Description
Deliciously soft and fluffy blueberry cream cheese rolls filled with a creamy cheese mixture and topped with a sweet glaze.
Ingredients
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ½ tsp salt
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 ½ cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, 1 tablespoon of the sugar, and active dry yeast. Let stand for 5–10 minutes until foamy.
- Prepare the Dough: In a large mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, melted butter, egg, and vanilla extract. Mix until a soft dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Add a little flour if the dough is too sticky, but avoid adding too much.
- First Rise: Place the dough in a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm place for 1–1½ hours, or until doubled in size.
- Make the Blueberry Filling: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 4–5 minutes until the berries begin to burst. Mix cornstarch with water and stir into the blueberries. Cook until thickened, then remove from heat and cool completely.
- Prepare the Cream Cheese Filling: In a bowl, beat softened cream cheese, sugar, vanilla extract, and flour until smooth and creamy.
- Roll Out the Dough: Punch down the risen dough and transfer it to a lightly floured surface. Roll into a rectangle approximately 12 x 18 inches.
- Add the Fillings: Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges. Spoon the cooled blueberry filling over the cream cheese layer.
- Shape the Rolls: Starting from the long edge, carefully roll the dough into a tight log. Cut into 12 equal rolls using a sharp knife or unflavored dental floss.
- Second Rise: Arrange the rolls in a greased 9 x 13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
- Bake: Preheat the oven to 350°F. Bake for 22–28 minutes, or until the rolls are golden brown and the centers are fully baked.
- Prepare the Glaze: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Gradually add milk until the glaze reaches a smooth, spreadable consistency.
- Glaze and Serve: Allow the rolls to cool for about 10–15 minutes. Spread the cream cheese glaze over the warm rolls and serve.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- For best results, use fresh blueberries when in season.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- 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