Description

These Blueberry Cinnamon Rolls are soft, pillowy, and bursting with sweet-tart blueberry filling. Made with a fluffy tangzhong dough, swirled with a buttery cinnamon-blueberry blend, and topped with blueberry cream cheese frosting—they’re an irresistible twist on the classic roll, perfect for weekend brunch or special mornings!

Ingredients

Scale

For the Blueberry Filling:

2 1/2 cups frozen wild blueberries
3 tablespoons brown sugar, packed
2 teaspoons lemon juice
2 tablespoons water
1 tablespoon + 1 teaspoon cornstarch
1/2 cup dark brown sugar, packed
4 tablespoons unsalted butter, room temperature
3/4 teaspoon ground cinnamon

For the Tangzhong:

3/4 cup water
1/4 cup all-purpose flour

For the Dough:

3 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons instant yeast
3/4 teaspoon fine sea salt
1/2 cup whole milk, room temperature
1 large egg, room temperature
Tangzhong (from recipe above)
1 teaspoon vanilla extract
4 tablespoons unsalted butter, softened

For the Frosting:

2 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1–2 tablespoons reserved blueberry filling
2 1/2 tablespoons heavy cream

Instructions

Make the tangzhong: In a small saucepan, whisk water and flour over medium heat until thickened and paste-like (2–3 minutes). Set aside to cool.
Prepare blueberry filling base: In another saucepan, combine blueberries, 3 tbsp brown sugar, lemon juice, and water. Bring to a simmer. Mix cornstarch with a little water, then stir in and cook until thick. Cool and reserve 1–2 tablespoons for frosting.
Mix the dough: In a large bowl or stand mixer, combine flour, sugar, yeast, and salt. Add milk, egg, cooled tangzhong, vanilla, and softened butter. Mix and knead for 8–10 minutes until smooth and elastic. Cover and let rise 1–1.5 hours until doubled.
Make the filling: In a small bowl, mix softened butter, dark brown sugar, and cinnamon until creamy.
Assemble rolls: Roll dough into a 12×18 inch rectangle. Spread butter-cinnamon mixture evenly. Spoon blueberry filling over it. Roll tightly into a log and slice into 12 rolls.
Second rise: Place rolls into a greased baking dish. Cover and let rise again for 45–60 minutes.
Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–28 minutes, or until lightly golden and cooked through. Let cool slightly.
Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, reserved blueberry filling, and heavy cream. Beat until light and fluffy.

Frost and serve: Spread frosting over warm rolls and enjoy!

Notes

You can substitute fresh blueberries, but the filling may be slightly looser.

To measure flour correctly, spoon into a measuring cup and level with a knife—don’t scoop!

These freeze beautifully—wrap individually and reheat for a warm treat anytime.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: blueberry cinnamon rolls, tangzhong cinnamon rolls, cream cheese frosting rolls, fruit cinnamon rolls, homemade brunch