Description
Learn how to make delicious Blueberry Cheesecake Swirl Rolls recipe. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 3 ½ cups all-purpose flour, plus extra for dusting (substitute with whole wheat pastry flour for a nuttier flavor)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 110°F)
- ¼ cup granulated sugar
- 1/3 cup unsalted butter, melted and cooled
- 1 large egg
- ½ teaspoon salt
- 8 oz cream cheese, softened (can substitute with mascarpone for a richer taste)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, thaw and drain excess liquid)
- 2 tablespoons granulated sugar (for blueberry topping)
- 1 tablespoon lemon juice
- Optional: Zest of 1 lemon for extra brightness in the blueberry filling
Instructions
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5-7 minutes until foamy and activated. This is a crucial step I’ve learned from my early cooking classes: if your yeast isn’t bubbly, the dough won’t rise properly.
- In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the melted butter, egg, and the activated yeast mixture. Stir until a sticky dough forms.
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. I like to knead by hand because it gives you a tactile sense of the dough’s readiness, but a stand mixer with a dough hook works perfectly too.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size. My kitchen window sill is usually the perfect warm spot.
- While the dough is rising, prepare the blueberry filling: In a small saucepan, combine blueberries, sugar, lemon juice, and lemon zest if using. Cook over medium heat for 5-7 minutes, gently mashing some berries to release juices, until thickened slightly. Remove from heat and let cool.
- In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This cheesecake filling is what makes these rolls extra special—my family always asks for extra dollops!
- Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle about 12×18 inches.
- Spread the cream cheese mixture evenly over the dough, then spoon the blueberry filling on top, spreading it carefully to avoid sogginess. From the long edge, roll the dough tightly into a log.
- Cut the log into 12 equal slices and place them cut-side up in a greased 9×13 inch baking dish, leaving a little space between each roll for expansion.
- Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise again for 30-45 minutes until puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through. The smell of baking rolls will take you right back to those cozy family breakfasts I cherish.
- Let the rolls cool slightly before serving. If you want, drizzle with a simple glaze made from powdered sugar and milk for a shiny finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Blueberry Cheesecake Swirl Rolls recipe, recipe, cooking, food
