Blueberry Cinnamon Rolls

I have been wanting to make cinnamon rolls ever since the last time I made them back in January. Since my parents have been visiting us from my hometown of Columbus, Ohio for about two weeks now, it just seemed like the perfect time to whip up a batch! It is always nice to share a batch of cinnamon rolls with others, otherwise, I can’t be trusted around them! 😉 The other day while my mom and I were at the local farmers market, I spotted these amazing blueberries just begging me to buy them. At the time I bought them I didn’t know what their fate would be. Maybe thrown into some muffins, perhaps a loaf, or even some scrumptious pancakes. Ultimately, blueberry cinnamon rolls won and I found myself searching for the perfect recipe.

I altered my Sensational Cinnamon Roll recipe to include an incredible blueberry filling that I found over on The Beantown Baker’s wonderful foodblog. Warm ooey, gooey, melt-in-your-mouth cinnamon rolls stuffed with plump blueberries and topped with rich cream cheese frosting. Let me tell you, these babies are worth every last calorie! Don’t let the rise time stop you from making these cinnamon rolls. They can be made ahead of time and placed in the refrigerator to rise overnight. When you are ready to bake, just pop them into the preheated oven and bake! Get ready for some tender, gooey, and shamelessly large cinnamon rolls. Come on, you deserve it! 😀


Blueberry Cinnamon Rolls

Warm ooey, gooey, melt-in-your-mouth cinnamon rolls stuffed with plump blueberries and topped with rich cream cheese frosting.

Yield: 12 cinnamon rolls


For the Cinnamon Rolls:
1 cup warm milk (110 degrees F)
1/2 cup white sugar plus 1 tablespoon sugar
2½ teaspoons (1 envelope) active dry yeast
1/3 cup butter, melted
2 eggs, room temperature
4½ cups bread flour
1 teaspoon salt

For the Filling:
2 cups blueberries, divided
1 ½ tablespoons granulated sugar
1 teaspoon cornstarch
1 ½ teaspoons lemon juice
1/4 cup plus 2 tablespoons water
3/4 cup brown sugar, packed
1½ tablespoons ground cinnamon
1/3 cup butter, softened

For the Frosting:
1 (6 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt


Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add butter, eggs, flour, remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
While the dough is rising, make the blueberry filling. In a small saucepan over medium heat, bring 1 cup blueberries, sugar, cornstarch, lemon juice, and water to a simmer. Cook, stirring frequently, until berries have broken down and mixture is thickened, about 5 minutes. Transfer to small bowl and cool to room temperature.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9x13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
Roll dough into a 16x21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4" margin at the long side of dough. Spread reserved cooked blueberry mixture over top of the butter and sprinkle evenly with sugar/cinnamon mixture. Sprinkle remaining 1 cup of blueberries over the sugar/cinnamon mixture. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9x13 inch baking pan.

Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
Bake rolls in preheated oven until golden brown, about 20-25 minutes.

Spread cinnamon rolls with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting. Serve immediately.

Source: adapted from Bean Town Baker originally adapted from Sensational Cinnamon Rolls

One year Ago: Raspberry Lemon Loaf                     

Two Years Ago: Strawberry Chocolate Chip Muffins 

15 Responses to “Blueberry Cinnamon Rolls”

  1. #
    sixtypercentbaking — July 23, 2012 @ 12:42 pm

    This is pretty much the most delicious looking baked good of all time.

  2. #
    my recent favorite books — July 23, 2012 @ 1:03 pm

    These look so good! I love cinnamon rolls! especially homemade ones! =D

  3. #
    Amy — July 23, 2012 @ 1:34 pm

    These look amazinnng! I made cinnamon rolls the other day but they definitely didn’t turn out as yummy as these look! hehe 🙂

  4. #
    imagesbytdashfield — July 23, 2012 @ 2:43 pm

    Oh good grief that is incredibly yummy looking!!!!!

  5. #
    Erin — July 23, 2012 @ 3:14 pm

    These look insane! I’m coming over.

  6. #
    Yudith @ Blissfully Delicious — July 23, 2012 @ 8:43 pm

    Oh my gosh, triple trouble for me!

  7. #
    Kris — July 23, 2012 @ 9:10 pm

    Those look fabulous!!

  8. #
    Brooke B. — July 23, 2012 @ 10:54 pm

    Oh my, these look to die for! Can’t wait to try them! Thanks for sharing!

  9. #
    ChgoJohn — July 23, 2012 @ 11:05 pm

    I am soo glad you like blueberries. You continue to post these amazing recipes with them and I’m one happy blueberry lover!

  10. #
    Regina — July 26, 2012 @ 9:48 am

    Oh My! Would it be a sin to have vanilla ice cream with these?

  11. #
    Sally — July 26, 2012 @ 9:58 am

    These rolls look phenominal! Ooey, gooey, and giant! I’ve never thought to add blueberries to a sweet roll before. The combo of the sweet berry + cinnamon must be to die for. 🙂

  12. #
    the wicked noodle (@thewickednoodle) — July 30, 2012 @ 4:34 pm

    WOW…these look out of this world! Swoon!!

  13. #
    Mckenzie-Rose — July 31, 2012 @ 1:54 pm

    These are delish! I made some except with strawberry jam, butter, and a tiny bit of brown sugar. Next time I’m going to put in some blackberries!

  14. #
    joanne — December 2, 2012 @ 8:35 am

    I glanced back to your blog to get a cherry cookie recipe that I made last Christmas, then I see these blueberry cinnamon rolls. These look awesome and will be on Christmas breakfast menu. I love your blog.
    I notced you refer to growing up in Columbus. We live in Yellow Springs Ohio. Just about 50 miles down 70. Close to Springfield. Small world. Thank you for your great blog.

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