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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.
4.60 from 5 votes
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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

Ingredients

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
Metric - US Cups

Instructions

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.

Assembly

  • 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.

Notes

***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.
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