Soft, fluffy cinnamon rolls with a fresh blueberry filling and cream cheese glaze. A sweet, buttery treat perfect for breakfast or brunch.

warm milk (110°F)

active dry yeast

granulated sugar

egg + egg yolk

unsalted butter, melted

all-purpose flour (plus more for dusting)

salt

fresh or frozen blueberries

granulated sugar (for filling)

lemon juice

cornstarch

ground cinnamon

unsalted butter, softened (for spreading)

cream cheese, softened

unsalted butter, softened (for glaze)

powdered sugar

vanilla extract

milk (to adjust consistency for glaze)

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Make the dough: Mix warm milk, yeast, and sugar; let foam for 5–10 minutes. Add egg, yolk, butter, and salt; blend. Gradually stir in flour until dough forms. Knead 8–10 minutes until smooth. Place in greased bowl, cover, and let rise for 1–1½ hours until doubled.
Prepare the filling: In a saucepan, cook blueberries, sugar, lemon juice, and cinnamon over medium heat until berries burst. Stir in cornstarch; simmer 2–3 minutes until thick. Cool completely.
Roll and fill: Punch down dough and roll into a 14×9‑inch rectangle. Spread softened butter, then blueberry filling. Roll tightly from long edge into a log; slice into 9–12 rolls.
Second rise: Place rolls in a greased 9×13‑inch dish. Cover and let rise 30–45 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden and cooked through. Cool slightly.
Glaze: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; blend. Stir in milk until pourable. Drizzle over warm rolls before serving.

For a mixed berry twist, swap in raspberries or blackberries for part of the blueberries.

If you’d like extra flavor, add a pinch of nutmeg or cardamom to the filling.

For extra brightness, add lemon zest to the glaze.

Top with chopped nuts like pecans or almonds before baking for a nutty crunch.