Blueberry Cheesecake Rolls: Soft, Swirly, Creamy-Berry Breakfast Bliss

1. In a large bowl, mix warm milk and sugar. Sprinkle yeast over the top and let sit 5–10 minutes until foamy.
2. Add melted butter, egg, salt, and vanilla. Stir to combine.
3. Add flour gradually and mix until a dough forms.
4. Knead 6–8 minutes until smooth and elastic (or 4–5 minutes with a stand mixer).
5. Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled.

2) Make the blueberry filling

1. In a saucepan, add blueberries, sugar, cornstarch, and lemon juice.
2. Cook over medium heat 5–8 minutes, stirring, until thick and jammy.
3. Cool completely (warm filling can melt the cheesecake layer).

3) Make the cheesecake filling

1. In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
2. Stir in flour (optional).

4) Roll and fill

1. Punch down dough and roll into a rectangle (about 12×18 inches) on a lightly floured surface.
2. Spread cheesecake filling evenly over the dough, leaving a small border.
3. Spread cooled blueberry filling over the cheesecake layer.
4. Roll up tightly from the long side into a log.

5) Slice and rise again

1. Slice into 12 even rolls (use dental floss for clean cuts).
2. Place in a greased 9×13-inch baking dish.
3. Cover and let rise 30–45 minutes until puffy.

6) Bake

1. Preheat oven to 350°F (175°C).
2. Bake 22–28 minutes until lightly golden and cooked through.
3. Let cool 10 minutes before glazing.

7) Glaze

1. Whisk powdered sugar, milk, vanilla, and salt until smooth.
2. Drizzle over warm rolls and serve.

Serving and Storage:

• Serve: warm for the best soft, gooey texture.
• Refrigerate: store covered up to 4 days (due to cream cheese).
• Reheat: microwave 15–25 seconds or warm in oven at 300°F (150°C) for 8–10 minutes.
• Freeze: freeze unglazed rolls up to 2 months. Thaw overnight and reheat, then glaze.

Tips:

• Cool the blueberry filling: helps keep the cheesecake layer thick and creamy.
• Don’t overflour: too much flour makes rolls dense. Dough should be soft, slightly tacky.
• Use room temp cream cheese: prevents lumps.
• Want extra soft rolls? pour 1/3 cup warm cream over rolls right before baking (optional).
• Even slices: use unflavored dental floss to slice without squishing.

Variations:

• Lemon blueberry: add lemon zest to the dough and glaze for brighter flavor.
• Mixed berry: swap half the blueberries for raspberries or blackberries.
• Streusel topping: sprinkle with a buttery crumb before baking for coffee-cake vibes.
• Shortcut version: use store-bought dough and focus on cheesecake + blueberry filling.
• Extra cheesecake: spread a thin cream cheese frosting instead of glaze.

Conclusion:

Blueberry Cheesecake Rolls are everything you love about a bakery treat—soft dough, creamy cheesecake filling, and juicy berry
swirls—made right at home. They’re perfect for brunch, holidays, or any time you want something warm, sweet, and impressive.
Make a batch, pour the glaze, and watch everyone hover around the pan.

FAQ:

Can I use frozen blueberries?

Yes. Cook them into the filling as written. If they’re very watery, simmer an extra minute to thicken.

Do I have to cook the blueberries first?

It’s highly recommended. A cooked, thick filling prevents leaks and keeps the rolls from getting soggy.

Can I make these overnight?

Yes. After slicing and placing in the pan, cover and refrigerate overnight. Let sit at room temp 30–45 minutes before baking.

Why are my rolls dense?

Common causes: too much flour, under-proofing, or overheated milk that damages yeast. Keep milk warm, not hot.

Can I use a different fruit?

Absolutely. Strawberry, raspberry, or cherry fillings work wonderfully with the cheesecake layer.