Your favorite cinnamon rolls just got a makeover! These Small Batch Blueberry-Orange Cinnamon Rolls have both blueberry jam and cinnamon sugar fillings and have orange flavor in the dough, the jam, and the frosting. Everyone’s gonna love these rolls!
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I'm an all seasons kind of baker. I don't care if it's 95° and 95% humidity, if I want Blueberry-Orange Cinnamon Rolls in the morning, I will turn on that oven. I'm the same way about fruit. If I want a Summer fruit in the middle of a blizzard, I will break out the frozen, jarred, or preserved fruit and have my way with it!
This recipe is the answer to both of those scenarios. Made with juicy oranges and blueberry jam, these rolls are moist, and fluffy, and sticky, and everything you want when you're craving morning sweets. 100% worth turning on the oven, no matter what the calendar says!
But what if you don't want to make a huge batch of cinnamon rolls? And what if you want them on a Tuesday morning? I got you! This recipe makes six big fluffy Blueberry-Orange Cinnamon Rolls that you can mix and shape the day before and bake in the morning. Want them next Tuesday? No problem. You can freeze the unbaked rolls for up to 2 weeks!
(p.s. want a bunch of blueberry-orange cinnamon rolls for a bunch of people? hit the 2X button on the recipe card and bake in a 13 by 9 pan.)
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❤️ What you'll love about this recipe
- Blueberry flavor - Making your own homemade blueberry jam is easier than you thought and you can use fresh or frozen blueberries. No time to jam? There's no shame in the store bought game.
- Citrus scented dough - There is both orange zest and orange juice in this ultra fluffy dough.
- Cream cheese frosting - Made with more fresh orange juice, you're going to want to have extra frosting on hand to smear on each bite (it can't be just me.)
- Easy to make ahead - Make these blueberry orange cinnamon rolls all in one day, or do all the work the day ahead, and reap the rewards in the morning! You can even make them up to 2 weeks ahead and pop them in the freezer. What's stopping you?!
Ingredients
I love nothing more than making something so delicious with such simple ingredients.
For the Blueberry-Orange Cinnamon Rolls
For the Blueberry Jam
See recipe card below for quantities for both components.
Substitutions
If you know me, you know I really just want you to have a delicious breakfast. Here are a few simple substitutions you can make and still end up with Blueberry-Orange Cinnamon Rolls in your mouth:
- Oranges (in the dough) - If you don't have any oranges in the house, you probably have a carton of orange juice. Just skip the orange zest and add the sugar with the rest of the dry ingredients and add the orange juice to the wet ingredients. Or, skip the orange entirely and increase your milk to ½ cup. No one would get mad at "plain" blueberry sweet rolls.
- Oranges (in the jam) - Still don't have oranges? Addstore bought orange juice to the jam or substitute with an equal amount of lemon juice or water.
- Blueberries - If you don't have fresh blueberries available to make jam, feel free to use an equal amount of frozen blueberries. Or skip it altogether and buy the best blueberry jam you can afford. I prefer Bonne Maman brand, but any jam will do. Don't use jelly as it liquifies too much and will completely seep out of your rolls during rising.
- Cinnamon - Allergic to cinnamon? Nutmeg, cardamom, and ginger are great substitutes for cinnamon if you are allergic. If you aren't allergic and just don't have any cinnamon, apple pie or pumpkin pie spice will do the trick.
Variations
Making a recipe your own is half the fun. I always encourage readers to play with their food. Here are a few ways to play:
- Cinnamon - Leave the blueberries out and you're essentially making my small batch cinnamon rolls, with a twist of orange.
- Apple - Make a batch of my maple apples and use them in place of the blueberry jam. Just be sure to dice the apples pretty small.
- Nutella - What can I say? Nutella cinnamon rolls sound pretty darn amazing to me!
- What's your jam? - Use your favorite flavor store bought jam in place of homemade blueberry. Mixed berry or strawberry sound amazing!
- Let's go lemon - Substituting with a homemade lemon curd and topping with a lemony cream cheese frosting, my Lemon Sweet Rolls are a great pivot!
Instructions
Don't be intimidated by the number of steps to making the Blueberry-Orange Cinnamon Rolls of your dreams. You all know by now that it is always my goal to make things as simple and delicious as possible. This recipe is no exception. You can do it in simple stages:
- making the fillings (up to two weeks ahead)
- making the dough (so easy)
- shaping the rolls (the dough is a dream, so this step is fun!)
- rising, baking, and frosting (the big payoff). Let's get started:
Making the fillings
Both the blueberry jam and the cinnamon sugar butter can be made up to two weeks ahead or made in a jiffy the day before. How's that for convenience?!
Making homemade jam: Mix blueberries, sugar, and orange juice in a saucepan. Cook, stirring often, over medium heat until thickened, about 30 minutes. Allow to cool and transfer to an airtight container. Use within one month.
Make cinnamon sugar butter: In a small bowl, using a hand mixer or by hand with a flat spatula, combine softened butter, brown sugar, cinnamon, and a pinch of salt until fully combined. Use within 2 weeks. If making ahead, allow to come to room temperature until soft.
Making dough
Step 1: In the bowl of your stand mixer, or by hand, combine orange zest with granulated sugar until fully combined. The sugar should be bright orange.
Step 2: Add all purpose flour, salt, and yeast and mix.
Step 3: Warm milk in microwave for 30 seconds. Add the eggs, and vanilla into the milk. While whisking, drizzle in melted and cooled butter. Add the wet ingredients and mix with beater attachment until all the dry ingredients have been incorporated. Remember to scrape the sides of the bowl.
Step 4: Attach the dough hook. Knead for 5-6 minutes or until a large ball is formed and it pulls away from the bottom and sides of the bowl. If after 2 to 3 minutes the dough isn't coming up from the bottom, add up to 2 tablespoons of flour, one at a time, until it does, then continue kneading. (If you don't have a stande mixer, see hand kneading instructions below.)
Step 5: Remove the dough from the bowl and shape into a tight ball. Place in a greased bowl and cover with plastic wrap.
Step 6: Allow to rise in a warm, non-drafty spot for about an hour to an hour and a half, or until the dough has almost doubled in size.
Shaping the rolls
Step 7: Transfer the dough to a well-floured surface, or silicone baking mat, and roll into 9 by 12 rectangle, using a bench scraper to square the sides.
Step 8: Smear cinnamon sugar butter all over the dough, leaving ½ inch clear at the top.
Step 9: Mix ½ cup of homemade or store bought jam with one tablespoon of cornstarch and spread on top of the cinnamon sugar butter.
Step 10: Starting with the 9 inch side, carefully roll the dough towards the opposite end into a log shape, as tightly as you can without squishing out the filling.
Step 11: Mark the dough log lightly on top to guide where you'll cut your six rolls. Slide plain dental floss under the roll. Holding it in each hand, cross each side of the floss over each other to cut through the dough. Repeat under each mark on the log of dough.
Step 12: Alternatively, you can use a very sharp serrated knife to make the cuts.
Rising, baking, and frosting
Step 13: Place the rolls in a buttered cast iron or cake pan and cover with plastic wrap. Refrigerate at least 8 hours, up to 24 hours.
Step 14: In the morning remove the pan from the refrigerator. Let sit room temp while you preheat the oven to 350°F. The rolls will rise a little more. Bake the rolls until golden brown, about 25-30 minutes.
Step 15: While rolls are baking, make the frosting. Using a hand mixer, beat butter, cream cheese for 2 to 3 minutes. Add orange juice and vanilla and beat in. Beat in powdered sugar until creamy and spreadable.
Step 16: Allow baked rolls to cool for about 15 minutes. Spread the orange cream cheese frosting on the rolls while they are still warm so it gets into all the nooks and crannies.
How to knead dough by hand
I highly recommend using a stand mixer to make these blueberry orange cinnamon rolls, but not having a stand mixer is definitely not a deal breaker. Start by combining all of the ingredients in a bowl, making sure to get the flour that has stuck to the sides of the bowl. Then transfer the dough onto a floured surface to knead by hand.
To knead the dough by hand, take the far end of the dough and fold it back onto itself and then push down and out with the heel of your hand to stretch the dough. Turn the dough a quarter turn and repeat. Continue this process for 8 to 10 minutes, adding one or two tablespoons of additional flour if it sticks to the counter too much. You'll know you're done when the resulting dough is nice and smooth and just barely tacky.
Expert tip: same day method
Do you want to make these delicious Blueberry-Orange Cinnamon Rolls and eat them all in the same day? I got you. Follow the instructions all the way up through shaping the rolls and placing them in the pan. Cover with plastic wrap and follow these simple instructions:
Place a large container of boiling water on the bottom rack in your oven. Place your pan of blueberry rolls on the rack above the water and shut the door. Leave the rolls in until they are nicely puffy and touching each other, about an hour. Take them out of the oven and let them continue proofing on the counter while you preheat the oven to 350°F. Bake as directed.
Other proofing methods:
- If you have a "proof" setting on your oven, use that. Allow rolls to rise for about an hour, or until puffy and touching. Bake as directed.
- If you have a gas oven, turn it on and listen for the click that the oven has started heating. Wait one minute then turn the oven off. Place your rolls in the oven and allow to rise as above. Bake as directed.
Make ahead and freeze to bake later
You can make these cinnamon rolls up to two weeks ahead and bake them when you're ready. Just make the dough as directed, let rise, and shape the rolls. Place them separately on a sheet pan and pop in the freezer until they are frozen solid (at least 2 hours). Wrap each one individually in plastic wrap and store together in a zip top bag in the freezer for up to two weeks.
The night before you want to bake them, unwrap the rolls and put them in a buttered pan and place in the refrigerator to thaw. In the morning, preheat the oven to 350°F, take the rolls out of the refrigerator, and allow them to rest on the counter next to the warm oven for 60-90 minutes, until they come to room temperature, get a bit puffier, and reach out to touch each other. Bake as directed.
Recipe FAQ's
This is normal and nothing to worry about. Jam is mostly a liquid and some of the water portion may separate from the fruit, even with store bought jam. While baking, your rolls will just soak that up and be extra jammy on the bottom. If you want to reduce that leakage, just add ½ teaspoon of cornstarch to your blueberries when starting your jam.
Cinnamon rolls tend to dry out rather quickly. Although the blueberry filling keeps these more moist, proper storage is still key to a pleasurable leftover cinnamon roll moment. You can store these at room temperature in an airtight container for up to 2-3 days. After that, I recommend freezing them.
In the unlikely event you haven't eaten all of your rolls, you can store them in the freezer. Separate the rolls and place them, unwrapped, on a parchment lined plate or tray. Flash freeze them for about an hour. Remove from the freezer and wrap each roll individually in plastic wrap and place wrapped rolls in a large zip top bag. Store frozen for up to 2 months. Allow to thaw on the counter until room temperature before reheating.
Lightly spread softened butter over the un-iced portions of the roll. Place on a microwave safe plate and microwave 30-45 seconds on high. Add an additional 10-15 seconds at a time until warmed through, if needed.
Alternatively, you can reheat these in the oven. Preheat oven to 350°F. Lightly spread softened butter over the un-iced portions of the roll. Place in a baking dish and cover with aluminum foil. Bake for 10 minutes, or until warmed through.
Finally, you can reheat these in a countertop air fryer at 300° for about 3 to 5 minutes. Remember to place on a pice of aluminum foil or parchment paper to catch any melting frosting. Enjoy!
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Small Batch Blueberry Orange Cinnamon Rolls
Equipment
Ingredients
Blueberry Jam (can use store-bought)
- 2 cups (300 g) blueberries fresh or frozen
- ½ cup (100 g) sugar
- 2 tablespoons (34 g) orange juice from half an orange
Orange Cinnamon Roll Dough
- ⅓ cup (82 g) whole milk warmed to 110 to 115°F
- 1 tablespoon orange zest from half an orange
- 2 tablespoons (34 g) orange juice from half an orange
- 1 large egg room temperature
- 4 tablespoons (56 g) unsalted butter melted and cooled
- ½ teaspoon vanilla extract
- 2 ¼ cups (270) all-purpose flour plus 1 to 2 tablespoons more if needed
- ¼ cup (50 g) granulated sugar
- 1 teaspoon instant yeast
- ½ teaspoon kosher salt
Filling
- 4 tablespoons (56 g) unsalted room temperature
- ¼ cup (55 g) brown sugar
- 2 teaspoons ground cinnamon
- Pinch of kosher salt
- ¼ cup blueberry jam homemade from above or store-bought
- 1 tablespoon cornstarch
Orange Cream Cheese Frosting
- 4 oz (113 g) cream cheese room temperature
- 2 tablespoons (28 g) unsalted butter room temperature
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons (34 g) orange juice from half an orange
- Pinch of kosher salt
Instructions
Making the optional blueberry jam
- Mix blueberries, sugar, orange juice, and cinnamon in a saucepan. Cook, stirring constantly, over medium heat until thickened, about 30 minutes. Allow to cool and transfer to an airtight container. Use within one month.
Making the dough
- Warm milk in the microwave for 45-60 seconds, to about 105°-115°, or until it feels just warm. Add the eggs, and vanilla into the milk. While whisking, drizzle in the melted and cooled butter.
- Mix together flour, sugar, yeast, and salt in the bowl of your stand mixer (or if hand kneading, mix in a medium bowl. See kneading note below instructions.)
- Add the wet ingredients and mix with beater attachment until all the dry ingredients have been incorporated. Remember to scrape the sides of the bowl.
- Place bowl on the stand mixer and attach the dough hook. Knead for 5-6 minutes or until a large ball is formed and it pulls away from the bottom and sides of the bowl. If the dough isn't coming up from the bottom, add up to 2 tablespoons of flour, one at a time, until it comes together.
- Remove the dough from the bowl and shape into a tight ball. Place in a greased bowl and cover with plastic wrap. Allow to rise in a warm, non-drafty spot for about an hour to an hour and a half, or until the dough has almost doubled in size.
Prepare the fillings
- In a small bowl, using a hand mixer or by hand with a flat spatula, combine softened butter, brown sugar, cinnamon, and a pinch of salt until fully combined.
- Mix blueberry jam with cornstarch.
Shaping the rolls
- Transfer the dough to a well-floured surface, or silicone baking mat, and roll into 9 by 12 rectangle, using a bench scraper to square the sides.
- Spread the cinnamon sugar filling on top of the dough, leaving a ½ inch border at the top clear. Spread blueberry jam on top of the cinnamon sugar filling.
- Starting with the 9 inch side, carefully roll the dough towards the opposite end into a log shape, as tightly as you can without squishing out the filling.
- Use a small serrated knife, or dental floss, to cut the log into 6 or 9 equal pieces.
- Place the rolls into a buttered cast iron, round cake pan, or square pan (if making 9 rolls), and cover again with plastic wrap. Refrigerate at least 8 hours, and up to 24 hours.
- In the morning remove the pan from the refrigerator. The rolls will look puffier and probably be touching each other. Let sit room temp about 45 minutes to an hour to rise a little more and come to room temperature. Preheat the oven to 350°F. When the oven reaches 350° , bake the rolls until golden brown, about 25-30 minutes.
Frosting the rolls
- While rolls are baking, make the frosting. Using a hand mixer, beat butter, cream cheese for 2 to 3 minutes. Add orange juice and vanilla and beat in. Beat in powdered sugar until creamy and combined.
- Allow baked rolls to cool for about 15 minutes. Spread the orange cream cheese frosting on the rolls while they are still warm so it gets into all the nooks and crannies.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Megan says
Absolutely fantastic, and not too complicated recipe! The dough had a wonderful yeasty citrus smell while it proofed and became even more aromatic as it baked. Unfortunately I didn’t have any blueberry jam, made these on a whim, so I used apricot instead. Still delicious, though I can’t wait to try it next time with blueberry!
Cynthia says
Apricot sounds amazing! I’m so glad you enjoyed the recipe ❤️