Description
Delight in these Blueberry Cheesecake Swirl Rolls, soft and fluffy sweet rolls filled with a luscious cream cheese filling and swirled with a homemade blueberry compote. Perfect for breakfast or dessert, these rolls combine the tangy richness of cheesecake with the natural sweetness of blueberries, all topped with a smooth vanilla glaze for a decadent finish.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- 1 cup warm milk (about 110°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter (softened)
- 1 teaspoon salt
- 1 large egg
Filling
- 1 cup fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 8 ounces cream cheese (softened)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Activate Yeast: In a large bowl, combine the warm milk and active dry yeast. Allow the mixture to sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is active and ready for dough preparation.
- Make Dough: To the yeast mixture, add granulated sugar, softened butter, salt, and the egg. Mix well to combine all wet ingredients thoroughly. Gradually add the all-purpose flour, stirring continuously until a soft dough forms. Knead the dough on a floured surface for 6 to 8 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1 hour or until it has doubled in size.
- Prepare Blueberry Filling: Meanwhile, in a small saucepan, mix together the blueberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, approximately 5 to 7 minutes. Remove from heat and cool completely before using.
- Make Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Shape Rolls: Once the dough has risen, punch it down to release excess air. Roll the dough out on a lightly floured surface into a 16×12-inch rectangle. Spread the cream cheese mixture evenly over the dough surface, then spoon the cooled blueberry mixture on top. Use a knife to gently swirl the fillings together, being careful not to overmix. Roll the dough tightly from the long side into a log shape. Slice into 12 equal rolls.
- Second Rise: Place the rolls evenly spaced in a greased 9×13-inch baking dish. Cover and let them rise again for 30 minutes until puffy.
- Bake Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they turn golden brown and are cooked through.
- Prepare Glaze: While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract until smooth to create the glaze.
- Glaze and Serve: Once the rolls have cooled slightly, drizzle the glaze over the top and serve warm or at room temperature.
Notes
- For a tangier flavor, add lemon zest to the cream cheese filling.
- To save time, prepare the rolls ahead and refrigerate overnight before baking.
- Ensure the blueberry mixture is fully cooled before spreading to prevent the filling from melting into the dough.
- Use fresh or frozen blueberries based on availability; thaw frozen berries before cooking.
