Description
Blueberry Cheesecake Rolls are a delightful combination of soft dough filled with creamy cheesecake and sweet blueberry filling, topped with a luscious cream cheese glaze.
Ingredients
- 3 ¼ cups all-purpose flour, plus extra for kneading
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ½ tsp salt
- ¾ cup warm milk (105–110°F)
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 tsp lemon zest, optional
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- ½ tsp vanilla extract
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp unsalted butter, softened
- ½ tsp vanilla extract
- 2–3 tbsp milk, as needed
Instructions
- In a large mixing bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and active dry yeast. Let stand for 5–10 minutes until foamy.
- Add the remaining sugar, melted butter, egg, vanilla extract, and salt. Whisk until combined.
- Gradually add the flour, mixing until a soft dough forms.
- Knead by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for 5–7 minutes, until smooth and elastic. Add flour a tablespoon at a time only if the dough is excessively sticky.
- Transfer to a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until doubled in size.
- Add the blueberries, sugar, and lemon juice to a small saucepan over medium heat. Cook for 4–6 minutes, stirring gently, until the berries begin to release their juices.
- In a small bowl, mix the cornstarch with the water until smooth. Stir the slurry into the blueberry mixture and cook for another 1–2 minutes, until thickened. Remove from the heat and stir in the vanilla extract. Allow the filling to cool completely before assembling the rolls.
- In a medium bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract, flour, and optional lemon zest. Mix until creamy and evenly combined. Set aside at room temperature while preparing the dough.
- Lightly flour a work surface and roll the risen dough into a rectangle approximately 16 by 12 inches. Spread the cheesecake filling evenly over the dough, leaving a ½-inch border along one long edge. Spoon the cooled blueberry filling over the cream cheese layer, spreading it gently.
- Starting from the long edge opposite the clean border, roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls.
- Grease a 9-by-13-inch baking dish. Arrange the rolls cut-side up, leaving a little space between them. Cover loosely and let rise for 20–30 minutes, until slightly puffy. Meanwhile, preheat the oven to 350°F.
- Bake for 22–28 minutes, until the rolls are golden brown and the dough in the center is cooked through. If the tops brown too quickly, loosely cover the dish with foil for the final few minutes. Remove from the oven and let cool in the pan for 10–15 minutes.
- Beat the cream cheese and softened butter together until smooth. Add the powdered sugar and vanilla extract. Mix until creamy, adding milk one tablespoon at a time until the glaze reaches your desired consistency. Spread the glaze over the warm rolls so it softens slightly and settles into the swirls.
Notes
- Check your milk temperature: Milk that is too hot can damage the yeast. Aim for 105–110°F.
- Cool the blueberry filling completely: Warm filling can soften the dough and make the rolls difficult to shape.
- Use softened cream cheese: This makes the cheesecake layer smoother and easier to spread.
- Avoid overfilling: Leave a border and use a light hand when spreading the blueberry mixture to reduce leakage.
- Cut cleanly: Dental floss helps slice the dough without squashing the rolls.
- Check the center: The middle rolls take the longest to bake, so make sure the dough is fully cooked before removing the pan.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg