Slice-and-Bake Blueberry Cinnamon Rolls with Cream Cheese Frosting

 If there’s one thing that can make my weekend mornings infinitely better (other than extra sleep!), it’s a batch of warm, gooey cinnamon rolls fresh from the oven. But let’s be honest, sometimes the thought of rolling out dough and waiting for it to rise seems like a daunting task, especially when you’re short on time. Fear not, because I’ve got the perfect solution for you: Easy Blueberry Slice-and-Bake Cinnamon Rolls with Cream Cheese Frosting. They’re a breeze to make and taste absolutely divine. Join me on this delightful baking journey!

Pro Tips on How to Make Cinnamon Rolls Easily

• Use a Stand Mixer: If you have one, a stand mixer with a dough hook attachment can save you some serious elbow grease when kneading the dough. It ensures even mixing and a smooth, elastic texture.

• Don’t Overstuff: When adding the filling, resist the urge to make more than what the recipe calls fpr. Too much filling can cause the rolls to ooze and become messy. It will seem like there’s not enough filling when you’re preparing your blueberry cinnamon rolls, but trust me, there is!
• Flour Your Hands (and everything!): When handling the dough, flour your hands to make it more manageable. You will probably need more flour than you think you do in order to make it work, honestly. I usually throw down a big lump of flour on my counter too, to roll out the dough.

• Even Slices: For perfectly even slices a sharp, non-serrated knife. Carefully slide the knife under the roll, to separate it from your counter/rolling surface and place your blueberry cinnamon rolls on their sides in your baking dish. You’ll probably have to use your fingers to “plump” them up/make them more circular because the knife will squish them a bit.
• Chill Your Dough: Now, I know what you’re thinking: If I don’t have time to wait for dough to rise, I don’t have time to chill it! I hear you. I also do not have time to wait for dough to chill. I left that as an optional step in this recipe for that very reason. If you have time to let your dough chill, I say go for it, because your dough will be easier to handle and your cinnamon rolls will come out prettier. However, it’s not necessary if you’re in a rush.

How to Make Easy Blueberry Slice-and-Bake Cinnamon Rolls

Ingredients:

Dough:

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 egg (room temperature)
• 1 cup buttermilk
• 1 tsp vanilla extract

Cinnamon Filling:

• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1 cup fresh blueberries 

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
2. Mix the wet and dry ingredients separately. First, in your stand mixer bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Then, in a separate bowl, mix the melted butter, egg, buttermilk, and vanilla.
3. Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and mix until a dough forms. I like to use my stand mixer with a dough hook. If you need to, use a rubber spatula to scrape down the sides of your mixing bowl as you go.

**Optional**: Chill your dough. Wrap your dough in some plastic wrap and form it into a disk. Then, chill it in the fridge for 30 minutes to an hour. I say this is optional because I’ve definitely been too lazy to chill my dough before! Your cinnamon rolls will taste the same in the end. However, it will be easier to roll out your dough if you let it chill first.

4. Roll out the dough. Throw some flour down on a flat surface. Place the dough on a floured surface and roll it into a 12×16-inch rectangle. Note: I don’t actually measure my rectangle. I just try to make sure my dough is rectangle-ish and about ¼ of an inch thick.

4. Add the Filling. In a small bowl, mix your butter, brown sugar and cinnamon until it forms a paste. Using a rubber spatula, gently spread in an even layer over your dough. Scatter the fresh blueberries on top.

4. Roll It Up. Starting from one of the long edges, tightly roll up the dough. The dough may seem runny, which is why it’s best to chill it. Also, I continually coat my hands in more flour while I do this. 

4. Slice and Arrange. Using a sharp knife, cut the roll into 12 slices. Then, place them sideways in the prepared baking dish. 

4. Bake. Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and the filling is bubbling.
5. Make the Cream Cheese Frosting. While the rolls are baking, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.

4. Frost and Serve. Once the cinnamon rolls are out of the oven, place a generous dollop of cream cheese frosting on top of each one. Use a knife or a rubber spatula to spread the frosting around.
5. Sprinkle blueberries on top. This is optional, but I wanted a little more blueberry flavor.

These No Yeast Easy Blueberry Slice-and-Bake Cinnamon Rolls are a perfect choice when you want the comforting taste of cinnamon rolls without the yeast and rising time. They’re quick, easy, and just as delicious as their yeast-based counterparts. Enjoy the sweet and fruity flavors in every bite, and savor the convenience of making cinnamon rolls in no time at all!

Blueberry Cinnamon Rolls

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Servings 12

Ingredients

  

Cinnamon Roll Dough

• 2 1/2 cups flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup butter melted
• 1 egg room temperature
• 1 cup buttermilk
• 1 tsp vanilla

Cinnamon Filing

• 1/4 cup butter softened or partially melted
• 1/2 cup brown sugar packed
• 2 Tbsp cinnamon
• 1 cup fresh blueberries

Cream Cheese Frosting

• 4 oz cream cheese softened
• 1/4 cup butter softented
• 1 cup powdered sugar
• 1 tsp vanilla

Instructions

 

Mix Cinnamon Roll Dough

• Preheat oven to 375° F and grease a 9 x 13 baking pan
• In your stand mixer bowl (if using) combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
• In a separate bowl mix melted butter, egg, buttermilk and vanilla
• Slowly add wet ingredients to dry ingredients while mixing. Mix until your dough is stretchy and can be handled.
• Optional: Remove your dough, and wrap in plastic wrap. Form into a disk and chill in the fridge for 30 minutes to an hour

Assemble Cinnamon Rolls and Bake

• Roll out your dough into a 12-inch by 16-inch rectangle (approximately) on a floured surface. Make sure you have a thin layer of flour on everything. You're going to have to roll up and lift your dough into the pan, so you don't want it sticking to your counter!
• Mix the butter, brown sugar and cinnamon for the filling in a bowl until it forms a paste (It's okay to melt your butter slightly in the microwave so it's easier to mix).
• Spread the filling in a thin layer over your dough.
• Sprinkle fresh blueberries on top of the filling.
• Roll up your cinnamon rolls at the long edge. Try to roll tightly.
• Cut your log of rolled dough into 12 pieces. Turn the pieces sideways and lay in your prepared baking dish.
• Bake at 375° for 20-25 minutes, or until dough is slightly golden brown on the top.

Frost Cinnamon Rolls and Enjoy

• While your cinnamon rolls bake, make the cream cheese frosting.
• Using a hand mixer, beat softened cream cheese and butter with powdered sugar and vanilla until well mixed.
• When cinnamon rolls are out of the oven and still warm, place a generous dollop of cream cheese frosting on top of each one. Spread the frosting with a knife of rubber spatula.
• If you want to, top your cinnamon rolls with more blueberries or just enjoy as is!