Description
Sweet, fluffy rolls with a creamy cheesecake swirl and juicy blueberries. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 1/2 cup warm milk (110-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.
- Add melted butter, egg, and vanilla extract to the yeast mixture. Mix well.
- In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Make the Blueberry Cheesecake Filling: In a medium bowl, beat cream cheese and sugar until smooth and creamy. Stir in vanilla extract.
- In a small bowl, toss blueberries with cornstarch.
- Assemble the Rolls: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a 12×18 inch rectangle.
- Spread the cream cheese filling evenly over the dough, leaving a 1/2 inch border on one long side. Sprinkle the blueberries evenly over the cream cheese filling.
- Starting from the opposite long side, tightly roll the dough into a log. Pinch the seam to seal.
- Cut the log into 12 equal slices (about 1.5 inches each).
- Place the rolls in a greased 9×13 inch baking dish.
- Cover and let rise for 30-45 minutes, or until puffy.
- Preheat oven to 350°F (175°C).
- Bake for 20-25 minutes, or until golden brown.
- Prepare the Cream Cheese Glaze: While the rolls are baking, beat cream cheese and powdered sugar until smooth. Gradually add milk and vanilla extract, mixing until desired consistency is reached.
- Let the rolls cool slightly before drizzling with cream cheese glaze. Serve warm.
Notes
- Tip: Ensure the milk is warm, not hot, to activate the yeast.
- Variation: Add lemon zest to the cream cheese filling for a citrusy twist.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: blueberry cheesecake rolls, swirl rolls, cream cheese glaze, baking, dessert, breakfast
