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blueberry cinnamon rolls

blueberry cinnamon rolls

Indulge in these blueberry cinnamon rolls, featuring a soft dough, gooey blueberry centers, and a luscious cream cheese frosting!
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Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Dough Rising 1 hour 30 minutes
Total Time 3 hours 10 minutes
Course Breakfast
Cuisine American
Servings 12 rolls
Calories 857 kcal

Equipment

  • mixing bowl
  • Stand mixer
  • medium pot
  • pie dish
  • Offset spatula
  • Kitchen towel

Ingredients
  

Blueberry Filling

  • 5 cups frozen wild blueberries See note below!
  • ¾ cup granulated sugar Plus 2 tbsp
  • 2 teaspoon lemon zest
  • 1-2 teaspoon lemon juice
  • 2 tablespoon corn starch Plus 2 tsp
  • 2 tablespoon water
  • 2 teaspoon vanilla extract

Cinnamon Roll Dough

  • ½ cup salted butter Melted, 115℉
  • 1 cup warm milk 115℉ (See Note below!)
  • 2 large eggs Lightly beaten and at room temperature
  • ⅓ cup granulated sugar
  • 2 and ½ teaspoon instant yeast
  • ¾ teaspoon salt
  • 4 cups all-purpose flour Spoon & leveled or weighed out

Cinnamon Filling

  • ½ cup salted butter Softened
  • ½ cup light brown sugar Packed
  • 5 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • ⅓ cup heavy cream For pouring over the rolls - don't mix into the filling

Frosting

  • 4 ounces cream cheese Softened
  • 1 tablespoon salted butter
  • 1 cup powdered sugar
  • ⅓ cup blueberry filling Plus 1 tbsp
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ⅛ teaspoon cinnamon
  • 1 teaspoon lemon juice

Instructions
 

Make the Blueberry Filling

  • Add blueberries, sugar, lemon juice, and lemon zest to a medium pot over medium heat. Cook, stirring occasionally, for 7-9 minutes.
  • Stir together corn starch and water in a small bowl until corn starch is fully dissolved. Pour this into the simmering blueberries and cook for 1-2 minutes to thicken.
  • Pour mixture into a pie dish or similar and stir in the vanilla. Taste and adjust with more lemon or sugar if desired. Cool in the fridge.

Make the Dough & First Rise

  • In the stand mixer, add melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Whisk together.
  • Add flour and mix on low speed until flour disappears. Rest for 5 minutes.
  • Knead the dough for 5-7 minutes until smooth and elastic. Let rise for 1 hour.

Make the Cinnamon Filling

  • Beat together all filling ingredients until well combined.

Assemble the Rolls

  • Roll the risen dough to 14x22 inches. Spread the cinnamon filling and blueberry filling evenly.
  • Slice dough into strips, roll each into a roll, and place in prepared pan. Cover and let rise for 30-40 minutes.

Bake

  • Pour heavy cream over the rolls. Bake for 42-46 minutes until golden brown.

Make the Frosting

  • Puree the blueberry filling and beat together cream cheese & butter. Mix in powdered sugar, then pureed blueberries, vanilla, salt, cinnamon, and lemon juice.

Serve + Store

  • Frost the warm rolls and top with extra blueberry topping. Enjoy immediately!
  • Store leftovers in an airtight container in the fridge for 2-3 days.

Notes

Frozen wild blueberries are recommended. Do not thaw if using frozen blueberries.

Nutrition

Serving: 1rollCalories: 857kcalCarbohydrates: 116gProtein: 10gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 140mgSodium: 497mgPotassium: 377mgFiber: 7gSugar: 71gVitamin A: 1429IUVitamin C: 7mgCalcium: 137mgIron: 3mg
Keyword baked goods, Blueberry, Cinnamon Rolls, dessert, Pastries, sweet treats
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