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Blueberry Cinnamon Rolls with Blueberry Cream Cheese Frosting
Soft, fluffy blueberry cinnamon rolls made with a homemade blueberry jam filling, brown sugar cinnamon butter, and a creamy blueberry cream cheese frosting that uses the same jam. Bread flour dough, a lemon zest-scented swirl, and a frosting that melts into the warm rolls — 12 rolls in 2.5 hours.
Servings: 12 rolls
rolls
Ingredients
Dough
- 4 cups bread flour
- 2¼ teaspoon instant yeast, (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon fresh lemon zest
- 1 teaspoon salt
- 1½ cup warm milk
- 1 large egg
- ½ cup unsalted butter, melted
Blueberry Jam Filling
- 3 cups frozen blueberries
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 2 tablespoon water, (slurry)
- ½ teaspoon vanilla extract
Cinnamon Layer
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 teaspoon ground cinnamon
Blueberry Cream Cheese Frosting
- 4 oz cream cheese, softened
- 6 tablespoon unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoon blueberry jam, (from above)
- 1 teaspoon lemon juice, (optional)
- ½ teaspoon vanilla extract
Instructions
Make Blueberry Jam
- Make the blueberry jam filling; In a saucepan, combine frozen blueberries, brown sugar, lemon juice, and lemon zest. Cook over medium heat for 6–8 minutes, stirring occasionally, until the berries break down.
- Stir in the cornstarch slurry and cook for another 2–3 minutes until thickened.
- Remove from heat, stir in vanilla extract, and let cool completely.
Make Dough
- In a large stand mixing bowl, whisk together bread flour, instant yeast, sugar, lemon zest, and salt.
- In another bowl, combine warm milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Knead the dough for 10–12 minutes using a stand mixer, until smooth and elastic.
First Rise
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Make Cinnamon Layer
- Meanwhile prepare the cinnamon layer; In a bowl, mix softened butter, brown sugar, and cinnamon until smooth and spreadable. Set aside.
Roll the Dough
- Roll the dough into a 16x24-inch rectangle on a lightly floured surface. Spread the cinnamon butter mixture evenly over the dough. Spoon and gently spread a layer of cooled blueberry jam on top (avoid overfilling).
- Roll the dough tightly into a log from the long side. Cut into 12 equal rolls using a sharp knife or dental floss.
Second Rise
- Place the rolls in a greased 9x13-inch baking dish. Cover and let the rolls rise for 30–45 minutes, until puffy.
Bake
- Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown on top.
- Make the blueberry cream cheese frosting; In a bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, lemon juice (if using), and blueberry jam. Mix until well combined and spreadable.
- Spread the frosting over warm rolls so it melts slightly into the swirls. Serve warm and enjoy!
Nutrition Facts
Blueberry Cinnamon Rolls with Blueberry Cream Cheese Frosting
Amount per Serving
Calories
560
% Daily Value*
Fat
27
g
42
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
83
mg
28
%
Sodium
252
mg
11
%
Potassium
193
mg
6
%
Carbohydrates
74
g
25
%
Fiber
3
g
13
%
Sugar
39
g
43
%
Protein
8
g
16
%
Vitamin A
866
IU
17
%
Vitamin C
5
mg
6
%
Calcium
84
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
