If you’re on the hunt for a delightful dessert that combines creamy, tangy cheesecake with sweet, juicy blueberries wrapped in pillowy, tender rolls, you have to try this Blueberry Cheesecake Rolls Recipe. This charming twist on classic cinnamon rolls is bursting with fresh flavor and is guaranteed to wow friends and family alike. Whether for a special brunch, a cozy weekend treat, or an impressive dessert, these rolls deliver a perfect balance of sweetness, creaminess, and fruity freshness that’s simply irresistible.
Ingredients You’ll Need
Gathering simple, everyday ingredients that come together effortlessly is what makes this recipe a joy to prepare. Each ingredient plays a key role in creating the rich texture, lovely sweetness, and vibrant blueberry bursts that define this Blueberry Cheesecake Rolls Recipe.
- 2 cups all-purpose flour: The foundation for a soft yet sturdy dough that holds the filling beautifully.
- 1/4 cup granulated sugar: Adds subtle sweetness to the dough without overpowering.
- 1 tablespoon baking powder: Ensures the rolls rise nicely for fluffiness.
- 1/2 teaspoon salt: Enhances all the other flavors in the dough.
- 1/2 cup unsalted butter, softened: Brings tender richness and moisture to the dough.
- 3/4 cup milk: Creates the perfect dough consistency and contributes to tenderness.
- 1 large egg: Adds structure and helps bind the dough.
- 8 oz cream cheese, softened: The creamy star of the cheesecake filling.
- 1/4 cup granulated sugar (for filling): Sweetens the filling just right.
- 1 teaspoon vanilla extract (for filling): Adds a warm, aromatic depth to the cream cheese mixture.
- 1 large egg yolk: Gives the filling a smooth, rich texture.
- 1 cup fresh blueberries: Bursts of bright, juicy flavor throughout the rolls; frozen and thawed works fine too.
- 1/4 cup powdered sugar: Base for a light, tangy glaze to finish the rolls.
- 1 tablespoon lemon juice: Brightens the glaze with refreshing citrus notes.
- 1 teaspoon vanilla extract (for glaze): Complements the glaze with a hint of sweetness.
How to Make Blueberry Cheesecake Rolls Recipe
Step 1: Prepare the Dough
Start by mixing your dry ingredients — flour, sugar, baking powder, and salt — in a large bowl until combined. Then, work in softened butter until the mixture looks like coarse crumbs. Pour in the milk and egg mixture gradually, stirring gently just until a soft dough forms. Be careful not to overmix here; a gentle touch ensures your rolls will stay tender.
Step 2: Knead and Rest the Dough
Turn the dough onto a floured surface and knead lightly for about one minute until smooth. This step develops just the right amount of gluten for a soft, yet resilient dough. Wrap it in plastic and let it rest for 15 minutes while you prepare the filling.
Step 3: Make the Cheesecake Filling
Beat cream cheese until silky smooth, then add sugar, vanilla, and an egg yolk, continuing to mix until the filling is lump-free and creamy. Fold in fresh blueberries carefully to keep them from breaking apart and turning the filling purple.
Step 4: Roll Out the Dough
On a lightly floured surface, roll the rested dough into a large rectangle around 12 by 16 inches and 1/4 inch thick. This shape creates the perfect size for rolling up your filling in the next step.
Step 5: Assemble the Rolls
Spread the cheesecake filling evenly onto the rolled-out dough, leaving a small border along the edges. Starting from one of the longer sides, roll the dough up tightly into a log shape, pinching the seam closed to prevent the filling from leaking out during baking.
Step 6: Slice and Prepare for Baking
Using a sharp knife or dental floss, carefully cut the roll into 12 equal pieces. Arrange these cut-side up in a greased 9×13 inch baking dish, spacing them comfortably apart. Cover with a kitchen towel and allow the rolls to rise at room temperature for 20 to 30 minutes until puffy.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes. The tops should turn a gorgeous golden brown, and a toothpick inserted into the center will come out clean. The aroma alone will have you eagerly anticipating the first bite!
Step 8: Add the Glaze
While the rolls bake, whisk together powdered sugar, lemon juice, and vanilla extract to make a simple glaze. Drizzle this over the warm rolls right after taking them out of the oven for a tangy, sweet finish.
How to Serve Blueberry Cheesecake Rolls Recipe
Garnishes
For a stunning presentation, consider sprinkling extra powdered sugar or fresh blueberries on top of your glazed rolls. A few mint leaves add an inviting pop of color and freshness that perfectly complements the sweet, creamy filling.
Side Dishes
Serve these rolls alongside a dollop of whipped cream, a scoop of vanilla ice cream, or a fresh fruit salad to create a well-rounded dessert plate bursting with flavor and texture contrasts.
Creative Ways to Present
Make brunch extra special by serving the blueberry cheesecake rolls alongside a hot cup of coffee or tea on a pretty platter. For parties, arrange the rolls in a spiral on a large board and allow guests to pull and share. You can also slice the rolls thinner for bite-sized treats perfect for celebrations and gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover rolls in an airtight container at room temperature for up to two days. Their texture stays soft and wonderful, especially if you reheat them gently before enjoying again.
Freezing
These rolls freeze beautifully! Arrange the unbaked, sliced rolls in a baking dish, cover tightly with plastic wrap and foil, then freeze for up to one month. When ready to bake, let them thaw and rise before popping into the oven.
Reheating
To revive the soft texture and creamy filling, warm leftover rolls in the oven at 300°F for 10-15 minutes or microwave individually for about 20 seconds. A quick brush of melted butter before reheating boosts the freshness and flavor.
FAQs
Can I use frozen blueberries for this Blueberry Cheesecake Rolls Recipe?
Absolutely! Just make sure to thaw and drain them thoroughly to avoid excess moisture that can make the dough soggy. Fresh blueberries give the best texture, but frozen work well in a pinch.
Is it possible to make the dough ahead of time?
Yes, you can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Before assembling your rolls, let the dough come to room temperature and rest for a bit to make rolling easier.
Can I substitute cream cheese with another type of cheese?
Cream cheese is key for that classic cheesecake flavor and texture, but mascarpone or ricotta might work in a pinch. Keep in mind the taste and consistency will be slightly different, though still delicious!
How do I prevent the rolls from drying out after baking?
Cover the rolls with foil while they cool to lock in moisture. Store them in an airtight container and reheat gently to maintain softness.
Can I add a cinnamon twist to this Blueberry Cheesecake Rolls Recipe?
Definitely! A light sprinkle of cinnamon in the filling or on top before baking adds a lovely layer of warmth that complements the blueberries and cheesecake perfectly.
Final Thoughts
This Blueberry Cheesecake Rolls Recipe is one of those magical treats that’s sure to bring smiles and happy sighs all around. With simple ingredients and straightforward steps, it’s a recipe you’ll want to make again and again, whether for a special occasion or just because. So go ahead, roll up these tasty delights and enjoy the wonderful combination of creamy cheesecake and fresh blueberries — your taste buds will thank you!
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Blueberry Cheesecake Rolls Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
These Blueberry Cheesecake Rolls combine fluffy rolled dough with a creamy cheesecake filling bursting with fresh blueberries. Perfectly baked to a golden brown, topped with a tangy lemon glaze, these rolls offer a delightful twist on classic desserts, ideal for breakfast or a sweet treat.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup fresh blueberries (or frozen, thawed and drained)
Glaze
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed.
- Incorporate Butter: Add the softened butter to the dry ingredients. Using a pastry cutter or your fingers, mix the butter into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, whisk together the milk and egg until well combined. Gradually pour this mixture into the flour mixture, stirring gently until a soft dough forms. Be careful not to overmix; you want the dough to be just combined.
- Knead and Rest Dough: Turn the dough out onto a lightly floured surface. Knead it gently for about 1 minute until smooth. Form the dough into a ball, wrap it in plastic wrap, and let it rest for about 15 minutes.
- Prepare Cheesecake Filling: While the dough is resting, beat the softened cream cheese with an electric mixer in a medium mixing bowl until smooth and creamy.
- Mix Filling Ingredients: Add the granulated sugar, vanilla extract, and egg yolk to the cream cheese. Beat again until well combined and smooth, ensuring no lumps remain.
- Fold in Blueberries: Gently fold in the fresh blueberries to the cheesecake filling.
- Roll Out Dough: After the dough has rested, roll it out on a floured surface into a rectangle about 1/4 inch thick (approximately 12×16 inches).
- Spread Filling: Spread the cheesecake filling evenly over the rolled-out dough, leaving a small border around the edges.
- Roll Dough Log: Starting from one of the long edges, carefully roll the dough up tightly into a log. Pinch the seam to seal it.
- Cut Rolls: Use a sharp knife or a bench scraper to cut the log into 12 equal pieces. Alternatively, use dental floss for a clean cut.
- Arrange Rolls: Place the rolls cut-side up in a greased 9×13 inch baking dish, leaving space between each roll.
- Proof Rolls: Preheat your oven to 350°F (175°C). Cover the baking dish with a clean kitchen towel and let the rolls rise for about 20-30 minutes.
- Bake Rolls: Once risen, place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the tops are golden brown and the rolls are cooked through. Check for doneness with a toothpick; it should come out clean.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth.
- Glaze and Serve: Drizzle the glaze over the warm rolls before serving.
Notes
- Use fresh or thawed frozen blueberries for best results in the filling.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Do not overmix the dough to keep the rolls tender.
- Cutting with dental floss helps maintain the shape without squashing the rolls.
- Allow rolls to rise properly before baking for a fluffier texture.
- Serve the rolls warm for the best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
