• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Waiting for Blancmange
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • Overhead shot of white chocolate hazelnut blondies with Happy Hippos candy bars on top.
      White Chocolate Hazelnut Blondies
    • Close up shot of a slice of blackberry tiramisu. A fork has taken a bite out of the tiramisu which is sat on a small plate.
      Bramble Blackberry Tiramisu
    • Close up shot of chocolate chip oatmeal pistachio cookie broken in half revealing gooey soft inside of a freshly baked cookie.
      Oatmeal Chocolate Pistachio Cookies
    • A slice of homemade apple pie on a blue and white plate with a dessert fork. The pie is topped with ice cream and a generous drizzle of caramel sauce.
      Apple Pie with Apple Caramel Sauce
    • Black Velvet layer cake, with a slice cut and partly pulled out showing the layers. The cake is on a glass cake stand.
      Black Velvet Cake
    • Close up of blackberry curd in a glass jar.
      Easy Homemade Blackberry Curd
    • Close up shot of pouring a rich purple blackberry simple syrup from a small jug into a purple bowl blurred below.
      Bramble Blackberry Simple Syrup
    • Overhead shot of a British Christmas cake fresh from the oven, being fed bourbon with a spoon. The cake is still in its lined baking pan, which is sat on trivet to cool.
      Easy British Christmas Cake
    • Stack of butterscotch chip biscoff oatmeal cookies. The top cookie is split in half to show to oozy biscoff filling.
      Butterscotch Biscoff Oatmeal Cookies
    • Overhead shot of a pumpkin pie with graham cracker crust. The pie is covered in whipped cream and a sprinkle of cookie crumbs. A slice is being removed from the pie.
      Pumpkin Pie with Graham Cracker Crust
    • Overhead shot of Biscoff fudge brownies cut into pieces and sat on a white countertop.
      Biscoff Brownies
    • Close up of fudgy dark chocolate black cocoa spider web brownies with candy eyes on top.
      Spider Web Brownies
    Home » Recipes » Breads and Donuts

    Blueberry Cinnamon Rolls

    Published: Jan 9, 2023 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These blueberry cinnamon rolls are what brunch dreams are made of. Soft brioche bread dough, rolled up with cinnamon, sugar and blueberries. They take a little pre-planning for the overnight proof, but they're more than worth it! Topped with a maple cream cheese glaze. Try them - you won't regret it!

    Blueberry cinnamon rolls with cream cheese frosting.
    Jump to:
    • Ingredients
    • How to Make Blueberry Cinnamon Rolls
    • Maple Cream Cheese Glaze
    • FAQs
    • Blueberry Cinnamon Rolls

    Ingredients

    The ingredients for these rolls can be divided into three parts: the dough, the filling and the glaze.

    For the Dough

    This dough is the same brioche dough as my classic Brioche Cinnamon Rolls. You'll need:

    • Milk - full fat milk or whole milk. This will need to be warmed to 104°F/40C to enable you to activate the yeast.
    • Dry active yeast - when yeast is called for you can almost always substitute with fresh yeast. This recipe has not been tested with fresh yeast.
    • Flour - you'll need a combination of all purpose flour (or plain flour) and bread flour (or strong flour) for this recipe. This will help with the gluten and the structure of the rolls.
    • Sugar - superfine granulated sugar or caster sugar will work in this recipe.
    • Salt
    • Eggs
    • Butter - unsalted butter, softened at room temperature. You can use salted butter here, but you may find it adds a saltiness to the dough. If using salted butter, you may want to reduce the amount of salt added.

    Blueberry Filling

    The filling here is a combination of fresh blueberries with cinnamon and a quick blueberry sauce. You'll need:

    • Blueberries - fresh blueberries are best in this recipe, but you can also use frozen blueberries. If using frozen, allow these to defrost first.
    • Sugar - superfine granulated sugar or caster sugar.
    • Ground cinnamon - the key to any cinnamon roll!
    • Butter - unsalted butter, softened at room temperature in order to spread easily over your dough. Again, this can be substituted with salted butter, but this may add saltiness to your overall roll.
    Ingredients for cinnamon blueberry filling.

    Cream Cheese Glaze

    This quick cream cheese glaze is only three ingredients:

    • Powdered sugar - also known as confectioner's sugar or icing sugar.
    • Maple syrup - your syrup will shine through in this glaze. If you use a dark maple syrup with a deep flavour, you'll be better able to taste the maple in the overall bun,
    • Cream cheese - soft, spreadable cream cheese. My recipe are always made with soft spreadable cream cheese due to ingredient availability. You can make this glaze using block cream cheese, however, this will need to be softened until spreadable and your glaze may require a bit of milk to thin enough to spread.
    Ingredients to make a cream cheese glaze.

    How to Make Blueberry Cinnamon Rolls

    For a detailed guide to making this brioche dough, see my Brioche Cinnamon Rolls Recipe.

    A Couple Quick Dough Tips

    This dough is an overnight bread dough, requiring a bit of pre-planning. The key to any brioche based dough is to ensure you've kneaded the dough well before beginning to add the butter. In the case of these rolls, knead the dough for 15 minutes before adding the softened butter bit by bit. Then knead for a further 15-20 minutes once the butter has been incorporated.

    Brioche dough is a soft dough, which tends to run a bit wetter than other bread doughs. It should be pulling itself from the sides of the bowl, but don't worry if it's still leaving some sticking to the sides and especially the bottom.

    Blueberry Filling

    To make the filling for these rolls, you want to start by placing half of the sugar and half of the blueberries in a small saucepan. Cook this over a medium heat for about 10 minutes allowing the blueberries to soften and start to burst, releasing their juices.

    Remove the blueberry sauce from the heat and add the remaining blueberries, stirring to coat in the syrup. Let this cool completely. Tip: it's best to make the filling when you're making the dough and allow it to cool overnight. Warm fillings will make the dough difficult to handle!

    Rolling Blueberry Cinnamon Rolls

    Once the dough has proofed, roll out on a well floured work surface until about 12" wide and 15" long. Dollop softened butter over the surface and spread evenly with an offset spatula.

    Stir together the remaining sugar and the cinnamon - sprinkle over the butter. Then finally spread the blueberry mixture over the top. Top Tips: this won't spread evenly since it still has loads of full berries in it. Aim to over fill the bottom of your dough rectangle - as you roll up, the filling will naturally spread out. Make sure you get a good spread along the width of the dough to ensure each roll ends up with a good amount of blueberry filling!

    Rolling blueberry cinnamon rolls.

    Once rolled, use flavorless dental floss to trim off the ends. Then, using the floss, cut 9 rolls. Place these in a parchment lined 8" square baking pan and cover to proof for 2 hours, until doubled in size.

    When ready, brush with an egg wash made of the remaining egg yolk and a splash of milk. Bake for about 25 minutes, until risen and golden. Let cool about 10 minutes before glazing.

    Rolls fresh from the oven.

    Maple Cream Cheese Glaze

    The glaze for these rolls is a nice thick maple cream cheese frosting. It'll taste almost like a blueberry cheesecake in cinnamon roll form!

    Simply whisk together the cream cheese, maple syrup and powdered sugar.

    Cream cheese frosting for cinnamon rolls.

    Troubleshooting consistency: if you're struggling with the consistency of this glaze, you can adjust this easily. Too thick - add a splash of milk. Too thin - add a tablespoon of powdered sugar and mix (repeat until you reach your desired consistency).

    Spread the glaze over the buns and serve.

    FAQs

    How long do these cinnamon rolls with blueberry filling keep?

    These rolls, just like any other classic cinnamon roll, are best eaten fresh. These will be at their best to serve about 15 minutes after coming out of the oven! You can keep leftovers - allow these to cool and then cover with plastic wrap or store in an airtight container. They won't be at their finest, but they're still perfectly edible for a day or two.

    Can I use frozen blueberries?

    Yes! You can certainly use frozen blueberries in this recipe. I'd recommend allowing them to defrost first, before cooking with the sugar. Cinnamon rolls are a great way to use frozen blueberries!

    I wouldn't recommend using dried blueberries in this recipe - these won't have the juices necessary to release a nice syrup.

    If you like this recipe, try some other blueberry fuelled favorites:

    • Blueberry Brown Sugar Pavlova
    • Easy Small Batch Blueberry Jam
    • Blueberry Jam Cake
    • Strawberry Blueberry Shortcake Trifle
    Blueberry cinnamon rolls with cream cheese frosting.

    Blueberry Cinnamon Rolls

    Liz Mincin
    The perfect overnight homemade blueberry cinnamon rolls! These super soft cinnamon rolls with blueberry filling are topped with a quick and easy maple cream cheese glaze.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 50 minutes mins
    Cook Time 35 minutes mins
    Proofing 10 hours hrs
    Course Breakfast, Brunch
    Cuisine American
    Servings 9 rolls

    Ingredients
     
     

    Ingredients for Dough

    • ¼ cup full fat milk or whole milk, warmed to 104°F (40C)
    • 2¼ teaspoon dry active yeast
    • 1 teaspoon salt
    • 1 cup all purpose flour or plain flour
    • ¾ cup strong white bread flour
    • 1 tablespoon superfine granulated sugar or caster sugar
    • 3 eggs
    • ½ cup unsalted butter softened at room temperature

    Ingredients for Blueberry Cinnamon Filling

    • ¼ cup superfine granulated sugar or caster sugar
    • 1 tablespoon ground cinnamon
    • 8 oz fresh blueberries or frozen blueberries, defrosted
    • ⅓ cup unsalted butter softened at room temperature

    Ingredients for Maple Cream Cheese Frosting

    • 1 cup powdered sugar or icing sugar, sifted if lumpy
    • 2 oz spreadable cream cheese or soft cheese
    • 2 tablespoon maple syrup

    Instructions
     

    Instructions for Dough

    • Begin by activating the yeast in the warm milk. Sprinkle the yeast along with 1 teaspoon of the sugar into the warmed milk, stir and set aside for 10 minutes until foamy.
    • Add the flours, remaining sugar and salt to the bowl of a stand mixer fitted with a dough hook. Give this a stir.
    • Add the foamy yeast to the flour, immediately followed by 2 whole eggs and one egg white (reserving the remaining yolk for an egg wash later - see note). Begin kneading on a low setting for about 15 minutes until a dough has formed and is starting to pull itself away from the sides of the bowl.
    • Add the softened butter in small bits, about a tablespoon at a time. Once incorporated, continue kneading on a low setting for a further 15 minutes until the dough is again beginning to pull itself away from the sides of the bowl (see note).
    • Scrape the dough into a greased bowl, cover with plastic wrap and place in the refrigerator to proof slowly for about 8 hours (overnight).

    Instructions for the Blueberry Filling

    • In order to making the filling, place half of the blueberries and half of the sugar (2 tablespoons) in a saucepan over a medium heat. Cook for about 10 minutes, stirring occasionally until the blueberries begin to release their juices.
    • Remove from the heat and add the remaining blueberries. Set aside to cool completely. (see note)

    Instructions for Filling and Rolling

    • After the first proof, scrape your dough out of the bowl and onto a well floured work surface. Press the dough into a rough rectangle and then roll out with a floured rolling pin to be about 12" wide by 15" long.
    • Dollop softened butter over the surface of the dough and spread in an even layer.
    • Mix together the ground cinnamon and remaining 2 tablespoons of sugar. Sprinkle this over the butter and then add the blueberry filling, spooning over the top. (see note)
    • Begin rolling the dough from the bottom to the top, forming a log of dough. Then using flavorless floss cut about 1½" off each end, trimming the uneven dough.
    • Divide the dough into 9 and use the floss to cut. (see note)
    • Place the rolls in a parchment lined 8" square baking pan and cover with a clean kitchen towel to proof for about 2 hours until doubled in size.
    • Near the end of your second proof, pre-heat the oven to 350°F (175C/155C Fan) and prepare an egg wash by lightly beating together the reserved egg yolk with a splash of milk.
    • Brush the rolls with the egg wash and place in the centre of the preheated oven to bake for about 25 minutes until risen and golden.
    • Remove from the oven and allow to cool for about 10 minutes while you make the glaze.

    Instructions for the Glaze

    • In a small mixing bowl, whisk together the powdered sugar, maple syrup and cream cheese until smooth and spreadable. (see note)
    • Spread over the warm buns and serve.

    Notes

    Reserve the egg yolk - place this in a small bowl and cover with plastic wrap. Store in the refrigerator overnight in order to use in making a quick egg wash when ready to bake the rolls.
    For the filling, it is important this be cooled before adding to your dough. Warm filling can cause the dough to become too soft (the butter in the dough will melt) and it will be difficult to handle. It is best to make the filling while your mixer is kneading the dough. Then it can cool thoroughly - place in the refrigerator overnight.
    This filling won't spread easily due to the number of full fresh blueberries. Spoon it over the top of the dough. It is more important to ensure a good coverage towards the bottom edge of the dough as this will end up being the centre of your cinnamon rolls when they're rolled up. Rolling will also help to distribute the filling, so don't worry too much if you haven't spread completely evenly all the way to the top of the dough!
    As with my brioche cinnamon rolls, this recipe recommends using flavorless floss to cut the dough. This is because it allows a cleaner slice - the even pressure of pulling the floss through the dough means you'll keep better shape for your final rolls in most cases. You can use a sharp knife or dough cutter though! But, in either case, the blueberry filling here can get messy.
    This glaze is super simple to adjust for personal preferences. If you'd like a thicker frosting, add a bit more powdered sugar (a tablespoon at a time, stirring after each addition to determine if you've reached the thickness you'd prefer). If you'd like a thinner/runnier glaze, you can add a dash of milk or maple syrup. Again, add in small increments (about a teaspoon for liquids) and stir after each addition to ensure you don't over add!
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

    More Breads and Donuts

    • Close up of a gooey homemade green Halloween Cinnamon Roll with Snickers filling and black cocoa frosting. Topped with marshmallow webbing and candy eye.
      Halloween Cinnamon Rolls
    • Close up of gooey soft fresh baked triple chocolate cinnamon roll. A fork is cutting a piece of the roll away, revealing chocolate chips and chunks throughout the roll.
      Triple Chocolate Cinnamon Rolls
    • Overhead close up shot of a cardamom cinnamon roll drizzled in vanilla glaze and sprinkled with pearl sugar.
      Cardamom Cinnamon Rolls
    • Close up image of gooey blackberry cinnamon roll with blackberry cream cheese frosting. The roll has been ripped in half showing the blackberry filling and fluffy brioche roll.
      Blackberry Cinnamon Rolls

    Reader Interactions

    Comments

    1. Myrtle Mincin

      January 13, 2023 at 1:13 pm

      5 stars
      These look so delicious! Can't wait to try them!! 😀 xoxo

      Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

    Spring Faves

    • Close up shot of chocolate chip oatmeal pistachio cookie broken in half revealing gooey soft inside of a freshly baked cookie.
      Oatmeal Chocolate Pistachio Cookies
    • A slice of lemon and blackberry layer cake with blackberry filling and blackberry buttercream.
      Lemon Blackberry Cake
    • Close up of mini cheesecake with chocolate ganache sitting in its open cupcake wrapper after a bite has been taken.
      Mini Cheesecakes with Chocolate Ganache
    • Overhead shot of a piece of no bake pistachio cheesecake with a pistachio white chocolate ganache topping and pieces of pistachio and rose petals for decoration.
      No Bake Pistachio Cheesecake

    Easter Treats

    • Soft and chewy giant Peeps cookie with a gooey marshmallow centre, white chocolate chips and sprinkles.
      Peeps Cookies
    • Close up of hot cross bun cinnamon rolls.
      Hot Cross Bun Cinnamon Rolls
    • Large slices of mini egg brownies with two pieces on their side to show the fudgy brownie base with mini eggs.
      Mini Egg Brownies
    • Cadbury Creme Egg cookies.
      Creme Egg Cookies

    Featured In:

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Waiting for Blancmange

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.