolutely, it makes kneading much easier and more consistent.

5. Why is my dough sticky?

That’s normal! Sticky dough yields a softer roll—just lightly flour your hands and work surface.

6. Can I skip the second rise?

It’s essential for fluffy rolls—skipping it can lead to dense, heavy results.

7. What size baking dish should I use?

A 9×13-inch pan or two 8×8 pans works great.

8. Can I make this recipe vegan?

Yes! Use plant-based butter, non-dairy milk, and vegan cream cheese alternatives.

9. How can I tell when the rolls are done?

They should be golden on top and the center roll should spring back when gently pressed.

10. What’s the best way to store the frosting?

Keep leftover frosting in the fridge and use within 3–4 days. Bring to room temperature before spreading.

Conclusion

These Blueberry Cinnamon Rolls are everything you want in a homemade pastry—sweet, soft, fruity, and topped with a rich, berry-kissed cream cheese frosting. Whether you’re making them for a cozy weekend morning, a special brunch, or just because you’re craving something delicious, this recipe delivers bakery-level results right from your kitchen. With the help of tangzhong and a flavorful blueberry filling, these rolls are destined to become a go-to favorite any time of year

Print