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
Scale
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
