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–+ servings

Pizza Dough Blueberry Cinnamon Rolls

Ania
Pizza Dough Blueberry Cinnamon Rolls are made with store-bought 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.