Blueberry Rolls with Cream Cheese Frosting

Forget Everything You Know About Cinnamon Rolls: Blueberry Bliss is Here!

Hey there, my fellow flavor adventurer! Clara here, from my messy, flour-dusted kitchen to yours. Let’s be real for a second: is there anything more comforting than the smell of something sweet and yeasty baking in the oven? It’s like a warm hug for your soul. But today, we’re not making just any old pastry. Oh no. We’re taking that cozy feeling and giving it a vibrant, juicy, totally irresistible upgrade.

I’m talking about Blueberry Rolls with Cream Cheese Frosting. Imagine this: the softest, most pillowy dough you’ve ever sunk your teeth into, swirled with a sweet-tart blueberry compote that bursts with flavor in every single bite. And just when you think it can’t get any better, we crown it all with a swoop of silky, tangy cream cheese frosting that melts ever so slightly into the warm nooks and crannies.

This isn’t just a recipe; it’s a experience. It’s a weekend project that feels like a celebration, a brunch centerpiece that will make you an absolute legend among your friends, and the perfect excuse to lick frosting off your fingers with zero shame. I’ve poured all my kitchen curiosity into perfecting this recipe, and the secret weapon? A magical little thing called Tangzhong. Don’t let the name scare you—it’s a simple, 5-minute trick that guarantees a bakery-soft texture that stays tender for days. Trust me, your taste buds are about to do a happy dance. So, tie on your favorite apron, and let’s cook up something truly nourishing for the soul!

The Blueberry Bush Chronicles: Where This Love Affair Began

This recipe always takes me right back to my grandma’s backyard. She had this massive, wild blueberry bush that was more of a spiky, stubborn old friend than a plant. Every summer, my sister and I would be enlisted for “berry duty,” which basically meant competing to see who could pick the most without eating them all first. Our fingers would be stained purple, and we’d be buzzing from the sugar rush, but it was pure magic.

Grandma would always save a giant bowl of our haul to make her famous blueberry buckle cake. The smell of it baking, with berries bubbling up through the buttery crumb topping, would fill the whole house. It was the taste of sunshine and summer vacation. These blueberry rolls are my way of capturing that nostalgic joy but in a fun, shareable, pull-apart form. It’s that same burst of berry goodness, now wrapped in a cloud-like dough—a perfect homage to those sunny childhood days and the woman who first taught me that food is love.

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Gathering Your Blueberry Roll Toolkit

Here’s everything you’ll need to create this masterpiece. I’ve included some of my favorite chef insights and swaps to make this recipe your own!

For the Tangzhong (Our Secret Weapon!):

• 100 g whole milk: The base of our roux. Whole milk adds a bit of fat for richness, but 2% will work in a pinch!
• 20 g bread flour: Bread flour has a higher protein content, which is key for building that strong, yet tender, dough structure. All-purpose flour can be used if it’s all you have.

For the Main Dough:

• 360 g bread flour: Again, bread flour is the hero for super soft, chewy rolls. Measure by weight for the best accuracy!
• 50 g sugar: Just enough to lightly sweeten the dough and feed the yeast.
• 7 g instant dry yeast: My yeast of choice for its reliability. If you only have active dry, you can use it, but you might need to let it proof in the warm milk for 5-10 minutes first.
• 5 g salt: Crucial for balancing the sweetness and strengthening the gluten. Don’t skip it!
• 1 large egg: Adds richness, color, and helps with the tender crumb.
• 130 g whole milk: Make sure it’s lukewarm, not hot, to wake up the yeast without killing it.
• All of the prepared tangzhong: Our pre-cooked flour-and-milk paste. This is what makes these rolls so incredibly soft!
• 85 g unsalted butter, softened: I always use unsalted so I can control the salt level. Pro Tip: Your butter is perfectly soft when you can press into it easily with your finger but it doesn’t squish through.

For the Luscious Blueberry Filling:

• 250 g frozen blueberries: Frozen work brilliantly here! They break down easily and create a gorgeous, thick compote. Fresh work too, but frozen are often more consistent year-round.
• 125 g sugar: Sweetens the naturally tart berries. You can adjust this to your taste.
• 2 tsp lemon juice: A bright splash of acidity to make the blueberry flavor really pop!

For the Silky Cream Cheese Frosting:

• 100 g full-fat cream cheese: Full-fat is non-negotiable for that luxuriously creamy, non-watery texture. Please bring it to room temperature!
• 25 g unsalted butter, softened: Adds a little structure and sheen to the frosting.
• 100 g powdered sugar, sifted: Sifting is a pain, I know, but it prevents lumpy frosting. It’s worth the extra 30 seconds, I promise.
• ¼ tsp vanilla paste (or extract): I adore the little specks of vanilla bean in paste, but extract works perfectly.
• Tiny pinch of salt: The secret weapon in any sweet frosting—it balances the sweetness and enhances all the other flavors.

Let’s Get Rolling: Your Step-by-Step Guide to Bliss

Okay, team! Let’s dive in. Read through these steps once before you start—it’s like having a map for a delicious journey.

Step 1: Make the Tangzhong. In a small saucepan, whisk together the 100g milk and 20g bread flour until no lumps remain. Place it over medium heat and cook, whisking constantly, until the mixture thickens into a paste-like consistency (this happens quickly, in about 1-3 minutes!). It should leave visible lines in the bottom of the pan as you whisk. Immediately scrape it into a small bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and let it cool to room temperature. You can pop it in the fridge to speed this up!

Step 2: Start the Dough. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, instant yeast, and salt. Give it a quick whisk to combine. In a separate jug, whisk together the lukewarm milk, egg, and all of your cooled tangzhong. With the mixer on low, slowly pour the wet ingredients into the dry. Let it come together into a shaggy dough.

Step 3: Knead in the Butter. Now, with the mixer still on low, add your softened butter one tablespoon at a time. It will look like a slippery mess at first—don’t panic! This is totally normal. Once all the butter is incorporated, turn the speed up to medium and knead for 10-12 minutes. You’re looking for a smooth, slightly tacky but not sticky dough that clears the sides of the bowl. It should be beautifully elastic. Chef Hack: To test if it’s ready, do the “windowpane test”: take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, it’s perfect!

Step 4: First Rise. Shape the dough into a smooth ball, place it in a lightly greased bowl, and turn it over to coat. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size. (My favorite warm spot? An oven that’s been turned off but was warmed by the pilot light or with the interior light on).

Step 5: Make the Filling. While the dough rises, make your blueberry compote. In a medium saucepan, combine the frozen blueberries, sugar, and lemon juice. Cook over medium heat, stirring often, until the berries break down and the mixture thickens to a jam-like consistency, about 10-15 minutes. Scrape it into a bowl and let it cool completely. This is important! A hot filling will melt the butter in the dough and make a huge mess.

Step 6: Roll & Fill. Once your dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a roughly 12×15 inch rectangle. Spread the cooled blueberry filling evenly over the entire surface, leaving a half-inch border along one of the longer edges (this will help it seal).

Step 7: Roll it Up! Starting from the long end opposite the border, tightly roll the dough into a log, pinching the seam to seal at the end. Place the log seam-side down. Use a sharp serrated knife or, even better, a piece of unscented dental floss to slice the log into 9-12 even rolls. (To use floss: slide a long piece under the roll, cross the ends over the top, and pull—it gives you a perfect cut without squishing!).

Step 8: Second Rise. Arrange your beautiful swirls in a greased 9×9 or 9×13 inch baking pan (depending on how thick you sliced them). Cover them and let them rise again for 30-45 minutes, until they’re puffy and touching each other. Meanwhile, preheat your oven to 175°C (350°F).

Step 9: Bake to Golden Perfection. Bake the rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped. If they’re browning too quickly, you can tent them with foil. Let them cool in the pan for about 10 minutes before frosting.

Step 10: Frost & Devour! While the rolls are baking, make the frosting. In a medium bowl, beat the room-temperature cream cheese and butter together until smooth. Gradually beat in the sifted powdered sugar, vanilla, and salt until creamy and dreamy. Spread this gloriousness over the warm rolls and serve immediately. Prepare for the compliments to roll in!

How to Serve These Sunshiny Rolls

These blueberry rolls are a star all on their own, but presentation is part of the fun! I love serving them warm right from the pan, letting everyone pull apart their own gooey, frosted roll. For a real showstopper brunch, place a platter of them in the middle of the table alongside a big pot of coffee and some crispy bacon or savory breakfast sausages to balance the sweetness. They’re also incredible slightly warmed the next day with a cold glass of milk. However you serve them, make sure there’s plenty of napkins—things are about to get deliciously messy!

Mix It Up! Creative Twists on the Classic

The beauty of this recipe is its versatility! Here are a few ways to play with the flavors:

• Lemon-Zested: Add the zest of one lemon to the cream cheese frosting for a brilliant blueberry-lemon combo.
• Mixed Berry Bliss: Use a mix of frozen blueberries, raspberries, and blackberries for a deeper, more complex berry flavor.
• Vegan Friendly: Use plant-based milk and butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan cream cheese. The tangzhong works perfectly with non-dairy milk!
• “Streusel” Top: Before baking, sprinkle the rolls with a simple streusel (mix ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold butter with your fingers until crumbly) for an extra crunchy texture.
• Orange Cardamom: Add ½ tsp of ground cardamom to the dough and use orange juice instead of lemon in the filling for a warm, citrusy twist.

Clara’s Kitchen Confidential

This recipe has been a labor of love, let me tell you. The first time I tried it, I was so impatient I slathered on the warm blueberry filling. Big mistake. HUGE. It melted the butter, leaked everywhere, and I ended up with a pan of blueberry soup with dough islands. Lesson learned: patience with the cooling filling is non-negotiable!

I’ve also found that using a kitchen scale for the flour and other ingredients is the single biggest game-changer for consistent baking. Cups can vary so much, but grams are always precise. And don’t fret if your rolls aren’t “perfectly” swirled—every single one is delicious, I promise. The messy ones just have more character! This recipe has evolved from a kitchen disaster to my most-requested brunch item, and I’m so thrilled to finally be sharing it with you all.

Your Questions, Answered!

Q: My dough is really sticky and isn’t pulling away from the sides of the bowl. What did I do wrong?
A: This is common! Dough hydration can vary based on humidity and flour brand. The tangzhong can make the dough feel tackier than you might be used to, but it shouldn’t be a sticky mess. If it’s not coming together after the initial kneading, add bread flour one tablespoon at a time until it starts to clear the sides. Go slowly—you can always add more flour, but you can’t take it out!

Q: Can I make these the night before?
A: Absolutely! You have two great options: 1) Refrigerate after the second rise: After you’ve shaped the rolls and placed them in the pan, cover them tightly and pop them in the fridge overnight. In the morning, take them out and let them sit on the counter for about an hour to finish rising while your oven preheats. Then, bake as directed. 2) Bake fully, then reheat: Bake the rolls the day before, let them cool completely, and don’t frost them. Store them covered at room temp. The next day, warm them in a 150°C (300°F) oven for 10 minutes, then frost and serve.

Q: My filling is super runny and leaked out everywhere. How can I prevent this?
A> This usually happens for one of two reasons: 1) The filling wasn’t cooled completely before spreading, or 2) The compote wasn’t reduced enough. Next time, make sure you cook the filling until it’s very thick and jammy (it will thicken more as it cools). Let it cool to room temperature, or even pop it in the fridge to be extra sure. A thick, cool filling is your best friend here!

Q: I don’t have a stand mixer. Can I still make these?
A: You sure can! It will take some arm muscle, but it’s totally possible. Simply mix the ingredients in a large bowl with a wooden spoon until a shaggy dough forms. Then, turn it out onto a floured surface and knead by hand for 12-15 minutes, incorporating the softened butter a little at a time. It’s a great workout, and the result is just as rewarding!

Nutritional Information*

*Please note: This is an estimated calculation provided for informational purposes only. Exact values will vary based on specific ingredients used and portion size.

These Blueberry Cinnamon Rolls are the ultimate brunch indulgence—soft, tender, and filled with luscious blueberry compote, then topped with tangy cream cheese frosting. With make-ahead and freezer-friendly options, plus creative twists like lemon zest, mixed berries, or streusel topping, they’re versatile, fun, and perfect for family breakfasts or special occasions. Each bite is a delicious reward for your patience and care in the kitchen.