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Soft and gooey eggless blueberry cinnamon rolls for serving
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Blueberry Cinnamon Rolls (Eggless & Dairy-Free Option)

Soft and gooey Blueberry Cinnamon Rolls filled with homemade blueberry jam and cinnamon sugar. Eggless, easily dairy-free, with same-day or overnight options.
Author: Saloni Mehta
Yield: 12 servings
Prep: 45 minutes
Proofing Time: 2 hours
Total: 1 day

Equipment

Ingredients

Blueberry Jam Filling

  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 350 g Blueberry fresh or frozen
  • 60 g Castor Sugar
  • 2 tsp Lemon Juice

Cinnamon Roll Dough

  • 360 ml Milk warm; see notes for options
  • 8 g Active Dry Yeast or instant yeast
  • 90 g Castor Sugar divided
  • 45 g Plain Yogurt room temperature; see notes for options
  • 650 g Bread Flour or All Purpose Flour
  • 2 tsp Salt
  • 45 g Butter soft; see notes for options
  • 120 ml Heavy Whipping Cream room temp; see notes for options

Cinnamon Sugar Filling

  • 110 g Butter soft; see notes for options
  • 110 g Light Brown Sugar
  • 2 tsp Cinnamon Powder add more to your liking

Blueberry Cream Cheese Frosting

  • 75 g Butter soft; see notes for options
  • 90 g Cream Cheese room temperature; see notes for options
  • 95 g Powdered Sugar or icing sugar
  • 1 tsp Vanilla Extract
  • 2 tbsp Blueberry Compote
  • 1 tbsp Heavy Whipping Cream room temperature

Instructions

For the Blueberry Jam Filling (make ahead)

  • In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
  • Add the (fresh or frozen) blueberries and sugar to a saucepan and cook over medium heat for 3 - 4 minutes, stirring occasionally, until the blueberries soften and begin to release their juices.
  • Stir in the cornstarch slurry and continue cooking, stirring as the mixture bubbles and thickens into a glossy jam. Remove from the heat and stir in the lemon juice.
  • Transfer the compote to a bowl and let it cool slightly. Cover and refrigerate for at least 3 hours or overnight, until completely chilled and thickened. Keep the blueberry jam cold until ready to use.

How to make the Dough

  • In the bowl of a stand mixer, combine the warm milk, half of the sugar, and yeast. Let the mixture sit for about 5–10 minutes, until foamy. If using instant yeast, you can skip the activation step and mix it directly with the dry ingredients.
  • Add the plain yogurt and half of the flour. Using the dough hook attachment, knead until the flour is absorbed.
  • Add the remaining flour, remaining sugar and salt. Knead for 5 - 10 minutes until the dough begins to come together.
  • Add the softened butter and continue kneading for another 5–7 minutes, until the dough is smooth, soft, and slightly tacky. It should be stretchy but not overly sticky.
  • Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

How to Make the Cinnamon Sugar Filling

  • Add the softened butter, brown sugar, and cinnamon to a small bowl. Mix until well combined and smooth. Set aside until ready to use.

Fill and Shape the Blueberry Cinnamon Rolls

    Rolling and shaping the dough can get a little messy because of the blueberry jam, so prepare your work surface accordingly. Use a large, clean surface and keep a bench scraper or paper towels nearby for easy cleanup.
  • Once the dough has risen, transfer it to a lightly floured surface. Roll it into approximately a 20 x 12-inch rectangle.
  • Spread the softened butter evenly over the dough, all the way to the edges. Sprinkle the cinnamon sugar filling evenly over the butter, followed by the completely cooled blueberry jam. (reserve 2 tbsp jam for the frosting)
  • Starting from one long edge, tightly roll the dough into a log. Cut into 12 equal rolls using a serrated knife or unflavored dental floss for clean, even slices.

Baking the Blueberry Cinnamon Rolls

  • Same-Day Method - Arrange the rolls in a greased 9x13-inch baking pan, leaving a little space between each one. Cover and let them proof for about 1 hour or until noticeably puffy. Preheat the oven to 350°F (175°C). Once the rolls have proofed, pour the heavy whipping cream evenly over them. Bake for 25 - 30 minutes, or until lightly golden brown and cooked through.
  • Overnight Method - Arrange the shaped rolls in a greased 9x3-inch baking pan and cover tightly. Refrigerate overnight for about 12 - 16 hours. The next morning, remove the rolls from the refrigerator and let them come to room temperature and finish proofing until noticeably puffy.
    Preheat the oven to 350°F (175°C). Pour the heavy whipping cream evenly over the proofed rolls and bake for 25 - 30 minutes, or until lightly golden brown and cooked through.

Prepare the frosting for the Rolls

  • Using an electric hand mixer or stand mixer, beat the softened butter and cream cheese together until smooth and creamy.
  • Add the powdered sugar in 2-additions, beating well after each addition and scraping down the sides of the bowl as needed.
  • Add the vanilla extract, blueberry jam and whipping cream, then mix until fully combined. Keep the frosting cool until ready to use.
  • Allow the cinnamon rolls to cool slightly after baking. Spread or scoop the frosting over the warm rolls for a melty topping. For a thicker frosting layer, allow the rolls to cool further before spreading the frosting over the top.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat before serving for the best texture.

Notes

  • Cup vs. Weighing Scale: US cup measurements are a rough estimate and can vary depending on how ingredients are measured. For the most accurate and consistent results, use a digital kitchen scale and measure ingredients in grams.
  • Teaspoons & Tablespoons: Always use proper measuring spoons rather than regular eating spoons for accurate measurements.
  • Blueberries: Fresh or frozen blueberries can be used to make the homemade blueberry compote.
  • Milk: Use dairy milk or unsweetened plant-based milk for a dairy-free option, such as oat, soy, or almond milk.
  • Butter: Use butter of choice. For a dairy-free version, use vegan butter such as Country Crock Plant Butter, Miyoko's Plant Milk Butter, or Earth Balance.
  • Cream Cheese: You can use plain cream cheese of your choice. For a dairy-free frosting, use dairy-free cream cheese such as Violife, Kite Hill, or Tofutti.
  • Heavy Whipping Cream: Pouring heavy whipping cream over the proofed rolls helps create an extra soft and gooey texture. For a dairy-free option, use Silk Dairy-Free Heavy Whipping Cream Alternative or Country Crock Plant Cream.
  • Yeast: You can use either instant yeast or active dry yeast. 
  • Flour: Bread flour gives the rolls more structure and a slightly chewier texture, but all-purpose flour can also be used for softer rolls. Both work well in this recipe.