Description
Delicious blueberry cheesecake swirl rolls that combine a soft dough with creamy cheesecake and blueberry filling, topped with a sweet glaze.
Ingredients
- 480 g all-purpose flour
- 7 g instant dry yeast
- 60 g granulated sugar
- ½ tsp salt
- 240 ml warm milk
- 60 g unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 225 g cream cheese, softened
- 60 g granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 15 g all-purpose flour
- 250 g fresh or frozen blueberries
- 50 g granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- 120 g powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 tbsp cream cheese, softened — optional
Instructions
- In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5–10 minutes until foamy.
- Add the remaining sugar, melted butter, egg, and vanilla.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Knead for 6–8 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
- Add blueberries, sugar, lemon juice, cornstarch, and water to a small saucepan. Cook over medium heat for 5–7 minutes, stirring gently, until the blueberries burst and the mixture thickens. Remove from the heat and cool completely.
- Beat the softened cream cheese and sugar until smooth. Add the egg yolk, vanilla, and flour. Mix until creamy and well combined.
- Punch down the risen dough. On a lightly floured surface, roll it into a rectangle approximately 30 × 45 cm.
- Spread the cheesecake filling evenly over the dough, leaving about 2 cm around the edges. Spoon the cooled blueberry mixture over the cheesecake layer and gently spread it into an even layer.
- Starting from the long edge, tightly roll the dough into a log. Cut into 10–12 equal rolls using a sharp knife or unflavored dental floss.
- Place the rolls cut-side up in a greased 23 × 33 cm baking dish, leaving a little space between them. Cover and let rise for another 30–40 minutes.
- Preheat the oven to 175°C. Bake the rolls for 25–30 minutes, until golden brown and cooked through. Don’t overbake, or the rolls may become dry.
- Whisk together powdered sugar, milk, and vanilla until smooth. For a cream-cheese glaze, beat in the softened cream cheese until creamy.
- Allow the rolls to cool for about 10 minutes. Drizzle generously with the glaze. Top with a few fresh blueberries and a little lemon zest if desired.
Notes
- Make sure the blueberry filling is completely cool before spreading it over the cheesecake layer.
- Don’t use too much filling near the edges—it can squeeze out when rolling.
- For extra lemon flavor, add 1 tsp lemon zest to the cheesecake filling.
- If using frozen blueberries, there’s no need to thaw them first.
- For an extra-gooey finish, drizzle the glaze over the rolls while they’re still slightly warm.
- Best served warm with a cup of coffee or tea.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg