Description
Blueberry Cheesecake Swirl Rolls are a delightful treat combining soft, fluffy yeast dough with a creamy cheesecake filling and a tangy, sweet blueberry swirl. These rolls are topped with a smooth vanilla glaze, perfect for breakfast, brunch, or dessert. With a golden-baked crust and rich filling, they offer a wonderful blend of flavors and textures that will impress any crowd.
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 the yeast becomes foamy, signaling it’s active. Add sugar, egg, melted butter, vanilla extract, and salt to the yeast mixture. Gradually mix in the all-purpose flour until a soft dough forms. Knead the dough for 6–8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for 1 hour or until doubled in size.
- Prepare the Cheesecake Filling: In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy without lumps.
- Prepare the Blueberry Filling: In a saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Cook until the blueberries soften and release juices, about 5–7 minutes. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 2–3 minutes until the filling thickens. Remove from heat and let it cool slightly.
- Assemble the Rolls: On a floured surface, roll out the dough into a rectangle about 12×16 inches. Spread the cheesecake filling evenly over the dough, followed by an even layer of the cooled blueberry filling. Starting at the long edge, carefully roll the dough tightly into a log shape. Slice the log into 12 equal rolls and place them in a greased 9×13 inch baking dish. Cover and allow the rolls to rise again for 30–45 minutes until puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they are golden brown and cooked through. Remove the rolls from the oven and let them cool slightly.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk (starting with 1 tablespoon and adding more if needed to reach desired consistency), and vanilla extract until smooth. Drizzle the glaze over the warm rolls.
- Serve: Serve the blueberry cheesecake swirl rolls warm and enjoy their delicious mix of creamy, fruity, and sweet flavors.
Notes
- Use fresh or frozen blueberries depending on availability; if using frozen, do not thaw before cooking the filling.
- If the dough is too sticky, add flour gradually, but avoid adding too much to keep the rolls soft.
- For extra flavor, add a pinch of cinnamon to the dough or cheesecake filling.
- Make sure to cool the blueberry filling slightly before spreading to prevent melting the cheesecake layer.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days; rewarm before serving.
- These rolls can be frozen after baking (without glaze) for up to 2 months; thaw and reheat before glazing.
