Blueberry Rolls with Cream Cheese Frosting
These soft and fluffy blueberry rolls are the perfect balance of sweet, fruity, and creamy. Made with a tender enriched dough, filled with a homemade blueberry compote, and topped with a silky blueberry cream cheese frosting, they’re a beautiful twist on classic cinnamon rolls.
Whether you’re baking for brunch, dessert, or a cozy weekend treat, these rolls are guaranteed to impress—both visually and in flavor.
How to Make Blueberry Rolls?
Making homemade blueberry rolls from scratch is easier than you might think, and the result is a batch of soft, fluffy rolls filled with a rich, jam-like blueberry filling.
Start by preparing a simple enriched dough using milk, sugar, yeast, egg, and butter. Once the yeast is activated, the dough is kneaded until smooth and soft. This step is essential for developing structure and achieving that light, airy texture. After kneading, the dough is left to rise until doubled in size, creating a pillowy base for the rolls.
While the dough is rising, prepare the blueberry filling. Fresh or frozen blueberries are gently cooked with sugar and lemon juice until they release their juices and become soft. A small amount of cornstarch is added to thicken the mixture into a spreadable consistency, similar to a homemade jam. Letting the filling cool completely is key to preventing the dough from becoming too soft or sticky during shaping.
Once the dough has risen, it is rolled out into a rectangle and evenly spread with the cooled blueberry filling. For extra texture, you can sprinkle finely ground almonds over the top. The dough is then rolled into a log and sliced into individual rolls, creating beautiful swirls of blueberry in every piece.
After a short second rise, the rolls are baked until lightly golden and perfectly soft. While still slightly warm, they are topped with a smooth blueberry cream cheese frosting that melts gently over each roll, adding a creamy and slightly tangy finish.
These blueberry rolls are perfect for breakfast, brunch, or dessert, and they taste just as good as they look—soft, fruity, and irresistibly delicious.
What Do Blueberry Rolls Taste Like?
These rolls are soft, buttery, and lightly sweet, with a jammy blueberry filling that adds a slight tang. The cream cheese frosting brings a rich, smooth finish, while the hint of cinnamon enhances the overall warmth of the flavor.
Tips for Perfect Blueberry Rolls
- Use lukewarm milk (not hot) to activate the yeast properly
- Add salt last, after some flour is incorporated
- Don’t skip cooling the filling—it prevents soggy dough
- For clean slices, use unflavored dental floss instead of a knife
- Slightly underbake for extra softness
Storage Tips
- Room temperature: 1 day (covered)
- Refrigerator: up to 4 days
- Freezer: up to 2 months (without frosting)
Looking for more baking inspiration? Visit Bake with D for more tried and tested recipes.
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 45 minutes
- Cook time: 25 minutes
- Total time: 2 hours 30 minutes
- Serves: 12 rolls
These soft and fluffy blueberry rolls are made with a tender homemade dough, filled with a rich, jammy blueberry filling, and topped with a smooth blueberry cream cheese frosting. Perfect for breakfast, brunch, or dessert, these bakery-style rolls are easy to make and bursting with fresh blueberry flavor in every bite.
Ingredients
Dough
- 240 ml milk (1 cup)
- 65 g granulated sugar (⅓ cup)
- 7 g instant yeast (2 ¼ tsp)
- 1 large egg
- 450 g all-purpose flour (3 ¾ cups)
- 1 tsp salt
- 75 g butter, melted and cooled (⅓ cup)
Blueberry Filling
- 200 g blueberries (fresh or frozen) (1 ⅓ cup)
- 50 g sugar (¼ cup)
- 2 g salt (a pinch)
- 7 g cornstarch (2 tsp)
- 1 tsp water (to dissolve cornstarch)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cinnamon
Blueberry Cream Cheese Frosting
- 100 g cream cheese (½ cup)
- 100 g powdered sugar (¾–1 cup)
- 50 g blueberry
Method
Make the Dough
In a large bowl, combine lukewarm milk, sugar, and yeast. Let sit for 5 minutes until slightly foamy.
Add the egg and melted butter, mix well.
Gradually add flour and begin kneading.
Add salt together with the last portion of flour.
Knead:
By hand: 10–12 minutes
Stand mixer: 7–8 minutes
The dough should be soft, smooth, and slightly tacky but not sticky.
Cover and let rise for:
1 hour (warm environment)
Up to 1.5 hours (cool room)
Prepare the Blueberry Filling
In a saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat for 3–4 minutes until berries burst.
Lightly mash with a spatula.
Add cinnamon and a pinch of salt.
Dissolve cornstarch in water, then add to the mixture.
Cook for 1–2 minutes until thickened.
Remove from heat, stir in vanilla.
Let cool completely before using.
Shape the Rolls
Roll the dough into a rectangle.
Spread the cooled filling evenly, leaving a 0.5 cm border.
Optional: sprinkle ground almonds on top.
Roll tightly from the long side into a log.
Cut into 12 equal pieces.
Place in a baking dish and let rise for 30 minutes.
Bake
Preheat oven to 170°C / 340°F
Bake for 22–25 minutes until lightly golden
Blueberry Purée
Cook 50 g blueberries for 2–3 minutes
Mash and use (no need to strain)
Let cool before adding to frosting
Make the Frosting
Beat cream cheese until smooth.
Add powdered sugar and mix.
Add blueberry purée and combine until creamy.
Let rolls cool for 10 minutes
Spread frosting generously over warm rolls
