Blueberry Cinnamon Rolls take the classic cinnamon roll recipe to the next level by adding a delicious blueberry filling and a rich, tangy cream cheese frosting. These soft, fluffy rolls are made with a unique Tangzhong method, which ensures they stay moist and tender even after baking. The sweet, slightly tart blueberry jam filling is paired perfectly with the warm flavors of cinnamon and brown sugar, making these rolls a perfect indulgence for breakfast, brunch, or dessert.

Tangzhong, a technique borrowed from Japanese baking, involves cooking a portion of the flour and water into a paste before adding it to the dough. This simple step helps create an incredibly soft texture in the final rolls. Combined with the fruity blueberry filling and creamy frosting, these Blueberry Cinnamon Rolls are a true treat for any occasion.

Ingredients:

For the Blueberry Filling:

2 ½ cups frozen wild blueberries

3 tbsp brown sugar, packed
2 tsp lemon juice
2 tbsp water

1 tbsp + 1 tsp cornstarch
½ cup dark brown sugar, packed
4 tbsp unsalted butter, room temperature

¾ tsp ground cinnamon

For the Tangzhong:

¾ cup water
¼ cup all-purpose flour

For the Dough:

3 ½ cups all-purpose flour (see notes for measuring)
⅓ cup granulated sugar
2 tsp instant yeast

¾ tsp fine sea salt
½ cup whole milk, room temperature
1 large egg, room temperature

Tangzhong (from recipe above)
1 tsp vanilla extract
4 tbsp unsalted butter, softened

For the Frosting:

2 oz cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1 cup powdered sugar

1-2 tbsp reserved blueberry filling
2 ½ tbsp heavy cream

Instructions:

1. Make the Blueberry Jam Filling:

In a medium saucepan, combine the frozen wild blueberries, brown sugar, and lemon juice. Cook over medium-high heat for about 20 minutes, stirring occasionally.

As the berries begin to break down and thicken, dissolve the cornstarch in water, then stir it into the blueberry mixture.
Continue cooking for an additional 2 minutes, stirring constantly, until the mixture thickens into a jam-like consistency.
Set aside 1-2 tablespoons of the jam to use later for the frosting. Transfer the rest to a bowl and let it cool completely.

2. Prepare the Tangzhong:

In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly for 4-5 minutes, until the mixture thickens into a paste-like slurry.
Remove from heat and scrape the tangzhong into a bowl. Let it cool before adding it to the dough.

3. Make the Cinnamon Roll Dough:

In the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, yeast, and salt. Mix on low speed until the dry ingredients are fully combined.

Add the egg, room-temperature milk, vanilla extract, and cooled tangzhong to the dry ingredients. Mix with the dough hook attachment on low speed until a dough starts to form.
Gradually add the softened butter, half a tablespoon at a time, allowing each portion of butter to fully incorporate before adding more.
Once all the butter has been added, continue kneading the dough on low speed for about 8-10 minutes, until it becomes smooth and elastic. The dough should stick slightly to the bottom of the bowl but pull away from the sides.

If the dough is too sticky, add extra flour one tablespoon at a time. If it’s too dry, add half a tablespoon of milk as needed.
With lightly buttered hands, remove the dough from the bowl and shape it into a smooth ball. Place the dough in a large, lightly buttered bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. Assemble the Cinnamon Rolls:

Once the dough has risen, punch it down gently and transfer it to a lightly floured surface.

Roll the dough into a 20×15-inch rectangle, keeping the long edge closest to you.
In a small bowl, mix the dark brown sugar, softened butter, and ground cinnamon to create the cinnamon-sugar filling.
Spread the cinnamon-sugar mixture evenly over the rolled-out dough, leaving a small border around the edges.

Spoon the cooled blueberry jam over the cinnamon-sugar mixture, spreading it evenly across the surface.
Starting from the long edge closest to you, carefully roll the dough into a tight log. Pinch the seams to seal.

5. Cut and Bake the Rolls:

Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.

Arrange the rolls in a greased 9×13-inch baking dish, leaving some space between each roll to allow for expansion.
Cover the rolls with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they are puffed and nearly doubled in size.
Preheat the oven to 350°F (180°C) during the second rise.

Bake the rolls for 25-30 minutes, or until golden brown on top and fully cooked through.

6. Make the Cream Cheese Frosting:

In a medium bowl, beat together the room-temperature cream cheese and unsalted butter until smooth and creamy.
Add the powdered sugar and mix until fully combined and fluffy.

Stir in the reserved blueberry jam and heavy cream, mixing until the frosting is smooth and has a spreadable consistency.

7. Frost and Serve:

Once the rolls are done baking, remove them from the oven and allow them to cool for about 10 minutes.
Spread the blueberry cream cheese frosting generously over the warm rolls.

Serve the rolls warm for the best texture and flavor.

Cooking Tips:

Room Temperature Ingredients: Make sure your milk, butter, and eggs are at room temperature before mixing the dough. This ensures that the dough rises properly and that the ingredients incorporate smoothly.
Cutting the Rolls: To prevent squishing the dough when cutting, use unflavored dental floss or a sharp serrated knife.

Blueberry Jam: You can make the blueberry jam ahead of time and store it in the fridge for up to three days. This can save time when assembling the rolls.
Make Ahead: The unbaked rolls can be refrigerated overnight after they are shaped. Let them come to room temperature and rise for about 1 hour before baking the next day.

Nutritional Benefits:

Blueberries: Rich in antioxidants, fiber, and vitamin C, blueberries are great for boosting your immune system and promoting heart health.

Cinnamon: Known for its anti-inflammatory properties, cinnamon can help regulate blood sugar levels.
Tangzhong Dough: The use of tangzhong adds extra moisture to the dough, keeping the rolls soft and fresh for longer without adding additional fat or sugar.
Cream Cheese: Cream cheese provides calcium and protein, which are beneficial for bone health.

Why You’ll Love This Recipe:

Unique Flavors: The combination of sweet, tart blueberry filling with warm cinnamon is absolutely delightful.
Soft and Fluffy Dough: Thanks to the tangzhong method, these rolls are incredibly soft and tender, staying moist for days.
Perfect for Sharing: These rolls are ideal for family gatherings, brunch, or any special occasion where you want to impress your guests.

Dietary Information:

Vegetarian-Friendly: This recipe is vegetarian, as it contains no meat products.
Contains Dairy and Eggs: If you have dietary restrictions, note that this recipe contains milk, butter, cream cheese, and eggs. It can be modified to use dairy-free alternatives.
Make it Vegan: Substitute the dairy and eggs with plant-based alternatives like almond milk, vegan butter, and flax eggs for a vegan version of these rolls.

Why This Recipe Works:

The tangzhong method creates a dough that is ultra-soft and airy, while the blueberry filling adds a burst of fruitiness that balances the richness of the cinnamon-sugar mixture. The cream cheese frosting, with its hint of blueberry, ties everything together, making each bite irresistible. These rolls stay soft and flavorful even the next day, making them perfect for meal prep or leftovers.

Conclusion:

Blueberry Cinnamon Rolls are a delicious twist on the classic cinnamon roll, adding a vibrant blueberry filling and a luscious cream cheese frosting. Whether you’re serving them for a special breakfast or just treating yourself, these rolls are guaranteed to impress with their soft texture, bold flavors, and beautiful presentation. Enjoy them fresh from the oven for the ultimate treat!

Blueberry Cinnamon Rolls with Tangzhong Dough and Cream Cheese Frosting

Author: Olivia
Total Time: 3hrs 50mins

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