Dessert

Blueberry Cinnamon Rolls Recipe

Bylilan Sage January 26, 2026January 26, 2026

Introduction

These Blueberry Cinnamon Rolls combine the classic warmth of cinnamon and brown sugar with the fresh, fruity burst of blueberries. Perfect for a weekend brunch or a special breakfast treat, they are soft, sweet, and topped with a creamy frosting that elevates every bite.

The image shows a clear glass baking dish filled with nine cinnamon rolls arranged in a 3x3 pattern. Each cinnamon roll has a thick, creamy white icing layer spread unevenly on top, allowing the golden-brown swirls of the rolls to peek through. Beneath the cinnamon rolls is a layer of dark purple-blue cooked berries that look juicy and slightly messy, with their syrup seeping around the edges of the rolls. Fresh whole blueberries are scattered on top of the icing and around the dish, adding a pop of color. The dish is placed on a white marbled surface with some blueberries scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 crescent roll sheets
¼ cup unsalted butter, softened
½ cup packed light brown sugar
1 tablespoon cinnamon
13 ounces blueberry jam or blueberry pie filling
1 cup fresh blueberries
1½ cups powdered sugar
¼ teaspoon vanilla extract
⅛ cup heavy cream
4 ounces cream cheese, softened

Instructions

Step 1: Preheat your oven to 350°F (175°C). Unroll one sheet of crescent dough onto a lightly floured cutting board or a piece of parchment paper dusted with flour.
Step 2: In a small bowl, mix the softened butter, brown sugar, and cinnamon until you have a smooth paste.
Step 3: Spread half of the butter and sugar mixture evenly over the crescent dough, leaving a small border around the edges. Then spread half of the blueberry jam on top. If your jam is thick, microwave it in 15-second intervals until spreadable.
Step 4: Carefully roll the dough into a tight log, rolling along the short edge.
Step 5: Slice the rolled log into six pieces about 1½ inches wide each.
Step 6: Repeat the spreading, rolling, and slicing process with the second crescent roll sheet and the remaining butter mixture and jam.
Step 7: Arrange all the rolls in a lightly greased 9×13-inch baking dish. Sprinkle the fresh blueberries evenly over the top of the rolls.
Step 8: Bake in the preheated oven for about 25 minutes, or until the rolls are golden brown and cooked through.
Step 9: While the rolls bake, mix the powdered sugar, vanilla extract, heavy cream, and softened cream cheese until smooth to make the frosting. Spread the frosting over the warm cinnamon rolls before serving.

Tips & Variations

For a more pronounced blueberry flavor, gently press fresh blueberries into each roll before baking.
If you prefer a tangy twist, add a teaspoon of lemon zest to the frosting.
You can substitute raspberry or strawberry jam for a different berry variation.
Use a sharp serrated knife to slice the rolls to prevent squishing the dough.

Storage

Store leftover blueberry cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven until warmed through, and refresh the frosting if desired.