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Four homemade blueberry cinnamon rolls on a round wooden plate, generously topped with white icing, dark blueberry compote, fresh blueberries, and a sprig of mint.

Blueberry Cinnamon Rolls

These Blueberry Cinnamon Rolls are soft, fluffy, and filled with gooey cinnamon sugar and juicy blueberry compote, then finished with a creamy glaze. This family-favorite recipe is perfect for weekend baking memories and special breakfasts with your little helpers.
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Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry breakfast rolls, Blueberry Cinnamon Rolls, brunch pastries, fruit cinnamon rolls, homemade cinnamon rolls
Prep Time: 25 minutes
Cook Time: 30 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 25 minutes
Servings: 12 servings
Calories: 390kcal
Cost: $12

Equipment

  • 1 Large mixing bowl For dough mixing
  • 1 Stand mixer (optional) With dough hook
  • 1 Rolling Pin For shaping the dough
  • 1 Saucepan For blueberry filling
  • 1 9×13-inch baking dish Grease before using
  • 1 Offset spatula For spreading filling

Ingredients

For the Dough

  • 1 cup warm milk 110°F
  • 2 ¼ teaspoon active dry yeast
  • ¼ cup granulated sugar
  • ⅓ cup unsalted butter melted
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 4 cups all-purpose flour plus extra for kneading

For the Blueberry Filling

  • 2 cups blueberries fresh or frozen
  • ⅓ cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch mixed with 2 tablespoon water

For the Cinnamon Layer

  • ½ cup brown sugar= packed
  • 2 tablespoon cinnamon
  • 3 tablespoon butter softened

For the Frosting

  • 4 oz cream cheese softened
  • ¼ cup butter softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon milk

Instructions

  • I let my daughter sprinkle the yeast into the warm [milk] with a pinch of [sugar], and we watch together as it gets foamy. This is always when she says, “It’s alive, Mom!”
  • I mix in the [butter], remaining [sugar], [salt], [eggs], and most of the [flour]. Little hands help scoop flour while I knead until the dough feels soft and stretchy.
  • We tuck the dough into a greased bowl, cover it, and wait for it to double in size. This is our tea-and-story-time break.
  • In a saucepan, I simmer the [blueberries], [sugar], [lemon juice], and [lemon zest]. My daughter loves watching the berries burst into purple magic. We thicken with [cornstarch].
  • We roll the dough into a rectangle and spread the soft [butter] all over, followed by [brown sugar] and [cinnamon].
  • We gently spread the cooled blueberry filling on top. This step always gets very purple and very fun.
  • We roll everything into a log and slice into 12 sweet spirals. My daughter lines them up like little soldiers in the baking dish.
  • The rolls puff up while the oven preheats to 350°F. The kitchen smells like berries and cinnamon already.
  • We bake until golden and bubbling, about 25–30 minutes.
  • We whip the [cream cheese], [butter], [powdered sugar], [vanilla], and [milk] and spread it over the warm rolls. She sneaks the spoon every time.

Notes

  • These rolls are perfect for overnight prep, simply refrigerate after shaping and bake in the morning.
  • You may substitute blueberry pie filling if you’re short on time.
  • For a lemon blueberry version, add extra lemon zest to the frosting.
  • Store leftovers in an airtight container for up to 5 days refrigerated.
  • These freeze beautifully for make-ahead holiday breakfasts.

Nutrition

Serving: 1roll | Calories: 390kcal | Carbohydrates: 54g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 230mg | Potassium: 145mg | Fiber: 2g | Sugar: 32g | Vitamin A: 480IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg