Let me introduce you to summer in a roll! These Blueberry Cinnamon Rolls are tangy and sweet, filled with tart wild blueberries, wrapped in a cozy, spiced dough and topped with a bright, luscious lemon cream cheese frosting. Soft and pillowy, they balance vibrant summer flavor with warm cinnamon sugar in every bite - perfect for slow mornings, weekend brunch, or any time you're craving something a little extra special.
Why I Love This
- Soft and Fluffy: I am incredibly picky about how the dough of my cinnamon rolls should be. It took me several tries to get these just right but it was SO worth it! Truly tender and soft without getting dried out - it's the perfect base for this sweet goodness.
- Balanced Flavor: When I first made these, I simply spread blueberry sauce over plain dough - and the result fell a little flat. By adding a blend of warm, cozy spices, the sweetness of the blueberries is beautifully balanced, allowing the filling to truly shine.
- Oh - but that Icing!: I think I have to admit that the icing is the best part of these. I mean it is REALLY good. Not too sweet, not overpowering - just delightfully bright, zesty and a little tangy. The perfect marriage to the spiced, sweetness of the rolls.
- Holiday Dessert: Looking for a less traditional dessert for the holidays or the perfect breakfast recipe? Look no further. These Blueberry Cinnamon Rolls are warm, cozy and can be made with fresh or frozen blueberries making them perfect for any season.
Want more inspiring holiday breakfasts? Try my Pumpkin Cinnamon Rolls or for something a little quicker, try my Peach and Blueberry Coffee Cake. Want the taste of summer? Try my Rhubarb Peach Crisp!
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Ingredients
- Wild Blueberries - you can use fresh or frozen, wild or "normal" berries but if you can get your hands on some wild blueberries I highly recommend them. They have so much more flavor! Costco often sells them in the frozen fruit section.
- Half & Half Cream - the cream in the dough helps to keep it soft and tender, just ensure you warm it up a little before adding it in to help with the rise of the dough. See below for dairy free alternatives.
- Lemon Juice and Zest - these are both used in all areas of the rolls to help bring out flavors of the blueberries.
- Quick Rise (Instant) Yeast - I recommend using instant yeast here since there isn't any water to activate traditional yeast in (and I don't find milk works well). It's also a bit more robust, helping the dough rise well even with the added spices, which can sometimes slow yeast activity.
- Flour - simple all purpose flour is what I have used here.
- Powdered (Icing) Sugar - I've included the ingredients for the lemon cream cheese icing here even though I have a post dedicated to this recipe. The rolls just aren't the same without it so I felt it needed to be included.
- Spices - a variety of spices are used to bring flavor and accentuate the blueberries, both in the dough and the filling.
See recipe card for quantities.
Instructions
Step 1a: Make the Dough: In a stand mixer, combine the cream, eggs, butter, sugar and yeast. In a separate bowl, whisk the flour and spices.
Step 1b: With the mixer on low, gradually add the dry ingredients to the wet, mixing until a shaggy dough forms.
Step 1c: Continue to mix for another 2-3 minutes until the dough comes together but is still slightly sticky (it should still stick to the bottom of the bowl). Add extra flour 1 tablespoon at a time if needed.
Step 1d: Place in a lightly oiled bowl, cover, and let rise until nearly doubled (2-3 hours*).
Step 2: Make the Filling: Combine all filling ingredients, except the almond extract, in a saucepan. Cook over low heat until juices release, then bring to a gentle boil. Stir frequently and cook for 3-5 minutes, until thickened. Remove from heat, stir in the almond extract, and cool completely.
Step 3a: Shape the Rolls: Butter a skillet with 2 tablespoons of soft butter. Roll the dough into an 18x14-inch rectangle. Spread the filling evenly, leaving a 1-inch border at the top.
Step 3b: Using a knife or pizza cutter, slice the dough into 9 equal strips (about 2 inches wide). Roll each strip up individually* and place cut-side up in the skillet. (For more gooey rolls, cut into 8 rolls. Stack them close together as they will want to topple over.)
Step 4: Second Rise: Cover and let rise until doubled in size or until the rolls fill the skillet (1-2 hours*).
Step 5: Once the rolls have finished their second rise, gently pour ¼ cup of heavy cream evenly over the tops.
Step 6: Bake: Bake at 350°F for 25-30 minutes, until golden brown. Allow to cool for 5-10 minutes.
Step 7: Make the Frosting: In a stand mixer (or with a hand held mixer), beat the butter and cream cheese until light and fluffy. Add the lemon juice, zest and vanilla. Gradually mix in the icing sugar and beat until smooth.
Step 9: Spread the frosting over the warm rolls and serve.
Hint: Because the dough is darker from the spices, it can be tricky to tell when the Blueberry Cinnamon Rolls are done. To check, insert a toothpick into the dough (avoiding the filling) - it should come out with just a few crumbs.
Substitutions
- Dairy Free - use a plant based butter and milk alternative 1:1 (I recommend soy as it has higher fat content)
- Frosting Solution - you can also use a simple powdered sugar glaze - combine the sugar with water or lemon juice and drizzle over the rolls.
- Gluten-Free - while I haven't tried it, a 1:1 gluten free flour would likely work wonders in this recipe! I enjoy the Bob's Red Mill version.
Variations
- Fruit Filling - try adding raspberries or blackberries to your fruit filling
- Deluxe - instead of pouring heavy cream over the rolls before baking try adding evaporated milk for a more caramelized flavor
- Buttercream Frosting - if cream cheese frosting isn't your thing, try making a lemon buttercream frosting instead
See this delicious Hot Fudge Pudding Cake for the chocolate lovers in your family!
Equipment
I have baked my rolls in a skillet but you can follow the exact steps and use a glass or ceramic 9x13 pan as well, simply divide your rolls into 8 large rolls or 12 small rolls so that they fit more evenly in your pan.
Storage
The first few days: These Blueberry Cinnamon Rolls can be in an airtight container in the fridge.
Freezing: After the rolls have been baked, they can be frozen, preferably without frosting, in an airtight container for up to 3 months. See below for how to freeze them prior to baking for a quick morning treat.
Reheating/Thawing: To thaw, simply leave the Blueberry Cinnamon Rolls on the counter at room temperature. To warm them up you can cover the whole pan in foil and warm in the oven for 15-20 minutes at 350°F. Alternatively, you can warm individual rolls on a plate in the microwave. Add frosting after they have been warmed.
Top Tip
Cook the filling, stirring frequently, until it thickens and most of the liquid has evaporated. Let it cool completely before using - this makes it easier to spread and helps it stay in place when rolling (sort of!).
How to Prepare the Rolls for a Morning Bake:
You can absolutely prep these the night before for fresh, warm rolls in the morning! Just follow the recipe through shaping the rolls and placing them in the pan (steps 1-8, stopping before the second rise). Cover the pan tightly with plastic wrap or a large bag and refrigerate overnight. In the morning, take the rolls out 1-2 hours before baking so they can warm up and complete their final rise (covered). Once they're puffy, bake as directed (uncovered).
Alternatively, you can prepare these even further in advance and freeze them prior to the second rise. Again, cover the pan tightly with plastic wrap and then in a bag that can be sealed or tied shut. These can remain in the freezer for up to 2-3 weeks for best results. Pull them out of the freezer 2-3 hours before baking and allow them to thaw and rise on the counter (still covered). Another option (so you don't have to get up so early) is to thaw them in the fridge overnight and then allow them to rise on the counter 1-2 hours prior to baking. Once they're puffy, bake as directed (uncovered).
FAQ
That's actually all I use in this recipe. Use them straight from frozen as thawing first releases too much liquid, making the filling runny.
This usually means it wasn't cooked long enough or didn't coll fully. The filling should be thick and jam-like before spreading. You can always try adding an extra ½-1 tablespoons extra corn starch to the filling.
Yes. You can freeze them before or after baking them. See my notes above on exactly how.
The cream makes the rolls extra soft and tender and allows for a little more forgiveness when baking, if you bake them a little too long.
Yes, use plant-based butter, milk and cream alternatives. See the "Substitutions" section above for more details.
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Blueberry Cinnamon Rolls
- Total Time: ~4-5 hours
- Yield: 9 rolls 1x
Description
Let me introduce you to summer in a roll! These Blueberry Cinnamon Rolls are tangy and sweet, filled with tart wild blueberries, wrapped in a cozy, spiced dough and topped with a bright, luscious lemon cream cheese frosting. Soft and pillowy, they balance vibrant summer flavor with warm cinnamon sugar in every bite - perfect for slow mornings, weekend brunch, or any time you're craving something a little extra special.
Ingredients
For the Dough:
1 cup (250 grams) warm half and half cream
2 eggs
6 tablespoons (3 ounces) very soft butter
⅓ cup (50 grams) sugar
2 ¼ teaspoons (8 grams) instant (quick rise) yeast
4-4 ¼ cups (500-530 grams) bread flour
1 tablespoons (7 grams) cornstarch optional*
1 teaspoon (6 grams) salt
1 ½ teaspoons (4 grams) cinnamon
⅛ teaspoon nutmeg
½ teaspoon lemon zest
For the Filling:
3 cups (390 grams) wild blueberries fresh or frozen
¼ cup (50 grams) granulated sugar
¼ cup (45 grams) brown sugar
1 ½ tablespoons (13 grams) corn starch
1 tablespoon (14 grams) lemon juice
2 tablespoons (10 grams) lemon zest
1 teaspoon (2 grams) cinnamon
⅛ teaspoon nutmeg
pinch all spice
pinch salt
¼ teaspoon (3 grams) almond extract
For the Frosting:
4 ounces cream cheese
¼ cup (2 ounces) butter
1 ½ tablespoons (21 grams) lemon juice
1 tablespoon (5 grams) lemon zest
¼ teaspoon (3 grams) vanilla extract
¼ teaspoon (3 grams) almond extract
pinch of salt
1 ½ cups (150 grams) icing (powdered) sugar
Extras:
2 tablespoons butter softened for buttering the pan
¼ cup heavy cream for pouring over the rolls before baking
Instructions
Make the dough:
1. In a stand mixer, combine the cream, eggs, butter, sugar and yeast. In a separate bowl, whisk the flour, cornstarch (if using) and spices.
2. With the mixer on low, gradually add the dry ingredients to the wet, mixing until a shaggy dough forms.
3. Continue to mix for another 2-3 minutes until the dough comes together but is still slightly sticky (it should still stick to the bottom of the bowl). Add extra flour 1 tablespoon at a time if needed.
4. Place in a lightly oiled bowl, cover, and let rise until nearly doubled (2-2.5 hours*).
Make the Filling:
5. Combine all the filling ingredients, except the almond extract, in a saucepan. Cook over low heat until juices release, then bring to a gentle boil. Stir frequently and cook for 5-8 minutes, until thickened. Remove from heat, stir in the almond extract, and cool completely.
Shape the Rolls:
6. Butter a skillet with 2 tablespoons of soft butter. Roll the dough into an 18x14-inch rectangle. Spread the filling evenly, leaving a 1-inch border at the top.
7. Using a knife or pizza cutter, slice the dough into 9 equal strips (about 2 inches wide). Roll each strip up individually* and place cut-side up in the skillet. (For more gooey rolls, cut into 8 rolls. Stack them close together as they will want to topple over.)
Second Rise
8. Cover and let the rolls rise until doubled in size or until the rolls fill the skillet (pan) (1-2 hours*).
9. Once the rolls have finished their second rise, gently pour ¼ cup of heavy cream evenly over the tops.
Bake
10. Bake at 350°F for 25-30 minutes (up to 35 for larger rolls), until golden brown.* Allow to cool for 5-10 minutes.
Make the Frosting
11. In a stand mixer (or with a hand held mixer), beat the butter and cream cheese until light and fluffy. Add the lemon juice, zest and vanilla. Gradually mix in the icing sugar and beat until smooth.
12. Spread the frosting over the warm rolls and serve.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
The cornstarch adds tenderness to the rolls and makes them more gooey like and slightly less structured. If you like an incredibly soft roll, add it in. If you like your rolls with a little more stability and chew, leave it out.
Rising times vary greatly depending on the temperature of the room. Watch your dough/rolls, not the clock. When the dough is nearly doubled or when the rolls have filled the pan, move on to the next step even if the "allotted time" hasn't passed.
When rolling the strips up, the filling will want to push out the sides and the top. To help keep it from squeezing out the top, roll the strip up to the 1" empty space at the top and then, rather than rolling over the space, stretch the tip of the dough up and onto the existing roll, capturing the filling inside. It will still be messy but this will help.
Because the dough is a little dark from the spices it can be difficult to tell when the rolls are done. Insert a toothpick directly down a layer of dough, avoiding the filling. If it comes out clean or with a few crumbs, the rolls are done.
- Prep Time: 30 minutes
- Rise Time: 3-4.5 hours
- Cook Time: 25-30 minutes
- Category: Bread, Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Jenice Wallace says
These cinnamon rolls are so unique! I love the amount of flavor that the wild blueberries bring and the dough is spiced just enough to highlight the berries. The cream cheese frosting is my favorite and really takes these to the next level!