prep time: 45 min | bake time: 30 min | total time: 1 Day
These Blueberry Cinnamon Rolls are soft, fluffy, and irresistibly gooey, with layers of homemade blueberry jam and cinnamon sugar in every bite. They’re completely eggless, can easily be made dairy-free, and you can choose between a same-day or overnight method.
The homemade blueberry jam adds a deliciously jammy, slightly tangy layer that pairs beautifully with the warm cinnamon sugar and soft, buttery dough. They’re everything you love about classic cinnamon rolls with a fruity blueberry twist.
The overnight method works especially well for this recipe and makes homemade cinnamon rolls feel much less overwhelming. Of course, if you want to enjoy them the same day, you can easily do that too!
After shaping and slicing the rolls, arrange them in your prepared baking dish. Cover and let them rise at room temperature until noticeably puffy (about 1 hour). Once they’ve finished their second rise, bake according to the recipe.
The overnight method is my favorite because it makes the process much easier when you’re making these for breakfast or brunch. After shaping and slicing the rolls, arrange them in the baking dish and cover tightly. Refrigerate overnight for up to 12–16 hours. The next morning, remove them from the refrigerator and let them come to room temperature until they are noticeably puffy (about 1 hour) and ready to bake.
The exact proofing time will depend on the temperature of your kitchen, so look for the dough to become visibly light and puffy rather than relying only on the clock.
Instant Yeast: This is the easiest option because it can be mixed directly into the dry ingredients without activating it first. It works quickly and is ideal for making soft, fluffy cinnamon rolls.
Active Dry Yeast: This type should first be dissolved in warm milk with a little sugar and allowed to sit for about 5–10 minutes until foamy. Once activated, add it to the remaining ingredients and continue with the recipe.
In a small bowl, mix the cornstarch and water until smooth. Set aside. In a saucepan, combine blueberries and sugar. Cook over medium heat for 3–4 minutes, stirring occasionally, until the berries start to release their juices.
Pour in the cornstarch slurry. Stir as the compote bubbles and transforms into a thick, glossy jam. Remove from heat, stir in the lemon juice, and let it cool. Chill in the fridge for 3 hours or overnight until set and thick, keep it cold.
Make the dough by activating the yeast in warm milk and sugar until foamy. Add the remaining dough ingredients, including the yogurt, and knead until a soft, slightly tacky dough forms. Cover and let it rise until doubled in size.
Roll out the dough into a rectangle 20×12-inch. Spread the cinnamon sugar filling evenly over the surface, followed by the cooled blueberry jam. Roll tightly into a log and cut into 12 equal rolls.
Arrange the rolls in a greased baking pan. You can let them proof and bake the same day, or cover and refrigerate them overnight. When ready to bake, allow the rolls to become puffy, pour the whipping cream evenly over the top, and bake until golden.
Let the rolls cool slightly, then finish with the blueberry cream cheese frosting. Serve warm and enjoy!
Using an electric hand mixer or hand whisk to beat the softened butter and cream cheese until smooth and creamy. Add the powdered sugar in 2 additions, beating until light and fluffy, scraping the bowl as needed. Mix in the vanilla and blueberry compote.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual rolls for a few seconds in the microwave before serving to bring back their soft and gooey texture.
For longer storage, freeze baked and unfrosted cinnamon rolls in an airtight container for up to 2 months. Thaw completely and warm before serving.
Yes. Frozen blueberries work perfectly for the homemade blueberry jam and don’t need to be thawed first.
You can refrigerate the shaped rolls for about 12–16 hours.
Cream cheese frosting can be a bit temperamental. The secret is to use room temperature (not warm) ingredients and to avoid overbeating. Once you add the cream cheese, mix on low speed for only 30–60 seconds. If it still feels a bit soft, just pop it in the fridge for 20 minutes to firm up before you start frosting.
Dense cinnamon rolls can be caused by under-proofing, adding too much flour, or overbaking. Make sure the dough and shaped rolls have enough time to rise and become noticeably puffy.
The cream adds moisture and richness as the rolls bake, helping create a softer and extra-gooey center.
If this mini blueberry treat has you in the mood for a full-on baking marathon, try these eggfree recipes:
For more foolproof, bakery-style secrets, grab a copy of my cookbook Vegan Baking Made Simple. It is designed to help you bake like a pro without ever needing an egg!
