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–+ servings
blueberry cinnamon rolls

blueberry cinnamon rolls

Delicious blueberry cinnamon rolls with gooey centers and creamy frosting make the perfect breakfast treat.
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Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Dough Rising 1 hour 30 minutes
Total Time 3 hours 10 minutes
Course Breakfast
Cuisine American
Servings 12 rolls
Calories 300 kcal

Equipment

  • medium pot
  • Stand Mixer
  • pie dish
  • offset spatula
  • Baking Pan
  • Kitchen towel

Ingredients
  

Blueberry Filling

  • 5 cups frozen wild blueberries See note below!
  • ¾ cup granulated sugar plus 2 tbsp
  • 2 teaspoon lemon zest
  • 1-2 teaspoon lemon juice
  • 2 tablespoon corn starch plus 2 tsp
  • 2 tablespoon water
  • 2 teaspoon vanilla extract

Cinnamon Roll Dough

  • ½ cup salted butter melted
  • 1 cup warm milk See Note below!
  • 2 large eggs lightly beaten and at room temperature
  • ⅓ cup granulated sugar
  • 2 ½ teaspoon instant yeast
  • ¾ teaspoon salt
  • 4 cups all-purpose flour spooned & leveled or weighed out

Cinnamon Filling

  • ½ cup salted butter softened
  • ½ cup light brown sugar packed
  • 5 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch salt
  • ½ teaspoon vanilla extract
  • ⅓ cup heavy cream for pouring over the rolls - don't mix into the filling

Frosting

  • 4 ounces cream cheese softened
  • 1 tablespoon salted butter
  • 1 cup powdered sugar
  • ⅓ cup blueberry filling plus 1 tbsp
  • 1 teaspoon vanilla extract
  • pinch salt
  • ⅛ teaspoon cinnamon
  • 1 teaspoon lemon juice

Instructions
 

Making the Blueberry Filling

  • Add blueberries, sugar, lemon juice, and lemon zest to a medium pot over medium heat. Cook, stirring occasionally, for 7-9 minutes.
  • Stir together corn starch and water in a small bowl, then pour into the simmering blueberries. Cook for 1-2 minutes to thicken.
  • Pour mixture into a pie dish and stir in vanilla. Taste and add more lemon or sugar if needed. Cool completely in the fridge.

Making the Dough & First Rise

  • In a stand mixer, combine melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Mix until combined.
  • Add flour and mix on low speed until flour disappears. Let rest for 5 minutes.
  • Knead for 5-7 minutes until smooth and elastic. Let rise for 1 hour.

Making the Cinnamon Filling

  • Beat together all filling ingredients until well combined.

Assembling the Rolls

  • Flour the counter and roll the dough to 14x22 inches. Spread cinnamon filling and blueberry filling over the rolled dough.
  • Slice strips from the long side, roll into cinnamon rolls, and place in the prepared pan.
  • Cover and let rise for 30-40 minutes. Preheat oven to 325℉.

Baking

  • Pour room temperature heavy cream over the rolls. Bake for 42 to 46 minutes until golden brown.

Making the Frosting

  • Puree the blueberry filling. Beat cream cheese and butter, then mix in powdered sugar and pureed blueberries.
  • Add vanilla, salt, cinnamon, and lemon juice. Adjust flavor if needed.

Serving

  • Immediately frost the warm rolls and top with extra blueberry topping. Enjoy!

Notes

Blueberry Filling can be made up to 3 days ahead and stored in the fridge.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 6mg
Keyword Baking, Blueberry, Breakfast, Cinnamon Rolls, comfort food, dessert
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