Description
These Blueberry Cheesecake Rolls are soft, fluffy, and packed with a creamy cheesecake filling and juicy blueberries. Perfect for breakfast, brunch, or dessert, they come together easily with a rich, buttery dough and a sweet vanilla glaze. Whether you’re making them fresh or preparing them ahead, this recipe will have everyone coming back for seconds!
Ingredients
Scale
For the Dough:
- 2 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk
- ⅓ cup granulated sugar
- ¼ cup melted butter
- 1 large egg
- ½ teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed and drained)
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prepare the Dough:
- In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
- In a large bowl, whisk together flour, salt, and remaining sugar.
- Add melted butter and egg to the yeast mixture, then pour into the dry ingredients.
- Knead until smooth, about 5-7 minutes. Cover and let rise for 1 hour or until doubled in size.
Make the Cheesecake Filling:
- In a medium bowl, beat cream cheese until smooth.
- Mix in powdered sugar and vanilla extract.
- Gently fold in the blueberries.
Assemble the Rolls:
- Roll out the dough into a 10×15-inch rectangle.
- Spread the cheesecake filling evenly, leaving a small border around the edges.
- Roll tightly from the long side and cut into 12 equal rolls.
- Place rolls in a greased baking dish and let rise for another 30 minutes.
Bake:
- Preheat the oven to 350°F (175°C).
- Bake for 20-25 minutes or until golden brown.
- Let cool for 10 minutes before glazing.
Make the Glaze & Serve:
- Whisk together powdered sugar, milk, and vanilla.
- Drizzle over warm rolls and enjoy!
Notes
- These blueberry cheesecake rolls can be made ahead! Simply prepare the rolls, refrigerate overnight, and bake fresh in the morning.
- If using frozen blueberries, be sure to thaw and drain them to avoid excess moisture.
- To make a dairy-free version, substitute cream cheese with a plant-based alternative and use almond or oat milk in the glaze.
- Store leftovers in an airtight container at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 240 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: blueberry cheesecake rolls, blueberry cinnamon rolls, homemade blueberry rolls, blueberry dessert rolls, blueberry sweet rolls, blueberry cream cheese rolls, breakfast rolls, sweet pastry, easy baking recipe