Description
Delight in these Blueberry Cheesecake Swirl Rolls, a perfect blend of soft, sweet yeast dough swirled with creamy cheesecake filling and luscious blueberry compote, topped with a smooth vanilla glaze. Ideal for breakfast, brunch, or a decadent snack, these rolls combine fruity freshness with rich creaminess in every bite.
Ingredients
Scale
For the Dough:
- ¾ cup warm milk (about 110°F)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 2¾ to 3 cups all-purpose flour
For the Cheesecake Filling:
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For the Blueberry Filling:
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
For the Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Make the Dough: In a mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy and foamy, indicating the yeast is active.
- Mix Dough Ingredients: Add sugar, egg, melted butter, vanilla extract, and salt to the yeast mixture. Gradually add 2¾ to 3 cups of all-purpose flour while mixing until a soft dough forms.
- Knead the Dough: Knead the dough on a floured surface for 6–8 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise for 1 hour or until doubled in size.
- Prepare Cheesecake Filling: In a small bowl, blend softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Prepare Blueberry Filling: In a medium saucepan over medium heat, cook blueberries, granulated sugar, and lemon juice until the berries release their juices and begin to break down, about 5-7 minutes. Stir in the cornstarch slurry and cook until the mixture thickens, about 1-2 minutes more. Remove from heat and let cool slightly.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 12×16 inch rectangle.
- Assemble Rolls: Evenly spread the cheesecake filling over the rolled-out dough. Next, spread the cooled blueberry filling over the cheesecake layer. Carefully roll the dough tightly from the long edge to form a log.
- Slice and Proof Rolls: Cut the rolled dough into 12 equal slices and place the rolls in a greased 9×13 inch baking dish. Cover and let rise again for 30–45 minutes, allowing them to puff up.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and fully cooked through.
- Prepare Glaze: Whisk together powdered sugar, milk (start with 1 tbsp and add more as needed), and vanilla extract until smooth.
- Glaze and Serve: Drizzle the glaze over the warm blueberry cheesecake swirl rolls. Serve warm for the best texture and flavor experience.
Notes
- Ensure the milk is warm but not hot to activate the yeast without killing it.
- Use fresh or frozen blueberries; if using frozen, thaw them before cooking.
- The cornstarch slurry helps thicken the blueberry filling to prevent soggy rolls.
- Allow the rolls to rise fully in both proofing steps for a light, fluffy texture.
- Enjoy the rolls warm, as they are best served fresh out of the oven.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days.
