Description

These Blueberry Cinnamon Rolls combine soft, fluffy dough swirled with a sweet cinnamon-brown sugar filling and fresh blueberries, topped with a smooth cream cheese frosting. Perfect for breakfast or dessert, these rolls are a delightful twist on classic cinnamon rolls with bursts of fruity flavor.

Ingredients

Scale

Dough:

4 cups all-purpose flour
½ cup granulated sugar
2 ¼ teaspoons active dry yeast
1 cup whole milk (warmed)
½ cup unsalted butter (melted)
2 large eggs
1 teaspoon salt

Filling:

½ cup packed brown sugar
2 tablespoons ground cinnamon
¼ cup unsalted butter (softened)
1 cup fresh or frozen blueberries

Frosting:

8 ounces cream cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (adjust for consistency)

Instructions

Prepare the Dough: Combine warm milk, granulated sugar, and active dry yeast in a bowl and let it sit for 5-10 minutes until frothy and bubbly, indicating the yeast is activated. Then add melted butter, eggs, and salt to the yeast mixture. Gradually mix in the all-purpose flour until a soft dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Prepare the Filling: In a small bowl, combine the brown sugar and ground cinnamon to create the cinnamon-sugar mixture. Set aside.
Roll Out the Dough: After the dough has risen, punch it down and roll it out on a floured surface into a 16×12 inch rectangle. Spread the softened butter evenly over the dough. Then sprinkle the cinnamon-sugar mixture over the buttered surface, followed by evenly distributing the fresh or frozen blueberries on top.
Roll and Cut: Starting from the long edge, roll the dough tightly into a log. Using a sharp knife or dental floss, slice the roll into 12 even pieces. Place the rolls cut side up into a greased baking dish with some space in between for expansion.
Second Rise: Cover the prepared rolls loosely with plastic wrap or a clean towel and let them rise again in a warm spot for about 30 minutes until they puff up slightly.
Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through.
Make the Frosting: While the rolls are baking, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust the milk quantity to achieve desired frosting consistency.
Frost and Serve: Once the rolls come out of the oven and have slightly cooled, generously drizzle or spread the cream cheese frosting on top. Serve warm for best flavor and texture enjoyment.

Notes

Make sure the milk is warm (not hot) to properly activate the yeast without killing it.
If using frozen blueberries, do not thaw before adding to avoid excess moisture in the filling.
You can substitute whole milk with 2% or plant-based milk but results may vary slightly.
For a dairy-free version, use vegan butter and cream cheese alternatives.
To prevent burning, place an oven-safe dish of water in the oven when baking to maintain moisture.
Leftovers can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 20g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg

Keywords: blueberry cinnamon rolls, cinnamon rolls recipe, breakfast rolls, cream cheese frosting, fruit-filled pastries