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.
- 🍓 Why you'll LOVE this recipe
- 📝 Key ingredients
- 👩🍳 How to make blueberry cinnamon rolls
- ✔️ Expert tips
- 🥄 Storage
- 💤 How to make overnight rolls
- 🥯 Why should you make no knead dough
- 🍩 Blueberry cream cheese roll glaze
- 🔪 How to make evenly cut cinnamon rolls
- 📖 Recipe FAQs
- 🍞 More related recipes
- 📖 Recipe
- 💬 Comments
🍓 Why you'll 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.
You will love these strawberry cinnamon rolls too!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- 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 flavor.
- 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.
If you have leftover blueberries, you should try making these easy blueberry lemon brownies.
👩🍳 How to make blueberry cinnamon rolls
Step 1: Make the blueberry filling by simmering the ingredients in a saucepan. Transfer into a non-metal bowl to cool.
In a separate bowl, combine softened butter, brown sugar, and cinnamon. Set aside at room temperature until later.
Step 2: Dissolve yeast and 1 teaspoon granulated sugar in the warm water. Stir until dissolved and let sit until a foam starts to form on top.
In a large bowl, stir together the sifted flour, salt, and sugar. Make a well in the center. Add the yeast mixture and the rest of the ingredients in the well. Mix until a sticky dough forms. If it's too wet and doesn’t resemble a dough, add a bit more flour.
Step 3: Cover with a damp cloth and place in a warm area to rise for about 30 minutes, or until doubled. It will be less sticky after rising.
Prepare baking pan by buttering with a pat of butter or greasing with cooking spray.
Step 4: 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.
Step 5: Gently roll starting at the short side. Careful to not let too much blueberry filling escape. Cut the roll into 12 even pieces using unflavored floss or cotton string. Wrap the string all around the roll and pull to cut.
Step 6: 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.
Step 7: 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.
Step 8: Using an electric mixer, beat softened butter until it lightens in color. Add powdered sugar (half a cup at a time) and salt, and beat until fluffy and very pale.
Add the cream cheese in chunks and beat until fully incorporated. Afterwards, add the reserved blueberry filling and vanilla extract, beat until fluffy.
Step 9: 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.
✔️ Expert tips
- Measure the flour properly: Use a kitchen scale for best results! If you don't have a scale on hand, use dry measuring cups. Fluff the flour with a spoon, spoon it gently into the measuring cup, and scrape the excess flour off the top without packing it in.
- Don't over knead the dough: I find that the less you handle this dough, the softer it bakes up.
- Use unflavored floss or cotton string to cut the rolls: This will ensure you get pretty rolls that aren't misshapen.
- Don't skip rising the dough: This allows the flour to hydrate, and for the yeast to create pockets of gas that will rise the dough. It's essential in creating fluffy rolls with a gorgeous pull apart structure.
Store the rolls in the fridge for up to 4 days. Keep them in an airtight container or wrapped tightly so that they don't dry out. Gently heat them up before eating so that they become soft and gooey again.
💤 How to make 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 don't recommend refrigerating 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.
🥯 Why should you make 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.
🍩 Blueberry cream cheese roll glaze
The frosting gets flavor and color from a bit of reserved blueberry filling that's added at the end. It's naturally colored using blueberries.
These rolls are 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, then frost the rolls when they're fully cooled.
🔪 How to make evenly cut cinnamon rolls
To prevent squished cinnamon rolls, use a piece of sewing string or unflavored 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.
If you cut them with a knife, they'll get smashed and misshapen. Especially with this recipe since the rolls are extra gooey.
📖 Recipe FAQs
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.
If it doesn't 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 preheated to the lowest temperature it could go for a few minutes, then turned off. Don't let the oven get too hot (over 130°F or 55°C) because the yeast cells will start to die off.
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 anyways. I prefer frozen wild blueberries because they have the best flavor and color!
🍞 More related 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, fresh or frozen
- ¼ cup granulated sugar
- 2 tablespoons lemon juice juice from half a lemon
- 1 ½ tablespoons corn starch
- 3 tablespoons water
- ½ cup warm water
- 1 teaspoon granulated sugar
- 1 packet yeast 7g, or 2 ¼ teaspoons
- 5 cups all purpose flour 600g
- ⅓ cup granulated sugar
- ¾ cup unsalted butter softened, almost melted
- 2 large eggs beaten lightly with a fork
- 1 teaspoon pure vanilla extract
- ¾ cup warm milk
- ⅛ teaspoon sea salt
- ⅓ cup butter very soft
- ½ cup brown sugar packed
- 2 tablespoons cinnamon ground
- ⅛ teaspoon sea salt
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 4 ½ oz cream cheese full fat brick style, softened slightly
- 1 teaspoon pure 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 tablespoons lemon juice, 1 ½ tablespoons corn starch, 3 tablespoons 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 packet 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 unsalted butter, 2 large eggs, 1 teaspoon pure 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 tablespoons 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 unsalted 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 pure 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.
- Measure the flour properly with a scale (preferably)
- Don't over knead the dough
- Use unflavored floss or cotton string to cut the rolls
- Don't skip rising the dough