Print

Soft Blueberry Cinnamon Rolls with Cream Cheese Glaze

A close-up of one fluffy, square blueberry cinnamon rolls topped with thick white icing and bursting with purple blueberry filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft, fluffy blueberry cinnamon rolls from scratch. This recipe guides you through making the yeasted dough, a sweet blueberry filling, and a simple cream cheese frosting for a decadent breakfast pastry.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup cream cheese, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon milk or cream (for frosting)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, eggs, melted butter, flour, and salt to the yeast mixture. Mix with a spoon or stand mixer until a shaggy dough forms.
  3. Knead: Knead the dough on a lightly floured surface for 8 to 10 minutes until it is smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until combined. Gently fold in the blueberries, being careful not to crush them too much.
  6. Roll out the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Spread the filling: Spread the blueberry cinnamon mixture evenly over the dough, leaving a 1-inch border along one long edge.
  8. Roll and cut: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  9. Second Rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes until puffy. Preheat your oven to 375°F (190°C).
  10. Bake: Bake for 20 to 25 minutes, or until golden brown.
  11. Make the frosting: While the rolls cool slightly, beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth.
  12. Frost and serve: Spread the cream cheese frosting over the warm blueberry cinnamon rolls. Serve immediately.

Notes

  • If you use frozen blueberries, do not thaw them first; add them directly to the filling mixture.
  • For overnight rolls, assemble the rolls, place them in the pan, cover tightly, and refrigerate for up to 12 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • Use room temperature eggs to help the dough rise better.

Nutrition

Find it online: https://www.purecookingjoy.com/blueberry-cinnamon-rolls-recipe/

0 Shares
Tweet
Pin
Share