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Blueberry Muffin Cinnamon Rolls with Cream Cheese Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 9 reviews
  • Author: Lora
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Blueberry Muffin Cinnamon Rolls combine the sweet, fruity flavors of blueberry muffins with the warm, spicy cinnamon roll experience. Featuring a soft yeast dough filled with a cinnamon sugar mixture, blueberry jam, and a crunchy cinnamon crumble topping, then baked to golden perfection and finished with a cream cheese icing, these rolls are perfect for breakfast or dessert.

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)
  • Pinch of salt
  • 1 tsp Ground cinnamon
  • 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

  1. Prepare Yeast Mixture: Warm the milk in the microwave for 1 minute until it reaches 110°F. Pour into a bowl, sprinkle the active dry yeast and a little sugar on top, then let it sit for 10 minutes to activate the yeast.
  2. Mix Dough Ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Add the lightly beaten eggs, cubed butter, and the milk/yeast mixture.
  3. Knead the Dough: Using a dough hook on a mixer, start mixing on low speed until the dough starts to form, then increase to medium and knead for 5 minutes until smooth and elastic. (Hand-kneading instructions: Knead on a floured surface for about 10 minutes until dough is smooth.)
  4. First Rise: Preheat oven to 200°F. Spray a large bowl with nonstick spray, place the dough inside, cover with a kitchen towel, then place in the warm oven, turn off the heat and crack the door open. Let the dough rise for 1 hour until doubled in size.
  5. Make Blueberry Jam: While mixing dough, in a medium saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Heat until simmering, then mash some berries with a fork or potato masher. Allow to boil gently and cook down until thickened to about 1 1/4 cups, around 20 minutes. Pour jam into a bowl and cool quickly in the freezer.
  6. Prepare Cinnamon Crumble: Preheat the oven to 350°F and spray a cookie sheet with nonstick spray. In a small bowl, mix brown sugar, cinnamon, pinch of salt, and flour. Add melted butter and mix with a fork. Spread crumble mixture on the cookie sheet and bake for 6 minutes. Stir immediately out of the oven and again after 5 minutes. Let cool completely.
  7. Make Cinnamon Filling: Using a mixer, beat room temperature butter, brown sugar, and cinnamon on high speed for 2 minutes until creamy. Set aside.
  8. Roll Out Dough: On a lightly floured surface, roll the dough out into a large rectangle about 1/4 inch thick.
  9. Assemble Rolls: Spread the cinnamon filling evenly over the dough using an offset spatula. Spread 3/4 of the blueberry jam evenly over the cinnamon filling, then sprinkle 1 1/4 cups of the cinnamon crumble evenly on top.
  10. Cut and Shape: Starting on the short side, roll the dough tightly into a log. Use a serrated knife to trim off the ends, then cut the log into 12 equal pieces with a gentle sawing motion to avoid squashing the dough.
  11. Second Rise: Spray a 9x13 inch baking pan with nonstick spray, arrange the rolls inside, cover with a kitchen towel, and let rise for 20 minutes.
  12. Bake: Preheat the oven to 375°F and bake the rolls for 27-30 minutes until tops are lightly golden brown.
  13. Prepare Icing and Jam Topping: While rolls bake, mash remaining jam with a fork or potato masher and add a splash of water to loosen. When rolls are done, beat cream cheese and butter on high speed for 2 minutes, add vanilla and sifted powdered sugar, then beat until smooth and creamy.
  14. Decorate Rolls: Dollop the cream cheese icing evenly over the warm rolls using a spoon. Place about 1/2 teaspoon of the mashed jam on each roll and spread slightly in a half circle. Top with remaining cinnamon crumble for garnish.

Notes

  • If hand-kneading the dough, knead on a floured countertop for about 10 minutes or until smooth and elastic.
  • Using frozen blueberries for the jam is fine; just thaw slightly before using.
  • To speed up cooling the jam, place it in the freezer but stir occasionally to prevent freezing solid.
  • Use nonstick spray generously to prevent sticking during rise and baking stages.
  • The cinnamon crumble adds a crunchy texture contrast—don't skip it!
  • If you don’t have an offset spatula, the back of a spoon works well for spreading filling.

Find it online: https://meallora.com/blueberry-muffin-cinnamon-rolls-with-cream-cheese-icing-recipe/