Name: Blueberry Cheesecake Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: For the dough:; 3 1/2 cups all-purpose flour; 2 1/4 teaspoons active dry yeast (1 packet); 1/4 cup granulated sugar; 1/2 teaspoon salt; 3/4 cup whole milk, warmed; 1/4 cup unsalted butter, melted; 1 large egg; For the filling:; 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries; 1 tablespoon cornstarch (if using frozen blueberries); For the glaze (optional):; 1 cup powdered sugar; 1–2 tablespoons milk or cream; 1/2 teaspoon vanilla extract

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These blueberry cheesecake rolls are a soft, sweet treat filled with creamy cheesecake and juicy blueberries, all wrapped in a fluffy roll and finished with a drizzle of glaze or a dusting of powdered sugar. They’re a dreamy combination of breakfast pastry and dessert, and I always find myself reaching for seconds.

Why You’ll Love This Recipe

I love how these rolls combine the richness of cheesecake with the freshness of blueberries in every bite. The dough is soft and pillowy, the filling is creamy and slightly tangy, and the blueberries burst with flavor as they bake. They’re perfect for brunch, a weekend breakfast, or a sweet snack anytime. Plus, they look beautiful and impressive, but they’re surprisingly simple to make. Blueberry Cheesecake Rolls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Active dry yeast
Granulated sugar
Salt
Whole milk
Unsalted butter
Egg

For the filling:

Cream cheese, softened
Granulated sugar
Vanilla extract
Fresh or frozen blueberries
Cornstarch (optional, if using frozen blueberries)

For the glaze (optional):

Powdered sugar
Milk or cream
Vanilla extract

Directions

I start by preparing the yeast dough. I warm the milk, mix it with yeast and sugar, and let it sit until foamy.
I add the butter, egg, salt, and flour, then knead the dough until smooth and elastic. I let it rise in a warm spot until doubled in size.
While the dough rises, I beat together the cream cheese, sugar, and vanilla to make the cheesecake filling.
Once the dough is ready, I roll it out into a rectangle and spread the cheesecake mixture over the surface.
I sprinkle blueberries evenly on top, then roll the dough into a log and slice it into rolls.
I place the rolls in a greased baking dish, cover, and let them rise again before baking until golden brown.
After they cool slightly, I drizzle them with glaze or dust with powdered sugar for a sweet finish.

Servings and timing

This recipe makes about 10–12 rolls. It takes roughly 25 minutes to prep the dough and filling, 1 hour total for rising, and 20–25 minutes to bake. Altogether, I plan for about 2 hours from start to finish.

Variations

Sometimes I add a bit of lemon zest to the cheesecake filling for a bright citrus twist. When I want something extra indulgent, I top the baked rolls with a rich cream cheese frosting instead of a glaze. If I’m short on time, I’ve even used refrigerated crescent roll dough as a shortcut—still delicious!

Storage/reheating

I store any leftover rolls in an airtight container at room temperature for a day or two, or in the fridge for up to 5 days. When I’m ready to enjoy them again, I reheat individual rolls in the microwave for about 20 seconds to soften them. If I’ve glazed them, I heat gently to avoid melting the topping too much. Blueberry Cheesecake Rolls

FAQs

Can I use frozen blueberries?

Yes, I’ve used frozen blueberries many times. I don’t thaw them first, but I do toss them with a little cornstarch to help absorb any extra moisture during baking.

Can I make these rolls ahead of time?

Definitely. I often prepare the rolls the night before, cover the pan, and refrigerate them overnight. In the morning, I let them come to room temperature and rise slightly before baking.

What kind of cream cheese works best?

I use full-fat block-style cream cheese for the richest, smoothest filling. I avoid the whipped or spreadable kind, which has too much air and moisture.

Can I freeze blueberry cheesecake rolls?

Yes. I freeze them after baking, either with or without the glaze. I let them cool completely, wrap them tightly, and store them for up to 2 months. I thaw and reheat in the oven or microwave before serving.

How do I know when the rolls are fully baked?

I bake until the tops are golden and the centers are set—not jiggly. I sometimes check the internal temperature with a thermometer; 190°F means they’re done.

Conclusion

These blueberry cheesecake rolls are a perfect mix of soft dough, creamy filling, and sweet berries. I love making them for special breakfasts or sharing them with friends over coffee. They’re just the right balance of indulgent and fresh, and once I made them the first time, they quickly became a favorite in my kitchen.