The Best Blueberry Cinnamon Rolls You'll Ever Bake
These blueberry cinnamon rolls are soft and fluffy, filled with sweet homemade blueberry jam, and topped with a luscious cream cheese frosting. Perfect for breakfast or a special treat!
Ingredients
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 50 g granulated sugar
- 540 g all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 100 g butter, room temperature
- 250 g blueberries, frozen or fresh
- 50 g granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 teaspoons cornstarch
- 4 teaspoons water
- 30 g cream cheese
- 1½ teaspoon blueberry jam
- 120 g powdered sugar
Instructions
- Heat the milk to lukewarm (37ºC). Dissolve the fresh yeast into the milk or, for active dry yeast, allow it to bloom as per package instructions.
- Combine granulated sugar, flour, eggs, and salt. With a dough hook, mix on medium speed until incorporated, then knead for 4 minutes.
- Add softened butter in two parts until fully blended. Continue kneading for 8–10 minutes until smooth and elastic.
- Transfer the dough to a bowl, cover, and let rise for 1 hour or until doubled in size.
- Prepare the blueberry filling by simmering blueberries, sugar, lemon juice, vanilla, and cinnamon. Stir frequently, mash the fruit, and thicken with cornstarch slurry. Cool completely.
- Roll the dough out into a rectangle (5mm thick). Spread blueberry jam evenly over the surface and roll into a log.
- Slice into 12 even pieces using unflavored dental floss or a serrated knife. Place each roll into a parchment-lined tray and let rise for 45 minutes.
- Bake at 190ºC/375ºF for 21–22 minutes. Cover with foil halfway through if browning too quickly.
- Mix cream cheese, powdered sugar, blueberry jam, and vanilla into a smooth frosting. Spread generously over cooled rolls.