Blueberry Cheesecake Rolls
Soft, fluffy rolls filled with luscious cheesecake and juicy blueberries, then topped with a sweet glaze—these Blueberry Cheesecake Rolls are a dream come true for brunch or dessert lovers! Perfectly creamy, fruity, and indulgent with every bite!
Ingredients:
For the Dough:
¾ cup warm milk (about 110°F)
2¼ tsp active dry yeast
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 egg
1 egg yolk
1 tsp vanilla extract
2¾ cups all-purpose flour
½ tsp salt
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
For the Blueberry Filling:
1½ cups fresh or frozen blueberries
¼ cup granulated sugar
1 tbsp cornstarch
2 tbsp lemon juice
1 tsp lemon zest
For the Glaze:
¾ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Instructions:
Activate the Yeast:
In a mixing bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5–10 minutes until foamy—this means the yeast is active and ready to go!
Make the Dough:
Add the remaining sugar, melted butter, egg, egg yolk, and vanilla to the yeast mixture. Mix until combined. Gradually add the flour and salt, mixing until a soft, slightly sticky dough forms. Knead the dough on a floured surface for 7–10 minutes (or use a stand mixer with a dough hook).
First Rise:
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.
Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Set aside.
Make the Blueberry Filling:
In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and zest. Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy (about 5–7 minutes). Remove from heat and cool completely.
Roll and Fill:
Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 14×9 inches). Spread the cheesecake filling evenly over the dough, then spoon the cooled blueberry mixture on top.
Shape the Rolls:
Roll up the dough tightly from the long edge into a log. Slice into 9–12 even pieces and place them into a greased 9×13 inch baking dish.
Second Rise:
Cover the pan with a towel and let the rolls rise for 30–45 minutes, until puffy.
Bake:
Preheat oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown and the centers are cooked through. If the tops brown too quickly, tent with foil halfway through.
Make the Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable.
Glaze and Serve:
Drizzle the warm rolls generously with the glaze. Serve fresh out of the oven or slightly cooled—they’re heavenly either way!
🍽️ Prep Time: 25 minutes | Rising Time: 2 hours | Bake Time: 30 minutes
🍽️ Total Time: ~3 hours | Servings: 9–12