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baking pan with cinnamon rolls, fresh blueberries, and cream cheese frosting

Blueberry Cinnamon Rolls

These blueberry cinnamon rolls are buttery, gooey, super fluffy, and have the softest no knead dough ever. They have a cinnamon and a homemade blueberry filling - talk about the best of both worlds! They meld together to create a mouthwatering gooey filling. This is the perfect breakfast or brunch treat.
Prep Time 10 mins
Cook Time 40 mins
Rise Time 1 hr
Total Time 50 mins
Course Baking, Brunch, Dessert
Cuisine American
Servings 12 people


  • 9" by 12" baking pan


Blueberry Filling

  • 12 oz blueberries 340g, fresh or frozen
  • ¼ cup granulated sugar
  • 2 tbsp lemon juice juice from half a lemon
  • 1 ½ tbsp corn starch
  • 3 tbsp water


  • ½ cup warm water
  • 1 tsp granulated sugar
  • 1 package yeast 7g
  • 5 cups all purpose flour 600g
  • cup granulated sugar
  • ¾ cup butter softened, almost melted
  • 2 eggs beaten
  • 1 tsp vanilla extract
  • ¾ cup warm milk
  • tsp sea salt

Cinnamon Filling

  • cup butter very soft
  • ½ cup brown sugar packed
  • 2 tbsp cinnamon


  • tsp sea salt
  • ½ cup butter softened
  • 1 cup powdered sugar sifted
  • 4 ½ oz cream cheese softened slightly
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract


Blueberry filling

  • 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.
    12 oz blueberries, ¼ cup granulated sugar, 2 tbsp lemon juice, 1 ½ tbsp corn starch, 3 tbsp water


  • Dissolve yeast and 1 tsp 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 tsp 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 tsp vanilla extract, ¾ cup warm milk, ⅛ tsp 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 tbsp 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. Spread the blueberry filling over 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 sewing 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 increase by a third of their size.
  • 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 and salt, and beat until fluffy and very pale.
    ½ cup butter, 1 cup powdered sugar, ⅛ tsp sea salt
  • Add the cream cheese in large chunks and beat until fully incorporated. Add the cream and vanilla extract, beat until fluffy.
    4 ½ oz cream cheese, 3 tbsp heavy cream, 1 tsp 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.


Best way to let dough rise:
I let my dough rise in an oven preheating to 180°C (350°F) for 3 minutes, then turned off. If it isn’t warm enough, the dough will not rise because of how much butter and sugar it has. You do not want the oven to be hot (over 55°C) or it will bake the yeast.
Keyword blueberry cinnamon rolls, blueberry filling, cinnamon rolls, gooey cinnamon rolls, gooey rolls, no knead cinnamon rolls