Blueberry Pie Cinnamon Rolls are quick sweet rolls made with store-bought crescent rolls, a 3-ingredient blueberry filling, and a lemon cream cheese frosting. They are fingerlicking good!
Love cinnamon rolls? Me too!
They are great both for breakfast and as a sweet snack… especially served with a good cup of joe.
But they can take a while to prepare, killing your cravings.
Well, not these Blueberry Pie Cinnamon rolls (A.K.A. Blueberry Sweet Rolls). Believe me, they are ready in 30 minutes. Yep!
If you enjoy variety, you will go crazy over this variation of traditional cinnamon rolls.
Our Blueberry Cinnamon Rolls shorten the prep time by using store-bought crescent roll dough.
As for the filling, the dough is brushed with melted butter and then filled with a mixture of fresh blueberries and blueberry preserves.
The topping is a real star itself — because of its creaminess, yummy flavor, and beautiful purple color.
We used a lemon cream cheese frosting made from scratch by combining cream cheese, powdered sugar, fresh lemon juice, and food coloring.
My husband was a bit skeptical about the changes, but he was sold at the very first bite.
I ain’t kidding, folks! He ate several and then came back for more.
Great sign, right?
And don’t you worry! This “cinnamon roll” recipe does not call for actual cinnamon — as blueberry and cinnamon would make an odd combination.
Our Blueberry Pie Sweet Rolls have the same shape as cinnamon rolls but not exactly the same ingredients.
It is simply an adaptation of traditional cinnamon rolls — although more delicious than the classic, in my opinion.
It’s almost like blueberry pie and cinnamon rolls had a baby! Well, make these, and enjoy!
HOW TO MAKE BLUEBERRY PIE CINNAMON ROLLS
Preheat oven to 375 degrees F. Spray a large baking dish with no stick cooking spray and line parchment paper.
On a lightly floured surface, roll out refrigerated dough.
Then, brush dough with melted butter — stopping about an inch from the edges on the long sides of the rectangle.
Combine blueberry preserves and fresh blueberries in a small mixing bowl, mixing well but gently.
Spread blueberry mixture onto the dough in the same areas as the melted butter.
Beginning with the long end of the rectangle, roll the dough up tightly but gently. Pinch the seams to seal well.
Cut into 12 equally sized rolls and arrange rolls into the prepared pan, leaving a small distance between them.
Bake for 20 minutes on the middle rack of the oven, or until golden brown.
Meanwhile, prepare topping. Combine cream cheese and sugar in the bowl of a mixer.
Beat until smooth and homogeneous. Add lemon juice and both blue and red food coloring, beating just until well combined.
Spread over sweet rolls while warm, and garnish with lemon rinds. Enjoy!
If you enjoy cinnamon rolls, also try our Coconut Rolls.
Do cinnamon rolls with cream cheese icing need to be refrigerated?
Yes, you should always refrigerate cinnamon rolls that have cream cheese frosting because it’s a dairy-product. To consume at room temperature, simply take rolls out of the refrigerator an hour before serving. To eat warm, microwave rolls for about 15-30 seconds or until warm, and serve immediately.
Are cinnamon rolls dessert or breakfast?
Quick & Easy Blueberry Pie Cinnamon Rolls
Blueberry Pie Cinnamon Rolls are quick sweet rolls made with store-bougth crescent rolls, a 3-ingredient blueberry filling, and a creamy lemon cream cheese frosting. They are fingerlicking good!
Ingredients
- 1 refrigerated crescent rolls dough (12 oz) I used Pillsbury Grands
- 1 tbsp unsalted butter melted
- 1 cup fresh blueberries
- 1/2 cup blueberry preserves
- 6 oz cream cheese softened
- 1 1/2 cups powdered sugar
- 1 tbsp fresh lemon juice (plus rinds to sprinkle)
- 6 drops blue food coloring
- 5 drops red food coloring
Instructions
-
Preheat oven to 375 degrees F. Spray a large baking dish with no stick cooking spray and line parchment paper. On a lightly floured surface, roll out refrigerated dough.
-
Then, brush dough with melted butter -- stopping about an inch from the edges on the long sides of the rectangle. Combine blueberry preserves and fresh blueberries in a small mixing bowl, mixing well but gently.
-
Spread blueberry mixture onto the dough in the same areas as the melted butter. Beginning with the long end of the rectangle, roll the dough up tightly but gently. Pinch the seams to seal well.
-
Cut into 12 equally sized rolls and arrange rolls into the prepared pan, leaving a small distance between them. Bake for 20 minutes on the middle rack of the oven, or until golden brown.
-
Meanwhile, prepare topping. Combine cream cheese and sugar in the bowl of a mixer. Beat until smooth and homogeneous. Add lemon juice and both blue and red food coloring, beating just until well combined.
-
Spread over sweet rolls while warm, and garnish with lemon rinds. Enjoy!
Recipe Notes
- Love cinnamon rolls? Try our Coconut Rolls.
- STORAGE: Refrigerate any leftovers covered for up to 5 days. Either leave out for about an hour to serve at room temperature, or heat them in the microwave for about 15-30 seconds and serve immediately.
These sound out of the world good, Denise! Blueberries are a pleasure to bake with, and I like the creativity you made in these BLUEBERRY PIE CINNAMON ROLLS, a cross between a pie and a roll. Mouth-watering!!
Thank you Hadia! I made these for the first time and my family loved them.
Blueberries! Cinnamon! Love ’em both. So I know I’d love these wonderful looking rolls. Thanks!
My husband adores blueberries! This recipe would disappear very quickly at my house!