Blueberry Bliss : Cream Cheese Cinnamon Rolls That Melt in Your Mouth

Blueberry Bliss: Cream Cheese Cinnamon Rolls That Melt in Your Mouth

Get ready for a breakfast or brunch that’s bursting with flavor! These blueberry cream cheese cinnamon rolls are soft, fluffy, and filled with a tangy cream cheese swirl and juicy blueberries. The warm spice of cinnamon perfectly complements the sweet fruit and creamy filling, creating a truly irresistible treat. This recipe is easy to follow and guarantees a batch of delicious homemade cinnamon rolls that will impress your family and friends.

Cook Time:

Prep time: 30 minutes
Cook time: 20-25 minutes
Total time: Approximately 2 hours 20 minutes – 2 hours 55 minutes (excluding rising times)

Equipment You’ll Need:

Large mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
9×13 inch baking dish
Rolling pin
Small bowl for the filling
Electric mixer (handheld or stand mixer with dough hook attachment recommended)
Parchment paper (optional, for easier cleanup)

Ingredients:

For the Dough:

1 cup (240ml) warm milk (about 105-115°F / 40-46°C)
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup (50g) granulated sugar, plus 1 teaspoon
1 large egg, at room temperature
4 tablespoons (57g) unsalted butter, melted and slightly cooled
½ teaspoon salt
3 cups (360g) all-purpose flour, plus more for dusting

For the Cream Cheese Filling:

4 ounces (113g) cream cheese, softened
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if using frozen, no need to thaw)

For the Cinnamon Swirl:

¼ cup (50g) unsalted butter, softened
¼ cup (50g) granulated sugar
2 tablespoons ground cinnamon

For the Cream Cheese Glaze (Optional, but Highly Recommended!):

4 ounces (113g) cream cheese, softened
2 cups (240g) powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Instructions:

1. Activate the Yeast: In the large mixing bowl, combine the warm milk and 1 teaspoon of sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy. This indicates the yeast is active.

2. Make the Dough: Add the remaining ¼ cup of sugar, egg, melted butter, and salt to the yeast mixture. Whisk until well combined. Gradually add the flour, one cup at a time, mixing with a spatula or the dough hook of your stand mixer until a shaggy dough forms.

3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until it becomes smooth and elastic. Alternatively, knead with the dough hook in your stand mixer for 5-7 minutes. The dough should spring back lightly when poked.

4. First Rise: Place the dough in a lightly greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

5. Prepare the Fillings: While the dough is rising, prepare the cream cheese filling and cinnamon swirl. * Cream Cheese Filling: In a small bowl, beat the softened cream cheese and sugar together until smooth. Stir in the vanilla extract. Gently fold in the blueberries. * Cinnamon Swirl: In another small bowl, combine the softened butter, sugar, and cinnamon until well mixed.

6. Shape the Rolls: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 12×18 inches.

7. Assemble the Rolls: Spread the cream cheese filling evenly over the dough, leaving a small border along one of the long edges. Sprinkle the cinnamon swirl evenly over the cream cheese filling.

8. Roll and Slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, slice the log into 12 equal rolls.

9. Second Rise: Arrange the rolls in the prepared 9×13 inch baking dish. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until they look puffy.

10. Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.

11. Make the Glaze (Optional): While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually whisk in the powdered sugar until no lumps remain. Stir in the milk, one tablespoon at a time, until you reach your desired consistency. Stir in the vanilla extract.

12. Glaze and Serve: Once the cinnamon rolls are out of the oven, let them cool slightly in the pan for a few minutes before drizzling the cream cheese glaze generously over the top. Serve warm and enjoy the delightful burst of blueberry in every bite!

Tips for Perfect Blueberry Cream Cheese Cinnamon Rolls:

Use warm milk: The warm temperature helps activate the yeast properly. Make sure it’s not too hot, or it could kill the yeast.
Room temperature ingredients: Using eggs and cream cheese at room temperature helps them incorporate smoothly into the dough and filling.
Don’t over-knead: Over-kneading can result in tough rolls. Knead just until the dough is smooth and elastic.
Warm place for rising: A warm environment helps the dough rise faster. You can place the bowl in a slightly warmed oven (turned off!), a sunny spot, or use the proofing setting on your oven if you have one.
Gentle with the blueberries: When folding the blueberries into the cream cheese filling, be gentle to avoid crushing them and making the filling too runny.
Tight rolling: Rolling the dough tightly helps create those beautiful swirls in the finished rolls.
Don’t overbake: Overbaked cinnamon rolls can be dry. Bake until they are golden brown but still soft to the touch.
Adjust glaze consistency: Add more or less milk to the glaze to achieve your desired thickness.
Make ahead: You can prepare the dough up to the point of the second rise, cover it tightly, and refrigerate it overnight. Let it come to room temperature for about 30 minutes before continuing with the recipe.
Freezing: Baked and cooled cinnamon rolls can be frozen. Wrap them individually or in a freezer-safe container. Thaw overnight at room temperature and warm gently before serving.