These blueberry muffin cinnamon rolls combine a tender, soft dough with a buttery cinnamon filling, homemade blueberry jam, a crunchy cinnamon crumble, and a tangy cream cheese icing for a delicious breakfast treat.
These rolls are essentially a hybrid of a blueberry muffin and a classic cinnamon roll. Each roll is layered with blueberry jam and a cinnamon crumble that’s similar to a muffin streusel, both inside the roll and as a finishing touch on top. They’re ideal for spring mornings, holiday brunches, or Mother’s Day.
Tips for making the cinnamon rolls
Follow these practical tips to get soft, evenly baked rolls that look as good as they taste.
- Measure flour properly: Spoon the flour into the measuring cup and level it off. Scooping directly compacts the flour and can make the dough dry.
- Make jam and crumble during the dough rise: While the dough is kneading and rising, prepare the blueberry jam and cinnamon crumble. Place the jam in the freezer briefly to cool faster once it’s cooked.
- Whip the cinnamon filling: Beat the cinnamon filling on high speed for about 2 minutes. Aerating the butter makes the mixture smooth and easier to spread.
- Finish the rolls beautifully: After icing the warm rolls, dilute the remaining jam with a splash of water and use a 1/2 teaspoon to create small half-moon jam accents on each roll, then sprinkle extra crumble on top.
If you enjoy these rolls, look for similar recipes like blueberry cinnamon rolls and lemon raspberry rolls to vary flavors and fillings.
If you tried this recipe, please leave a star review and share photos on social media—tag the creator to show your version.
Recipe Video
Blueberry Muffin Cinnamon Rolls
Print Recipe
Ingredients
Dough
- 1 cup Milk, warmed to 110℉
- 2 1/4 tsp Active dry yeast, 1 packet
- Sprinkle of sugar
- 2 Large eggs, room temperature
- 4 1/2 cups All-purpose flour
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 10 TBSP Unsalted butter, room temperature and cubed
Blueberry Jam
- 1 lb Blueberries, fresh or frozen
- 3/4 cup White granulated sugar
- 1 TBSP Lemon juice
- 1 tsp Cornstarch
Cinnamon Crumble
- 3/4 cup Brown sugar, packed
- 1 tsp Ground cinnamon
- Pinch of salt
- 1 cup All-purpose flour
- 1/2 cup Unsalted butter, melted
Cinnamon Filling
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed
- 1 TBSP Ground cinnamon
Cream Cheese Icing
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 1 cup Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Instructions
Dough
-
Warm the milk to 110°F, pour into a bowl, sprinkle the yeast and a little sugar on top, and let sit 10 minutes until foamy.
-
In a large bowl combine flour, sugar, and salt. Add lightly beaten eggs, cubed butter, and the milk-yeast mixture.
-
Using a dough hook, mix on low until the dough forms, then knead on medium for 5 minutes. (See notes for hand-kneading instructions.)
-
Place the dough in a greased bowl, cover, and let rise in a warm oven (preheated to 200°F then turned off) with the door cracked for 1 hour, until doubled.
Blueberry Jam
-
While the dough mixes, combine blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat and bring to a simmer.
-
Mash some of the berries with a fork or masher and simmer, stirring occasionally, until reduced and thickened to about 1 1/4 cups, about 20 minutes.
-
Transfer jam to a bowl and chill in the freezer briefly to speed cooling.
Cinnamon Crumble
-
Preheat the oven to 350°F and prepare a cookie sheet with nonstick spray.
-
Mix brown sugar, cinnamon, salt, and flour, stir in melted butter with a fork, then spread the mixture on the sheet.
-
Bake the crumble for 6 minutes, stir immediately, stir again after 5 minutes, then let cool completely.
Cinnamon Filling
-
Beat the filling ingredients (butter, brown sugar, and cinnamon) on high for about 2 minutes until light and spreadable.
-
Roll the dough on a lightly floured surface into a large rectangle about 1/4 inch thick.
-
Spread the cinnamon filling evenly, then spread about 3/4 of the blueberry jam over the filling and sprinkle 1 1/4 cups of the crumble on top.
-
Roll the dough from the short side into a log, trim the ends, and cut into 12 equal pieces with a serrated knife using a light sawing motion.
-
Arrange the rolls in a greased 9×13 pan, cover with a towel, and let rise 20 minutes.
-
Bake at 375°F for 27–30 minutes, until the tops are lightly golden.
Cream Cheese Icing
-
While the rolls bake, mash the remaining jam, add a splash of water, and mix to loosen it for decorating.
-
Beat cream cheese and butter on high for 2 minutes, add vanilla and sifted powdered sugar, and beat until smooth and creamy.
-
Dollop and spread the icing over the warm rolls, add a 1/2 tsp of the thinned jam to each roll in a half-moon shape, and finish with the remaining crumble.
Notes
Bring dairy ingredients to room temperature about 2 hours before starting for best texture.
By hand: mix wet into dry with a rubber spatula, then use your hands to form a dough. Knead on a lightly floured surface 5–8 minutes until the dough is elastic and you can stretch it thin enough to see light through it.
Overnight option: assemble rolls, place in the pan, cover tightly with foil, and refrigerate. Remove while the oven preheats the next morning and proceed to bake.