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Blueberry Bran Cinnamon Rolls

15 mins

2 dozen

What you are creating

When I was growing up, my grandma baked cinnamon rolls and served them fresh on Christmas morning.

She kneaded the dough by hand and each one of her rolls were generous in size and always delicious.

I'm not old school like Grandma and rely on my KitchenAid for the mixing and kneading.

I've also added some of my own touches. I incorporated fresh blueberries and bran for this modification of her treasured recipe.


Sweet Roll Dough

  • 6 cups unbleached flour

  • 1 cup Bob's Red Mill Oat Bran

  • 1/2 cup firmly packed brown sugar

  • 2 packages instant dry yeast

  • 1 stick butter, softened, cut into pieces

  • 2 tablespoons molasses

  • 2 teaspoons salt

  • 2 packages instant dry yeast

  • 2 cups hot milk (90-100 degrees)

  • 1 large egg

Blueberry Filling

  • 16 ounce container fresh blueberries

  • 1/4 cup white sugar

  • 2 teaspoons cornstarch

  • 1 teaspoon lemon juice

  • 2 tablespoons water

  • 1 tablespoon Saigon cinnamon and 1 cup white sugar for sprinkling on rolled dough


Cream Cheese Icing

  • 8 ounces cream cheese

  • 1 cube butter, room temperature

  • 2 teaspoons Madagascar Vanilla Bean Paste

  • 2 tablespoons heavy cream

  • 2 cups powdered sugar


Blueberry Filling

  1. Place white sugar and cornstarch in a medium sauce pan and stir until mixed.

  2. Add the water, lemon juice and fresh blueberries and bring to a boil.

  3. Reduce to simmer and cook until most of the berries have burst (about 8-10 minutes).

  4. Remove from heat.


Cream Cheese Icing

  1. Place cream cheese, butter, vanilla and heavy cream into the bowl of a stand mixer and beat until fluffy.

  2. Gradually add the powdered sugar, then turn the speed to medium and beat until the icing is light and fluffy.


Sweet Roll Dough

  1. Place 3 cups of flour, the brown sugar, salt and yeast into the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed to combine.

  2. Add the stick of cut up butter to the flour mixture and mix on low speed for 30 seconds.

  3. Gradually add the milk  and molasses. Mix on low speed until combined.

  4. Add the egg and increase the speed to medium-low and beat for 1 minute, scraping the sides and bottom of the bowl with a rubber spatula.

  5. Add the remaining 3 cups of flour and the oat bran.

  6. Knead on medium low for 8-10 minutes until the dough is smooth and elastic and pulls away from the sides of the mixing bowl.

  7. Grease a large glass bowl with butter.

  8. Turn the dough into the glass bowl and turn until it is coated with butter.

  9. Cover the bowl with a clean towel and set in a warm place (you will need to make sure the temperature is 80-85 degrees for optimal results).

  10. Once the dough has doubled in size (this will take about 1 1/2 hours), turn the dough onto a lightly floured surface.

  11. Press down on the center of the dough with your hand to release the gases. Push the edges of the dough into the center and knead into a smooth ball.

  12. Roll the dough out into a rectangle.

  13. Using a spatula, spread softened butter over the top of the dough. Spread the fresh blueberry sauce over the butter. Sprinkle white sugar and cinnamon on top.

  14. Roll up lengthwise and cut into two inch pieces.

  15. Grease pans with butter and place the rolls into the pan. Cover with a towel and let rise until double for about an hour.

  16. Bake at 375 degrees for 10-15 minutes until the rolls are brown around the edges.

  17. Remove from oven and while still warm, spread with cream cheese icing.

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted

  • Oil = Either Olive oil or Vegetable oil unless otherwise noted


Blueberry Cinnamon Rolls, How to make blueberry cinnamon rolls, Dessert


Breakfast, Bread, Sweet Rolls, Quick Bread, Brunch

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