If you are searching for a dessert that perfectly blends richness and freshness, these Blueberry Cheesecake Rolls: A Delicious Twist on a Classic Dessert Recipe are exactly what you need. Imagine tender, fluffy rolls swirled with a creamy cheesecake filling bursting with juicy blueberries, finished with a bright, sweet glaze that makes every bite irresistible. These rolls take the comfort of a classic cinnamon roll and elevate it with a luscious, fruity cheese filling that’s simply unforgettable. Whether for a special breakfast or an impressive dessert, this recipe will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
Getting the ingredients just right is key to capturing the perfect balance of flavors, textures, and colors in these rolls. Each component is purposefully chosen to contribute something essential—from the soft dough to the creamy filling and the vibrant blueberry bursts.
- 2 cups all-purpose flour: The foundation for our soft and tender dough that holds everything together.
- 1/4 cup granulated sugar: Adds just the right touch of sweetness to balance the tangy filling.
- 1 tablespoon baking powder: Gives the dough its light, fluffy texture by helping it rise beautifully.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering the sweetness.
- 1/2 cup unsalted butter, softened: Ensures rich, tender rolls and a buttery flavor with every bite.
- 3/4 cup milk: Adds moisture and helps bring the dough together smoothly.
- 1 large egg: Binds ingredients and contributes to the dough’s tenderness and color.
- 8 oz cream cheese, softened: The star of the filling, creating a creamy, dreamy richness that pairs perfectly with fruit.
- 1/4 cup granulated sugar: Sweetens the cheesecake filling just right without overpowering it.
- 1 teaspoon vanilla extract: Adds warm, fragrant notes that enhance the dessert’s depth of flavor.
- 1 large egg yolk: Gives the filling a smooth, glossy finish and richness.
- 1 cup fresh blueberries (or frozen, thawed and drained): Bursts of natural sweetness and vibrant color that contrast beautifully with the creamy filling.
- 1/4 cup powdered sugar: Used for the glaze, lending a sweet finish with a silky texture.
- 1 tablespoon lemon juice: Adds brightness and balances sweetness in the glaze.
- 1 teaspoon vanilla extract: Elevates the glaze with a subtle hint of warmth.
How to Make Blueberry Cheesecake Rolls: A Delicious Twist on a Classic Dessert Recipe
Step 1: Prepare Your Dough Base
Start by combining the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt. Whisking them together ensures an even rise and sweetness throughout your dough. Next, work in the softened butter until the mixture looks like coarse crumbs—this step is what creates that tender, flaky texture rolls are loved for. Mixing in the milk and egg gently forms a soft, workable dough. Overkneading here can make the rolls tough, so knead just enough to bring it together smoothly.
Step 2: Let the Dough Rest
Form the dough into a ball and wrap it up for a brief 15-minute rest. This pause allows the gluten to relax, making rolling out easier and the final texture wonderfully light without chewiness. While it rests, it’s the perfect time to prepare your luscious cheesecake filling.
Step 3: Make the Creamy Cheesecake Filling
Using an electric mixer, beat the cream cheese until perfectly smooth and creamy—no lumps here! Mix in sugar, vanilla, and the egg yolk until the filling is silky and thick. This filling is the luxurious heart of our blueberry cheesecake rolls, offering creamy richness against the fluffy dough. Finally, fold in fresh blueberries carefully so they don’t burst, providing a sweet, juicy surprise in every bite.
Step 4: Roll and Fill
Roll your dough out into a large rectangle about 1/4 inch thick—this size gives you beautiful spirals when rolled up. Spread the cheesecake filling evenly across the surface, leaving a small border so it doesn’t ooze out while baking. Rolling up carefully from one long edge into a tight log ensures those gorgeous swirls of dough and filling.
Step 5: Slice and Arrange
Cut the log into 12 equal rolls using a sharp knife or dental floss for clean edges. Placing them cut-side up in a greased dish gives them room to rise and bake into fluffy, golden brown delights. Covering with a towel and letting them rise again before baking guarantees a soft, airy texture you’re going to love.
Step 6: Bake to Golden Perfection
Bake the rolls at 350°F until golden and cooked through, about 25-30 minutes. Use a toothpick to check—when it comes out clean, your rolls are ready to be showered with a luscious glaze.
Step 7: Prepare and Drizzle the Glaze
Mix powdered sugar, lemon juice, and vanilla into a smooth glaze. Drizzle generously over warm rolls to add a tangy-sweet finish that perfectly complements the creamy filling and fruity bursts of blueberry.
How to Serve Blueberry Cheesecake Rolls: A Delicious Twist on a Classic Dessert Recipe
Garnishes
Top your rolls with fresh blueberries or a sprinkle of lemon zest to enhance their natural flavors and add a pop of color. A dusting of powdered sugar just before serving gives a lovely finishing touch that looks as appealing as it tastes.
Side Dishes
These blueberry cheesecake rolls pair wonderfully with a cup of rich coffee or a fragrant tea for breakfast or brunch. For dessert, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream to amplify the indulgence.
Creative Ways to Present
Instead of serving whole rolls, try slicing them thinner for miniature bite-sized treats perfect for parties. You can also bake them in individual ramekins for charming, single-serving portions that make each guest feel special.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover rolls fresh by storing them in an airtight container at room temperature for up to two days. For longer freshness, refrigeration slows down spoilage and retains the creamy texture longer, though it’s best to bring them back to room temperature before serving.
Freezing
Blueberry cheesecake rolls freeze beautifully. After baking and glazing, wrap them tightly in plastic wrap and foil to avoid freezer burn. Frozen rolls maintain their flavor and texture for up to two months and thaw quickly at room temperature.
Reheating
Warm your rolls gently in a 300°F oven for 10-15 minutes or microwave them briefly for about 20 seconds. This resting brings back their soft, gooey texture and helps the glaze melt slightly for a delightful finish.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work great as long as you thaw and drain them well to prevent excess moisture, which can make the dough soggy.
Is it possible to make this recipe dairy-free?
Yes, you can substitute dairy-free cream cheese and butter alternatives. Just be mindful that textures might vary slightly, but the flavor will still be wonderfully satisfying.
Can I prepare the rolls the night before baking?
Yes, after cutting the rolls, cover and refrigerate them overnight. Let them come to room temperature and rise before baking the next day for fresh, fluffy rolls.
How do I prevent the rolls from drying out?
Don’t overbake! Keep an eye on them in the oven and cover loosely with foil if they brown too quickly. Storing them properly also helps retain moisture.
What can I use to cut the rolled log into slices without squashing?
Using dental floss is a game-changer! Simply slide unflavored floss under the log, cross the ends over the top, and pull tight to get clean, neat slices without squishing the rolls.
Final Thoughts
Trust me, these Blueberry Cheesecake Rolls: A Delicious Twist on a Classic Dessert Recipe are going to bring joy into your kitchen with every bite. The marriage of soft dough, creamy cheese, and sweet blueberries is pure magic. Give this recipe a whirl, serve it to your loved ones, and watch it become a household favorite before you know it!
Print
Blueberry Cheesecake Rolls: A Delicious Twist on a Classic Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Cheesecake Rolls combine the soft, fluffy texture of sweet yeast dough with a creamy, tangy cheesecake filling and bursts of fresh blueberries. These delightful rolls are baked to golden perfection and drizzled with a zesty lemon-vanilla glaze, making them a perfect twist on a classic dessert ideal for breakfast, brunch, or any sweet craving.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup fresh blueberries (or frozen, thawed and drained)
Glaze
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed to ensure even distribution.
- Incorporate Butter: Add softened butter to the dry mix. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs, creating a crumbly texture essential for tender dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk and egg until thoroughly combined. Slowly pour this mixture into the flour and butter crumbs, stirring gently just until a soft dough forms, being careful not to overwork it.
- Knead and Rest Dough: Turn the dough onto a lightly floured surface and knead gently for about 1 minute until smooth. Shape into a ball, wrap in plastic wrap, and let it rest for approximately 15 minutes to relax the gluten.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring no lumps remain for a silky filling.
- Add Sweeteners and Flavoring: Add granulated sugar, vanilla extract, and the egg yolk to the cream cheese. Beat again until fully combined and smooth.
- Fold in Blueberries: Gently fold fresh blueberries into the cheesecake mixture, distributing them evenly without breaking the berries.
- Roll Out Dough: After resting, roll dough on a floured surface into a 12×16 inch rectangle about 1/4 inch thick, creating a base for easy spreading.
- Spread Filling: Evenly spread the cheesecake filling over the rolled-out dough, leaving a small border along the edges to prevent spillage.
- Roll into Log: Starting from a long edge, roll the dough tightly into a log shape. Pinch the seam to seal the roll and keep filling inside during baking.
- Cut Rolls: Using a sharp knife or dental floss, cut the log into 12 equal pieces for uniform baking portions.
- Arrange in Baking Dish: Place rolls cut-side up in a greased 9×13 inch baking dish, spacing them slightly apart for expansion as they rise and bake.
- Proof Rolls: Preheat the oven to 350°F (175°C). Cover the dish with a clean kitchen towel and let the rolls rise in a warm spot for 20-30 minutes until puffed.
- Bake Rolls: Bake the risen rolls for 25-30 minutes, or until the tops turn golden brown and a toothpick inserted comes out clean, indicating they are cooked through.
- Prepare Glaze: Whisk together powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth, forming a flavorful glaze.
- Glaze and Serve: Drizzle the glaze over the warm blueberry cheesecake rolls before serving for a sweet and tangy finish.
Notes
- Use fresh or fully thawed, drained blueberries to prevent excess moisture in the filling.
- Do not overmix the dough to keep the rolls tender and fluffy.
- Allow the rolls to rise in a warm, draft-free environment for best results.
- For a stronger lemon flavor, add a teaspoon of lemon zest to the glaze.
- Serve warm for the best texture and flavor experience.
