If you love blueberries then these Blueberry Cinnamon Rolls are for you! They are full of blueberry flavour. The fluffy dough is filled with a homemade blueberry cinnamon jam and topped with a blueberry glaze.
These blueberry cinnamon rolls are bursting of blueberry flavour! They are filled with a delicious homemade blueberry cinnamon jam and topped with a blueberry glaze.
These dreamy rolls are perfect for the weekends or to make for special occasions.
For more sweet rolls recipes, try Small Batch Cinnamon, Brioche Cinnamon Rolls and Lemon Rolls.
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WHY THIS RECIPE WORKS
- Brioche dough: The brioche dough for these rolls is so soft and incredibly delicious!
- Blueberry jam: These rolls of filled with a delicious homemade blueberry jam.
- Blueberry cream cheese glaze: This glaze is so delicious! It has blueberry jam mixed into it, making for the most amazing glaze.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Yeast: I use fresh yeast but you can also use active dry yeast.
- Butter: Take it out of the fridge 1-2 hours before baking.
- Whole milk: Heat the milk up to 37ºC, make sure it's not warmer as it can kills the yeast if it's too hot.
- Blueberries: Frozen blueberries are used to make an easy homemade blueberry cinnamon jam.
- Cinnamon: Cinnamon is added to the blueberry jam.
- Cream cheese: Cream cheese is added to the glaze.
STEP BY STEP INSTRUCTIONS - DOUGH
Here is how to make and bake these Blueberry Cinnamon Rolls. This recipe needs a stand mixer with a dough hook attachment and a 24x34 cm baking tray lined with parchment paper.
The full recipe is down below in the recipe card.
STEP 1: Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
STEP 2: Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
STEP 3: Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.
STEP 4: Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 1 hour. See FAQ above for overnight rising.
STEP BY STEP INSTRUCTIONS - JAM AND ASSEMBLING
STEP 1: While the dough rises, make the blueberry cinnamon jam. In a pot heat up blueberries, granulated sugar, lemon juice, vanilla extract and cinnamon. Once it starts bubbling, take it down to a medium heat and let it simmer for 8 minutes. While it cooks, give the blueberries a stir once in a while. When 8 minutes has passed, add the cornstarch and stir it in. Continue stirring for 2 minutes, massing out the blueberries with the back of the spatula.
STEP 2: Pour the jam into a flat surfaced bowl, so it can cool down faster, and place it in the fridge. Takes about 30 minutes.
STEP 3: After the first rise, it should now be double in size. Punch the air out of the dough and roll it out your dough on a lightly floured surface into a large rectangle that is about 5 mm thick with a rolling pin. Save 2 teaspoon of the blueberry jam for the glaze. Spread the rest of the blueberry jam with a spoon or offset spatula in an even layer. Roll it into a log from the short side.
STEP 4: Using a piece of unflavored dental floss cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
STEP 5: Place them in a 25 x 18 cm baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
STEP 6: After the second rise, bake them for 21-22 minutes on the second lowest rack. Then let them cool down.
STEP 7: Mix all the ingredients together. If it's too thin add more powdered sugar, if it's too thick add a bit more blueberry jam or water. Spoon it over the rolls and spread it out.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, if you're oven is not busy, then pre-heat the oven at 30ºC. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
Yes, let the dough rise its 1st rise in the fridge overnight, proofing for no more than 16 hours. Then follow the recipe as and let the dough do its 2nd rise at room temperature.
Yes, prepare the dough and jam the day before, so you only need to assemble the rolls the next morning. Make the dough as described in the FAQ above. Make the blueberry cinnamon jam and store it in an airtight container in the fridge.
STORAGE
Store the blueberry cinnamon rolls in the fridge covered tightly with cling film. Best enjoyed within a 3-5 days. They taste the the best when reheated in the microwave for 1-2 minutes.
Freezing: Store the cinnamon rolls in an airtight container in the freezer for up to 30 days. Let the cinnamon rolls thaw for 1 hour. To heat them, microwave for 1-2 minutes.
Other Bread Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Blueberry Cinnamon Rolls
Equipment
Ingredients
BRIOCHE DOUGH
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 50 g granulated sugar
- 540 g all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 100 g butter room temperature
BLUEBERRY FILLING
- 250 g blueberries frozen or fresh
- 50 g granulated sugar
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 teaspoon cornstarch
- 4 teaspoon water
BLUEBERRY GLAZE
- 30 g cream cheese
- 1 ½ teaspoon blueberry jam
- 1 teaspoon vanilla extract
- 120 g powdered sugar
Instructions
DOUGH
- Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use active dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 540 g all-purpose flour, 2 eggs, 1 teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.100 g butter
- Add the dough to a clean large bowl and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 1 hour. See FAQ above for overnight rising.
BLUEBERRY CINNAMON JAM
- While the dough rises, make the blueberry cinnamon jam.
- In a pot heat up blueberries, granulated sugar, lemon juice, vanilla extract and cinnamon. Once it starts bubbling, take it down to a medium heat and let it simmer for 8 minutes. While it cooks, give the blueberries a stir once in a while. When 8 minutes has passed, mix together cornstarch and the water. Then add it to the blueberries and stir it in. Continue stirring for 2 minutes, mashing out the blueberries with the back of the spatula.250 g blueberries, 50 g granulated sugar, 2 teaspoon lemon juice, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, 2 teaspoon cornstarch, 4 teaspoon water
- Pour the jam into a flat surfaced bowl, so it can cool down faster, and place it in the fridge. Takes about 30-45 minutes.
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll it out your dough on a lightly floured surface into a large rectangle that is about 5 mm thick with a rolling pin. Save 2 teaspoon of the blueberry jam for the glaze. Spread the rest of the blueberry jam with a spoon or offset spatula in an even layer. Roll it into a log from the short side.
- Using a piece of unflavored dental floss cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
- Place them in a 25 x 18 cm baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 21-22 minutes on the second lowest rack. For the last 5-10 minutes of the baking time, or when they start to become golden brown, cover the blueberry cinnamon rolls with aluminium foil, to prevent too much browning.
- Let them cool down while making the frosting.
BLUEBERRY GLAZE
- Start by mixing the cream cheese, blueberry jam and vanilla together until smooth. Then add the powdered sugar and mix together until smooth. If it's too thin add more powdered sugar, if it's too thick add a bit more blueberry jam or milk. Spoon it over the rolls and spread it out.30 g cream cheese, 1 ½ teaspoon blueberry jam, 1 teaspoon vanilla extract, 120 g powdered sugar
Thea
Love them. Will for sure make them again
Riley
Such a good recipe. They are so soft and delicious!
Jessica
These blueberry rolls are so delicious and super soft. Thank you for a great recipe!