These blueberry cinnamon rolls are buttery, gooey, super fluffy, and have the softest no knead dough ever. They have a cinnamon and blueberry filling and topped with a blueberry cream cheese frosting. The dough is so easy to make! The less effort you put into it, the fluffier and softer they are. There are make ahead instructions for overnight rolls so you can have fresh rolls early in the morning.
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Why you will LOVE this recipe:
- Soft and fluffy: Throw together all the ingredients and mix to make a dough. No kneading here. The dough turns out buttery and soft. They're not dry at all!
- Gooey: The blueberry filling makes the blueberry cinnamon rolls extra gooey.
- Frosting: The blueberry cream cheese frosting melts perfectly on top of the warm rolls.
Make ahead - overnight rolls
Prepare the rolls the night before and stop before letting the assembled rolls rise (second rise). Wrap baking tray tightly to cover and immediately place in the refrigerator for up to 12 hours. I wouldn't refrigerate them for any longer because they will over-proof.
Once you are ready to bake them, let them come to room temperature for 10-20 minutes and rise to fill out any gaps in the pan. Bake as per instructions.
No knead dough
This is my go to enriched no knead bread recipe because it always turns out super light, fluffy, and very buttery but requires zero effort. Check out this no knead chocolate tahini babka recipe.
All you have to do is combine all of the ingredients and mix them together to make a shaggy, sticky dough. It will come together as it rises.
How to make rolls that don't dry out
The blueberry filling keeps these blueberry cinnamon rolls extra gooey. Typically I would pour heavy cream over the rolls before baking (like in these funfetti cinnamon rolls) but they don't need that.
Blueberry and cinnamon fillings together are life changing! Think warm blueberry pie flavours.
How to make sure they're soft and fluffy
The most important step to getting buttery, light, and fluffy cinnamon rolls is making sure the flour is properly measured. I use a scale to weigh the flour for the most accurate results. A cheap kitchen scale works wonders.
If you don’t have a scale on hand, you can measure the flour properly using dry measuring cups. Mix up your flour with a spoon, spoon it into your measuring cup, and level off the top with the flat edge of a knife without packing in the flour. It isn’t as accurate as using a scale but is the next best option!
My favourite tip however, is to handle the dough as little as possible. The
Blueberry cream cheese glaze
They're topped with a frosting that melts perfectly into the blueberry cinnamon rolls to form a glaze. If you want it to be more like a frosting like then frost the rolls when they're fully cooled.
The frosting gets flavour and colour from a bit of reserved blueberry filling that's added at the end. It's naturally coloured using blueberries.
The hack that will make them bakery worthy
To cut the cinnamon rolls neatly and easily, use a piece of sewing string or unflavoured dental floss. Wrap it all the way around the roll where you want the cut to be. Pull on the string to tighten and it will cut through to the middle of the roll.
This way you don’t squish the roll as if you cut through it with a knife. The roll and swirl remain perfectly round with the string method.
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Blueberries: Fresh or frozen blueberries will work great. You can also use wild blueberries.
Cornstarch: Replace with arrowroot starch or double the amount of flour.
Butter: Use good quality real butter for best results. I've made these dairy free using a dairy free butter replacement and they turn out great! Substitute the milk with plant milk of choice.
Activated dry yeast: Instant dry yeast will also work. Mix it dry right into the flour.
Cinnamon: Make sure your cinnamon isn't expired for the most flavour.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
The dough is going to be very sticky and a little bit wet as soon as you mix all of the ingredients together. It will look more like a dough after it rests and rises as the flour absorbs more liquid.
If it looks too sticky and runny (like a pancake batter and not like a dough), then add a little more flour to make it resemble a dough.
The first step of blooming the yeast is mostly to just check if the yeast is active. If it does not foam up after being dissolved in warm water and sugar within 10 minutes, then the yeast might not be active anymore. You might need to try a different packet or batch in yeast.
I like to let my dough rise in an oven preheating to 180°C (350°F) for 1 minute, then turned off. If it isn’t warm enough, the dough will not rise. Do not let the oven get too hot (over 55°C) because the yeast cells will start to die off. This dough never rises on my counter because it is never warm enough for such an enriched dough to rise.
Yes you can! Just substitute the same amount of blueberries for your berry of choice and cook the filling as usual. If you are using a very seedy berry like raspberries, I would strain the filling after cooking to remove the seeds.
Fresh or frozen both work. The filling gets simmered down into a sauce type filling anyways - no one will notice.
Check out these other recipes:
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Blueberry Cinnamon Rolls
- 9 by 13 inch baking pan 9 by 12 inch pan will also work
- 2 ¼ cups blueberries 12 oz
- ¼ cup granulated sugar
- 2 tablespoon lemon juice juice from half a lemon
- 1 ½ tablespoon corn starch
- 3 tablespoon water
- ½ cup warm water
- 1 teaspoon granulated sugar
- 1 package yeast 7g, or 2 ¼ teaspoon
- 5 cups all purpose flour 600g
- ⅓ cup granulated sugar
- ¾ cup butter softened, almost melted
- 2 eggs beaten lightly with a fork
- 1 teaspoon vanilla extract
- ¾ cup warm milk
- ⅛ teaspoon sea salt
- ⅓ cup butter very soft
- ½ cup brown sugar packed
- 2 tablespoon cinnamon
- ⅛ teaspoon sea salt
- ½ cup butter softened
- 2 cups powdered sugar sifted
- 4 ½ oz cream cheese softened slightly
- 1 teaspoon vanilla extract
- Start by making the blueberry filling so that it has enough time to cool. Combine all of the blueberry filling ingredients in a small saucepan and stir until it comes to a boil and starts to thicken. Keep stirring and once thick remove from heat and let cool to room temperature in a non-metal bowl or container.2 ¼ cups blueberries, ¼ cup granulated sugar, 2 tablespoon lemon juice, 1 ½ tablespoon corn starch, 3 tablespoon water
- Dissolve yeast and 1 teaspoon granulated sugar in the warm water. Stir until dissolved and let sit for a few minutes until a foam starts to form on top. See notes if a foam doesn’t form.½ cup warm water, 1 package yeast, 1 teaspoon granulated sugar
- Sift the flour into a large bowl and make a well. Add the yeast mixture and the rest of the ingredients into the well. Mix until a sticky dough forms and the flour is incorporated. The dough will be very wet and sticky. If it is too wet and doesn’t resemble a dough, add a bit more flour. It will be less sticky after rising.5 cups all purpose flour, ⅓ cup granulated sugar, ¾ cup butter, 2 eggs, 1 teaspoon vanilla extract, ¾ cup warm milk, ⅛ teaspoon sea salt
- Cover with a damp cloth and place in a warm area to rise for about 30 minutes, or until doubled in size (see notes).
- While the dough is rising, mix together all of the cinnamon filling ingredients to form a paste. Set aside for later.⅓ cup butter, ½ cup brown sugar, 2 tablespoon cinnamon
- Prepare baking pan by buttering with a pat of butter or greasing with cooking spray.
- Punch down the dough and fold a few times to mix. On a lightly floured surface, and roll out to a 18” by 24” rectangle.
- Spread the cinnamon filling evenly over the dough all the way to the edges. Reserve two tablespoons of blueberry filling and spread the rest on top, leaving an inch around the edges. Carefully roll starting at the short side to make a long sausage. Careful to not let too much blueberry filling escape.
- Cut the roll into 12 even pieces using unflavoured floss or cotton string. Wrap the string all around the roll and pull to cut.
- Arrange the pieces into the pan, spooning any blueberry filling that leaks out back into the rolls. Let the rolls rise in a warm place until puffy and fill in the gaps between the rolls.
- Place the rolls into the oven and heat the oven to 180°C (350°F). Bake for 25-30 minutes or until the rolls are golden brown on top. Let cool inside the pan until warm.
- While the rolls cool, prepare the frosting: Beat the butter until it lightens in colour and is smooth. Add the powdered sugar (half a cup at a time) and salt, and beat until fluffy and very pale.½ cup butter, 2 cups powdered sugar, ⅛ teaspoon sea salt
- Add the cream cheese in large chunks and beat until fully incorporated. Add the reserved blueberry filling and vanilla extract, beat until fluffy.4 ½ oz cream cheese, 1 teaspoon vanilla extract
- Spread the frosting over the rolls while they are still warm if you want a perfectly melty frosting like I did. If you prefer a thicker frosting, spread the frosting over the rolls when they are at room temperature.
- Store the rolls in the fridge for up to 4 days. Heat up before eating so that they become soft and gooey again.