Blueberry Cinnamon Rolls

Pillowy Blueberry Cinnamon Rolls

Is there anything better than the smell of cinnamon wafting through the house on a Saturday morning? Actually, yes: the smell of cinnamon mixed with bursting, jammy blueberries and fresh lemon zest.

With spring finally here and summer’s berry bounty just around the corner, I wanted to create something that felt a little lighter and brighter than your standard winter cinnamon roll. These are, hands down, the softest rolls I’ve ever pulled out of my oven. We’re talking “cloud-like” territory here.

The secret? A brioche-style dough, a quick blueberry compote, and—if you’re feeling indulgent—a little heavy cream poured over the top before baking. Trust me on that last part; it’s a game-changer.

How to Make Them

1. The Jam

First, get those blueberries bubbling. Simmer the berries, sugar, and lemon in a saucepan for about 10–15 minutes. Once they’ve burst and look glossy, whisk in your cornstarch slurry. It’ll thicken up into a gorgeous, deep purple jam. Pro tip: Save half of this for the topping later! Let the rest cool completely.

2. The Dough

Mix your warm milk, yeast, and honey until foamy. Add your egg, sugar, salt, and flour. Once it looks shaggy, start adding your softened butter one tablespoon at a time while the mixer works its magic.

Knead it for about 10 minutes. You’re looking for the windowpane test—if you can stretch a piece of dough thin enough to see light through it without it snapping, you’re golden. Let it rise in a warm spot until doubled (usually 1 to 1.5 hours).

3. The Assembly

Punch that dough down (the most satisfying part, let’s be honest) and roll it into a 9×12 inch rectangle.

1. Spread the cinnamon sugar paste first.
2. Spread half the blueberry jam right on top.
3. Roll it up tight, slice into 9 even pieces, and tuck them into a greased square pan.

4. The Final Rise & Bake

Let them proof for another hour. The Secret Step: Just before they go into the oven, pour 1/4 cup of heavy cream over the rolls. It soaks into the dough and creates the most tender texture imaginable.

Bake at 350°F for 28–35 minutes until they’re just starting to turn a light golden brown.

5. The Zesty Finish

While they cool for a few minutes, whip together your cream cheese, butter, powdered sugar, and lemon juice. Slather that icing on while the rolls are still warm so it seeps into the swirls. Top with your leftover blueberry jam and a little extra lemon zest.

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The Result?

Pure bliss. The tartness of the lemon cuts right through the richness of the cream cheese, and the blueberries make every bite feel like a summer morning.

If you make these, fair warning: your neighbors will smell them, and they will show up at your door. Happy baking!

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Blueberry Cinnamon Rolls

Created by Sue Mun

Makes 9 Rolls in a 9×9 Inch Square Pan

Ingredients:

For the Dough:

• 135g whole milk, warmed to about 90F.
• 5g active dry yeast 
• 1 teaspoon honey
• 1 large egg, room temperature
• 56g granulated sugar
• ½ teaspoon salt
• 310g bread flour plus extra for rolling
• 55g butter, softened

For the Cinnamon Sugar Filling: 

• 48g Unsalted butter, softened
• 70g Brown sugar
• 1 1/2 tsp Ground cinnamon

For the Blueberry Jam:

• 400g blueberries fresh or frozen
• zest of 1/2 lemon 
• 130 g granulated sugar
• ½ tsp salt
• ½ tsp ground cinnamon
• 1 tbsp cornstarch + 2 tbsp water 

Lemon Cream Cheese Icing:

• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 1 Tablespoon (14g) unsalted butter 
• 3/4 cup (90g) confectioners’ sugar
• 2 Tablespoons (30ml) lemon juice
• extra blueberry jam and lemon zest for garnish

Instructions:

Make the Blueberry Jam:

1. In a medium saucepan, add the fresh or frozen blueberries, sugar, cinnamon, salt, and lemon juice. Cook for about 10-15 minutes over medium high heat, stirring occasionally, until the blueberries start to release its juices and begins to boil and bubble.
2. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour the slurry into the saucepan and stir continuously for about about 5 minutes until the filling thickens like a thick jam.
3. Remove the saucepan from the heat and pour the jam into a separate bowl to cool off completely before using. The filling will continue to thicken as it cools. You will use ONLY HALF of the blueberry jam filling for cinnamon roll shaping. The remaining half of the blueberry jam filling will be for topping and decorating when your cinnamon rolls are baked.

Make the Dough:

1. In the bowl of a stand mixer, combine the warm milk, active dry yeast, and honey. Stir gently and let the mixture sit for about 5 minutes until it becomes foamy.
2. Add the egg, sugar, and salt to the yeast mixture. Whisk everything together until well combined.
3. Add the bread flour to the wet ingredients and mix with the dough hook attachment on low speed until a shaggy dough forms, about 5 minutes (or mix by hand). The dough will look a little dry at first.
4. With the mixer running on medium speed, add the softened butter, one tablespoon at a time. Continue to knead for another 10 minutes until all the butter is fully incorporated and the dough is soft and glossy. The dough should pass the windowpane test, where a small piece of dough can be stretched thin enough to see light through it without tearing.
5. Transfer the dough to a clean, lightly oiled bowl. Cover it with plastic wrap and let it rise in a warm place for about 1 hour to 1 1/2 hours, or until it has doubled in size.

Make the Cinnamon Sugar Filling:

1. To make the cinnamon sugar filling, in a medium bowl, add the softened butter, brown sugar, ground cinnamon, and ground nutmeg. Using a a rubber spatula, mix all of the ingredients together until they are fully combined and form a thick paste. Set aside.

Shaping the Blueberry Cinnamon Rolls:

1. Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 9×12 inch rectangle.
2. Use a spatula to spread the cinnamon sugar filling evenly across the sheet. Evenly spread half of the blueberry jam filling right on top of the cinnamon sugar filling.
3. Roll the dough up into a tight cinnamon roll log. Cut into 9 even pieces using a knife. Place the 9 cut rolls in a greased 9×9 inch square pan.
4. Cover the pan and allow the rolls to rise for about 1 hour or until they look doubled their size. In the last 20 minutes of you waiting for you rolls to proof, preheat your oven to 350F.

Baking and Serving:

1. This is optional, but you can pour about 1/4-1/3 cup of heavy cream over your rolls to get extra tender cinnamon rolls.
2. Bake for about 28-35 minutes until the rolls are a golden color and fully baked.
3. Remove the rolls from the oven and let them cool for about 10-15 minutes.
4. While you are waiting for your rolls to cool, make the lemon cream cheese frosting. In a medium bowl, use a hand mixer or stand mixer with the paddle attachment to beat the butter and cream cheese together on medium speed until the mixture is smooth and has no lumps.
5. Add the powered sugar and lemon juice. Mix on low speed until everything is fully incorporated.
6. Top your warm blueberry cinnamon rolls with the lemon cream cheese frosting and the reserved blueberry jam.
7. Enjoy!

Sue Mun