Fluffy Blueberry Cinnamon Rolls

Try this delightful blueberry cinnamon rolls recipe loaded with soft and fluffy rolls filled with a sweet blueberry filling and topped with a delicious blueberry cream cheese glaze.

Jump to:

• Why you'll love this recipe
• Ingredient You Need
• How To Make Blueberry Cinnamon Rolls
• Serving Suggestions
• Tips for this recipe
• Variations & Substitutions
• Recipe Questions
• You will also love
• Blueberry Cinnamon Rolls

Dive into autumn's coziness with these blueberry cinnamon rolls, a fruity take on my favorite and classic cinnamon rolls recipe, perfect to brighten up your breakfasts or warm up your coffee breaks.

Just like the traditional recipe, these blueberry swirl buns are incredibly soft, featuring a fruity filling made with fresh or frozen blueberries and delicious cream cheese cinnamon rolls icing also infused with blueberries.

Indulge in a moment of pure delight with these blueberry sweet rolls perfect for breakfast or snack time. Enjoy them warm, fresh out of the oven, paired with one of our velvety tiramisu lattes.

Craving for more blueberry recipes? Give these a try, frozen blueberry pie, blueberry cupcakes, blueberry muffins, blueberry cake.

Craving for more Blueberry recipes? Give these a try: Blueberry chocolate chip muffins, blueberry streusel muffins, blueberry pie, blueberry cake, blueberry cupcakes and blueberry frosting.

Ingredient You Need

You need these ingredients to make this Blueberry rolls recipe:

• Cinnamon roll dough: Made from all-purpose flour, salt, granulated sugar, instant yeast or active dry yeast, milk, unsalted butter, and room-temperature egg.
• Blueberry filling: Fresh blueberries or frozen blueberries, fresh lemon juice with lemon zest, cornstarch, granulated sugar, cinnamon powder and some water.
• Blueberry cream cheese glaze: Full-fat cream cheese, powdered sugar, unsalted butter, vanilla extract, and some blueberry sauce or leftover blueberry filling

How To Make Blueberry Cinnamon Rolls

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

• Rehydrate the yeast in warm milk (ensure the milk is not too hot to avoid killing the yeast).
• In the large mixing bowl of a stand mixer fitted with a dough hook attachment, mix the flour, sugar, and salt.
• Add the mixture of yeast mixture to the bowl containing the dry ingredients.
• Incorporate the eggs one at a time, making sure each is well incorporated before adding the next.
• Gradually add the softened butter while continuing to knead.
• Knead the dough in the stand mixer on medium speed for about 7 minutes, until you get a soft dough
• Cover the bowl with a clean cloth and let the dough rise in a warm place away from drafts until it doubles in volume, which can take about 1 to 2 hours depending on the room temperature.

• In a saucepan, mix fresh or frozen blueberries with granulated sugar, lemon juice, cornstarch, cinnamon, and water.
• Heat the mixture over medium heat, stirring frequently to prevent the mixture from sticking or burning.
• Cook for 5-10 minutes or until the filling thickens and the blueberries begin to break down slightly.
• Crush the blueberries with a potato masher or a fork if you prefer a smoother filling.
• Remove the pan from the heat and let the filling cool completely. It will thicken further as it cools.

• After the first rise, degas the dough by gently pressing down to release the air.
• Roll out the dough into a large rectangle on a lightly floured surface.
• Spread the cooled blueberry filling evenly over the entire surface of the dough.
• Gently roll the dough widthwise to form a long log.
• Use a sharp knife or dental floss to cut the log into slices about 1 inch thick.
• Place the cut slices, cut side up, in a large baking dish previously greased with cooking spray or covered with parchment paper, spacing them slightly apart to allow room for rising.
• Cover the dish with a clean cloth and let the cinnamon rolls for a second rise for 45 minutes to 1 hour in a warm place, until they have doubled in size.

• Preheat the oven to 180°C (350°F) and bake the blueberry rolled brioches for about 25-30 minutes until they are lightly golden brown on top but still soft to the touch.
• Let the blueberry cinnamon rolls cool in the pan while you prepare the frosting.

• Place all the ingredients in a large bowl: cream cheese, softened butter, powdered sugar, vanilla extract, and blueberry coulis (or leftover blueberry filling).
• Whisk vigorously with a hand whisk or an electric mixer for 3 minutes until you get a creamy and smooth frosting.
• Brush this frosting onto the still-warm brioches and enjoy.

Serving Suggestions

• With Fresh Berries: Garnish the plate with a handful of fresh blueberries and raspberries for a burst of color and added freshness.
• Whipped Cream or Vanilla Ice Cream: Pair the rolls with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• Breakfast Spread: Include the rolls in a breakfast spread with scrambled eggs, bacon, and fresh fruit for a hearty morning feast.

Recipe Questions

Can we flavor the brioche dough with blueberries?

Yes, you can flavor the brioche dough with blueberries by incorporating blueberry puree or blueberry extract into the dough before the first rise. This will add a delicate blueberry flavor to the brioche itself and give it a lovely color.

How to make Overnight Brioche dough? 

To prepare your brioche dough the night before, prepare the dough and then cover it with cling film directly on the surface, then let it fridge overnight so it rises slowly in the refrigerator.

The next day, take the dough out to bring it to room temperature before shaping, which will enhance the flavors and make shaping easier.

You will also love

I hope you love these blueberry rolls. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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