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Blueberry Cinnamon Rolls with Cream Cheese Frosting and Streusel Topping Recipe

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★★★★★

4.5 from 93 reviews

These Blueberry Cinnamon Rolls combine the classic soft, fluffy texture of cinnamon rolls with a luscious blueberry compote and a rich brown sugar buttercream frosting. Topped with a crunchy cinnamon streusel, they are a perfect sweet breakfast treat or dessert that balances fruity tang, cinnamon warmth, and creamy sweetness with a delightful crumbly finish.

Ingredients

Scale

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)

Blueberry Compote

  • 2 cups blueberries, fresh or frozen
  • ½ cup granulated sugar
  • ⅓ cup water (for blueberries)
  • 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

To Pour On Before Baking

  • ½ cup heavy whipping cream (120ml)

Brown Sugar Buttercream 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

  1. Activate Yeast: In the bowl of a stand mixer, whisk together lukewarm milk, 2 teaspoons sugar, and instant yeast. Let sit 10 minutes until foamy to activate the yeast and ensure it’s alive.
  2. Mix Dough: Add remaining sugar, eggs, bread flour, softened butter, and salt to the yeast mixture. Using the dough hook, mix on medium speed for 6-7 minutes until dough is smooth, elastic, slightly tacky but pulling away from the bowl.
  3. First Proof: Transfer dough to a lightly oiled bowl, turn to coat, cover, and let rise at room temperature for 1 hour until slightly puffed.
  4. Stretch and Fold: After 1 hour, perform a stretch and fold by lifting and folding dough on all four sides. Cover again.
  5. Cold Proof: Place covered dough in refrigerator for at least 2 hours or up to 12 hours overnight to develop flavor and make rolling easier.
  6. Make Blueberry Compote: In a small saucepan over medium heat, combine blueberries, sugar, and water. Stir until berries burst. Mix cornstarch with water to form slurry, then stir into hot compote. Cook until thickened and color deepens. Remove from heat, cool, then cover with plastic wrap pressed onto surface.
  7. Prepare Filling: In a stand mixer with paddle attachment, cream together brown sugar, ground cinnamon, and softened butter until smooth and combined. Set aside.
  8. Roll Dough: Lightly flour work surface. Roll chilled dough into a 12×16 inch rectangle with even edges.
  9. Spread Filling: Evenly spread cinnamon sugar filling over dough. Then spread about ¾ of the blueberry compote evenly on top of the cinnamon filling.
  10. Cut and Roll: Using a sharp pizza cutter, cut dough into 12 strips approximately 1⅓ inches wide. Roll each strip lightly into a spiral, pinching the end seam to close.
  11. Arrange and Second Proof: Place rolls cut-side up in a parchment-lined 9×13 inch pan sprayed lightly with cooking spray, 3 across and 4 down. Cover loosely and let rise 60-90 minutes until puffy and nearly doubled.
  12. Make Streusel: Preheat oven to 350°F. On a parchment-lined baking sheet, mix flour, brown sugar, cinnamon, and salt. Stir in cooled melted butter until crumbly clusters form. Bake 8-10 minutes until golden. Cool and break into pieces.
  13. Bake Rolls: Preheat oven to 375°F. Warm heavy cream slightly and pour evenly over risen rolls to soak in. Bake rolls 10 minutes at 375°F, then reduce oven to 350°F and bake 30-35 minutes until deep golden. Tent with foil if browning too fast.
  14. Cool Rolls: Remove rolls from oven and cool at least 20 minutes before frosting.
  15. Make Frosting: Beat cream cheese, butter, and dark brown sugar on medium-high speed for 5 minutes until smooth. Reduce speed and gradually add powdered sugar, milk or cream, and salt. Add vanilla and beat until light and fluffy.
  16. Assemble: Spread or pipe frosting evenly over cooled rolls. Drizzle remaining blueberry compote on top and generously sprinkle cinnamon streusel. Serve warm or room temperature.

Notes

  • Use room temperature eggs and softened butter for best dough texture.
  • Cold proofing dough overnight enhances flavor and texture.
  • Press plastic wrap onto blueberry compote surface to prevent skin formation.
  • Rolling the dough with even edges helps rolls bake uniformly.
  • Pouring warm cream on rolls before baking keeps them moist and tender.
  • Streusel can be prepared ahead and stored in an airtight container.
  • Cover rolls loosely during baking to prevent over-browning.
  • Allow rolls to cool before frosting to prevent frosting from melting into rolls.

Keywords: blueberry cinnamon rolls, cinnamon rolls, blueberry compote, sweet breakfast rolls, creamy frosting, streusel topping, homemade cinnamon rolls

Find it online: https://kitchenbyrita.com/blueberry-cinnamon-rolls-with-cream-cheese-frosting-and-streusel-topping-recipe/