Description
Blueberry Cheesecake Rolls are a delightful combination of sweet roll dough filled with a blueberry mixture and topped with a creamy cheese frosting and streusel.
Ingredients
- 170 ml warm whole milk
- 57 g unsalted butter, melted
- 7 g instant yeast
- 50 g granulated sugar
- 1 large egg
- 8 g salt
- 1 tsp vanilla extract
- 360 g plain flour
- 285 g fresh or frozen blueberries
- 100 g granulated sugar
- 14 g cornflour
- 60 ml water
- 1 tsp fresh lemon juice
- Pinch of salt
- 225 g cream cheese, softened
- 85 g icing sugar
- 1 tsp vanilla extract
- 1 tbsp plain flour
- 150 g plain flour
- 100 g granulated sugar
- 113 g unsalted butter, softened
- Pinch of salt
- ¼ tsp almond extract, optional
Instructions
- Make the dough: Combine the warm milk, melted butter, yeast, sugar, egg, salt, and vanilla. Gradually add the flour, mixing until a soft dough forms. Knead for 6–8 minutes, until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Make the blueberry filling: Add blueberries, sugar, cornflour, water, and salt to a saucepan. Cook over medium heat for 5–8 minutes, stirring frequently, until thick and jammy. Remove from the heat and stir in the lemon juice. Cool completely before using.
- Roll and fill: Gently punch down the dough. Roll it into a rectangle approximately 30 × 45 cm. Spread the cooled blueberry filling evenly over the dough, leaving a small border around the edges. Roll tightly from one long side into a log. Cut into 12 equal pieces.
- Second rise: Arrange the rolls cut-side up in a greased 23 × 33 cm baking dish. Cover and let rise for 35–45 minutes, until noticeably puffy.
- Make the cream cheese topping: Beat the cream cheese, icing sugar, vanilla, and flour until completely smooth.
- Make the streusel: Combine the flour, sugar, salt, butter, and optional almond extract. Use your fingers or a fork to mix until large, crumbly pieces form.
- Add the toppings: Spread or pipe the cream cheese mixture over the top of each roll. Sprinkle generously with the streusel.
- Bake: Preheat the oven to 175°C. Bake for approximately 40–50 minutes, until the rolls are golden brown and the centre is fully baked. A thermometer inserted into the centre should read around 93°C.
- Cool and serve: Let the rolls cool for 10–15 minutes before serving.
Notes
- Ensure the milk is warm, not hot, to activate the yeast.
- For best results, use fresh blueberries if available.
- Allow the rolls to cool slightly before serving to enhance the flavor.
- Prep Time: 1 hour 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg