Description
These Blueberry Cheesecake Swirl Rolls are a delightful treat combining soft, fluffy dough with a creamy cheesecake filling and a sweet, tangy blueberry swirl. Perfect for breakfast or dessert, these rolls are baked to golden perfection and topped with a smooth vanilla glaze for an irresistible finish.
Ingredients
Scale
For the Dough:
- ¾ cup warm milk (about 110°F)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 2¾ to 3 cups all-purpose flour
For the Cheesecake Filling:
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For the Blueberry Filling:
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
For the Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Make the Dough: In a mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- Mix Dough Ingredients: Add sugar, egg, melted butter, vanilla, and salt to the yeast mixture. Gradually mix in flour until a soft dough forms.
- Knead the Dough: Knead the dough for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Prepare the Cheesecake Filling: In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Prepare the Blueberry Filling: In a saucepan over medium heat, cook blueberries, sugar, and lemon juice until the berries break down.
- Thicken Blueberry Mixture: Stir in the cornstarch slurry and cook until thickened. Remove from heat and cool slightly.
- Roll Out Dough: On a floured surface, roll out the dough into a 12×16 inch rectangle.
- Assemble the Rolls: Spread cheesecake filling evenly over the dough, then spread the cooled blueberry filling on top.
- Roll and Slice: Carefully roll up the dough tightly from the long side. Slice into 12 equal rolls and place in a greased 9×13 inch baking dish.
- Second Rise: Cover the rolls and let them rise for 30–45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes or until golden brown and cooked through.
- Prepare the Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze and Serve: Drizzle the glaze over warm rolls. Serve warm and enjoy your blueberry cheesecake swirl rolls!
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Use full-fat cream cheese for best flavor and texture.
- You can substitute frozen blueberries if fresh are not available; thaw and drain excess liquid before cooking.
- The second rise is crucial for fluffy rolls, so don’t skip or shorten it.
- Store leftovers in an airtight container and reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
