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Soft Blueberry Rolls

Featured in Breakfast & Brunch.

Gave these blueberry rolls a shot—they're so light and airy! The tangzhong flour trick is genius. Made a not-too-sweet blueberry jam to go inside, and the cream cheese glaze got all gooey. My house smelled incredible while they baked. Everyone was sneaking peeks in the oven. Worth the effort for a relaxing weekend breakfast.
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Updated on Thu, 03 Apr 2025 00:24:40 GMT
Fresh baked blueberry rolls topped with icing and garnished with berries. Pin it
Fresh baked blueberry rolls topped with icing and garnished with berries. | tasteofmoms.com

Unbelievably Fluffy Blueberry Cinnamon Rolls

I've taken regular cinnamon rolls and kicked them up a notch with these amazing blueberry versions. The fluffy, cloud-like dough hugs sweet wild blueberries and cozy cinnamon, then gets crowned with an incredible blueberry cream cheese topping. When they come out hot from the oven, your home will smell absolutely wonderful.

What Makes These Blueberry Cinnamon Rolls So Special

These blueberry cinnamon rolls combine everything great about traditional ones plus bursts of juicy blueberries throughout. They turn out super soft thanks to a unique Japanese method, and you can get them ready the evening before. They're ideal for slow Sunday mornings or when you want to make breakfast feel extra fancy.

Ingredients For Success

  • Frozen Wild Blueberries: Those small ones really pack a flavor punch.
  • Cream Cheese: Creates that mouthwatering frosting.
  • Dark Brown Sugar: Gives wonderful caramel undertones.
  • Whole Milk: Makes for that dreamy soft texture.
  • Instant Yeast: Helps the dough puff up nicely.

Making Your Rolls

Bake and Frost
Cook until golden brown then spread that amazing frosting while they're still warm.
Roll It Up
Layer your fillings, roll tightly and cut into beautiful swirls.
Cook Those Berries
Gently heat blueberries with sugar and lemon then make them thicker.
Make Your Dough
Combine all ingredients, adding butter bit by bit until smooth as silk.
Start With Tangzhong
Heat water and flour until it forms a paste - this is the trick for super softness.

Insider Baking Tips

Always look at your yeast's expiration date because old yeast won't help your dough rise properly. Make sure you roll the dough really tight so nothing spills out. Put some blueberry filling aside for the frosting - it'll taste even better. And don't cut corners on kneading time - it's totally worth it for that perfect dough feel.

Frequently Asked Questions

→ Q: What does tangzhong do?

It’s a quick cooked paste from flour and water that helps keep bread super soft and fresh for longer.

→ Q: Are fresh blueberries okay?

You can use fresh, but frozen wild ones give a thicker jam. Fresh might need a longer cook time.

→ Q: Why use flour weight?

Weighing flour avoids mistakes, stopping your rolls from turning out too dry and heavy.

→ Q: Can I prep these early?

Absolutely—shape them the night before, let them chill, and in the morning, just proof and bake!

→ Q: Why rise two times?

Letting the dough rise twice makes the texture soft and fluffy, and enhances the flavor.

Blueberry Cinnamon Rolls

A softer spin on cinnamon rolls, bursting with wild blueberry jelly and topped with silky cream cheese frosting. Perfect with your morning coffee.

Prep Time
180 Minutes
Cook Time
25 Minutes
Total Time
205 Minutes
By: Ashley

Category: Breakfast & Brunch

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (12 rolls)

Dietary: Vegetarian

Ingredients

01 2½ cups chilled wild blueberries.
02 3 tablespoons packed brown sugar.
03 2 teaspoons fresh lemon juice.
04 2 tablespoons cold water.
05 1 tbsp plus 1 tsp cornstarch.
06 1/2 cup rich brown sugar, packed.
07 4 tablespoons softened unsalted butter.
08 3/4 tsp ground cinnamon.
09 3/4 cup room temperature water.
10 1/4 cup standard flour.
11 3½ cups plain all-purpose flour.
12 1/3 cup white granulated sugar.
13 2 teaspoons quick-acting yeast.
14 3/4 teaspoon fine sea salt.
15 1/2 cup whole milk, slightly warmed.
16 1 large egg, beaten.
17 1 tsp pure vanilla extract.
18 4 tbsp melted butter.
19 2 oz softened cream cheese.
20 1 cup sifted powdered sugar.
21 1-2 tbsp saved blueberry mixture.
22 2½ tbsp heavy whipping cream.

Instructions

Step 01

Simmer the blueberries with sugar and lemon juice for 20 minutes. Stir in cornstarch slurry, cook for 2 more minutes, and keep some for glazing later.

Step 02

Heat water and flour together on the stove for about 4 or 5 minutes until thickened.

Step 03

Whisk the dry ingredients, pour in wet ingredients along with the tangzhong, and knead for 2 minutes. Slowly work in butter and continue kneading for about 8–10 minutes more.

Step 04

Set the dough aside and leave it for an hour to puff up.

Step 05

Stretch the dough into a 20x15 rectangle, cover it with the filling, roll it up, and slice into 12 even pieces.

Step 06

Allow the rolls to rest and rise again, about 45 minutes to an hour.

Step 07

Pop them in the oven at 325°F and bake for 23 to 26 minutes.

Step 08

Blend everything until creamy and spread it on the rolls while they’re still warm.

Notes

  1. Measure the flour by weight for accuracy.
  2. You can prepare everything ahead and chill overnight.
  3. Letting it rise twice results in fluffier rolls.
  4. Using tangzhong keeps the rolls soft and tender.

Tools You'll Need

  • Large pan (9x13).
  • Mixer with a stand.
  • Rolling tool.
  • Nonstick parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy like butter and cream cheese.
  • Includes wheat from the flour.
  • Made with eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 18 g
  • Total Carbohydrate: 52 g
  • Protein: 6 g