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blueberry cinnamon rolls

Blueberry Cinnamon Rolls

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5 from 2 reviews

  • Author: chefjar
  • Total Time: 2 hours 15 minutes
  • Yield: 12 1x


Satisfy your sweet tooth with our Blueberry Cinnamon Rolls. Soft dough filled with tangy blueberry and a hint of cinnamon. Perfect for breakfast or brunch. Easy to make and even easier to enjoy!



For the Dough:

  • 1 cup warm milk (110°F)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated white sugar, divided
  • 1 (2¼ teaspoons) package active dry yeast
  • 1 large egg, lightly whisked
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

For The Blueberry Sauce:

  • 3 cups fresh or  frozen blueberries
  • 1/4 cup sugar
  • 1 1/2 tablespoons corn starch ( mixed with 2 tablespoons water)

For The Cinnamon Sugar:

  • 1/2 cup loosely packed brown sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter, melted

For The Glaze:

  • 1 cup powdered sugar
  • 4 oz. cream cheese, at room temperature
  • 1 tablespoon milk
  • 2 tablespoons lemon juice


Blueberry Cinnamon Rolls

  • Preheat your oven to 200 F for 2-3 minutes, then turn it off.
  • In a large bowl combine the warm milk together with the melted butter,  1 tablespoon sugar and yeast. Let sit until foamy, about 5 minutes.
  • Add the egg , flour, remaining sugar and salt and mix until the dough forms. Turn out the dough onto a lightly floured working surface and knead for about 5 minutes or until soft and smooth.
  • Lightly coat  the bowl with olive oil or cooking oil spray and place the dough back into the bowl. Cover with a damp towel and transfer to a warm oven. Be sure to TURN OVEN OFF. Allow to rise for 30 minutes or until doubled in size.
  • On a lightly floured surface, roll out the dough into a 19-inch x 13-inch rectangle and ¼-inch thick. 
  • Combine cinnamon and brown sugar in a small bowl. Brush with melted butter and sprinkle  the sugar mixture evenly op top.
  • Spread about 1/2-3/4 cup of the blueberry sauce over the dough. Beginning at the long side, roll the dough into a log tightly . Pinch to seal the edges.
  • Trim the ends and cut into 10-12 slices.
  • Line  a 9-by-13-inch baking pan with parchment paper or grease with a cooking spray.  Arrange the rolls, cover with a towel and allow to rise  for 30 minutes or until doubled in size.
  • Meanwhile, preheat your oven to 350 F.
  • Uncover the rolls. Bake for 20-25 minutes or until lightly golden. Remove from the oven and allow to cool slightly.

The Glaze

  • Combine the ingredients for the glaze: sugar, cream cheese, milk and lemon juice in a small bowl.
  • Spread the glaze and the remaining blueberry sauce over the rolls. Enjoy!

Blueberry Sauce

  • Combine the blueberries and sugar in a small saucepan. Cook until the blueberries begin to pop.  Add the cornstarch-water mixture. Cook further until thickens. Remove from the heat and allow to cool completely.



  • First allow them to cool completely to room temperature. Once cooled, you can store them in an airtight container or resealable plastic bag at room temperature for up to 2 days.
  • If you want to keep them for longer, you can freeze them. Wrap each cinnamon roll individually in plastic wrap and then place them in a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to 3 months.


  • To reheat frozen cinnamon rolls, remove them from the freezer and allow them to thaw at room temperature for a few hours or overnight. Once thawed, you can heat them up in the microwave for a few seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes, until warm.
  • Prep Time: 1 hour 50 min
  • Cook Time: 25 min
  • Category: Dessert recipes
  • Cuisine: American


  • Calories: 317.63kcal
  • Sugar: 24.14g
  • Sodium: 2371.37mg
  • Fat: 8.42g
  • Saturated Fat: 4.75g
  • Carbohydrates: 55.39g
  • Fiber: 2.2g
  • Protein: 5.99g
  • Cholesterol: 35.34mg