These Blueberry Lavender Cinnamon Rolls are incredibly soft, fluffy, and perfectly sweet. Made with rich brioche dough, they’re filled with cinnamon sugar and a fragrant blueberry lavender compote, then topped with a luscious blueberry cream cheese icing. So good!
These are the soft, fluffy, moist, and fruity cinnamon rolls you’ve been searching for. They have all the delicious flavor and texture of classic cinnamon rolls, with a bright, summery twist from the blueberries. If you love the combination of blueberry and cinnamon, you have to try this recipe. I’m sure you’ll love it! And don’t wait for a special occasion. these rolls are perfect anytime!
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 – You’ll need this to make the icing. I’d recommend using the original full-fat cream cheese, but cream cheese spread works too.
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
- 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 TO MAKE THESE BLUEBERRY LAVENDER CINNAMON ROLLS
(Be sure to check the recipe card below )
BRIOCHE DOUGH
120g (1/2 cup) whole milk, lukewarm
2 teaspoons active dry yeast
2 tablespoons brown sugar
218g (1 + 3/4 ) all-purpose flour
125g (1 cup) bread flour
1 large egg
1/2 teaspoon salt
75g (2/3 stick) unsalted butter
60g (1/4 cup) heavy cream
CINNAMON BLUEBERRY LAVENDER FILLING
1 cup Blueberry Lavender Compote
110g (1/2 cup) light brown sugar
84g (3/4 stick) unsalted butter, soft at room temperature
1 tablespoons ground cinnamon
BLUEBERRY LAVENDER CREAM CHEESE ICING
113g (4oz) cream cheese, soft at room temperature
2 tablespoons powdered sugar
2 tablespoons blueberry lavender compote
2-3 tablespoons heavy cream
STEP 1 – Make the Brioche Dough
Cut the cold butter into small cubes and warm the milk until it’s just lukewarm (warm to the touch, not hot). In the bowl of a stand mixer, combine the active dry yeast, brown sugar, and warm milk. Stir gently, then let it sit for 10–15 minutes, or until the mixture becomes foamy.
Add the all-purpose flour, bread flour, eggs, and salt to the yeast mixture. Using the dough hook, mix on medium-low speed until a shaggy dough forms.
With the mixer running, add the butter cubes one at a time, allowing each piece to fully incorporate before adding the next. Once all the butter is added, increase the speed to medium-high and knead for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Lightly flour your hands, then transfer the dough to a clean surface and shape it into a ball. Place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for about 2 hours, or until doubled in size.
Alternatively, let the dough rise at room temperature for about 20 minutes, then refrigerate it overnight for a slow rise. Continue with the next steps the following morning.
STEP 2 – Make the Blueberry Lavender Compote and Cinnamon Sugar Filling
You can use either homemade or store bought blueberry compote for this recipe. However, I highly recommend making your own Blueberry Lavender Compote! It’s quick, easy, and has a much fresher, more vibrant flavor too.
To prepare the cinnamon sugar filling, combine the room-temperature unsalted butter, brown sugar, and cinnamon in a medium bowl. Mix until smooth and well combined, then set aside.
STEP 3 – Assemble and Bake the Blueberry Lavender Cinnamon Rolls
Lightly grease a 9-inch square baking pan with butter or cooking spray, then line it with parchment paper.
Punch down the dough and turn it out onto a lightly floured surface. Using a rolling pin, roll it into a 12×16-inch rectangle, keeping the thickness even throughout.
Using an offset spatula, spread the cinnamon sugar filling evenly over the dough. Then spoon 1 cup of the blueberry lavender compote on top and gently spread it into an even layer.
Starting from the long side, tightly roll the dough into a 16-inch log. Using a sharp knife or dental floss, cut the log into 9 equal rolls.
Arrange the rolls in the prepared pan. Cover and let them rise for about 30 minutes, or until nearly doubled in size. When gently pressed, the dough should spring back slightly and leave a small indentation.
Preheat the oven to 350°F. Once the rolls have risen, pour the heavy cream evenly over the top and let it soak into the rolls for about 10 minutes.
Bake for 25 minutes, or until the tops are golden brown. Remove from the oven and let the rolls cool for about 15 minutes while you prepare the icing.
STEP 4 – Make the Icing and Serve
In a medium bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add the blueberry lavender compote and heavy cream, then whisk until fully combined and silky.
Spread the icing over the warm blueberry lavender cinnamon rolls and enjoy while they’re still warm!
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 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. Then assemble and continue the process the next morning.
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!
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 Blueberry Lavender Cinnamon Rolls are incredibly soft, fluffy, and perfectly sweet. Made with rich brioche dough, they’re filled with cinnamon sugar and a fragrant blueberry lavender compote, then topped with a luscious blueberry cream cheese icing. So good!
Ingredients
Brioche Dough:
- 120g (1/2 cup) whole milk, lukewarm
- 2 teaspoons active dry yeast
- 2 tablespoons brown sugar
- 218g (1 + 3/4 ) all-purpose flour
- 125g (1 cup) bread flour
- 1 large egg
- 1/2 teaspoon salt
- 75g (2/3 stick) unsalted butter
- 60g (1/4 cup) heavy cream
Cinnamon Blueberry Lavender Filling
- 1 cup Blueberry Lavender Compote
- 110g (1/2 cup) light brown sugar
- 84g (3/4 stick) unsalted butter, soft at room temperature
- 1 tablespoons ground cinnamon
Blueberry Lavender Icing:
- 113g (4oz) cream cheese, soft at room temperature
- 2 tablespoons powdered sugar
- 2 tablespoons blueberry lavender compote
- 2-3 tablespoons heavy cream
Instructions
STEP 1 – Make the Brioche Dough
- Cut the cold butter into small cubes and warm the milk until it’s just lukewarm (warm to the touch, not hot).
- In the bowl of a stand mixer, combine the active dry yeast, brown sugar, and warm milk. Stir gently, then let it sit for 10–15 minutes, or until the mixture becomes foamy.
- Add the all-purpose flour, bread flour, eggs, and salt to the yeast mixture. Using the dough hook, mix on medium-low speed until a shaggy dough forms.
- With the mixer running, add the butter cubes one at a time, allowing each piece to fully incorporate before adding the next. Once all the butter is added, increase the speed to medium-high and knead for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Lightly flour your hands, then transfer the dough to a clean surface and shape it into a ball. Place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for about 2 hours, or until doubled in size.
- Alternatively, let the dough rise at room temperature for about 20 minutes, then refrigerate it overnight for a slow rise. Continue with the next steps the following morning.
STEP 2 – Make the Blueberry Lavender Compote and Cinnamon Sugar Filling
- You can use either homemade or store bought blueberry compote for this recipe. However, I highly recommend making your own Blueberry Lavender Compote! It’s quick, easy, and has a much fresher, more vibrant flavor too.
- To prepare the cinnamon sugar filling, combine the room-temperature unsalted butter, brown sugar, and cinnamon in a medium bowl. Mix until smooth and well combined, then set aside.
STEP 3 – Assemble and Bake the Blueberry Lavender Cinnamon Rolls
- Lightly grease a 9-inch square baking pan with butter or cooking spray, then line it with parchment paper.
- Punch down the dough and turn it out onto a lightly floured surface. Using a rolling pin, roll it into a 12×16-inch rectangle, keeping the thickness even throughout.
- Using an offset spatula, spread the cinnamon sugar filling evenly over the dough. Then spoon 1 cup of the blueberry lavender compote on top and gently spread it into an even layer.
- Starting from the long side, tightly roll the dough into a 16-inch log. Using a sharp knife or dental floss, cut the log into 9 equal rolls.
- Arrange the rolls in the prepared pan. Cover and let them rise for about 30 minutes, or until nearly doubled in size. When gently pressed, the dough should spring back slightly and leave a small indentation.
- Preheat the oven to 350°F. Once the rolls have risen, pour the heavy cream evenly over the top and let it soak into the rolls for about 10 minutes.
- Bake for 25 minutes, or until the tops are golden brown. Remove from the oven and let the rolls cool for about 15 minutes while you prepare the icing.
STEP 4 – Make the Icing and Serve
- In a medium bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Add the blueberry lavender compote and heavy cream, then whisk until fully combined and silky.
- Spread the icing over the warm blueberry lavender cinnamon rolls and enjoy while they’re still warm!