Name: Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3 cups frozen wild blueberries; 3 tablespoons brown sugar (packed); 1/2 lemon, juiced; 2 tablespoons water; 1 tablespoon cornstarch; 2/3 cup water; 1/4 cup bread flour; 3 2/3 cups bread flour; 1/3 cup granulated sugar; 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1/3 cup whole milk (room temperature); 1/3 cup heavy cream (room temperature); 1 large egg (room temperature); Tangzhong (prepared above); 8 tablespoons unsalted butter (room temperature); 2/3 cup brown sugar (packed); 1/2 cup unsalted butter (room temperature); 2 teaspoons ground cinnamon; 6 tablespoons unsalted butter (room temperature); 4 ounces cold cream cheese; 1 cup powdered sugar; 2 tablespoons reserved blueberry filling; 1 tablespoon heavy cream

Introduction

These Blueberry Cinnamon Rolls are a delightful twist on a classic favorite, combining sweet cinnamon and tangy wild blueberries for a flavor-packed treat. Soft, tender, and topped with a luscious cream cheese frosting swirled with blueberry jam, they make a perfect breakfast or dessert for any occasion.

The image shows a close-up of a group of blueberry rolls arranged in a 3 by 4 grid, each roll having a golden-brown spiral dough base with swirls of dark blueberry filling. The rolls are generously covered with a thick layer of light purple, creamy blueberry frosting that looks smooth and slightly glossy. Fresh whole blueberries are scattered on top of the frosting on several rolls, adding texture and a fresh, ripe look. The rolls are placed close together on a baking tray, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups frozen wild blueberries

3 tablespoons brown sugar (packed)

1/2 lemon, juiced

2 tablespoons water

1 tablespoon cornstarch

2/3 cup water (for tangzhong)

1/4 cup bread flour (for tangzhong)

3 2/3 cups bread flour (see notes for measuring)

1/3 cup granulated sugar

2 teaspoons instant yeast

1 teaspoon fine sea salt

1/3 cup whole milk (room temperature)

1/3 cup heavy cream (room temperature)

1 large egg (room temperature)

Tangzhong (prepared as above)

8 tablespoons unsalted butter (room temperature, for dough)

2/3 cup brown sugar (packed, for filling)

1/2 cup unsalted butter (room temperature, for filling)

2 teaspoons ground cinnamon

6 tablespoons unsalted butter (room temperature, for frosting)

4 ounces cold cream cheese

1 cup powdered sugar

2 tablespoons reserved blueberry filling

1 tablespoon heavy cream

Instructions

Step 1: Make the blueberry jam by cooking the blueberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally. When thickened, dissolve the cornstarch in 2 tablespoons water and stir into the jam. Cook, stirring constantly, for 2 more minutes. Set aside 4 tablespoons for the frosting and cool the rest.

Step 2: Prepare the tangzhong by whisking together 2/3 cup water and 1/4 cup bread flour in a small saucepan. Cook over medium heat, whisking constantly for 4-5 minutes until a paste forms. Transfer to a bowl and cool.

Step 3: In a stand mixer bowl, mix 3 2/3 cups bread flour, granulated sugar, yeast, and salt. Add cream, milk, egg, and the cooled tangzhong. Knead on low with the dough hook for 2 minutes until a rough ball forms.

Step 4: With the mixer running on low, add 8 tablespoons softened butter one tablespoon at a time, fully incorporating before adding more. Knead for an additional 12 minutes until dough is smooth and elastic. Set aside.

Step 5: Make the brown sugar filling by mixing 1/2 cup butter, 2/3 cup brown sugar, and cinnamon until smooth.

Step 6: Line a 9×13 inch baking pan with parchment paper.

Step 7: Roll out the dough into a 21×15 inch rectangle on a lightly floured surface. Spread the brown sugar filling evenly over the dough, then spread the cooled blueberry jam on top.

Step 8: Cut the dough into twelve 1¾-inch strips using a pizza cutter. Roll each strip away from you and place the rolls into the prepared pan.

Step 9: Cover with plastic wrap and let rise for 1–2 hours until doubled in size. Preheat oven to 325°F (162°C) during this time.

Step 10: Bake the rolls for 30–40 minutes until the center roll reaches an internal temperature of 185°F.

Step 11: While baking, make the frosting by beating 6 tablespoons butter and cream cheese until smooth. Add powdered sugar and beat until light and fluffy. Mix in heavy cream and half of the reserved blueberry jam.

Step 12: Let the rolls cool for 15 minutes, then spread with the cream cheese frosting. Use remaining blueberry jam to swirl into the frosting. Thin jam with water if needed.

Tips & Variations

Use room temperature ingredients for better dough texture and easier mixing.

If you don’t have frozen wild blueberries, fresh or frozen regular blueberries work well.

For extra flavor, add a pinch of nutmeg to the cinnamon sugar filling.

Brush the top of the rolls with melted butter immediately after baking for a glossy finish.

FAQs

Can I make the dough the night before?

Yes, after kneading the dough, cover and refrigerate it overnight. Let it come to room temperature and rise fully before rolling and baking.

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water mixture that improves the softness and shelf life of the rolls by retaining moisture in the dough. It helps create fluffy, tender rolls.