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A blueberry cinnamon roll on a plate with a bite taken out of it
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Blueberry Cinnamon Rolls

Soft, fluffy cinnamon rolls swirled with blueberry jam and cinnamon butter, then topped with dreamy blueberry cream cheese icing. Gooey and gorgeous!
Prep Time30 minutes
Cook Time35 minutes
Proofing Time3 hours
Total Time4 hours 5 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: bread, easy, rolls
Servings: 9 rolls
Author: Karie Kirkpatrick

Equipment

  • 8x8-inch pan

Ingredients

Sweet roll dough

  • 2 ¼ teaspoons (1 package) active dry yeast
  • 3 tablespoons sugar
  • ¾ cup warm whole milk 100° - 115° F
  • 1 egg
  • 2 ounces (4 Tbsp) unsalted butter melted
  • 2 ½ cups (320 grams) all purpose flour
  • ½ teaspoon salt
  • zest of 1 lemon

Blueberry jam

  • 2 cups (280 grams) blueberries fresh or frozen
  • ¼ cup sugar
  • 2 teaspoons fresh lemon juice (½ lemon)

Cinnamon butter

  • 3 ounces (6 Tbsp) unsalted butter soft
  • ¼ cup brown sugar
  • 1 ½ teaspoons cinnamon

Blueberry frosting

  • 4 ounces cream cheese very soft
  • 1 ounce (2 Tbsp) unsalted butter soft
  • ¼ cup powdered sugar sifted
  • 2 tablespoons blueberry jam from recipe above

Instructions

  • Make the dough: In the bowl of a stand mixer, stir together 2 ¼ tsp yeast with ¾ cup warm milk and 3 Tbsp sugar. Let mixture stand until frothy, about 5 minutes.
    Whisk in the egg and 2 oz melted butter. Add dry ingredients (320 grams flour, ½ tsp salt, lemon zest) and knead with the dough hook attachment for 8-10 minutes, or until a smooth dough forms.
    You may need to add just a little more flour if dough looks very sticky. Add one tablespoon at a time and allow mixture to knead for a minute before considering adding more. Dough should be somewhat sticky, but not stick to your fingers or the sides of the bowl.
  • First rise: Place dough in an oiled bowl, turning to coat dough in the oil. Cover and allow the dough to rise in a warm spot for 1 - 1 ½ hours, or until doubled.
  • Make the blueberry jam: While dough rises, make the fillings.
    Cook 2 cups blueberries, ¼ cup sugar, and 2 tsp lemon juice over medium heat until berries burst, stirring frequently. Cook until mixture thickens significantly and loses most of its water content, about 10 minutes.
    Purée mixture using a small food processor or emulsion blender and set in the fridge to cool completely. (You can strain out the skins if you like, but I prefer a little bit of chunkiness.)
  • Make the cinnamon butter: Beat 3 oz soft butter, ¼ cup brown sugar, and 1 ½ tsp cinnamon together until thoroughly combined and smooth. Keep at room temperature.
  • Roll & fill: Once dough has risen, roll it out on a lightly floured surface into a rectangle, roughly 10x14 inches and ½ inch thick.
    Spread evenly with the cinnamon butter, then spread with ½ cup of the cooled blueberry jam, spreading in a thin layer. Be sure to set aside 2 Tbsp of the blueberry jam for the frosting.
    Slice dough into 9 even pieces and roll each one into a spiral. (It will be a bit slippery, use your fingers to keep them in line!) Place rolls in a buttered 8x8 pan.
  • Second rise: Cover and let the buns rise again until roughly doubled, 1 - 1 ½ hours. They’ll be puffy and should mostly fill the pan.
    When they're almost ready, preheat the oven to 350° F/ 180° C.
  • Bake: Bake until golden, bubbling, and baked through, about 30-40 minutes. Move to a cooling rack and allow to cool for at least 30 minutes before frosting.
  • Make the frosting: While the rolls are cooling, whip the 4 oz soft cream cheese until smooth and no lumps remain. Add 1 ounce soft butter, creaming again until smooth. Stir in ¼ cup sifted powdered sugar, followed by 2 Tbsp of the blueberry jam.
    Frost the rolls while they’re just slightly warm out of the oven.

Notes

You may notice that I decorated my rolls with edible flower petals. This is obviously totally optional!