Blueberry Cinnamon Rolls

These blueberry cinnamon rolls are delicious breakfast pastries that are a combination of gooey cinnamon roll and sweet blueberry jam.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: Blueberry Cinnamon Rolls Recipe

Servings:

Calories: 263kcal

Preheat the oven to 350°F. Unroll one sheet of crescent dough onto a lightly floured cutting board or floured piece of parchment paper.
Mix the softened butter, brown sugar, and cinnamon in a small bowl to form a paste.
Use a spatula to spread half of the butter/sugar mixture over the crescent dough, almost to the edges. Spread half of the blueberry jam over the butter/sugar mixture (if your jam is thick, microwave it for 15 seconds at a time, just until it is spreadable).
Roll the dough up tightly into a log, rolling along the short edge.
Slice the roll into six 1½-inch wide pieces.
Repeat with the second crescent sheet and the remaining filling ingredients.
Place the cinnamon rolls in a lightly greased 9x13 baking dish. Sprinkle 1 cup of fresh blueberries over the cinnamon rolls.
Bake for 25 minutes, until the cinnamon rolls are lightly golden brown and cooked through.
Beat or stir together optional frosting ingredients. Spread cream cheese over warm cinnamon rolls.

If your jam is thick, microwave it for 15 seconds at a time, just until it is spreadable.
Use a bench scraper to cleanly cut through the rolled dough. The dough will be soft and the insides gooey, so do your best to cut clean slices and then transfer them quickly into the baking dish. Don’t worry if they don’t look uniform, the cinnamon rolls will rise during baking and won’t be so wonky.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cinnamon rolls as the suggested baking time approaches.
The cream cheese frosting is optional, or you may not use all of the frosting. You can also serve the frosting alongside the cinnamon rolls for those who want a little “extra.”