Blueberry Cinnamon Rolls with Cream Cheese Frosting and Streusel Topping Recipe

Introduction

These Blueberry Cinnamon Rolls combine the classic warmth of cinnamon-sugar swirls with a burst of fresh blueberry compote. Topped with creamy brown sugar frosting and a crunchy cinnamon streusel, they make for a perfect treat any time of day.

Ingredients

• Dough: 1 ½ cups lukewarm milk (360g), 2 teaspoons instant dry yeast (7g), ½ cup + 2 teaspoons granulated sugar (120g), 3 large eggs (room temperature), 5 ¾ cups bread flour plus more for dusting (720g), ½ cup unsalted butter (softened, 113g), 2 ¼ teaspoons salt (14g)
• To Pour on Before Baking: ½ cup heavy whipping cream (120ml)
• Blueberry Compote: 2 cups blueberries (fresh or frozen), ½ cup granulated sugar, ⅓ cup water, 1 tablespoon cornstarch, ⅓ cup water for slurry
• Filling: 1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter (softened to touch)
• Frosting: 4 oz cream cheese (softened), ½ cup unsalted butter (softened), ½ cup dark brown sugar, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk or heavy cream, pinch of salt
• Cinnamon Streusel Topping: ½ cup all-purpose flour, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, 4 tablespoons unsalted butter (melted and cooled)

Instructions

1. Step 1: In the bowl of a stand mixer, whisk together lukewarm milk, 2 teaspoons sugar, and yeast. Let sit for 10 minutes until foamy.
2. Step 2: Add the remaining sugar, eggs, bread flour, butter, and salt. Using the dough hook, mix on medium speed for 6-7 minutes until smooth, elastic, and slightly tacky but pulling from the bowl sides.
3. Step 3: Transfer dough to a lightly oiled bowl, turn to coat, cover and let rise at room temperature for 1 hour.
4. Step 4: Perform one stretch and fold on the dough, cover, then refrigerate for at least 2 hours or up to 12 hours.
5. Step 5: Make the blueberry compote: In a saucepan over medium heat, combine blueberries, sugar, and water. Stir until berries burst and release juice.
6. Step 6: Mix cornstarch with ⅓ cup water to create a slurry. Stir into the hot compote and cook until thickened. Let cool to room temperature, cover tightly.
7. Step 7: Line a 9×13 baking pan with parchment paper and lightly grease sides. Cream brown sugar, cinnamon, and butter together until smooth.
8. Step 8: Roll chilled dough into a 12×16 inch rectangle on a floured surface. Spread the cinnamon sugar filling evenly, then spread ¾ of the blueberry compote over it.
9. Step 9: Cut dough into 12 strips about 1⅓ inches wide. Roll each strip into a spiral, pinching seams to seal.
10. Step 10: Arrange rolls cut-side up in the pan, 3 across and 4 down, leaving space to rise. Cover and let rise 60-90 minutes until nearly doubled.
11. Step 11: Preheat oven to 350°F. Prepare streusel by combining flour, brown sugar, cinnamon, and salt. Mix in melted butter until crumbly. Bake on a lined sheet pan for 8-10 minutes until golden. Cool and break into large pieces.
12. Step 12: Preheat oven to 375°F. Warm heavy cream, pour evenly over risen rolls.
13. Step 13: Bake rolls at 375°F for 10 minutes, then reduce temperature to 350°F and bake 30-35 minutes until deep golden. Tent with foil if browning too fast.
14. Step 14: Let rolls cool 20 minutes. Make frosting by beating cream cheese, butter, and dark brown sugar 5 minutes until smooth.
15. Step 15: Add powdered sugar and milk gradually on low speed until combined. Add vanilla and beat until light and fluffy.
16. Step 16: Spread or pipe frosting over slightly cooled rolls. Drizzle remaining blueberry sauce on top and sprinkle with streusel.
17. Step 17: Serve warm or at room temperature for best flavor.

Tips & Variations

• Use fresh or frozen blueberries interchangeably; just thaw frozen before cooking.
• For a nutty twist, add chopped pecans or walnuts to the streusel topping.
• Make the dough a day ahead and let it proof overnight in the fridge for enhanced flavor.
• Reduce sugar slightly if you prefer less sweetness in the filling or frosting.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Reheat gently in the microwave or oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze blueberry cinnamon rolls?

Yes, you can freeze both unbaked rolls after shaping or fully baked rolls. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

How do I make the rolls fluffier?

Allowing the dough to cold proof overnight in the fridge develops flavor and improves texture. Also, make sure to let the rolls rise fully after shaping before baking for the best fluffiness.