Blueberry Milk Bread Cinnamon Rolls

Soft, sweet, and swirled with juicy berries—these blueberry milk bread cinnamon rolls are the cozy treat you didn’t know you needed. Think ultra-pillowy rolls made with rich milk bread dough, a burst of blueberries in every layer, and finished off with a thick swirl of cream cheese frosting that melts into the golden tops. It’s indulgence with a fruity twist—and absolutely irresistible.

Why Milk Bread?

Milk bread (aka tangzhong bread) is known for its dreamy texture—light, fluffy, and soft enough to pull apart like clouds. That’s because the dough starts with a roux-like mixture of flour and milk (tangzhong), which traps moisture and keeps the rolls tender for days. No dry cinnamon rolls here—just squishy, buttery bliss.

The Blueberry Twist

While classic cinnamon rolls stick to brown sugar and spice, this version takes it up a notch with fresh or frozen blueberries folded into the filling. As they bake, the berries burst and release their juices, creating a vibrant swirl of purple and sweetness throughout. It’s a bakery-style upgrade you’ll crave again and again.

Ingredients

For the Tangzhong (milk roux):

• 2 tbsp bread flour
• 2 tbsp water
• 4 tbsp whole milk

For the Dough:

• 3 cups bread flour
• 2 tbsp sugar
• 2 1/4 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup whole milk (warm)
• 1 large egg
• 4 tbsp unsalted butter, softened
• All of the tangzhong

For the Filling:

• 1/3 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1 1/4 cups fresh or frozen blueberries (do not thaw)

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 3 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 1–2 tbsp milk (as needed for spreading consistency)

Instructions

Make the Tangzhong:

• In a saucepan over medium heat, whisk together flour, milk, and water until a thick paste forms (1–2 minutes).
• Let it cool to room temperature before using.

Make the Dough:

• In a mixing bowl, combine flour, sugar, yeast, and salt.
• Add in warm milk, egg, softened butter, and tangzhong.
• Mix and knead until a soft, elastic dough forms (8–10 minutes by hand or 5 minutes in a stand mixer).
• Cover and let rise for 1 hour or until doubled in size.

Roll and Fill:

• Roll the dough into a 14×10 inch rectangle.
• Spread softened butter across the surface.
• Sprinkle with brown sugar and cinnamon.
• Evenly scatter blueberries across the dough.
• Roll tightly from the long side and slice into 9 rolls.

Bake:

• Place rolls into a greased 9×9 inch pan. Cover and rise for another 45 minutes.
• Preheat oven to 350°F (175°C).
• Bake for 22–26 minutes until golden brown.

Frost:

• Beat together cream cheese, butter, powdered sugar, vanilla, and milk until creamy.
• Spread frosting generously over warm rolls.

Final Thoughts

These blueberry milk bread cinnamon rolls are a beautiful marriage of soft, buttery dough and bright fruity filling, all wrapped in silky cream cheese frosting. Perfect for brunch, special mornings, or just because—you’ll fall in love with every bite.

Stick around—every visit tastes better than the last at The Buttered Bliss.