These soft Blueberry Sweet Rolls have a sugared blueberry filling and a delicious cream cheese frosting for a sweet breakfast treat that will be the highlight of your morning!
Why This Recipe Works
These soft, slightly gooey blueberry sweet rolls are perfect for a special morning treat and make a delicious addition to any brunch spread.
They’re also great for serving to friends and family on the weekends; everyone will go crazy for these sweet rolls!
- Blueberry Sweet Rolls are like cinnamon rolls, but with a fruity, fresh blueberry filling that is literally bursting with blueberry flavor.
- The yeast dough ensures these rolls bake up nice and soft and fluffy.
- The simple homemade cream cheese frosting really takes these over the top. It’s so rich and creamy!
Go beyond the classic cinnamon roll recipe and try something new. Whether it’s today’s blueberry sweet rolls or our favorite apple cinnamon rolls. We’ve also got soft and gooey pumpkin cinnamon rolls too for a holiday treat.
- Active Dry Yeast – Yeast makes the dough rise, creating fluffy, soft sweet rolls. You will need one packet of active dry yeast (not instant) for this recipe. Be sure to check the date and don’t use if it’s expired, as the rolls won’t rise as well.
- Blueberries – Fresh blueberries work best for this recipe. If you are using frozen, make sure it is thawed completely and pat the berries dry so they don’t have extra moisture and don’t stain the dough purple.
- Lemon Juice – You can add some fresh lemon juice to the icing to give it a citrus kick!
- Cream Cheese – Full-fat cream cheese will yield the most rich frosting and best taste. A reduced fat cream cheese can be substituted, but I don’t recommend fat-free.
- Icing – This homemade icing is simple to make and just 4 ingredients. You could also substitute a store-bought frosting if you prefer.
This recipe has a few different steps, from making the dough to the filling to the icing, but they are all easy to do. The hardest part is waiting!
See the recipe card below for detailed instructions, but here is the break down.
- Make the dough. Allowing the yeast to bloom is keep to a fluffly cinnamon roll (or blueberry roll in this case). Make sure your yeast is fresh and not expired!
- Knead the dough. Knead the dough for about 5 minutes. You can use an electric mixer with dough hook or knead by hand. The dough should be soft, smooth and stretchy.
- Make the blueberry filling. While the dough is resting, combine the blueberries with the sugar and cornstarch to make the fruit filling.
- Shape and bake the rolls. Roll the dough into a large rectangle. Spread the sugared blueberries over the dough. Roll the dough tightly into a log and cut into 12 pieces. Place them in the baking dish and let rise again, until doubled in size. Then bake!
- Make the frosting. Spread the icing over the warm baked rolls and devour!
Tips and Tricks
- Don’t skip the kneading! This step activates the gluten in the dough to give the rolls shape and make them fluffy.
- Resist the urge to add extra flour. More flour can result in tougher rolls. The dough may be sticky at first when you start to knead, but as you work the dough with lightly floured hands, it’ll become smoother and a little tacky.
- A very sharp knife is needed to cut the the dough into rolls. The dental floss technique will not work as well with these.
- Want extra gooey rolls? Brush the tops of the rolls with a couple of tablespoons of heavy cream before baking.
- These sweet rolls are best served warm! Reheat leftovers for a few seconds in the microwave before serving to get them soft and gooey again.
Unlike regular cinnamon rolls, I don’t recommend prepping blueberry sweet rolls much ahead of time. The sugared blueberries start to release juices as they sit, which will make the dough soggy after a few hours.
These rolls will keep, covered with plastic wrap, for up to 3 days at room temperature.
Adding too much flour will result in a dough that is tough. When kneading, lightly flour the surface and your hands. Work the dough and dust your hands periodically with flour but resist the urge to add too much flour onto the dough. It may be sticky at first, but continue to work it and it will start to feel smooth and be slightly tacky.