Description
These Blueberry Cheesecake Swirl Rolls are a delightful breakfast or dessert treat featuring soft, fluffy dough filled with a luscious cream cheese filling and sweet blueberry jam. Baked to golden perfection and topped with a simple vanilla glaze, they offer a perfect balance of tangy and sweet flavors in every bite.
Ingredients
Scale
For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 3/4 cup whole milk (warmed)
- 1/4 cup unsalted butter (melted)
- 1 large egg
For the blueberry filling:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the cheesecake filling:
- 8 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Activate yeast: In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy to ensure the yeast is active.
- Prepare dough: Add the melted butter, egg, salt, and 2 cups of the flour to the yeast mixture. Mix until combined, then gradually add the remaining flour until a soft dough forms.
- Knead dough: Knead the dough by hand or with a mixer for 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Make blueberry filling: In a saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely.
- Mix cheesecake filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and spreadable.
- Assemble rolls: Once the dough has risen, roll it out on a lightly floured surface into a 16×12-inch rectangle. Spread the cheesecake filling evenly over the dough, then spread the cooled blueberry filling on top.
- Roll and slice: Roll the dough tightly from the long side into a log and slice into 12 equal rolls. Arrange them in a greased 9×13-inch baking dish. Cover and let the rolls rise again for 30–45 minutes until puffed.
- Bake rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes until they are golden brown and cooked through.
- Prepare glaze: While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract to form a smooth glaze.
- Glaze and serve: Drizzle the glaze over the warm rolls just before serving to add sweetness and a lovely finish.
Notes
- If using frozen blueberries, do not thaw before cooking to prevent excess liquid in the filling.
- You can refrigerate assembled rolls overnight and bake them fresh the next morning for convenience.
- For added richness and a bright flavor, consider adding lemon zest to the cheesecake filling.
