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Blueberry Cinnamon Rolls
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Blueberry Cinnamon Rolls

These Blueberry Cinnamon Rolls are soft, fluffy, and bursting with jammy blueberry filling, all wrapped in a luscious cream cheese frosting. The Tangzhong method keeps them pillowy for days, making them a perfect treat for breakfast, brunch, or dessert.
Prep Time25 minutes
Cook Time25 minutes
Rising Time1 hour
Total Time3 hours
Course: Appetizer
Cuisine: American
Keyword: Blueberry, Brunch, Cinnamon Rolls
Servings: 12 rolls
Calories: 320kcal

Equipment

  • Mixing Bowl
  • Stand Mixer
  • Rolling Pin
  • Baking Dish

Ingredients

Blueberry Filling

  • 1 cup Frozen wild blueberries
  • 1/4 cup Brown sugar
  • 1 tbsp Lemon juice Fresh
  • 1 tsp Cornstarch Mixed with 1 tbsp water

Tangzhong

  • 1/4 cup Water
  • 2 tbsp All-purpose flour

Dough

  • 2 3/4 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 2 1/4 tsp Instant yeast
  • 1/2 tsp Salt
  • 1/2 cup Whole milk Warm (110°F)
  • 1 Large egg Room temperature
  • 1 tsp Vanilla extract
  • 1/4 cup Unsalted butter Softened

Cinnamon Sugar Filling

  • 1/2 cup Dark brown sugar
  • 2 tbsp Unsalted butter Softened
  • 1 tbsp Ground cinnamon

Frosting

  • 4 oz Cream cheese Softened
  • 1/4 cup Unsalted butter Softened
  • 1 cup Powdered sugar
  • 2 tbsp Heavy cream
  • 1 tbsp Reserved blueberry filling

Instructions

  • Prepare the blueberry filling: In a saucepan over medium heat, combine frozen blueberries, brown sugar, and lemon juice. Stir occasionally for 20 minutes until thick and jammy.
  • Mix cornstarch with water and stir into the blueberries. Cook for 2 more minutes, then set aside to cool, reserving 1 tablespoon for the frosting.
  • Make the Tangzhong: In a small saucepan, whisk water and flour over medium heat until it forms a thick paste. Let cool.
  • Prepare the dough: In a stand mixer, combine flour, sugar, yeast, and salt. Add warm milk, egg, vanilla, and cooled Tangzhong paste. Knead with a dough hook on low for 2 minutes.
  • Add butter gradually, kneading until dough is smooth (8-10 minutes). Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
  • Roll out dough into a 20x15-inch rectangle. Spread softened butter over the surface, sprinkle with brown sugar and cinnamon, then spread the blueberry filling evenly.
  • Roll dough tightly into a log and cut into 12 rolls. Place in a parchment-lined baking dish and let rise for 45-60 minutes.
  • Preheat oven to 325°F. Bake for 23-26 minutes until golden brown. Let cool slightly.
  • Make the frosting: Beat cream cheese, butter, and powdered sugar until smooth. Add heavy cream and reserved blueberry filling, mixing until silky.
  • Spread frosting over warm rolls and enjoy!

Notes

For the best texture, allow the rolls to cool slightly before frosting. Store at room temperature for 2 days or refrigerate for up to 5 days. Reheat before serving.