Introduction

These Blueberry Cinnamon Rolls offer a delightful twist on a classic favorite. Soft, buttery dough is layered with cinnamon sugar and fresh blueberry compote, topped with a luscious brown sugar buttercream and cinnamon streusel. Perfect for a special breakfast or brunch treat.

A close-up of a layered dessert placed on a white plate with thin dark stripes, set on a white marbled surface. The dessert has three main layers: the bottom layer is a soft, yellowish bread with a fluffy texture; the middle layer is a dark purple jam spread unevenly; the top layer is creamy and light brown with a crumbly texture mixed in, slightly melting at edges. Around the dessert, there are small fresh blueberries which add a deep blue color contrast. The background is softly blurred but shows hints of more of the same dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough: 1 ½ cups lukewarm milk (360g), 2 teaspoons instant dry yeast (7g), ½ cup + 2 teaspoons granulated sugar (120g), 3 large eggs (room temperature), 5 ¾ cups bread flour plus more for dusting (720g), ½ cup unsalted butter softened (113g), 2 ¼ teaspoons salt (14g)
To Pour on Before Baking: ½ cup heavy whipping cream (120ml)

Blueberry Compote: 2 cups blueberries (fresh or frozen), ½ cup granulated sugar, ⅓ cup water, 1 tablespoon cornstarch, ⅓ cup water for slurry
Filling: 1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch

Frosting: 4 oz cream cheese softened, ½ cup unsalted butter softened, ½ cup dark brown sugar, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk or heavy cream, pinch of salt
Cinnamon Streusel Topping: ½ cup all-purpose flour, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, 4 tablespoons unsalted butter melted and cooled

Instructions

Step 1: In a stand mixer bowl, whisk together lukewarm milk, 2 teaspoons sugar, and yeast. Let sit for 10 minutes until foamy.
Step 2: Add remaining sugar, eggs, bread flour, softened butter, and salt to the bowl. Using the dough hook, mix on medium speed for 6-7 minutes until dough is smooth, elastic, slightly tacky, and pulls away from bowl sides.
Step 3: Transfer dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.

Step 4: Perform one stretch and fold on the dough. Cover again and chill in the refrigerator for 2 to 12 hours for cold proofing.
Step 5: Meanwhile, make the blueberry compote: in a saucepan, combine blueberries, sugar, and water over medium heat. Stir until berries burst and juice releases.
Step 6: Mix cornstarch with ⅓ cup water to make a slurry. Stir into the blueberry mixture once bubbling and cook until thickened. Remove from heat and let cool. Cover tightly with plastic wrap pressed on top.

Step 7: Prepare filling by creaming together brown sugar, cinnamon, and softened butter in a stand mixer until smooth.
Step 8: On a lightly floured surface, roll chilled dough into a 12×16-inch rectangle. Spread filling evenly, then spread ¾ of blueberry compote over it.
Step 9: Using a sharp pizza cutter, cut dough into 12 strips about 1⅓ inches wide. Roll each strip into spirals, pinching the seam to seal.

Step 10: Arrange rolls cut-side up in a parchment-lined 9×13 pan, 3 across and 4 down, leaving space for rising.
Step 11: Cover loosely and let rolls rise 60-90 minutes in a warm spot until puffed and nearly doubled.
Step 12: Preheat oven to 350°F. Mix streusel ingredients: flour, brown sugar, cinnamon, salt, and melted butter until crumbly. Spread on parchment and bake 8-10 minutes until golden. Cool and break into pieces.

Step 13: Preheat oven to 375°F. Warm heavy cream slightly and pour evenly over risen rolls to soak in.
Step 14: Bake rolls at 375°F for 10 minutes, then lower to 350°F and bake 30-35 minutes until golden brown. Tent with foil if browning too fast.
Step 15: Let rolls cool at least 20 minutes before frosting.

Step 16: Make frosting by beating cream cheese, butter, and dark brown sugar for 5 minutes until smooth. Add powdered sugar, milk or cream, salt, and vanilla extract, then beat until light and fluffy.
Step 17: Spread or pipe frosting on cooled rolls, drizzle remaining blueberry compote on top, and generously sprinkle with cinnamon streusel.
Step 18: Serve rolls warm or at room temperature and enjoy!

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the blueberry compote.
Use fresh blueberries in season for best texture; frozen berries work well too but thaw and drain excess liquid.
You can substitute half the bread flour with whole wheat flour for a heartier roll.

If you prefer a lighter glaze, reduce the heavy cream soaking to ¼ cup.
Storing leftover rolls in an airtight container ensures they stay soft for several days.

Storage

Store the cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual rolls in the microwave for 20-30 seconds or place in a 350°F oven for 5-10 minutes. For best texture, avoid reheating too long to prevent drying out.

How to Serve

This image shows a batch of baked sweet rolls arranged in a grid pattern with three rows and four columns. Each roll has three layers visible: the base layer is golden brown dough that looks soft and slightly puffed, the middle layer is a swirl of thick, dark purple berry jam that glistens and seeps into the dough, and the top layer is a smooth, light beige creamy frosting with a swirl shape topped with clusters of crumbly, golden-brown streusel crumbs scattered unevenly. The surface under the rolls is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough benefits from an overnight cold proof in the refrigerator, which enhances flavor and makes it easier to work with when rolling out.

Can I use frozen blueberries in the compote?

Absolutely. Frozen blueberries work well; just thaw them and drain any excess liquid before cooking to avoid a watery filling.