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These blueberry sweet rolls are perfect for a springtime breakfast or brunch! Made with a soft and fluffy cinnamon roll dough, filled with sweet blueberry preserves, and topped with cream cheese frosting, this sweet roll recipe can be made and baked the same day or prepped the night before and baked in the morning.
My idea of a special weekend breakfast is either a big stack of fluffy buttermilk pancakes or a warm, gooey sweet roll.
I don’t really function well before I’ve had my coffee, though, so I prefer to prep my sweet roll recipes the night before and bake them in the morning.
Luckily, these blueberry sweet rolls are perfect for making ahead and baking when you’re ready. The sweet blueberry filling paired with tangy cream cheese frosting is perfect for a spring breakfast or brunch. You can even add some lemon for a lemon blueberry moment, similar to my lemon blueberry scones.
If you’re still looking for a breakfast to make for Mother’s Day weekend, might I suggest a batch of these rolls alongside a shaken iced espresso? I can promise she’ll love it.
Jamie’s Testing Notes
- I use blueberry preserves to make the filling of these sweet rolls super easy. Since the preserves are the star of the show, use a good brand (I love Bonne Maman) or make a homemade blueberry jam. My homemade blueberry sauce also makes a great homemade blueberry filling, but it is a bit looser so is also a little messier when you assemble the rolls.
- I’ve made a lot of yeast doughs over the years, but the dough from my overnight cinnamon roll recipe remains my favorite. It makes super soft, fluffy rolls without a bunch of fuss. Just one short resting time and one rise.
- A simple cream cheese frosting is my family’s favorite way to finish these blueberry rolls, but you can up the ante by adding some lemon, too. Add some lemon zest to the filling and frosting and swap the milk in the frosting for fresh lemon juice.
Ingredient notes and helpful resources
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
- Before you start making the dough, make sure you have reviewed how to measure flour correctly. Getting this seemingly simple step correct can make the difference between incredible blueberry sweet rolls and rolls that are just ok.
- This recipe calls for instant yeast. This is sometimes labeled as “rapid rise yeast.” Do not use active dry yeast or bread machine yeast in this recipe.
- I like to use light brown sugar in the dough. If you are out, you can substitute granulated sugar or make a quick brown sugar substitute.
- Make sure the cream cheese and butter for the frosting are both softened to room temperature. This will keep your frosting from becoming lumpy or splitting. If you forget to set them out ahead of time, check out my tips for softening butter and bringing cream cheese to room temperature.
- If you’re out of powdered sugar for the frosting, learn how to make powdered sugar and safe yourself a trip to the store.
How to make these blueberry sweet rolls
Making the dough
I prefer to make yeast doughs in my stand mixer, but you can also make them by hand with a large mixing bowl and wooden spoon.
Whisk together 2 cups of the flour with the yeast, sugar, and salt. Set this aside.
Microwave the water and butter in 15-second increments just until the water is very warm but not hot. The best way to measure this is with an instant-read thermometer—look for between 120° to 130°F). It’s ok if the butter doesn’t melt completely!
Add the wet ingredients to the flour mixture along with the egg and beat for 2 minutes at medium speed. Make sure you scrape down the sides and bottom of the bowl, especially if you’re using a stand mixer. Add 1 more cup of the flour and beat for another 2 minutes at high speed.
Now you can stir in just enough of the remaining flour to form the dough into ball. Depending on the weather, you may not need 5 cups of the flour.
Turn the dough out onto a lightly floured surface and knead it for about 6-8 minutes. You want the dough to be smooth and elastic. When you gently press the dough with 2 fingertips, it should spring back.
Cover the dough with a clean tea towel and let it rest for 10 minutes before moving on to assembling the rolls.
Assembling the rolls
Once the dough has rested, use a rolling pin to roll the dough into a rectangle approximately 15×10 inches. It doesn’t have to be exact, just close to this size.
Spread the blueberry filling over the dough, but leave a 1/2-inch border on the two long sides.
Starting from one of the long sides, tightly roll up the dough and pinch the seams. Cut the roll into 12 pieces; you can do this with a sharp knife, a pizza cutter, a dough blade, or even a piece of (unflavored) dental floss.
Place the rolls in a 9×13-inch pan. If you are baking them now, lightly cover the pan and let them rise in a warm place for about 1 hour, or until doubled in size.
If you lightly press the dough with your fingertip and the indentation slowly bounces back, they’re ready to bake. If you press and the indentation does not bounce back, they need to rise for a bit longer.
Bake the rolls at 350°F for 25-30 minutes. Let them cool for about 20 minutes before topping the warm rolls with the cream cheese frosting.
Make-ahead (overnight) directions
If you prefer to make the blueberry rolls the night before and bake them in the morning, assemble and slice the rolls and place them in the greased pan.
Cover the pan with plastic wrap and place it in the refrigerator for at least 8 hours or overnight.
When you’re ready to bake the rolls, let the pan sit at room temperature for 30 minutes while you preheat the oven to 350°F. Bake for 25-30 minutes, or until golden brown. Let cool for about 20 minutes before frosting.
Storage and reheating
Just like my strawberry rolls with cream cheese frosting, store leftover rolls in an airtight container in the refrigerator for up to 3 days.
You can also freeze for longer-term storage. Wrap individual rolls in plastic wrap and store in a freezer-safe zip-top bag in the freezer for up to a month.
My family prefers to reheat the blueberry rolls before enjoying. Microwave refrigerated rolls for 30-45 seconds. Microwave frozen rolls for about 1 minute to thaw and warm it through.
Frequently asked questions
Yes! Use a mixer to combine 2 1/2 cups powdered sugar, 2 tablespoons softened butter, and 2-3 tablespoons fresh lemon juice. You can also add some lemon zest if you’d like for even more lemon flavor.
You can also make a lemon cream cheese frosting by using lemon juice in place of the milk and adding some lemon zest.
Make the dough:
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In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, yeast, sugar and salt and stir until blended.
2 cups all-purpose flour, 4 ½ teaspoons instant yeast, 3 tablespoons light brown sugar, 1 teaspoon fine sea salt
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Place water and butter in a microwave-safe bowl. Microwave in 15-second increments until very warm but not hot to the touch (approximately 120° to 130°F – the butter won’t melt completely). Add the wet ingredients to the flour mixture, followed by the egg.
1 ½ cups water, 6 tablespoons unsalted butter, 1 large egg
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Beat for 2 minutes at medium speed, scraping down the bowl occasionally. Add 1 cup flour; beat for 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
1 cups all-purpose flour, 1.49 cups all-purpose flour
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Knead the dough on a lightly floured surface until smooth and elastic and the dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
Fill & shape the rolls:
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Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread the blueberry preserves over the dough, stopping at least 1/2-inch from the edges on the long sides.
13 ounces blueberry preserves
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Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal.
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Cut the roll into 12 equal pieces. Place the pieces, cut sides down, in (1) greased 9×13-inch baking pan.
For overnight rolls:
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Cover the pan with plastic wrap and place in the refrigerator for 8 hours or overnight.
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The next morning, remove the rolls from the refrigerator and let sit at room temperature for 30 minutes while the oven preheats.
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Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.
To make the rolls the same day:
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Cover the pan with a clean tea towel; let rise in a warm place until doubled in size, about 1 hour.
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Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.
For the frosting:
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Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.
3 ounces cream cheese, 2 tablespoons unsalted butter, ½ teaspoon pure vanilla extract, 2 cups powdered sugar, 1 to 2 tablespoons milk
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Refrigerate any leftover rolls.
If you would like to add the brightness of lemon to these blueberry rolls:
- Sprinkle 1-2 teaspoons of lemon zest over the blueberry preserves before rolling up the dough.
- Swap the milk in the frosting for freshly squeezed lemon juice and add up to 1 teaspoon of lemon zest to the frosting.
Serving: 1roll, Calories: 458kcal, Carbohydrates: 82g, Protein: 8g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 41mg, Sodium: 239mg, Potassium: 140mg, Fiber: 3g, Sugar: 38g, Vitamin A: 351IU, Vitamin C: 3mg, Calcium: 31mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
