Blueberry Cheesecake Swirl Rolls Recipe
If you’re looking for a breakfast treat that tastes like pure joy, Blueberry Cheesecake Swirl Rolls are the answer! Imagine soft, fluffy rolls swirled with a tangy cheesecake filling and a vibrant blueberry sauce, finished with a sweet vanilla glaze. Every bite brings together creamy, fruity, and doughy goodness in a way that feels both comforting and a little bit luxurious. Whether you’re serving these for a relaxed weekend brunch, a holiday gathering, or as a decadent dessert, they’re sure to become a new favorite in your kitchen.
Ingredients You’ll Need
The beauty of Blueberry Cheesecake Swirl Rolls is how each ingredient brings something vital to the table, from the tender dough to the luscious filling and bright berry swirl. Don’t let the list intimidate you—each component is straightforward and makes a delicious difference!
- Warm milk: The ideal temperature helps activate the yeast and creates a rich, tender dough.
- Active dry yeast: The secret to those beautiful, fluffy rolls—make sure it’s fresh for the best rise.
- Granulated sugar: Adds necessary sweetness to both the dough and fillings, balancing the tartness of the berries and tang of the cream cheese.
- Egg and egg yolk: These give the dough a lovely richness and soft crumb.
- Unsalted butter, melted: Infuses the dough with buttery flavor and keeps it moist.
- All-purpose flour: The backbone of the rolls—provides structure without making them heavy.
- Salt: Just a touch enhances all the other flavors in the dough.
- Cream cheese, softened: Essential for that creamy, tangy cheesecake swirl.
- Vanilla extract: Adds warmth and depth to both the filling and glaze.
- Blueberries (fresh or frozen): Bursting with color and flavor, they create the signature swirl.
- Cornstarch: Thickens the blueberry sauce so it doesn’t run out of the rolls.
- Water: Helps dissolve the cornstarch and brings the blueberry mixture together.
- Lemon juice: Brightens the blueberry filling and enhances its natural flavor.
- Powdered sugar: Whips up into a silky glaze to finish the rolls off just right.
- Milk (for glaze): Loosens the glaze so it drizzles beautifully.
How to Make Blueberry Cheesecake Swirl Rolls
Step 1: Make the Dough
Start by combining warm milk, yeast, and sugar in a large bowl. Let the mixture sit until it’s foamy—this means the yeast is alive and ready to work its magic. Add the egg, egg yolk, and melted butter, then stir in the flour and salt. Knead everything together for about 8 to 10 minutes until you have a smooth, elastic dough. Place it in a greased bowl, cover, and let it rise for about 1 to 1 1/2 hours, or until doubled in size. This is when the anticipation really starts to build!
Step 2: Prepare the Cheesecake Filling
While your dough is rising, whip up the cheesecake filling. Beat the softened cream cheese, sugar, and vanilla together until the mixture is creamy and completely smooth—no lumps allowed. This luscious filling is what gives Blueberry Cheesecake Swirl Rolls their signature tang and richness.
Step 3: Cook the Blueberry Swirl
In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture is thickened and bubbly. Let it cool completely before swirling into the dough, so it doesn’t make your rolls soggy. The scent of this sauce alone will have everyone peeking into the kitchen.
Step 4: Roll, Fill, and Swirl
Once the dough has doubled, roll it out into a large rectangle (about 14×9 inches). Spread the cheesecake filling evenly over the surface, then spoon and gently swirl the cooled blueberry mixture on top. Roll the dough up tightly from the long side to create a beautiful spiral of filling. Slice into 12 equal rolls and place them in a greased 9×13-inch baking dish.
Step 5: Second Rise and Bake
Cover the pan and let the rolls rise for another 30 minutes—this final rest helps them become extra fluffy. Meanwhile, preheat your oven to 350°F. Bake the rolls for 25 to 30 minutes, until they’re golden on top and your kitchen smells positively heavenly.
Step 6: Glaze and Serve
While the rolls are still warm, whisk together the powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle it generously over the tops, letting it sink into every swirl and crevice. This glossy finish makes Blueberry Cheesecake Swirl Rolls as gorgeous as they are delicious.
How to Serve Blueberry Cheesecake Swirl Rolls
Garnishes
For a truly stunning presentation, sprinkle a handful of fresh blueberries over the glazed rolls, or add a dusting of extra powdered sugar just before serving. A few lemon zest curls can add a pop of color and a little extra zing, brightening both the look and flavor.
Side Dishes
Pair Blueberry Cheesecake Swirl Rolls with a fresh fruit salad or a bowl of mixed berries for a light contrast to their richness. For a brunch spread, serve alongside scrambled eggs or a savory quiche—the sweet and savory balance is irresistible!
Creative Ways to Present
Try arranging the rolls on a beautiful cake stand and garnishing with edible flowers for a special occasion brunch. Or, serve individual rolls in parchment wrappers for a bakery-style touch at picnics, potlucks, or as a memorable lunchbox treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have any rolls left, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The cream cheese filling keeps them moist, and a quick zap in the microwave brings back their pillowy softness.
Freezing
Blueberry Cheesecake Swirl Rolls freeze beautifully! Once baked and cooled, wrap them tightly with plastic wrap and foil, then freeze for up to 2 months. To enjoy, thaw overnight in the fridge or at room temperature and reheat before serving.
Reheating
To reheat, warm individual rolls in the microwave for 15–20 seconds, or cover a pan of rolls with foil and bake at 300°F for about 10 minutes. This brings back that fresh-from-the-oven taste and texture, making leftovers just as delightful.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well as fresh in this recipe. There’s no need to thaw them first, just add a minute or two to the cooking time for the swirl to ensure it thickens nicely.
Can I make Blueberry Cheesecake Swirl Rolls ahead of time?
Yes! After assembling the rolls in the baking dish, cover tightly and refrigerate overnight. In the morning, let them rise at room temperature for about 45 minutes before baking. This makes them perfect for special occasions or brunches.
What if I don’t have a stand mixer?
No problem at all. You can mix and knead the dough by hand—just be prepared for a little workout! Make sure to knead until the dough is smooth and elastic for the best results.
Can I substitute another fruit for the blueberries?
Definitely. Raspberries or blackberries would be delicious alternatives, or use a mix for a berry medley. Just follow the same method for making the swirl, adjusting sugar if your fruit is extra tart.
How do I know when the rolls are fully baked?
The tops should be golden brown and a toothpick inserted into the center of a roll should come out clean. If you have a thermometer, the center should register around 190°F. If the tops brown too quickly, tent loosely with foil for the final 10 minutes.
Final Thoughts
There’s truly something magical about pulling a pan of Blueberry Cheesecake Swirl Rolls from the oven—the scent, the colors, the promise of that first warm bite. If you’re ready to wow your friends, family, or just treat yourself, this recipe is the perfect place to start. Give it a try and let these sweet, tangy rolls brighten your morning or end your meal with a smile!
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Blueberry Cheesecake Swirl Rolls Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delight in these Blueberry Cheesecake Swirl Rolls, a perfect combination of soft, fluffy sweet rolls swirled with rich cheesecake filling and vibrant blueberry topping. Ideal for breakfast or dessert, these rolls offer a creamy, fruity treat with a sweet glaze finish.
Ingredients
Dough
- 3/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 3/4 teaspoon salt
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Blueberry Swirl
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, whisk together the warm milk, active dry yeast, and granulated sugar. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is activated. Add the egg, egg yolk, and melted butter to the mixture, then gradually mix in the flour and salt until a dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but no longer sticky. Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Make the Cheesecake Filling: While the dough is rising, beat together the softened cream cheese, granulated sugar, and vanilla extract in a medium bowl until the mixture is smooth and creamy. Set aside.
- Cook the Blueberry Swirl: In a small saucepan, combine blueberries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes bubbly, about 5-7 minutes. Remove from heat and allow to cool completely to prevent melting the cheesecake filling.
- Roll Out the Dough: Once the dough has risen, punch it down gently and roll it out on a lightly floured surface into a large rectangle approximately 14 by 9 inches.
- Assemble the Rolls: Evenly spread the prepared cheesecake filling over the rolled-out dough. Spoon the cooled blueberry mixture on top and use a knife or spatula to swirl it lightly through the cheesecake layer for a marbled effect.
- Shape the Rolls: Starting from the long side, roll the dough tightly into a log. Using a sharp knife or dental floss, slice the log into 12 equal rolls.
- Second Rise: Place the rolls evenly spaced in a greased 9×13-inch baking pan. Cover them with a towel or plastic wrap and let them rise again for 30 minutes, allowing them to puff up.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they are golden brown on top and cooked through.
- Prepare the Glaze: While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze and Serve: Once the rolls are out of the oven, allow them to cool slightly then drizzle the glaze over the warm rolls. Serve immediately for the best flavor and texture.
Notes
- These rolls can be prepared the night before. After placing them in the baking dish, cover and refrigerate overnight, then allow to rise at room temperature for 45 minutes before baking.
- Frozen blueberries can be used interchangeably with fresh blueberries and work just as well for the blueberry swirl.
- Ensure the blueberry mixture is completely cooled before spreading to maintain distinct layers and prevent the cheesecake filling from melting.
- For a stronger blueberry flavor, try adding a teaspoon of lemon zest to the blueberry mixture.
- Store leftovers tightly covered at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 21g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
