Introduction

These Blueberry Cinnamon Rolls combine the classic warmth of cinnamon-swirled dough with a vibrant wild blueberry filling. Soft, tender, and topped with a luscious cream cheese glaze accented by blueberry jam, they’re perfect for a special breakfast or brunch treat.

The image shows a close-up of nine blueberry cinnamon rolls arranged in a grid, each roll thickly coated with a light purple glaze that drips slightly down the sides. The rolls have visible layers of soft dough with dark purple blueberry swirls inside, giving a textured spiral look. Several fresh blueberries are scattered on top, adding small bursts of dark blue color against the creamy lavender glaze. The rolls appear soft and moist with a slight golden-brown tint on edges, all resting closely together on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3/4 cup water
1/4 cup all-purpose flour
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)
1 teaspoon vanilla extract
4 tablespoons unsalted butter (softened)
2 ounces cream cheese (room temperature)
1 cup powdered sugar
1-2 tablespoons reserved blueberry filling
2 1/2 tablespoons heavy cream

Instructions

Step 1: Prepare the blueberry jam by cooking the frozen blueberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally. When thickening begins, dissolve cornstarch in water and stir into the mixture.
Step 2: Continue cooking the jam while stirring constantly for 2 more minutes. Set aside 1-2 tablespoons of jam for the glaze and cool the rest in a bowl.
Step 3: Make the tangzhong by whisking together 3/4 cup water and 1/4 cup flour in a small saucepan. Cook over medium heat, whisking constantly, until it forms a thick paste (about 4-5 minutes). Transfer to a bowl and let cool.
Step 4: In a stand mixer bowl, combine 3 1/2 cups flour, granulated sugar, yeast, and salt.
Step 5: Add the egg, milk, vanilla extract, and cooled tangzhong to the dry ingredients. Knead with a dough hook on low speed for 2 minutes until a dough ball forms.
Step 6: With the mixer running on low, add the softened butter ½ tablespoon at a time, fully incorporating each addition. Then knead for another 8-10 minutes until the dough is smooth, elastic, and slightly sticky on the bottom of the bowl. Adjust with flour or milk if needed.
Step 7: Shape the dough into a smooth ball with lightly buttered hands. Place it seam side down in a lightly buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size (about 1 hour).
Step 8: Roll the risen dough on a floured surface into a 20×15-inch rectangle, with the long side nearest you.
Step 9: In a small bowl, mix dark brown sugar, 4 tablespoons butter, and cinnamon until smooth. Spread this cinnamon sugar evenly over the dough, leaving a ½-inch border at the top edge.
Step 10: Evenly spread the cooled blueberry filling over the cinnamon sugar layer.
Step 11: Roll the dough tightly into a log, pinching the edge to seal the filling inside.
Step 12: Cut the log into 12 equal rolls, about 1 ½ inches thick, using a serrated knife or dental floss.
Step 13: Place the rolls cut side up in a parchment-lined 9×13-inch baking pan. Cover with plastic wrap and let rise until doubled, 45-60 minutes. Preheat oven to 325°F (162°C) during this time.
Step 14: Bake the rolls for 23-26 minutes, until lightly golden on top. Remove from oven and cool on a wire rack while preparing the glaze.
Step 15: For the glaze, beat together softened butter, cream cheese, and powdered sugar until smooth. Whisk in heavy cream and reserved blueberry jam. Spread generously over warm rolls and serve.

Tips & Variations

Use fresh blueberries when in season for a brighter flavor instead of frozen.
For a dairy-free version, substitute milk and butter with plant-based alternatives.
The tangzhong method ensures soft, fluffy rolls that stay fresh longer—don’t skip it!
Brush the rolls with melted butter right after baking for an even richer crust.

Storage

Store leftover rolls covered at room temperature for up to 2 days or freeze them in an airtight container for up to 3 months. Reheat gently in a microwave or oven to restore softness, then reapply glaze if desired.

How to Serve

A close-up view of a sliced blueberry cinnamon roll with multiple layers of soft, light golden dough swirled with dark purple-blue blueberry filling and small blueberries. The roll has a shiny, smooth layer of light lavender glaze on top that drips slightly down the sides, showing moist texture beneath. The roll is placed on a white marbled surface, with parts of other cinnamon rolls visible around it, showcasing rich purple filling and creamy glaze. The layers inside the roll are fluffy and airy, highlighting the contrast between the pale dough and the deep blueberry color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls without tangzhong?

Yes, although tangzhong improves the texture by making the rolls softer and longer-lasting. Without it, the rolls will still be tasty but may be less fluffy.

How do I prevent the blueberry filling from leaking during baking?

Make sure to roll the dough tightly and seal the edge well. Also, avoid overfilling and leave a clean border on the dough to help keep the filling inside.