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Blueberry Cinnamon Rolls

These blueberry cinnamon rolls are fluffy, soft, and packed with flavor. They are topped with a smooth cream cheese frosting that is the perfect balance of tangy and sweet.
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Prep Time 2 hours
Cook Time 30 minutes
Resting Time 45 minutes
Course Dessert
Servings 12 rolls

Ingredients
  

Dough

  • 2 eggs room temperature
  • 1 cup milk slightly warm
  • 1 packet yeast
  • 1 tsp salt
  • 1/3 cup sugar
  • 1/2 cup unsalted butter melted
  • 4 1/2 cups all-purpose flour

Blueberry Filling

  • 2 cups blueberries
  • 1 tbsp lemon juice
  • 1/4 cup sugar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp water

Cinnamon Sugar

  • 4 tbsp unsalted butter melted
  • 2 tsp cinnamon
  • 3/4 cup brown sugar packed

Cream Cheese Glaze

  • 4 oz cream cheese room temperature
  • 4 tbsp unsalted butter room temperature
  • 1 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp milk

Instructions
 

Dough

  • Mix warmed milk, melted butter, lightly beaten eggs, yeast, salt, and sugar
  • Slowly incorporate the flour in batches. Attach a dough hook to your mixer and mix on low until a dough starts to form.
  • Then, turn the mixer on medium and allow the dough to knead for 5 minutes.
  • In a large mixing bowl, spray a thin coat of non-stick spray or coat with oil. Place the dough in the bowl and cover with a damp kitchen towel.
  • Let the dough rise for one hour.

Blueberry Filling

  • In a small saucepan over medium heat, mix lemon juice, sugar, corn starch, and water. Add the blueberries and heat until it starts to bubble and thicken.
  • To prevent the blueberries from bursting, gently fold and mix as the filling starts to thicken. When the sauce coats the back of the spoon, pour the filling and allow it to cool.

Cinnamon Filling and Assembly

  • Mix the cinnamon and brown sugar together. Set aside. Melt the butter in the microwave.
  • Once the dough is done rising, roll the dough into a 24x12 inch rectangle on a flour surface. Use a pastry brush to brush on the melted butter.
  • Sprinkle the cinnamon/brown sugar mixture until the rectangle is completely covered.
  • Spread the blueberry filling on top of the brown sugar.
  • Roll the dough on the shortest side and tightly. Go slow because this process can get very messy! Use a ruler to cut 12 equal cinnamon rolls
  • Grease a 9x13 inch pan with butter. Place rolls into the pan and cover the rolls with a damp kitchen towel. Let the rolls rise for 30 minutes. Preheat the oven to 350 degrees Fahrenheit
  • Bake for 30-35 minutes. When the tops of the rolls are lightly golden brown, remove them from the oven. Let the rolls cool for 15-20 minutes.

Cream Cheese Glaze

  • In a mixer, beat the cream cheese and butter together until it is pale in color and fluffy. Add the powdered sugar in batches on a low mixing speed. Once all the sugar is added, switch to high and mix until smooth.
  • Add in vanilla and milk and mix. Spread the glaze over the cinnamon rolls and serve.