These delicious blueberry cinnamon rolls make the perfect breakfast bake and by using crescent dough, it’s a no-fuss recipe! The warm rolls have a cinnamon and blueberry layer and are topped with homemade cream cheese frosting! From start to finish, they are ready in just 40 minutes!
I love that by adding jam and blueberries we easily transformed a classic cinnamon roll recipe into one that is totally different! I know many like making their dough from scratch, you know using the instant yeast, waiting on the second rise, and all that jazz. But around here, most of the time we like quick and easy. For holidays and special occasions, I love to use my granny’s homemade sweet dinner roll dough and turn that into cinnamon rolls! Bread products are a favorite around here – we love a quick loaf of Dutch oven bread and I try to keep sourdough bread starter on hand year round.
If you want to serve these rolls during brunch, they go great with my raspberry cream cheese Danish breakfast braid, sausage egg and cheese breakfast sliders, chocolate hazelnut babka buns, or pull-apart gorilla bread.
What do I Need for this Recipe?
- crescent roll sheets – it’s much easier to use the sheets of dough, but if you can’t find these, go with the crescent rolls and pinch the seams.
- light brown sugar – when measuring, don’t forget to pack it in the cup.
- cinnamon – we can’t make blueberry rolls without the main ingredient!
- unsalted butter – allow time for it to soften at room temperature before use.
- blueberry jam – be sure to use a seedless jam, no one wants to eat crunchy rolls.
- fresh blueberries – if you need to use frozen, allow them to thaw completely and remove as much liquid as you can.
- Optional Frosting:
- powdered sugar – adds sweetness to the frosting.
- vanilla extract – brings the flavors together
- heavy cream – makes the icing extra creamy
- cream cheese – allow time for the cream cheese to soften so you can get a creamy lump-free frosting.
Cream cheese frosting, more blueberries, extra blueberry sauce
- Baking dish – we are using a 9×13 baking pan
- Sharp knife or pastry cutter – to make clean cuts from the rolled dough
- Stand mixer with a paddle attachment or electric mixer – you’ll only need to mix if you are using the frosting.
Variations and Substitutions:
- Make different flavors – swap the jam for another flavor to make a totally different batch of cinnamon buns.
- Preserves – we like using jam, but you can also use blueberry preserves which may be a bit chunkier.
- Pie filling – store-bought blueberry pie filling can be used in place of the jam as well.
- Frosting – Our recipe is a thicker frosting, you can also whisk the powdered sugar with milk and a little lemon zest or lemon juice for a thin glaze.
- Homemade cinnamon roll dough – if you have a recipe for scratch-made dough or sweet rolls, it can replace the crescent dough.
- Homemade blueberry sauce – instead of this blueberry mixture, make jam from scratch using my crockpot recipe. The only change you need to make is replacing the strawberries and raspberries with blueberries. This is a great idea if you have lots on hand to get rid of.
- Quick blueberry sauce – combine 1.5 cups of blueberries and add water so they are covered in a small saucepan. Add a ½ cup of sugar and a dash of vanilla. Bring to a boil over medium heat until they begin to break down. Whisk together a tablespoon of cornstarch in a tablespoon of water then stir it in. Reduce the heat to low and let it simmer until it reaches the desired consistency. Stir in another cup of blueberries.
PREP: Preheat the oven. Allow the butter and cream to soften. Rinse and dry the blueberries.
Step 1: On a lightly floured surface, unroll one sheet of dough.
Step 2: Combine the softened butter, sugar, and cinnamon in a small bowl to create a paste.
Step 3: With a spatula, spread the cinnamon filling (butter mixture) over the dough so it’s almost to the edge. Then spread half the blueberry filling over top.
Step 4: Roll along the short edge to create a log.
Pro Tip: Slice the roll quickly for a clean cut. We like using a bench scraper for this step.
Step 5: Slice the soft dough using a serrated knife into 1 ½ inch pieces to make 6 rolls. Repeat these steps with the second sheet of dough and use the remaining filling ingredients.
Step 6: Place the cinnamon rolls in a lightly greased 9×13 baking dish. Sprinkle 1 cup of fresh blueberries over the cinnamon rolls.
Step 7: Bake in the preheated oven until the rolls are cooked through and lightly golden brown on top.
Step 8: In the bowl of a stand mixer or large bowl combine the frosting ingredients and beat on medium speed until smooth and creamy. Scrap down the sides of the bowl as needed.
SERVE: Use a spatula to spread the icing over the top of the rolls and serve.
- If you use the perforated crescent rolls, be sure to pinch the seams together so the filling doesn’t seep out while baking.
- When slicing the log into individual rolls, cut quickly. The dough is sticky and you want the cleanest cuts possible.
- Microwave the blueberry jam if it’s too thick in 15-second increments just until it’s spreadable.
Blueberries have been around in North America for over 13,000 years!
Once the rolls have cooled completely, transfer them to an airtight container on the countertop and keep them for up to 4 days. You can also freeze them for up to 3 months. Allow them to thaw in the fridge overnight or at room temperature. If desired, warm them in the microwave. We recommend freezing them without the frosting.
For this recipe, we do not recommend covering while baking. However, some cinnamon roll recipes that use from-scratch dough recommend covering it to keep the dough from browning too much.
You can! Mix up your homemade dough and let it complete the first rise. Then, follow this recipe to fill, roll, and cut the blueberry cinnamon rolls. Once you have assembled the rolls, allow them to rise for 1-1 ½ hours, then bake until they are golden brown. Cook time may vary. You can also use frozen bread dough instead of the crescent roll dough like we do in this Cookies and Cream Cinnamon Rolls recipe.
Easy Blueberry Cinnamon Rolls
- 2 packages crescent roll sheet
- ½ cup packed light brown sugar
- 1 tablespoon cinnamon
- ¼ cup unsalted butter softened
- 1 13 oz. jar blueberry jam or blueberry pie filling
- 1 cup fresh blueberries
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ cup heavy cream
- 4 oz. cream cheese softened
- Unroll one sheet of crescent dough onto a lightly floured cutting board or floured piece of parchment paper.
- In a small bowl, mix together the softened butter, brown sugar, and cinnamon 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 6 – 1 ½ inch wide pieces.
- Repeat with the second crescent sheet and remaining filling ingredients.
- Place the cinnamon rolls in a lightly greased 9×13 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.