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Blueberry Cheesecake Rolls

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Blueberry cheesecake rolls are soft, fluffy pastries filled with a creamy cheesecake mixture and juicy blueberries, then baked to golden perfection and finished with a glaze or dusting of powdered sugar. They’re the perfect cross between breakfast and dessert.

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

Instructions

  1. Warm the milk to about 110°F and combine with yeast and sugar in a bowl. Let sit for 5–10 minutes until foamy.
  2. Add melted butter, egg, salt, and flour to the yeast mixture. Mix and knead until a smooth, elastic dough forms (about 8–10 minutes).
  3. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour).
  4. In a separate bowl, beat together the cream cheese, sugar, and vanilla extract to make the cheesecake filling.
  5. Roll out the risen dough on a floured surface into a rectangle (about 10×14 inches).
  6. Spread the cheesecake filling evenly over the dough. Sprinkle blueberries on top. If using frozen blueberries, toss them in cornstarch first.
  7. Roll the dough tightly into a log and slice into 10–12 rolls.
  8. Place rolls in a greased baking dish, cover, and let rise again for 20–30 minutes.
  9. Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, or until golden brown and set in the center.
  10. Let rolls cool slightly. Drizzle with glaze or dust with powdered sugar before serving.

Notes

  • Add lemon zest to the filling for a bright, citrusy flavor.
  • Use cream cheese frosting instead of glaze for a richer finish.
  • Store leftovers at room temperature for 2 days or in the fridge for up to 5 days.
  • Reheat gently in the microwave for about 20 seconds before serving.
  • Use refrigerated crescent roll dough as a shortcut if short on time.

Nutrition

Find it online: https://recipesbyliza.com/blueberry-cheesecake-rolls/