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!
If you love sweet blueberry recipes for breakfast, have you tried our reader favorite blueberry buckle yet? Or our best blueberry muffins? Both are absolute perfection!
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.
Ingredient Notes
- 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.
Easy Instructions
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.
Recipe FAQs
Can I prepare these in advance and bake them later?
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.
How do I store leftover blueberry sweet rolls?
These rolls will keep, covered with plastic wrap, for up to 3 days at room temperature.
Why are my sweet rolls tough?
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.
More Easy Breakfast Recipes
- Waffles
- Buttermilk Pancakes & Cinnamon Roll Pancakes
- Pecan Sticky Buns
- Pumpkin French Toast
- Egg Casserole
- Overnight French Toast Casserole
Favorite Brunch Recipes
See all Breakfast and Brunch recipes
Blueberry Sweet Rolls
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!
Ingredients
For the Dough
- ¾ cup milk
- 4 Tablespoons unsalted butter
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup warm water
- 1 teaspoon granulated sugar
- 3 ¼ cup all-purpose flour divided
- 3 Tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 egg room temperature, beaten
For the Filling
- 2 ½ cups fresh blueberries
- ½ cup granulated sugar
- 2 teaspoons cornstarch
For the Icing
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan, heat milk until just starting to bubble. Remove from heat and add in butter. Stir occasionally until butter is completely melted. Let cool until lukewarm.
- In a small bowl, dissolve yeast in warm water with one teaspoon sugar.
- In a large bowl, mix together 2 ¼ cups flour, sugar, and salt.
- When milk mixture has cooled enough, add yeast mixture to saucepan with milk mixture and stir to combine. Pour liquid into large bowl with dry ingredients along with the egg and mix well.
- Stir in remaining flour, ½ cup at a time, until dough pulls together, and away from sides of bowl. Knead on a well-floured surface for about 5 minutes.
- Place in lightly oiled bowl and cover with a towel or plastic wrap. Let rest for 30 – 45 minutes.
- While the dough is resting, combine the filling ingredients in a bowl, stirring until sugar coats the blueberries. Set aside.
- Turn dough onto well-floured surface and sprinkle with more flour on top. Roll into a 12×18” rectangle. It should be about ½-inch thick.
- Pour the sugared blueberries onto the dough, spreading them to cover the entire dough surface. Roll up the dough tightly from the long end (to the opposite long end). Cut into 12 even slices.
- Place rolls in an ungreased 9-inch baking dish (or 13×9). Cover with a towel and let rise 45 to 60 minutes, until doubled in size.*
- Bake rolls at 350° for 25-30 minutes, until golden brown on top.
- Meanwhile, make the frosting. mix cream cheese and butter with electric mixer until smooth. Add powdered sugar and vanilla extract and mix on low speed until combined. Beat on medium speed for one minute until smooth.
- Right before serving, spread your warm rolls with cream cheese icing.
Notes
- If desired, add juice from a lemon to the icing to give it a citrus kick!
- DON’T SKIP THE KNEADING FOR 5 MINUTES! This helps the gluten form and give the rolls shape.
- Tough Rolls? Adding too much flour will result in a dough that is tough. When kneading, lightly flour the surface and then flour your hands. Work the dough and dust your hands periodically with flour but resist the urge to add too much flour to the dough. The dough may be sticky at first, but continue to work it and it will start to feel smooth and be slightly tacky.
- When the rolls are rising for 45 minutes, the blueberries begin to release the juice into the bottom of the pan. This is completely fine and actually makes a sweet syrupy liquid that coats the bottom of the rolls during baking.
- Because of the blueberry filling, a sharp knife if needed to cut the dough into rolls. The dental floss technique will not work as well with these.
- Before baking, if you want a really gooey blueberry roll, brush the tops with a couple of tablespoons of heavy cream. Bake as directed.
- Rolls will keep covered with plastic wrap for up to 3 days at room temperature.
Nutrition
Serving: 1roll, Calories: 359kcal, Carbohydrates: 58g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 47mg, Sodium: 98mg, Fiber: 2g, Sugar: 30g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Holy cow! These are amazing!!! I wanted something different for our game night, and these did not disappoint. My rolls didn’t rise as much as I thought they would, but I have a love-hate relationship with yeast.
I will definitely make again. Thank you for yet another great recipe!!