Description
Delight in these Blueberry Cheesecake Swirl Rolls, a perfect blend of fluffy dough, creamy cheesecake filling, and vibrant blueberry compote. Ideal for breakfast or dessert, these sweet rolls are baked to golden perfection and topped with a smooth vanilla glaze.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk (about 110°F)
- 1/4 cup warm water
- 1/4 cup unsalted butter (melted)
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a large bowl, combine warm milk, warm water, and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Make Dough: Add melted butter, egg, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add the remaining flour. Knead on a floured surface for about 8 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
- Prepare Fillings: For the cheesecake filling, mix softened cream cheese, sugar, and vanilla extract until smooth. For the blueberry filling, heat blueberries, sugar, and lemon juice in a small saucepan over medium heat until the berries release juice. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat and let cool.
- Roll Dough: After rising, roll the dough into a 10×15-inch rectangle. Spread the cheesecake filling evenly over the dough, then spoon the blueberry filling on top.
- Shape Rolls: Carefully roll the dough tightly from the long edge into a log. Slice into 12 equal rolls and place them in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls and let them rise for another 30 minutes to puff up.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes or until they are golden brown and cooked through.
- Glaze: Mix powdered sugar, milk, and vanilla extract to create the glaze. Drizzle over the rolls while still warm for added sweetness and shine.
Notes
- For easier slicing, chill the rolled-up dough in the refrigerator for 10 minutes before cutting.
- Store-bought blueberry jam can be used as a convenient substitute for the blueberry filling.
- Raspberries make a delicious alternative to blueberries for the filling.
- Store any leftovers in the refrigerator and warm slightly before serving to enjoy the best texture and flavor.