Description
Blueberry Cheesecake Rolls bring pure comfort straight from your kitchen, wrapping delicate pastry around creamy cheesecake and bursting fresh blueberries. Prepare for a delightful dessert that melts in your mouth and sparks joy with each sweet, tangy bite.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 1 cup warm milk
- 8 ounces cream cheese
- 2 cups fresh blueberries
- 2 large eggs
Dough Enhancers:
- ¼ cup unsalted butter, melted
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
Filling and Topping Ingredients:
- ½ cup granulated sugar
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
- ¼ cup unsalted butter, melted
- ¼ cup powdered sugar
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Whisk 3 cups flour, ¼ cup sugar, and 1 teaspoon salt together in a large mixing bowl.
- Dissolve 2 ¼ teaspoons yeast in 1 cup warm milk at 105-115F. Allow mixture to become foamy for 5-10 minutes.
- Pour yeast mixture and ¼ cup melted butter into flour mixture. Add 2 beaten eggs and combine until a shaggy dough forms.
- Knead dough on low speed for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl and cover.
- Let dough rise in a warm spot for 1-1.5 hours until doubled in volume.
- Beat 8 ounces cream cheese with ½ cup sugar until creamy. Mix in 1 egg, 1 teaspoon vanilla, and optional lemon zest.
- Combine 2 cups blueberries, ¼ cup sugar, and 2 tablespoons cornstarch in a saucepan.
- Cook blueberry mixture over medium heat for 5-7 minutes, stirring constantly until berries burst and sauce thickens.
- Roll dough into an 18×12 inch rectangle on a floured surface.
- Spread entire cream cheese mixture evenly across dough, leaving a small border on one long edge.
- Spoon cooled blueberry filling over cream cheese layer.
- Roll dough tightly from the long edge, creating a log. Seal the seam by pinching.
- Slice log into 12 equal pieces using a sharp knife or dental floss.
- Arrange rolls in a greased 9×13 inch baking dish.
- Cover rolls and let rise for 30-45 minutes until slightly puffy.
- Preheat oven to 350F.
- Bake rolls for 25-30 minutes until golden brown and filling is bubbling.
- Cool in baking dish for 10 minutes.
- Whisk ¼ cup melted butter, ¼ cup powdered sugar, 1-2 tablespoons milk, and ½ teaspoon vanilla until smooth.
- Drizzle glaze over warm rolls and serve immediately.
Notes
- Always use fresh, plump blueberries for the most vibrant filling and best flavor in your rolls.
- Ensure your milk is warm (not hot) when activating yeast to prevent killing the delicate cultures.
- When rolling the dough, use a gentle but firm touch to create tight, even rolls that won’t unravel during baking.
- If dairy is a concern, substitute cream cheese with coconut cream and use plant-based milk for a delicious vegan version of these rolls.
- Prep Time: 2 hours 15 minutes
- Cook Time: 25-30 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 322 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 75 mg