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Single-Serve Blueberry Cinnamon Roll Recipe

This blueberry cinnamon roll is a yeast-free, low-sugar twist on the classic treat — soft, fluffy, and finished with a simple cream cheese frosting.

Blueberry cinnamon roll on a white plate.

My youngest daughter, Miki, loves helping in the kitchen and adores blueberries. I developed this single‑serving blueberry cinnamon roll to highlight that favorite fruit while keeping the recipe simple, lower in sugar, and free of yeast.

The rolls have a tender, cake-like crumb thanks to the baking powder-based dough, and the tangy cream cheese frosting finishes them off perfectly. They’ve become a household favorite and are quick enough to make any morning special.

Ingredients and substitutions

Close-up of the inside of a cinnamon roll with blueberries and cream cheese frosting.

Dough

  • Flour – I prefer whole spelt flour, but whole wheat or a spelt/oat blend work too. I have not tested a gluten-free version.
  • Baking powder
  • Sea salt
  • Oil – olive oil for the dough works well; you can substitute grapeseed or melted coconut oil.
  • Applesauce – adds moisture and natural sweetness. Plain yogurt can be used but may yield a drier dough.
  • Milk – any milk or even water can be used to bring the dough together.

Filling

  • Butter – softened; coconut oil is a suitable alternative.
  • Coconut sugar
  • Cinnamon
  • Blueberries – small berries work best; frozen blueberries are fine, just thaw or pat dry to avoid excess moisture.

Frosting

  • Cream cheese
  • Milk – a small splash to thin the frosting to your preferred consistency.
  • Coconut sugar – a pinch for sweetness.
  • Stevia – a few drops if you want extra sweetness without added sugar.

Recipe steps

1. In a small bowl, whisk together the dry ingredients for the dough.

2. Stir in the oil, applesauce, and milk until a moist dough forms. The dough should be soft but not sticky — add a little flour if too wet or a drop more milk if too dry.

Flour in a white bowl.
Flour and oil in a bowl.
Dough in a white bowl.

3. Knead briefly, about 5–10 times, until the dough holds together. Let it rest for five minutes while you prepare the filling.

4. Roll the dough to roughly 1/4–1/2 inch thick on a lightly floured surface.

5. Spread softened butter over the surface, then sprinkle evenly with coconut sugar and cinnamon. Press the blueberries gently into the dough so they stay in place when rolling.

Rolled out dough on a granite counter.
Dough spread with butter on a granite counter.
Rolled out dough topped with sugar and blueberries on a granite counter.

6. Roll the dough up tightly and cut the log in half to create two single-serving rolls. Place them in a small, buttered baking dish.

Rolled dough on a countertop.
Unbaked rolls in a white baking dish.

7. Bake at 350°F (about 175°C) for 9–12 minutes, or until the tops are set and lightly golden. Allow the rolls to cool slightly before frosting.

Blueberry cinnamon roll on a white and gold plate.

Frosting and finishing

Mix cream cheese with a small splash of milk, a pinch of coconut sugar, and a few drops of stevia to taste. Stir until smooth and spreadable. Top the cooled rolls with the frosting and finish with an extra dusting of cinnamon if desired.

Recipe notes

– Use smaller blueberries so the roll holds together more easily. If using large berries, gently flatten them or chop them so they distribute evenly.

– This recipe is naturally lower in sugar than most cinnamon rolls; adjust the sweeteners in the filling and frosting to suit your taste.

– Nutrition estimates here assume unsweetened almond milk; values will change with different ingredients.

Single Serving Blueberry Cinnamon Roll

Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Servings: 1 serving

Ingredients

For the dough:

  • ½ cup whole spelt flour
  • ½ teaspoon baking powder
  • few dashes sea salt
  • ½ tablespoon olive oil
  • 2 tablespoons applesauce
  • 1 tablespoon milk of your choice

For the filling:

  • 2 teaspoons softened butter
  • 1 teaspoon coconut sugar
  • ½ teaspoon cinnamon
  • 1–2 tablespoons blueberries

For the frosting:

  • 1–2 tablespoons cream cheese
  • pinch coconut sugar
  • 4–5 drops stevia
  • small splash milk for stirring

Instructions

For the dough

  1. Mix the dry ingredients in a small bowl.
  2. Stir in oil, applesauce, and milk until a dough forms. Adjust flour or milk as needed for texture.
  3. Knead 5–10 times until cohesive, then let rest about five minutes.
  4. Roll to 1/4–1/2 inch thickness and prepare the filling.
  5. Place rolls in a small buttered dish and bake 9–12 minutes until set.

For the filling

  1. Spread softened butter over the rolled dough.
  2. Sprinkle coconut sugar and cinnamon, then press blueberries into the dough.
  3. Roll carefully and cut the log in half to make two rolls.

For the frosting

  1. Mix cream cheese, a splash of milk, coconut sugar, and stevia until smooth. Adjust sweetness to taste.

To finish

  1. Frost cooled rolls and, if you like, add a sprinkle of cinnamon.

Nutrition

Calories: 298 kcal • Carbohydrates: 24.3 g • Protein: 4.4 g • Fat: 22.4 g • Fiber: 2.5 g • Sugar: 9 g

If you make this recipe, please leave a star rating and a comment to let me know how it turned out!