Introduction:
If cinnamon rolls are the king of cozy breakfasts, these Blueberry Cheesecake Rolls are the berry-bright,
creamy cousin that deserves a spotlight. Imagine pillowy-soft rolls spiraled with a sweet cheesecake filling, bursts of juicy
blueberries, and a simple vanilla glaze that melts into every warm layer. It’s the kind of treat that feels like a bakery
splurge—but you can make it right in your own kitchen.
These rolls are perfect for weekend brunch, special holidays, baby showers, or anytime you want a dessert-like breakfast that
still tastes fresh and fruity. Blueberries bring a gentle tartness that balances the richness of the cheesecake filling, and
the glaze ties everything together with a sweet, creamy finish.
Don’t worry if you’re new to yeast dough. I’ll walk you through the full process—mixing, proofing, rolling, filling, slicing,
and baking—plus the best tips to get soft, fluffy rolls every time.
Ingredients:
For the dough
- 3 1/2 cups (440g) all-purpose flour (plus extra for dusting)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 3/4 cup (180ml) warm milk (about 110°F / 43°C)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract (optional but lovely)
For the blueberry filling
- 2 cups blueberries (fresh or frozen)
- 1/4 cup (50g) sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest (optional)
For the cheesecake filling
- 8 oz (225g) cream cheese, softened
- 1/3 cup (40g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp flour (optional, helps it stay in place)
For the vanilla glaze
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
