Homemade cinnamon rolls are the perfect treat whether you’re hosting a weekend brunch or cozying up at home on a Sunday morning. And while cinnamon and sugar certainly shine on their own, the addition of fruit can take cinnamon rolls to a whole new level.
This recipe for blueberry cinnamon rolls embraces the art of classic cinnamon rolls while also infusing fresh blueberries to add great flavor and to make the color of these cinnamon rolls pop. A from-scratch dough is filled with homemade blueberry jam, baked and then topped with a dreamy blueberry cream cheese frosting. They’re naturally a vibrant purple hue, making them sure to stand out on any serving table. Be sure to touch up on these cinnamon roll tips before getting started!
Blueberry Cinnamon Rolls Recipe
1 cup warm milk
3 tablespoons sugar
1 package active dry yeast
4 tablespoons butter, softened
1 teaspoon salt
3-2/3 cups flour
1/3 cup white sugar
1/2 tablespoon cinnamon
4 tablespoons butter, softened
2 cups fresh blueberries
1/4 cup sugar
1 tablespoon water
1/2 teaspoon cinnamon
1-1/2 tablespoons cornstarch
1 (8-ounce) brick cream cheese, softened
2 tablespoons butter, softened
1/4 cup blueberry jam
1 cup confectioners’ sugar
Step 1: Activate the yeast
In the bowl of a stand mixer fitted with the dough hook, add the warm milk and sugar. Sprinkle the yeast on top and let sit to activate, five to 10 minutes, until foamy.
Step 2: Make the dough
Turn the speed on the mixer up to medium and gradually mix in the flour, egg, butter and salt. Mix until the dough comes together and pulls away from the sides of the bowl. Transfer the dough to a greased bowl, cover and let rise for one and a half hours.
Step 3: Make the blueberry jam
While the dough is rising, make the blueberry filling. In a saucepan, combine the blueberries, sugar, water and cinnamon. Cook on medium-high until the blueberries begin to break down, about 10 minutes. Mix in the cornstarch and remove from the heat. In a separate bowl, mix together the cinnamon and sugar for the filling.
Step 4: Roll out the dough
Once the dough has risen, transfer it to a floured surface. Use a rolling pin to roll the dough out into a rectangle 1/4-inch thick. Spread the butter over the dough with a spatula and sprinkle with the cinnamon-sugar mixture. Spread the blueberry jam over top, reserving 1/4 cup for the frosting.
Step 5: Cut and let the rolls rise
Starting with one of the long ends, tightly roll the dough up to form a log. Cut the log into eight even pieces. Place the rolls in a greased 13×9-inch baking dish. Cover the baking dish with a towel and allow the rolls to rise for an additional 45 minutes. Preheat the oven to 350°F.
Step 6: Bake the cinnamon rolls
Transfer the baking dish to the preheated oven. Bake the cinnamon rolls for 20 minutes until the tops are lightly golden brown.
Step 7: Make the frosting, top and serve
To make the frosting, mix together the cream cheese and butter. Gradually mix in the confectioners’ sugar and mix in the blueberry jam. Frost the blueberry cinnamon rolls and serve.
Tips for Making Blueberry Cinnamon Rolls
Can you use frozen blueberries for the filling?
While this recipe is made using fresh blueberries, they can easily be swapped for frozen blueberries. However, using frozen blueberries may have a higher moisture content, requiring additional cooking time.
Can blueberry cinnamon rolls be made ahead?
It’s best to make the dough and bake the cinnamon rolls fresh. However, these cinnamon rolls can be made ahead of time if desired. Roll out the dough, add the filling and form the rolls. Keep them covered with plastic wrap in the greased baking dish overnight in the fridge. Once you’re ready to bake, remove the cinnamon rolls from the fridge to come up to room temperature and bake as normal.
How to store blueberry cinnamon rolls
These blueberry cinnamon rolls are best eaten fresh. If you have leftovers, store them in an airtight container in the fridge for up to four days.
The post How to Make Blueberry Cinnamon Rolls, the Sweetest Breakfast Rolls Ever appeared first on Taste of Home.