Blueberry cinnamon rolls are a mouth-watering breakfast pastry featuring soft dough wrapped around a blueberry filling, and smothered with a cream cheese frosting.
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.