Blueberry cinnamon rolls with a thick blueberry swirl, soft soft fluffy brioche dough, and a blueberry cream cheese glaze you’ll want to lick off the spoon.

baked blueberry cinnamon rolls in a baking dish

I make these blueberry cinnamon rolls using the same brioche dough I bake at home all year, adding a thick blueberry filling so the rolls stay soft, fluffy, and perfectly swirled.

This recipe combines classic cinnamon rolls with fresh or frozen blueberries and a blueberry cream cheese glaze, tested to give you clean layers, real blueberry flavor, and bakery-style results at home.

Why you'll love this recipe

Soft, fluffy rolls with real cinnamon roll texture
Thick blueberry filling that stays in the swirl, not the bottom of the pan
Cream cheese glaze that’s tangy, creamy, and naturally blueberry-flavored

Ingredients You Need

Flour: All-purpose flour, or bread flour if you like slightly chewier rolls
Yeast: Active dry, instant, or fresh yeast
Milk: Whole milk for richer rolls, or 2% milk
Butter: Unsalted and very soft, for the dough and the filling
Eggs: At room temperature
Sugar: Granulated sugar for the dough and powdered sugar for the glaze
Cinnamon: Ground cinnamon for that classic cinnamon roll flavor
Cream cheese: Full-fat and softened
Blueberries: Fresh or frozen blueberries.
Lemon: Fresh lemon juice and zest
Vanilla & salt: To balance and bring out the flavors

Tips for this recipe

Let the blueberry filling cool completely before spreading it on the dough to keep clean, easy rolls
Don’t overfill the dough or the filling may leak while baking
Roll the dough tightly, but without pressing too hard, for even swirls
Bake just until lightly golden to keep the rolls soft and fluffy
Reheat leftovers for a few seconds before serving to bring back the soft texture

How to make blueberry cinnamon rolls

All my cinnamon roll variations start from this classic cinnamon rolls recipe.

Combine all the dough ingredients in the bowl of a stand mixer fitted with the dough hook.

mixing bowl with brioche dough ingredients

Knead on medium speed for about 7 minutes until smooth and soft.

Cover and let rise in a warm place for 1 to 2 hours, until doubled in size.

brioche dough after first rise in mixing bowl

You can use my homemade blueberry compote recipe for the filling, it’s the same one I always make for my rolls and desserts.

Cook the blueberries with sugar, lemon juice, cornstarch and water until thickened. Let cool completely.

saucepan with blueberry filling cooking on the stove

Roll out the dough into a large rectangle and spread the blueberry filling evenly.

rolled out brioche dough spread with blueberry filling

Roll up, slice into rolls, place in a baking dish, cover, and let rise again for 45 minutes to 1 hour.

blueberry cinnamon rolls arranged in a baking dish before baking

Bake at 180°C (350°F) for 25–30 minutes, until lightly golden and soft.

freshly baked blueberry cinnamon rolls in a baking dish

I use my cream cheese frosting for cinnamon rolls to frost the rolls.

Whisk the cream cheese, butter, powdered sugar, vanilla, and blueberry coulis until smooth.

Spread over warm rolls and serve.

bowl with blueberry cream cheese frosting ingredients

Serving suggestions

Serve these blueberry cinnamon rolls warm, freshly glazed.

They’re perfect for breakfast, brunch, or an afternoon coffee break. Add a few fresh blueberries on the plate if you want a simple finish.

Storage

Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat briefly in the microwave or oven to soften the rolls and refresh the glaze.

Recipe variations

No cinnamon version: Skip the cinnamon and keep a pure blueberry flavor.
Lemon blueberry rolls: Add extra lemon zest to the filling and glaze.
Mixed berries: Replace part of the blueberries with raspberries or blackberries.
Overnight rolls: Let the shaped rolls rise slowly in the fridge overnight, then bake the next morning.

If you love chocolate, try my chocolate cinnamon rolls for a richer, extra-indulgent twist on the classic.

Recipe Questions

Can I make these rolls without cinnamon?

Yes. These rolls use cinnamon roll dough, but the filling can be made without cinnamon for a pure blueberry version.

Can I use frozen blueberries?

Yes, frozen blueberries work well. Cook them directly without thawing.

Can I prepare them ahead of time?

Yes. Shape the rolls, refrigerate overnight, and bake the next day.

Why are these still called cinnamon rolls?

They use classic cinnamon roll dough and shaping, even when the filling is fruity instead of cinnamon-based.

blueberry cinnamon roll served on a plate

More Cinnamon Rolls Recipes

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

Blueberry Cinnamon Rolls

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5 from 1 review

Author: Fadela
Total Time: 1 hour 5 minutes
Yield: 12 rolls

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Description

Prepare these delicious blueberry cinnamon rolls: soft brioche rolls filled with a homemade blueberry filling and finished with a blueberry cream cheese glaze. Makes about 12 rolls.

Instructions

Brioche Dough

In a bowl, rehydrate the yeast with the warm milk and let rest for 10 minutes.
Place the flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook.
Add the milk-yeast mixture, egg, and softened butter, then knead on medium speed for 5–7 minutes until the dough is smooth and slightly sticky.
Cover with a kitchen towel and let rise in a warm place for 1 ½ to 2 hours, until doubled in size.

Blueberry Filling

In a saucepan, combine the blueberries, sugar, lemon juice, water, cornstarch, and cinnamon.
Cook over medium heat for 5–7 minutes, stirring, until thickened.
Mash slightly if desired, then let cool completely.
Set aside about 2 tablespoons of the filling for the frosting.

Shaping & Baking

Preheat the oven to 350°F (180°C). Grease a large rectangular baking dish.
Transfer the dough to a lightly floured surface, gently deflate, and roll into a large rectangle about 5 mm thick.
Spread the cooled blueberry filling evenly over the dough.
Roll tightly into a log and cut into 2–3 cm slices using a sharp knife or dental floss.
Arrange the rolls in the baking dish, leaving space between them.
Cover and let rise again for 45 minutes to 1 hour.
Bake for 25–30 minutes, until lightly golden. Let cool slightly.

Blueberry Cream Cheese Frosting

In a bowl, whisk together the cream cheese, butter, powdered sugar, vanilla, and reserved blueberry filling until smooth.
Spread over warm rolls and serve.