These Blueberry Lavender Cinnamon Rolls are super soft, fluffy, and perfectly sweet! They’re made with brioche dough, filled with cinnamon sugar, and blueberry lavender compote. Then top each roll with blueberry cream cheese icing! So good!
This recipe was originally published on July 27, 2023
This is the soft, fully, moist, and fruity cinnamon rolls you’ve been searching for! They have all the amazing flavor and texture like regular cinnamon rolls with extra fruity summery flavor, thanks to the blueberries. If you are a fan of blueberry and cinnamon flavor combo, then you need to try this Blueberry Lavender Cinnamon Rolls recipe! I’m sure you’ll love it! Don’t wait for a special occasion to make these rolls, they’re perfect for any time!
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THESE BLUEBERRY LAVENDER CINNAMON ROLLS
- Fluffy, soft, and gooey cinnamon rolls. They stay soft even after 24 hours.
- filled with delicious blueberry compote! If you’re a blueberry lover, you will love this recipe!
- Top each roll with blueberry cream cheese icing!
- Perfect for your morning sweet tooth or dessert.
- You can have freshly baked cinnamon rolls for breakfast. Make the dough and refrigerate overnight, then assemble and bake the rolls the next morning. You can also assemble the rolls at night, refrigerate them overnight, and bake them in the morning.
INGREDIENTS NEEDED AND NOTES
Flour – This recipe uses 2 types of flour, all-purpose flour, and bread flour. If you only have all-purpose flour, you can replace the bread flour with all-purpose flour. And if you are finding the dough will not pull away from the bowl, add 1 tablespoon up to 2 tablespoons of all-purpose flour until the dough pulls away from the mixer bowl and is smooth.
Yeast – This recipe uses active dry yeast, but you can also use instant yeast and skip the rehydration process.
Cinnamon – One of the main flavors. You’ll need finely ground cinnamon to make these rolls.
Sugar – You’ll need brown sugar and powdered sugar. I used light brown sugar to make the dough and the filling, but you can also use dark brown sugar. Powdered sugar for the blueberry cream cheese glaze.
Salt – This helps to balance all the flavors.
Milk – I recommend using whole milk or 2% milk.
Heavy Cream – This will make the rolls super soft and gooey, and also make the blueberry cream cheese icing super creamy and delicious. I recommend using full-fat cream, with 35% – 40% milk fat.
Cream Cheese – Use the original full-fat cream cheese, not cream cheese spread.
Egg – This helps to emulsify the dough. The dough rises better with egg, creating large soft crumbs.
Butter – You can use either salted or unsalted butter. I prefer unsalted butter because I don’t want my buns to taste too salty. If you use salted butter, I recommend skipping the salt.
Blueberry compote – I use my homemade Blueberry Lavender Compote, but feel free to use your favorite blueberry compote.
EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- 9 Inch square pan or baking dish
- Stand mixer or large mixing bowl
- Medium bowl
- Rolling pin
- Sharp knife or dental floss
- Offset spatula
- Rubber spatula
STEP-BY-STEP INSTRUCTIONS
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Make the Brioche Dough
Cut cold butter into cubes, and set aside. Heat the milk until just warm, not hot. In the bowl of your stand mixer, combine active dry yeast, 1 tablespoon sugar, and warm milk. Stir to combine and leave it for about 10 to 15 minutes, or until foamy.
Add the bread flour, all-purpose flour, salt, eggs, and the remaining sugar to the yeast mixture, then mix with the dough hook attachment on low speed until just combined and a shaggy dough forms. Then add the butter cubes one piece at a time, and wait until it’s incorporated until adding the next piece. After all of the butter has been added, turn the mixer speed to medium speed and mix the dough for another 8 to 10 minutes until the dough pulls away from the bowl, smooth, and elastic.
Flour your hands, remove the dough from the mixing bowl, and form the dough into a ball. Lightly grease a medium bowl with butter or cooking spray, and place the dough in it. Cover the bowl with plastic wrap and let it rise in a warm spot for about 2 hours or until it doubled in size.
You can also cover the bowl with plastic wrap and let it rise in a warm spot for about 20 minutes then put it in the fridge to rise slowly overnight. Continue the next step in the morning.
STEP 2 – Make the Blueberry Lavender Compote and Cinnamon Sugar Filling
You can make your own homemade Blueberry Lavender Compote or use your favorite store-bought compote. I suggest making your own compote, it’s easy, quick, and fresh!
To make the blueberry lavender compote: Combine 3 cups of blueberries, ground lavender, fresh lemon juice, sugar, and 1 tablespoon of cornstarch in a large saucepan. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 12 minutes until the blueberries are thick and jammy. Stir occasionally. Then, add the remaining 2 cups of blueberries and cook for another 8 minutes. Remove from heat and allow to cool completely. If you want a thicker consistency, you can add more cornstarch 1 teaspoon at a time. If it’s too thick for you, add more lemon juice or water 1 teaspoon at a time.
To make the cinnamon sugar filling: In a medium bowl, combine the room temperature unsalted butter, brown sugar, and cinnamon. Mix everything until well combined and set aside.
STEP 3 – Assemble and Bake the Blueberry Lavender Cinnamon Rolls
Punch the dough down and turn the dough out onto a lightly floured work surface. Roll the dough into a 12×16-inch rectangle by using a rolling pin. Make sure the dough is smooth and evenly thick. Then, use an offset spatula to spread the cinnamon sugar filling over the surface of the dough, then spread the blueberry lavender compote over the cinnamon sugar.
Starting with the long side, tightly roll up the dough to form a 16-inch long log. Using a sharp knife or dental floss, cut it into 9 even rolls. Arrange them in the prepared baking pan, then cover the pan and allow the rolls to rise for about 45 minutes or until nearly doubled in size. The dough will spring back lightly and a small indentation is left when poked gently with your finger.
Preheat the oven to 350F. Once the rolls have risen, pour the heavy cream over the top of the rolls, and allow it to soak down in and around the rolls for about 10 minutes. Bake the Blueberry Lavender Cinnamon Rolls in the preheated oven for 20-25 minutes or until golden brown on top, then remove the rolls from the oven and allow to cool for about 15 minutes as you make the icing.
STEP 4 – Make the Icing and Serve
In a medium bowl, combine the butter, cream cheese, and powdered sugar until smooth and creamy. Then whisk in the blueberry lavender compote and heavy cream. Spread over the slightly cool blueberry lavender cinnamon rolls and enjoy these blueberry lavender cinnamon rolls!
BAKING TIPS FOR THE BEST BLUEBERRY LAVENDER CINNAMON ROLLS
- Make sure your yeast is still active.
- If the dough is too soft and sticking to the bowl after kneading, add 1 tablespoon of flour at a time until the dough pulls away from the mixer bowl and smooth.
- Rise the dough overnight in the fridge, it makes the dough so much easier to roll into shape. Also, chill the compote overnight. This is optional, but if you have the time, it will make rolling a lot easier, cleaner, and roll up more tightly.
- Instead of slicing these rolls with a sharp knife, I prefer to use dental floss. Dental floss makes super clean cuts without squishing all the filling out.
- When measuring the flour, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry.
- Use a kitchen scale. Baking with a kitchen scale is so much more accurate than cup measurements.
HOW TO SERVE AND STORE THESE BLUEBERRY LAVENDER CINNAMON ROLLS
I highly recommend enjoying these Blueberry Lavender Cinnamon Rolls warm, fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the first day.
If you want to keep it for later, place the rolls in an airtight container at room temperature for about 2 days or up to 5 days if refrigerated.
You can also freeze the rolls. Wrap the leftover rolls in a layer of plastic wrap and then place it in a freezer-safe container or a zip-top bag. It will last for up to 2 months in the freezer.
FAQ (Frequently Asked Questions)
Does cinnamon and other berries go well together?
Cinnamon absolutely goes well together with any berry, like strawberry, blackberry, and raspberry! The warm cinnamon combined with the sweet berries gives it much depth and flavor.
At which stage should I refrigerate the unbaked dough?
- If you want the dough easier to work with, I recommend letting the dough chill in the fridge before rolling. After kneading your dough, let it rise for 20 to 30 minutes, then cover it with plastic wrap and refrigerate overnight, or for at least 5 hours. Then assemble and continue the process.
- If you want to have freshly baked cinnamon rolls for breakfast fast. You can refrigerate the assembled rolls overnight. Assemble the rolls in the prepared baking pan, cover with plastic wrap, and refrigerate overnight. The next morning, remove the rolls from the fridge, let them rise in room temperature, and continue the process.
How to tell when the dough is well-kneaded?
Take a small ball of the dough and stretch it into a thin sheet between your fingers. The dough will stretch into a thin film without breaking, and it must be thin enough to pass light through it.
If the dough quickly tears – you guessed it, keep kneading!
Can I make these blueberry lavender cinnamon rolls all in one day?
You can make these blueberry lavender cinnamon rolls in one day if you like, the dough needs to rise for about 1 hour at room temperature until it has doubled in size. But I recommend giving the dough a fridge rise overnight. It’s so much easier to roll it up into a tight log when the dough is cold.
Instant Yeast and Active Dry Yeast, What Is The Difference?
These two types of yeast can generally be used interchangeably, but Active Dry Yeast needs rehydration. Instant yeast can be mixed directly into dry ingredients, while active dry yeast must first be dissolved and rehydrated in warm water or milk until foamy.
Blueberry Lavender Cinnamon Rolls
These fluffy Blueberry Lavender Cinnamon Rolls are super soft, fluffy, and perfectly sweet! They’re made with brioche dough, filled with cinnamon sugar and blueberry compote, and topped each rolls with blueberry cream cheese glaze.
Ingredients
Brioche Dough
- 120g (1/2 cup) lukewarm whole milk
- 2 teaspoons active dry yeast
- 50g (1/4 cup) light brown sugar
- 219g (1 + 3/4 cups) all-purpose flour
- 125g (1 cup) bread flour
- 1 large egg
- 1/2 teaspoon salt
- 85g (3/4 stick) unsalted butter
- 60g (1/4 cup) heavy cream
Blueberry Lavender Filling
Cinnamon Sugar Filling
- 73g (1/3 cup) light brown sugar
- 56g (1/2 stick) unsalted butter
- 1 teaspoon ground cinnamon
Blueberry Lavender Cream Cheese Icing
- 56g (2oz) cream cheese
- 56g (1/2 stick) unsalted butter
- 93g (3/4 cup) powdered sugar
- 2-3 tablespoons blueberry lavender compote
Instructions
Make the Dough:
Cut cold butter into cubes, and set aside. Heat the milk until just warm, not hot. In the bowl of your stand mixer, combine active dry yeast, 1 tablespoon sugar, and warm milk. Stir to combine and leave it for about 10 to 15 minutes, or until foamy.
Add the bread flour, all-purpose flour, salt, eggs, and the remaining sugar to the yeast mixture, then mix with the dough hook attachment on low speed until just combined and a shaggy dough forms. Then add the butter cubes one piece at a time, and wait until it’s incorporated until adding the next piece. After all of the butter has been added, turn the mixer speed to medium speed and mix the dough for another 8 to 10 minutes until the dough pulls away from the bowl, smooth, and elastic.
Flour your hands, remove the dough from the mixing bowl, and form the dough into a ball. Lightly grease a medium bowl with butter or cooking spray, and place the dough in it. Cover the bowl with plastic wrap and let it rise in a warm spot for about 2 hours or until it doubled in size.
You can also cover the bowl with plastic wrap and let it rise in a warm spot for about 20 minutes then put it in the fridge to rise slowly overnight. Continue the next step in the morning.
Make the Blueberry Lavender Compote and cinnamon sugar filling:
You can make your own homemade Blueberry Lavender Compote or use your favorite store-bought compote. I suggest making your own compote, it’s easy, quick, and fresh!
To make the blueberry lavender compote: Combine 3 cups of blueberries, ground lavender, fresh lemon juice, sugar, and 1 tablespoon of cornstarch in a large saucepan. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 12 minutes until the blueberries are thick and jammy. Stir occasionally. Then, add the remaining 2 cups of blueberries and cook for another 8 minutes. Remove from heat and allow to cool completely. If you want a thicker consistency, you can add more cornstarch 1 teaspoon at a time. If it's too thick for you, add more lemon juice or water 1 teaspoon at a time.
To make the cinnamon sugar filling: In a medium bowl, combine the room temperature unsalted butter, brown sugar, and cinnamon. Mix everything until well combined and set aside.
Assemble and Bake the Rolls:
Punch the dough down and turn the dough out onto a lightly floured work surface. Roll the dough into a 12×16-inch rectangle by using a rolling pin. Make sure the dough is smooth and evenly thick. Then, use an offset spatula to spread the cinnamon sugar filling over the surface of the dough, then spread the blueberry lavender compote over the cinnamon sugar.
Starting with the long side, tightly roll up the dough to form a 16-inch long log. Using a sharp knife or dental floss, cut it into 9 even rolls. Arrange them in the prepared baking pan, then cover the pan and allow the rolls to rise for about 45 minutes or until nearly doubled in size. The dough will spring back lightly and a small indentation is left when poked gently with your finger.
Preheat the oven to 350F. Once the rolls have risen, pour the heavy cream over the top of the rolls, and allow it to soak down in and around the rolls for about 10 minutes. Bake the Blueberry Lavender Cinnamon Rolls in the preheated oven for 20-25 minutes or until golden brown on top, then remove the rolls from the oven and allow to cool for about 15 minutes as you make the icing.
Make the Icing and Serve:
In a medium bowl, combine the butter, cream cheese, and powdered sugar until smooth and creamy. Then whisk in 1-2 tablespoons of blueberry lavender compote and heavy cream. Spread over the slightly cool blueberry lavender cinnamon rolls and enjoy!
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Happy Baking!
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