These blueberry sweet rolls are ideal for spring breakfasts or brunch. A soft, fluffy cinnamon-roll-style dough is spread with sweet blueberry preserves and finished with tangy cream cheese frosting. You can bake them the same day or assemble them the night before and bake in the morning.
For a special weekend breakfast I love a warm, gooey sweet roll or a stack of fluffy pancakes. If you prefer to sleep in, assemble these rolls the night before and bake them in the morning — they respond beautifully to a make-ahead method.
The blueberry preserves provide a sweet, jammy filling that pairs perfectly with a simple cream cheese frosting. For a brighter twist, add lemon zest to the filling and a touch of lemon juice to the frosting for a lemon-blueberry variation.
Jamie’s testing notes
- Use a quality blueberry preserve. Because the filling is the star, choose a good jarred brand or a thick homemade jam so the rolls don’t become too wet when assembled.
- This dough is simple and reliable. It’s based on an easy yeast dough that produces soft, tender rolls with minimal fuss—one short rest and one rise.
- Finish with cream cheese frosting or lemon-cream cheese. A plain cream cheese frosting is classic; add lemon zest and substitute lemon juice for some milk if you want a brighter finish.
Ingredient notes and helpful resources
For the complete recipe and ingredient amounts, see the recipe card below.
- Measure flour correctly. Accurate flour measurement will help the dough turn out soft rather than dense.
- Use instant (rapid-rise) yeast. This recipe is formulated for instant yeast—do not substitute active dry or bread machine yeast without adjusting the method.
- Light brown sugar adds flavor. If you don’t have it, granulated sugar will work in a pinch.
- Softened cream cheese and butter for the frosting. Bring them to room temperature to avoid a lumpy or split frosting.
- No powdered sugar? You can make a quick homemade powdered sugar if needed, but store-bought is easiest.
How to make these blueberry sweet rolls
Making the dough
You can mix this dough in a stand mixer fitted with a dough hook or by hand in a large bowl. Start by combining 2 cups of the flour with the instant yeast, brown sugar, and salt.
Warm the water and butter together until the liquid is very warm but not hot (about 120–130°F). It’s fine if the butter doesn’t melt completely.
Add the warm liquid and the egg to the flour mixture and beat for 2 minutes at medium speed, scraping the bowl. Add 1 more cup of flour and beat 2 minutes at high speed. Stir in just enough of the remaining flour until the dough pulls together into a ball — you may not need all of the flour.
Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. The dough should spring back when pressed gently with two fingertips. Cover with a clean towel and let it rest 10 minutes before shaping.
Assembling the rolls
Roll the rested dough into a roughly 15×10-inch rectangle. Spread blueberry preserves over the surface, leaving a 1/2-inch border along the two long sides.
From a long side, roll the dough tightly into a log and pinch the seam to seal. Cut into 12 equal pieces using a sharp knife, pizza cutter, dough blade, or unflavored dental floss.
Arrange the rolls in a greased 9×13-inch pan. If baking the same day, cover and let rise in a warm spot about 1 hour or until doubled in size. They’re ready to bake when a fingertip indentation slowly bounces back.
Bake at 350°F for 25–30 minutes until golden. Cool about 20 minutes before spreading cream cheese frosting over the warm rolls.
Make-ahead (overnight) directions
To bake in the morning, assemble and slice the rolls, place them in the greased pan, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight. In the morning, let the pan sit at room temperature 30 minutes while you preheat the oven to 350°F, then bake 25–30 minutes until golden. Cool about 20 minutes before frosting.
Storage and reheating
Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap individual rolls in plastic wrap and freeze in a freezer-safe bag for up to one month. To reheat, microwave refrigerated rolls 30–45 seconds. Microwave frozen rolls about 1 minute until thawed and warmed through.
Frequently asked questions
Yes. Combine 2 1/2 cups powdered sugar with 2 tablespoons softened butter and 2–3 tablespoons fresh lemon juice, adding lemon zest if desired. Alternatively, make a lemon-flavored cream cheese frosting by swapping the milk for lemon juice and folding in lemon zest.
Blueberry Sweet Rolls
Ingredients
For the dough
- 4 1/2 to 5 cups all-purpose flour
- 4 1/2 teaspoons instant yeast (about 2 packets)
- 3 tablespoons light brown sugar
- 1 teaspoon fine sea salt
- 1 1/2 cups water
- 6 tablespoons unsalted butter, cut into pieces
- 1 large egg
For the filling
- 13 ounces blueberry preserves
For the frosting
- 3 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon pure vanilla extract
- 2 cups powdered sugar, sifted
- 1–2 tablespoons milk (to thin as needed)
Instructions
Make the dough
- Combine 2 cups flour, yeast, brown sugar, and salt in the bowl of a stand mixer fitted with a dough hook.
- Warm the water and butter until very warm but not hot (about 120–130°F). Add the liquid and the egg to the flour mixture and beat 2 minutes at medium speed.
- Add 1 cup flour and beat 2 minutes at high speed. Stir in just enough remaining flour for the dough to form a ball.
- Knead on a lightly floured surface until smooth and elastic, about 6–8 minutes. Cover and let rest 10 minutes.
Fill & shape the rolls
- Roll the dough into a 15×10-inch rectangle. Spread blueberry preserves, leaving 1/2-inch borders on the long sides.
- Tightly roll from a long side and pinch the seam to seal. Cut into 12 equal pieces and place cut-side down in a greased 9×13-inch pan.
For overnight rolls
- Cover the pan with plastic wrap and refrigerate 8 hours or overnight. In the morning remove from the fridge and let sit 30 minutes while the oven preheats.
- Bake at 350°F for 25–30 minutes until golden. Cool on a wire rack at least 20 minutes before frosting.
To make the rolls the same day
- Cover the pan with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
- Bake at 350°F for 25–30 minutes until golden. Cool at least 20 minutes before frosting.
For the frosting
- Beat cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, 1 cup at a time, beating after each addition. Add milk 1/2 tablespoon at a time until the frosting reaches the desired consistency, then spread over the warm rolls.
- Store any leftovers refrigerated.
Notes
Store rolls in an airtight container in the refrigerator up to 3 days. To add lemon brightness: sprinkle 1–2 teaspoons lemon zest over the preserves before rolling and replace milk with fresh lemon juice in the frosting, adding up to 1 teaspoon lemon zest.
Nutrition
Serving: 1 roll. Calories and nutrients are provided as an estimate.
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