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Blueberry Cinnamon Rolls (Blueberry Rolls)

by Lorena

Cinnamon rolls are one of my favourite dishes for breakfast and brunch and these made with blueberries are wearing the crown right now. Blueberry Cinnamon Rolls (Blueberry Rolls) have a delicious blueberry filling and a beautiful lilac frosting. They are intense in flavour and extremely soft. Perfect for breakfast!

How to make Blueberry Cinnamon Rolls (Blueberry Rolls)

To make blueberry cinnamon rolls (blueberry rolls), first, you need to make the dough. This dough is the same that I use for my classic gooey and soft cinnamon rolls. The dough is very fluffy and you can easily peel the layers apart as you eat. While the dough is proofing, you can take that time to make the blueberry filling that needs to cool down completely before spreading it on the dough. Then, roll out the dough, spread the filling, roll it up and cut up the rolls. Finally, the rolls will proof one last time for 30 minutes before baking. If you need a square pan like mine, I highly recommend this one by USA PAN, they have amazing products!

The blueberry frosting

For the blueberry frosting, I used my Cream Cheese Frosting for Cinnamon Rolls recipe and added a tablespoon that I had previously reserved from the filling. This not only adds a lot of flavour, but also turns the frosting into a beautiful lilac colour that looks beautiful on top of the Blueberry Cinnamon Rolls. I promise that you will want to eat the frosting by the spoonful because it’s that god. These Blueberry Rolls are beautiful and the inside will surprise anyone who eats them. If you prefer, you can commit the tablespoon of filling and have a white frosting instead.

Want to bake them in the morning?

All bread recipes can have a longer proofing time by decreasing the amount of yeast. By adjusting this, the bread will need more time to get to the proofing stage we need it in, which lends itself perfectly for proofing the rolls overnight. Check out the note at the end of this Blueberry Cinnamon Rolls recipe to see how to vary the yeast amount in the recipe and have them freshly baked for breakfast. This Blueberry Rolls recipe is really wonderful. You’ll have everyone drooling from the moment they’re baking because the smell is just so good! This recipe can also be made with raspberries ad cherries with the same exact amounts.

Cross section of a Blueberry Cinnamon Roll (Blueberry Roll), topped with blueberry cream cheese frosting. You can see the purple layers.

Tips for making Blueberry Cinnamon Rolls

Even though this Blueberry Cinnamon Rolls (Blueberry Rolls) recipe is pretty straightforward, a few tips are always welcomed. Here are a few pointers to get them perfect every time:

  1. Don’t overcook the rolls: Cinnamon rolls are delicious when they’re slightly golden but the dough isn’t tough or dry. For that reason, it’s important to control the cooking process in the oven. 25-30 minutes should be enough. We’re looking for slightly golden cinnamon rolls.
  2. Don’t over-knead the dough: This dough doesn’t require much kneading. We just want to have a homogeneous dough and stop there. If we knead it too much, we’ll develop the gluten in the flour which will result in tough, hard rolls that break when you try to peel the layers.
  3. Be mindful of the cooking of the filling: The blueberry filling is cooked until it thickens. If you don’t cook it enough, it will be hard to roll the dough. If you cook it too much, it will be hard to spread on the dough and it will feel heavy when you eat them. Before removing the filling from the pot, it should look like a liquid jam. It should be thick enough that when you stir it with a spatula, you can see the base of the pot. If when it cools down you think it’s too thick, you can add a bit of water at a time and mix it in.
  4. Apply the frosting when the rolls are cold: As with any glaze, if you spread it on warm cookies or bread, it will tend to melt. Try to spread it on when they’re at least warm. And if you can’t help yourself and want to eat them hot, get out your fork and knife because it will get messy, lol.

More cinnamon roll recipes

Not many people out there can resist a cinnamon roll in any form it comes in. When it comes to me, I love every single version available and can’t help but eat them often. Once I found the dough recipe that I loved, I started making different versions of this dish. If you want more cinnamon roll recipes other than this blueberry version, here are a few options:

Gooey and Soft Cinnamon Rolls
The classic recipe that started the craze: gooey and soft cinnamon rolls. Perfect bread, perfect filling, all around a great breakfast.
Check out this recipe
cinnamon rolls
Apple Cinnamon Rolls
Cinnamon rolls are my favourite sweet and I also love desserts with apples and cinnamon. These apple cinnamon rolls just had to be on the blog. I love the combination as well as the final result of the recipe.
Check out this recipe
Carrot Cake Cinnamon Rolls Recipe
These carrot cake cinnamon rolls are soft, gooey and perfect with that cream cheese frosting on top.
Check out this recipe
cinnamon rolls de carrot cake-8

Blueberry Cinnamon Rolls (Blueberry Rolls) Recipe

These blueberry cinnamon rolls are my most recent cinnamon roll-related obsession. This flavour just blows my mind in every way! They're extremely delicious and so pretty.
4.50 from 4 votes
Print Pin Rate
Course: Breakfast, Brunch, Tea Time
Cuisine: American
Keyword: blueberry, cinnamon rolls, rolls
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cinnamon rolls
Author: Lorena Salinas from Cravings Journal


For the dough:

  • 500 g all-purpose flour
  • 1 1/2 tsp salt
  • 2 1/4 tsp instant dry yeast
  • 120 g sugar
  • 240 ml lukewarm milk
  • 60 g unsalted melted butter cooled to room temperature
  • 1 egg at room temperature
  • 1/2 tsp vanilla esence

For the blueberry filling

  • 300 g blueberries fresh or frozen
  • 130 g granulated sugar
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 1 tbsp all-purpose flour
  • 2 tbsp water

For the frosting

  • 1 tbsp blueberry filling from above
  • 110 g cream cheese at room temperature
  • 3 tbsp icing sugar
  • ½ tsp vanilla extract/vanilla essence
  • 30 g whipping cream


For the dough

  • Mix the lukewarm milk, eggs, vanilla essence and melted butter.
  • Mix all the dry ingredients in a separate bowl and make a hole in the centre and add all the wet ingredients in the center.
  • Mix everything until you have a uniform dough. It’s really sticky so don’t worry, that’s just the way this dough is ? That makes them gooey at the end instead of bread-y and hard.
  • Let the dough rest for 1 hour covered in cling film or until it doubles its size. If it’s too cold, turn on your oven until it’s warm (not hot) inside and let it puff up there.

For the blueberry filling

  • Cook all the ingredients in a pot until it thickens. It should look like almost a jam, and if you stir with a spatula, you should be able to see the bottom of the pot. Blend immediately and let it cool down completely.
  • Reserve 1 tablespoon for the frosting.


  • Dust flour on a clean tabletop and roll the dough. Every couple of rolls make sure it’s not sticking and dust more flour underneath and on top. Roll it out to 2mm thick so that you get lots of rolls instead of just a couple thick ones. Try to keep it as rectangular as you can. At the very end make sure it’s not stuck and dust more flour if necessary so you can roll it with ease.
  • Spread the blueberry filling all the way to the edges in an even layer.
  • Start rolling: first, do it carefully so it’s nice and tight and once you have the first 2 complete rolls, you can just push it (still very tightly) so it rolls to the end.
  • Cut the rolls (I did mine 4cm) and put them on a baking tray lined with baking paper at the bottom (this will help later so the sugar doesn’t stick, you’ll thank me!) and arrange them nicely. Keep a decent amount of space between them so that they can rise during proofing and after in the oven without becoming square.
  • Let them sit for 30min*** (again, it helps if they’re in a warm environment) and then they go in the oven at 180°C/350°F for 20-30min or until they're golden on top

For the frosting

  • Whip together the cream cheese, vanilla, the tablespoon of filling we reserved and icing sugar.
  • Add the cream little by little, whipping it in.
  • Spread the frosting onto the rolls.


***If you want to proof the rolls overnight to bake them the next morning, the amount of yeast changes to 1 3/4 tsp. The final proofing time is 12 hours in the fridge and no more than 14 hours. After that time they go straight in the oven.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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