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Blueberry Cinnamon Rolls
Blueberry cinnamon rolls are a mouth-watering breakfast pastry featuring soft dough wrapped around a blueberry filling, and smothered with a cream cheese frosting.
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Elevate your breakfast with these blueberry cinnamon rolls that are a combination of gooey cinnamon rolls and sweet blueberry jam. Practically begging to be devoured, when you bite into a blueberry cinnamon roll, the flavor is like nothing else.
MORE RECIPES: Blueberry Chocolate Chip Muffins | Blueberry Pie Bars | Blueberry Bread
Soft, fluffy dough wrapped around a sweet and tart blueberry filling, and smothered with a delicious cream cheese frosting, these blueberry cinnamon rolls are delicious breakfast pastries. Since this recipe starts with a premade dough, it’s really easy to make these delicious cinnamon rolls.
These delightful sweet rolls would make the perfect breakfast for a special occasion. Take them to the next level by serving them with some creamy Greek yogurt and honey; all of the sweet and tangy flavors melt together in perfect harmony. Add a warm mug of homemade hot chocolate or a pumpkin spice latte and you’ll have an irresistible combination.
If you’re looking for a delicious breakfast or dessert idea, these homemade blueberry cinnamon rolls are a delightful treat! The sweet blueberry filling and the warm, gooey cinnamon roll together are irresistible. Baked until warm and delicious, they are almost too good to be true!
Blueberry Cinnamon Rolls Ingredients
- Crescent roll sheets
- Sugar - light brown sugar
- Cinnamon
- Butter - unsalted butter
- Blueberry jam - or blueberry pie filling
- Blueberries - fresh blueberries
- Sugar - powdered sugar
- Vanilla extract
- Cream - heavy cream
- Cream cheese
If you can’t find full crescent dough sheets, you can use a can of crescent rolls where the sheet is perforated for easily separating into individual crescents. Unroll the sheet, keeping it intact as much as possible, and then pinch it together along the perforated lines to seal everything back up into a single sheet. If you prefer, you can also make this blueberry cinnamon rolls recipe with your favorite sweet roll dough instead of the crescent dough.
Use a bench scraper to cleanly cut through the rolled dough. The dough will be soft and the insides gooey, so do your best to cut clean slices and then transfer them quickly into the baking dish. Don’t worry if they don’t look uniform, the cinnamon rolls will rise during baking.
If your jam is thick, microwave it for 15 seconds at a time, just until it is spreadable. The cream cheese frosting is optional, or you may not use all of the frosting. You can also serve the frosting alongside the cinnamon rolls for those who want a little “extra.”
How to Make Blueberry Cinnamon Rolls
FIRST STEP: Unroll one sheet of crescent dough onto a lightly floured cutting board or floured piece of parchment paper.
SECOND STEP: Mix the softened butter, brown sugar, and cinnamon in a small bowl to form a paste.
THIRD STEP: Use a spatula to spread half of the butter/sugar mixture over the crescent dough, almost to the edges. Spread half of the blueberry jam over the butter/sugar mixture (if your jam is thick, microwave it for 15 seconds at a time, just until it is spreadable).
FOURTH STEP: Roll the dough up tightly into a log, rolling along the short edge.
FIFTH STEP: Slice the roll into six 1½-inch wide pieces.
SIXTH STEP: Repeat with the second crescent sheet and the remaining filling ingredients.
SEVENTH STEP: Place the cinnamon rolls in a lightly greased 9x13 baking dish. Sprinkle 1 cup of fresh blueberries over the cinnamon rolls.
EIGHTH STEP: Bake for 25 minutes, until the cinnamon rolls are lightly browned and cooked through.
NINTH STEP: Beat or stir together optional frosting ingredients. Spread cream cheese over warm cinnamon rolls.
Can I use frozen blueberries instead of fresh ones on top of the cinnamon rolls?
If fresh blueberries are not in season, you could top your cinnamon rolls with frozen blueberries instead.
Can I top these rolls with a different icing or glaze?
If you have a preferred recipe for a glaze or icing, you can certainly use that instead.
Can I freeze these cinnamon rolls?
These delicious blueberry rolls can be stored in the freezer in an airtight container for up to three months. They can also be stored on the countertop for 3 to 4 days.
How to Store Blueberry Cinnamon Rolls
ON THE COUNTER: Store cooled cinnamon rolls in an airtight container on the countertop at room temperature for 3 to 4 days.
IN THE FREEZER: Freeze these tasty cinnamon rolls in an airtight container for up to 3 months.
Blueberry Cinnamon Rolls
Blueberry cinnamon rolls are a mouth-watering breakfast pastry featuring soft dough wrapped around a blueberry filling, and smothered with a cream cheese frosting.
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Ingredients
- 2 crescent roll sheets
- ½ cup packed light brown sugar
- 1 tablespoon cinnamon
- ¼ cup unsalted butter (softened)
- 13 ounces blueberry jam (or blueberry pie filling)
- 1 cup fresh blueberries
Optional Frosting
- 1½ cups powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ cup heavy cream
- 4 ounces cream cheese (softened)
DIRECTIONS
- Unroll one sheet of crescent dough onto a lightly floured cutting board or floured piece of parchment paper.
- Mix the softened butter, brown sugar, and cinnamon in a small bowl to form a paste.
- Use a spatula to spread half of the butter/sugar mixture over the crescent dough, almost to the edges. Spread half of the blueberry jam over the butter/sugar mixture (if your jam is thick, microwave it for 15 seconds at a time, just until it is spreadable).
- Roll the dough up tightly into a log, rolling along the short edge.
- Slice the roll into six 1½-inch wide pieces.
- Repeat with the second crescent sheet and the remaining filling ingredients.
- Place the cinnamon rolls in a lightly greased 9x13 baking dish. Sprinkle 1 cup of fresh blueberries over the cinnamon rolls.
- Bake for 25 minutes, until the cinnamon rolls are lightly browned and cooked through.
- Beat or stir together optional frosting ingredients. Spread cream cheese over warm cinnamon rolls.
Nutrition
Calories: 279kcal | Carbohydrates: 50g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 80mg | Potassium: 65mg | Fiber: 1g | Sugar: 41g | Vitamin A: 290IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 0.4mg
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