Description
Indulge in these delightful Blueberry Cheesecake Swirl Rolls, featuring a tender yeast dough swirled with creamy cheesecake filling and a vibrant blueberry compote. Perfect for breakfast or brunch, these rolls combine the lusciousness of cream cheese with the bright flavors of fresh blueberries, all topped with a smooth vanilla glaze for a sweet finish.
Ingredients
Scale
For the dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the blueberry filling:
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough: In a large mixing bowl, combine flour, sugar, instant yeast, and salt. Add warm milk, melted butter, and egg, mixing until a soft dough forms. Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
- Make the cheesecake filling: In a separate bowl, blend softened cream cheese, granulated sugar, and vanilla extract until smooth and well combined. Set aside.
- Cook the blueberry filling: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring frequently until berries begin to burst. Stir in cornstarch and continue cooking for another 1–2 minutes until thickened. Remove from heat and let cool completely.
- Assemble the rolls: Once the dough has doubled in size, roll it out into a 16 by 10-inch rectangle on a lightly floured surface. Spread the cheesecake filling evenly over the dough, then spoon the cooled blueberry filling on top. Using a spatula or knife, gently swirl the fillings together to create a marbled effect.
- Shape the rolls: Roll the dough tightly from the long edge into a log. Slice into 12 equal rolls and arrange them in a greased 9×13-inch baking dish. Cover and allow to rise for 30–45 minutes until puffy.
- Bake the rolls: Preheat oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they turn golden brown and are set in the center.
- Prepare and apply the glaze: While rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth. When rolls are slightly cooled, drizzle the glaze over the top. Serve warm or at room temperature for best flavor.
Notes
- For a shortcut, substitute store-bought pizza or crescent roll dough.
- These rolls can be prepared ahead and refrigerated overnight before baking to save time.
- If using frozen blueberries, cook them directly without thawing to maintain texture.
