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Blueberry Cinnamon Rolls with Cream Cheese Blueberry Frosting Recipe

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4 from 21 reviews

These homemade Cinnamon Rolls with a luscious wild blueberry filling and creamy blueberry frosting are a perfect sweet treat for breakfast or brunch. Soft, fluffy dough is enriched with warm spices and layered with a cinnamon-sugar filling and vibrant blueberry compote, then baked to golden perfection. Topped with a tangy, sweet cream cheese frosting infused with pureed blueberries, these rolls offer a delightful balance of fruity and spicy flavors that will impress any crowd.

  • Total Time: 3 hours 10 minutes
  • Yield: 12 servings

Ingredients

Blueberry Filling

  • 5 cups frozen wild blueberries
  • 3/4 cup + 2 tbsp granulated sugar (184 grams)
  • 2 tsp lemon zest
  • 1-2 tsp lemon juice
  • 2 tbsp + 2 tsp corn starch (21 grams)
  • 2 tbsp + 2 tsp water
  • 2 tsp vanilla extract

Dough

  • 1/2 cup salted butter, melted, 115℉ (113 grams)
  • 1 cup warm milk, 115℉ (240 mL)
  • 2 large eggs, lightly beaten and at room temperature
  • 1/3 cup granulated sugar (70 grams)
  • 2 and 1/2 tsp instant yeast (9 grams)
  • 3/4 tsp salt
  • 4 cups + 1 tbsp all-purpose flour, spooned & leveled or weighed (528 grams)

Cinnamon Filling

  • 1/2 cup salted butter, softened (113 grams)
  • 1/2 cup light brown sugar, packed (110 grams)
  • 5 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt
  • 1/2 tsp vanilla extract

Additional

  • 1/3 cup heavy cream, for pouring over the rolls (not mixed into filling)

Frosting

  • 4 ounces cream cheese, softened (170 grams)
  • 1 tbsp salted butter (14 grams)
  • 1 cup powdered sugar (115 grams)
  • 1/3 cup + 1 tbsp blueberry filling (114 grams)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/8 tsp cinnamon
  • 1 tsp lemon juice

Instructions

  1. Make the Blueberry Filling: Combine blueberries, granulated sugar, lemon zest, and lemon juice in a medium pot over medium heat. Cook while stirring occasionally for 7-9 minutes until the mixture simmers and blueberries release juices. Dissolve corn starch in water, then add to the simmering mixture and cook for 1-2 minutes to thicken until sauce holds a trail when dragged. Remove from heat, stir in vanilla, adjust lemon or sugar to taste, and cool completely in the fridge. This can be made up to 3 days ahead.
  2. Make the Dough & First Rise: In a stand mixer bowl, whisk together melted butter, warm milk, eggs, sugar, yeast, and salt. Switch to the paddle attachment and add flour, mixing on low speed until flour disappears. Let rest 5 minutes, then switch to dough hook and knead on low speed for 5-7 minutes until dough is smooth, elastic, and pulls away from the bowl sides. Place dough in the sprayed bowl and let rise for 1 hour or until doubled in size and a finger indent holds.
  3. Make the Cinnamon Filling: Beat softened butter, brown sugar, cinnamon, nutmeg, salt, and vanilla in a medium bowl on medium-high speed until smooth and creamy.
  4. Assemble the Rolls: After dough rise, flour a clean counter and roll dough into a 14×22 inch rectangle. Spread cinnamon filling evenly using an offset spatula, then dot 1 cup + 2 tbsp (300 grams) of blueberry filling over it. Slice strips about 1 3/4 inches thick, roll each into a cinnamon roll, using smaller pieces from the edges to form an extra roll. Place rolls in a prepared baking dish, cover loosely, and let rise for 30-40 minutes or until risen and an indent stays when poked.
  5. Preheat and Bake: Preheat oven to 325℉ while rolls rise. Once risen, pour room temperature heavy cream over and between rolls. Bake 42-46 minutes until golden brown and cooked through (internal temp 205-210℉). Add extra baking time if raw dough sticks to thermometer.
  6. Make the Frosting: Puree 1/3 cup + 1 tbsp blueberry filling. Beat cream cheese and butter until smooth, mix in powdered sugar, then blueberry puree, vanilla, salt, cinnamon, and lemon juice. Adjust flavor if needed. Frosting can be slightly runny to soak into warm rolls.
  7. Serve and Store: Immediately spread frosting over warm rolls and top with extra blueberry filling. Serve fresh for best flavor. Store leftovers in an airtight container in the fridge for 2-3 days and gently reheat.

Notes

  • The blueberry filling can be prepared up to 3 days in advance and kept refrigerated.
  • Room temperature and properly proofed dough is critical for best texture and rise.
  • Be sure not to exceed oven temperature of 325℉ for baking to avoid over-browning.
  • Frosting may be runnier than typical cream cheese frosting; this enhances absorption into the rolls.
  • For even baking, place smaller rolls in the center of the pan as they take slightly longer.
  • Reheat leftover rolls gently to avoid drying them out.
  • Author: Olivia
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/blueberry-cinnamon-rolls-with-cream-cheese-blueberry-frosting-recipe/