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–+ servings

Blueberry Cinnamon Rolls

Ania
Blueberry Cinnamon Rolls are made with pizza dough and couldn’t be easier to bake. These cinnamon rolls are soft, fluffy, and full of delicious cinnamon flavour and sweet juicy blueberries. They have a vanilla cream cheese frosting too!
5 from 1 vote

Ingredients
 
 

For the cinnamon rolls

  • approx 620-700 g fresh pizza dough room temperature* see notes below for more details
  • 3/4 cups dark brown sugar
  • 1 tbsp cinnamon
  • 1/2 cup unsalted butter very softened
  • 1/3 cup heavy cream
  • 1 1/2 cups fresh blueberries
  • 1 tbsp dark brown sugar
  • 1 tbsp lemon zest

For the cream cheese frosting

  • 4 oz cream cheese softened
  • 4 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1-2 tbsp heavy whipping cream

Instructions
 

  • Remove the pizza dough from the refrigerator and allow it to come to room temperature for 30 minutes before beginning. As it warms, prep the ingredients.
    approx 620-700 g fresh pizza dough room temperature* see notes below for more details
  • In a small bowl, add the dark brown sugar and cinnamon and mix together. Set aside.
    3/4 cups dark brown sugar, 1 tbsp cinnamon
  • Add the blueberries into a bowl with the sugar and lemon zest. Mix together and set aside.
    1 1/2 cups fresh blueberries, 1 tbsp dark brown sugar, 1 tbsp lemon zest
  • Transfer room temperature pizza dough to a lightly floured surface and roll out with a rolling pin until about 9-10" by 12-14". Make sure it is the same thickness all around.
    approx 620-700 g fresh pizza dough room temperature* see notes below for more details
  • Spread the softened butter on top of the dough as best as you can, leaving about 1 cm of a border all around.
    1/2 cup unsalted butter very softened
  • Sprinkle the cinnamon sugar mixture on top. Then sprinkle the blueberries evenly on top.
  • Starting from one long side, tightly roll up the dough and form a log.
  • Taking a sharp knife, score the dough into thirds (this will help you cut even pieces). Then take each piece and cut into 3 even cinnamon rolls.
  • Cover a 9×9 pan with parchment paper. This will help with removing the cinnamon rolls and keeping all the gooeyness inside them.
  • Transfer the cinnamon rolls into the pan and cover with a cloth. Place in a warm environment (like in front of a sunny window) for 30 minutes to rise.
  • Preheat oven to 350℉. Then pour heavy whipping cream on top and in the pan.
    1/3 cup heavy cream
  • Bake the cinnamon rolls uncovered for 30-35 minutes.
  • While the cinnamon rolls are baking, make the cream cheese frosting. In a stand mixer, beat butter and cream cheese until whipped and fluffy (about 3 minutes).
    4 oz cream cheese softened, 4 tbsp unsalted butter softened
  • Add in powdered sugar and continue beating for another 2 minutes. Then add in the vanilla and 1 tbsp whipping cream and keep mixing. Add another tbsp of cream if you’d like a runnier consistency.
    1 cup powdered sugar, 1 tsp vanilla, 1-2 tbsp heavy whipping cream
  • Once the rolls have baked, remove from the oven and allow to cool for 5-10 minutes. Then frost, and enjoy!
  • These cinnamon rolls are best enjoyed on the first day when they are fresh.

Notes

*You can use anywhere from 620g-700g of pizza dough in a 9×9 pan. For an 8×8 pan, you can use anywhere from 420-500g.