Description
These Blueberry Cheesecake Swirl Rolls combine fluffy yeast dough with a creamy cheesecake filling and a vibrant blueberry compote swirl. Baked to golden perfection and topped with a sweet vanilla glaze, these rolls are perfect for breakfast, brunch, or a delightful dessert treat.
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 (slurry)
For the Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Activate the Yeast: In a mixing bowl, combine the warm milk and active dry yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active and ready to use.
- Make the Dough: Add granulated sugar, egg, melted butter, vanilla extract, and salt to the yeast mixture. Gradually incorporate 2¾ to 3 cups of all-purpose flour, mixing until a soft dough forms. Knead the dough for 6 to 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and allow it to rise for about 1 hour or until it doubles in size.
- Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Set aside.
- Cook the Blueberry Filling: In a saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook until the berries start breaking down and release juices. Stir in the cornstarch slurry and continue cooking until the mixture thickens. Remove from heat and let it cool slightly.
- Roll Out the Dough: On a floured surface, roll the risen dough into a 12×16 inch rectangle.
- Assemble the Rolls: Spread the cheesecake filling evenly over the rolled-out dough, then layer the cooled blueberry filling on top. Carefully roll the dough tightly from the long edge into a log shape.
- Slice and Second Rise: Slice the rolled log into 12 equal rolls and place them in a greased 9×13 inch baking dish. Cover the dish and let the rolls rise again for 30 to 45 minutes until puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they turn golden brown and are cooked through.
- Make the Glaze: Whisk together the powdered sugar, milk (start with 1 tbsp and add more if needed for consistency), and vanilla extract to create a smooth glaze.
- Finish and Serve: Drizzle the glaze over the warm blueberry cheesecake swirl rolls. Serve immediately and enjoy the delicious combination of sweet, creamy, and fruity flavors.
Notes
- Use room temperature ingredients for best dough texture.
- If using frozen blueberries, thaw and drain excess liquid before cooking.
- The glaze consistency can be adjusted by adding more or less milk.
- These rolls can be stored in an airtight container for up to 2 days and reheated gently before serving.
- For extra flavor, add a pinch of cinnamon or lemon zest to the cheesecake filling.
