If you love soft, gooey cinnamon rolls, just wait until you try these blueberry sweet rolls. They’re fluffy, rich, and layered with a creamy cheesecake-style filling and sweet homemade blueberry sauce, all topped with a luscious cream cheese frosting.
These are everything you love about breakfast pastries, but we took them to a whole new level, just like our strawberry tiramisu parfaits and strawberry shortcake dessert.
These are perfect on their own with a cup of coffee or as part of a larger breakfast with savory items, like sausage egg and cheese toaster strudels, a hash brown breakfast casserole, or a sausage egg and cheese crescent ring.
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Why You’ll Love This Recipe
- Soft, fluffy homemade dough
- Creamy cheesecake-style filling
- Sweet, homemade blueberry layer
- Perfect for breakfast, brunch, or dessert
- Better than a bakery
- Perfect for breakfast, brunch, dessert, or just because
Key Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and exact amounts.
- Yeast: Yeast gives the dough its rise, making the buns soft and pillowy instead of dense.
- Milk: Adds richness and helps create a soft, tender dough.
- Cream Cheese: Creates a creamy, slightly tangy filling that pairs perfectly with the sweet elements.
- Blueberries: Add a juicy, sweet-tart burst of flavor that balances the rich cream cheese.
- Cornstarch: Thickens the blueberry filling, keeping it nice and jammy rather than runny.
- Vanilla: Adds warmth and enhances all the sweet, bakery-style flavors.
Variations
- Swap the Berries: Berries like raspberries, strawberries, blackberries, or any of your favorites work well.
- Add Lemon: Lemon zest in the filling adds a bright citrus twist.
- Store-bought Dough: Use store-bought dough for a shortcut version.
- Use Frozen Berries: Frozen berries work perfectly for the filling, and there’s no need to thaw them.
- Glaze: Drizzle with a simple glaze instead of frosting.
How to Make Blueberry Sweet Rolls
Step 1: Bloom the yeast in a mixture of warm milk and sugar. Mix the dough ingredients and yeast in a stand mixer with a dough hook until a ball forms.
Step 2: Place in a lightly oiled bowl, cover with a towel, and let rise.
Step 3: Beat the cream cheese until light and fluffy. Then, mix in the remaining ingredients.
Step 4: Cook the blueberry filling mixture until thickened. Cool.
Step 5: Roll the dough out into a large, ¼-inch-thick rectangle. Top evenly with the cream cheese mixture, followed by the blueberry mixture.
Step 6: Roll into a log and pinch the seam to seal. Then, cut into 8 rolls. Bake until golden.
Step 7: Beat the frosting ingredients until well combined.
Step 8: Cover the warm rolls with frosting and enjoy!
Expert Tips
- The milk should be warm but not hot, or it will kill the yeast.
- Use fresh yeast for the best rise.
- Add 1 tablespoon of flour at a time if your dough is too sticky.
- Cool the blueberry filling fully before using it.
- Roll the dough tightly to ensure your rolls stay together.
- Frost the rolls while warm for the best texture.
Blueberry Sweet Rolls FAQs
Yes! You can assemble the rolls the night before, cover, and refrigerate. Let them come to room temperature and rise slightly before baking in the morning.
After mixing the yeast with warm milk and a little sugar, it should become foamy within a few minutes. If it doesn’t, your yeast may be inactive and should be replaced.
Avoid adding too much flour and don’t overbake. Also, letting the dough rise properly is key to achieving that soft, airy texture.
Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to a month. Tightly wrap them in plastic wrap and store in an airtight, freezer-safe container.
Love Berries? Try These Other Treats
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Blueberry Sweet Rolls
Ingredients
Dough
- 1 packet active dry yeast, 2 ¼ teaspoons
- 1 cup whole milk, divided
- ½ cup granulated sugar, divided
- 4 cups all-purpose flour
- 6 tablespoons butter, softened and cut into small pieces
- 2 large eggs
- 1 teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- ½ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
Blueberry Filling
- 2 cups blueberries
- ¼ cup granulated sugar
- ¼ cup water
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Spray a 9×13 baking dish with non-stick cooking spray and set aside.
For the Dough
- Heat milk for 35-40 seconds in the microwave or until warm (100 degrees F)
- In a small bowl, whisk together the yeast, 1 teaspoon sugar, and 1 tablespoon of milk. Let the mixture sit for 4-5 minutes or until it becomes foamy.
- Using a stand mixer, with the dough hook attachment, place flour, butter, eggs, salt, yeast mixture, remaining milk, and sugar into the bowl of the mixer.
- On medium speed, knead dough until a ball forms. Add additional flour, 1 tablespoon at a time, if needed.
- Once the dough ball is formed, place it into a lightly oiled bowl and cover with a clean kitchen towel. Let rise in a warm place until the dough has doubled in size, about 1 hour.
Cream Cheese Filling
- In a large mixing bowl using a hand mixer, beat cream cheese until light and fluffy, about 2-3 minutes.
- Add egg yolks, sugar, vanilla, and vanilla extract. Beat for 2 more minutes or until fully combined.
Blueberry Filling
- In a small sauce pan over medium heat, add blueberries, sugar, cornstarch, vanilla extract and water.
- Stir to combine and cook, stirring constantly, until the blueberries have burst and has thickened. Remove from heat and let cook.
Assembling the Rolls
- Once dough has risen, transfer onto a floured surface and shape into a rectangle.
- Using a rolling pin, roll dough out into a large rectangle about ¼ inch thick.
- Spoon cream cheese mixture over dough, making sure the entire dough is cover.
- Now, spoon cooled blueberry mixture over the cream cheese mixture. Spread evenly over the entire rectangle.
- Tightly roll dough into a log shape and pinch the end together to seal.
- Cut the log into 2 inch slices, ending with 8 rolls.
- Place into the prepared 9×13 baking dish, cover with a kitchen towel and let rise.
- Preheat the oven to 350 degrees.
- Once rolls have risen, bake in the preheated oven for 35 minutes or until fully baked and golden brown.
Cream Cheese Frosting
- In a medium bowl, beat cream cheese, butter, vanilla, and powdered sugar with a hand mixer until creamy and well incorporated.
- When rolls are removed from the oven, cover with frosting.
Notes
- The milk should be warm but not hot, or it will kill the yeast.
- Use fresh yeast for the best rise.
- Add 1 tablespoon of flour at a time if your dough is too sticky.
- Cool the blueberry filling fully before using it.
- Roll the dough tightly to ensure your rolls stay together.
- Frost the rolls while warm for the best texture.
These blueberry sweet rolls look so soft and rich with that creamy filling and sweet blueberry layer. I love how the cream cheese frosting takes them to the next level.