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Blueberry Crumb Sweet Rolls

A cinnamon roll, made with fresh blueberries and a creamy cinnamon center. These sweet rolls are then topped with a traditional crumb topping, marrying together two morning favorites. Made with fresh sweet, tart blueberries this sweet roll is a perfect balance of flavors.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast
Servings: 12
Calories: 732kcal
Author: Sandra


Crumb Topping

  • 1 cup white or yellow cake mix
  • 1/2 cup+2 tablespoons flour
  • 5 tablespoons butter melted
  • 2 teaspoons cinnamon
  • 1/2 cup brown sugar


  • 4 tablespoonS butter melted
  • 4 tablespoonS water
  • 1/4 cup instant vanilla pudding
  • 1 cup milk
  • 1 egg beaten
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 cups flour bread flour is preferred
  • 2 1/2 teaspoon active dry yeast


  • 1/2 cup butter softened to room temp
  • 4 ounces cream cheese softened to room temp
  • 2 cups fresh blueberries
  • 1/3 cup white sugar
  • 2/3 cup brown sugar
  • 2 teaspoon cinnamon


  • 2 cups powdered sugar
  • 4 tablespoons butter semi melted
  • 4 tablespoons hot water
  • 1/2-1 teaspoon almond extract


Crumb Topping

  • Melt butter in a small bowl. Add flour, cake mix, cinnamon and brown sugar. Mix together until it resembles coarse crumbles, add more flour, one tablespoon at a time if mixture is too wet. Set aside.


  • Place ingredients as listed above in order into a bread machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to a rectangle about 17x10 inches.
  • Preheat oven to 350 degrees. Grease a 9x13 baking pan.
  • In a small bowl add brown sugar, white granulated sugar, and cinnamon and stir together until well combined, set aside.
  • In a small mixing bowl add the butter and the cream cheese and whip until smooth. Spread in a thin layer evenly on the dough.
  • Add blueberries on top of cream cheese and butter mixture. Sprinkle cinnamon sugar filling over the blueberries and cream cheese butter spread.
  • Roll the dough tightly from long end, pinching edges closed when completely rolled. Slice dough into 12 rolls, about 3/4-1 inch thick slices. Place into greased 9×13, let rise until doubled. Add crumb topping, then bake for 20-22 minutes.


  • Mix butter, powdered sugar, and almond extract. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
  • Drizzle glaze over rolls once they have cooled for a few minutes. Serve immediately or cover and set aside for later, glaze right before serving.


Total time does not include the time for dough to rise (1 hour).


Calories: 732kcal | Carbohydrates: 122g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 660mg | Potassium: 194mg | Fiber: 3g | Sugar: 70g | Vitamin A: 740IU | Vitamin C: 2.4mg | Calcium: 171mg | Iron: 3.3mg