Name: Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 cup warm milk; 2 1/4 teaspoons active dry yeast (one packet); 1/4 cup granulated sugar; 1/4 cup melted butter; 1 teaspoon salt; 2 eggs; 4 cups all-purpose flour; 1 cup fresh blueberries; 1/2 cup brown sugar; 2 tablespoons cinnamon; 2 tablespoons melted butter; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe· 4.7 from 8 reviews

If you’re anything like me and crave the perfect warm treat on a quiet morning or weekend brunch, you’re going to absolutely adore this Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe. These rolls combine the comforting, spicy scent of cinnamon with bursts of fresh blueberry juiciness and the luscious tang of cream cheese frosting—basically, heaven is rolled up in every bite. Trust me, once you try these, you’ll want to bake them again and again. Stick with me here, and I’ll guide you through every step to make these irresistible cinnamon rolls a total breeze for you to create at home.

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Why This Recipe Works

Perfect Dough Texture: The combination of warm milk, eggs, and melted butter creates a soft, tender dough that’s easy to roll and fluffy when baked.
Balanced Filling: Using fresh blueberries with brown sugar and cinnamon balances sweetness and spice, giving each bite an exciting flavor pop.
Cream Cheese Frosting: The frosting isn’t just a topping—it adds tangy, velvety richness that perfectly complements the sweet cinnamon rolls.
Simple Yet Impressive: Despite the bakery-quality taste, the recipe uses straightforward steps and common ingredients, so you won’t be overwhelmed.

Blueberry Cinnamon Rolls with Cream Cheese Frosting, Blueberry cinnamon roll recipe, homemade blueberry cinnamon rolls, easy blueberry cinnamon rolls, breakfast cinnamon rolls - The image shows a close-up of a tray with nine cinnamon rolls, each with three visible layers: a soft, light golden-brown dough base, a middle dark brown layer of cinnamon filling mixed with patches of dark purple blueberry filling, and a top layer of white glaze drizzled unevenly over the rolls. The rolls are tightly rolled, with the filling spiraled inside, and placed together on a white plate set on a white marbled surface. The lighting highlights the soft texture of the dough and the shiny glaze on top. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Before we get baking, I want to break down why these ingredients are just right for the best blueberry cinnamon rolls. Each one plays a crucial role to build flavor, texture, and ease, so selecting good quality items makes all the difference. Plus, I’ll share a few tricks to make sure all your flavors sing together beautifully.

Warm milk: This wakes up the yeast gently without killing it, giving your dough a lovely rise and soft crumb.
Active dry yeast: The key to that classic fluffy texture; just proof it carefully and give it a little time to work its magic.
Granulated sugar: Sweetens the dough slightly and feeds the yeast for a good rise.
Melted butter: Adds richness and tenderness to the dough while also brushing on the filling for extra flavor.
Salt: Balances sweetness and enhances the overall flavor; don’t skip it even if it’s just a teaspoon.
Eggs: Help bind the dough and add a subtle richness and structure.
All-purpose flour: The foundation for the dough that provides strength but with enough protein to get that soft chew.
Fresh blueberries: For juicy bursts of sweetness and a bit of tang, fresh is the way to go here to avoid soggy filling.
Brown sugar: Gives a deep caramel note and good moisture to the cinnamon filling.
Cinnamon: Classic warming spice that makes everything smell and taste like comfort on a plate.
Cream cheese: Softened for smooth frosting that cuts through the sugar for perfect balance.
Powdered sugar: Whisked in for sweet, creamy frosting without grit.
Vanilla extract: Rounds out frosting flavor with sweet warmth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe is how easy it is to personalize. You can play around with different berries, adjust the amount of cinnamon for your spice tolerance, or even swap butter for coconut oil if you want a dairy-free version—hello, versatility! Don’t hesitate to make it yours.

Variation: I once swapped in frozen raspberries when blueberries were out of season, and while the texture was a little more watery, the tartness gave a delightful twist—just make sure you thaw and drain them well.
Dietary modification: To make this gluten-free, I experimented with a mix of gluten-free flours and xanthan gum, and although the texture changes slightly, it still satisfied my cinnamon roll cravings.
Seasonal changes: Adding a teaspoon of lemon zest to the filling really brightens things up in spring; it lifts the blueberry flavor beautifully.

Step-by-Step: How I Make Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Activate the yeast for a lively dough

Start by warming your milk just to about 100-110°F (warm to the touch but not hot). Sprinkle the active dry yeast and a teaspoon of sugar over the milk. Give it a gentle stir and let it sit for about 10 minutes until it turns frothy—this shows your yeast is awake and ready. If it doesn’t foam, your yeast might be old, so it’s better to grab fresh yeast before moving on.

Step 2: Create the soft, elastic dough

To the frothy yeast mixture, add the remaining sugar, melted butter, salt, and eggs. Mix well, then slowly stir in the flour, one cup at a time, until a soft dough forms. Turn it out onto a floured surface and knead for about 8 minutes until the dough is smooth and elastic. If it’s too sticky, sprinkle a bit more flour but be cautious—too much wheat flour can dry it out.

Step 3: Let it rise until doubled

Pop your dough into a greased bowl, cover it with a clean towel or plastic wrap, and leave it somewhere warm for about an hour. A cozy spot might be near a sunny window or inside the turned-off (but warm) oven. You’ll know it’s ready when it’s roughly doubled in size and springs back slowly when poked.

Step 4: Prep the flavorful filling

While the dough rises, mix the brown sugar and cinnamon together in a bowl. This spice-sugar combo is going to make your kitchen smell amazing. Melt your butter so it’s ready to brush over the rolled-out dough. When you’re ready, gently pat your fresh blueberries to dry any excess moisture.

Step 5: Roll, spread, and layer the magic

Roll your risen dough into a large rectangle—not too thin, about 12×16 inches. Brush the surface with melted butter, sprinkle the cinnamon sugar evenly, and then scatter blueberries across the top. Here’s a little trick I swear by: press blueberries lightly into the dough to prevent them from slipping out when rolling.

Step 6: Shape and slice your rolls

Starting from the long edge, roll the dough tightly but gently into a log. Pinch the edge to seal the seam. For perfect roll slices, I use unscented dental floss pulled taut under the log and crossed on top to slice cleanly without squishing. Cut into 12 even pieces and arrange them in a greased baking dish with a little space between.

Step 7: Second rise to fluffiness

Cover the arranged rolls and let them rise again for about 30 minutes until puffed up—they’ll cozy up in the pan and almost double in height. This phase is what makes these rolls so soft and irresistible.

Step 8: Bake until golden perfection

Pop your rolls into a preheated 350°F oven for around 25 minutes. Keep a close eye on them near the end; if they start to brown too fast but aren’t cooked through, tent them loosely with foil. You want that golden top and a fully baked center.

Step 9: Whip up cream cheese frosting

While the rolls cool just slightly, beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. For an extra rich spin, you can swap half the cream cheese for mascarpone—trust me, it’s dreamy.

Step 10: Frost and indulge

Spread that glossy frosting over your warm rolls—don’t wait too long or the frosting won’t melt in quite the same way. The combo of warm gooey rolls and tangy frosting is what keeps me coming back for more.

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Pro Tips for Making Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe

Even Blueberry Spread: Press blueberries lightly onto the dough after sprinkling so they don’t all slide out during rolling.
Foil Tent for Baking: Prevent over-browning by loosely covering rolls with foil if they’re getting dark but need more time inside.
Dental Floss Slicing: Use unscented dental floss instead of a knife to get clean slices without squashing your rolls.
Cream Cheese Swap: Mix half cream cheese and half mascarpone in the frosting for extra luxurious texture and flavor.

How to Serve Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe

Garnishes

I usually keep things simple with just a dusting of powdered sugar or fresh blueberries scattered on top of the frosting for a pop of color and freshness. Sometimes a tiny drizzle of melted white chocolate complements the sweetness nicely, especially if I’m serving them for brunch guests.

Side Dishes

These rolls shine on their own but pair beautifully with a cup of freshly brewed coffee or herbal tea. For a fuller brunch, I love serving them alongside scrambled eggs, crispy bacon, or fresh fruit salad to balance the sweetness with something savory and fresh.

Creative Ways to Present

For special occasions, I arrange the rolls in a pretty circular pan, sprinkle some edible flower petals and fresh mint leaves around, and let the frosting drip down the sides before serving. It makes these sweet rolls feel cake-like and festive—always a hit at family gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover rolls in an airtight container at room temperature if I plan to eat them within 2 days. After that, refrigeration helps keep the cream cheese frosting fresh, but be sure to bring them back to room temp before enjoying to revive that soft texture.

Freezing

I’ve had great success freezing unbaked rolls right after shaping. I freeze them on a tray first, then transfer to a freezer bag. When ready to bake, let them thaw and do the second rise before popping in the oven. You can also freeze baked rolls wrapped tightly; just thaw and reheat gently.

Reheating

To warm leftovers, I pop them in the oven at 300°F for 10-12 minutes or microwave for short bursts of 20 seconds—just enough to make them soft without drying out. Adding a quick fresh spread of cream cheese frosting after reheating feels like a treat all over again.

FAQs

Can I use frozen blueberries in the Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe?

Yes, but with a caveat! If you use frozen blueberries, make sure to thaw and drain them very well to avoid excess moisture which can make your rolls soggy. You might also want to pat them dry with paper towels before sprinkling on the dough.
How do I know when the dough has risen enough?

The dough should roughly double in size. A simple test is to gently poke it with your fingertip—if the indentation springs back slowly but remains visible, the dough is ready for the next step.
Can I make the Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe ahead of time?

Absolutely! You can prepare the dough and roll the cinnamon rolls, then refrigerate overnight after the first rise. The second rise and baking can be done fresh the next day for wonderfully fresh rolls.
What if I don’t have cream cheese for the frosting?

You can substitute with mascarpone cheese for a richer but similar texture, or try Greek yogurt mixed with powdered sugar for a tangy, lighter alternative. Keep in mind the consistency will change a bit.
How should I store leftover Blueberry Cinnamon Rolls?

Store them in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, freezing is the best option (either baked or unbaked, with thaw and re-bake or reheat accordingly).

Final Thoughts

This Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe holds a special place in my heart because it combines simple ingredients with a little bit of love and patience to create pure comfort food magic. Whether you’re baking for a holiday, a weekend treat, or just to fill your kitchen with warmth, these rolls never fail to impress and satisfy. I can’t wait for you to try them and make them your own—trust me, your mornings just got a whole lot sweeter!