Blueberry Cheesecake Swirl Rolls (Print version)

Soft yeast rolls filled with tangy cheesecake cream and jammy blueberry swirl, baked until golden and finished with a light vanilla glaze.

# Ingredients:

For the dough

01 - 3/4 cup (180 ml) whole milk, warm
02 - 2 1/4 teaspoons instant yeast
03 - 1/4 cup (50 g) granulated sugar
04 - 4 tablespoons (57 g) unsalted butter, melted and cooled slightly
05 - 1 large egg, room temperature
06 - 3 cups (360 g) all-purpose flour, plus more as needed
07 - 1 teaspoon fine salt

For the blueberry swirl

08 - 2 cups (280 g) blueberries, fresh or frozen
09 - 1/3 cup (67 g) granulated sugar
10 - 1 tablespoon lemon juice
11 - 1 tablespoon cornstarch
12 - 1 tablespoon water

For the cheesecake filling

13 - 8 oz (227 g) cream cheese, softened
14 - 1/2 cup (60 g) powdered sugar
15 - 1 teaspoon vanilla extract

For the glaze

16 - 3/4 cup (90 g) powdered sugar
17 - 1-2 tablespoons milk
18 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Combine warm milk, yeast, sugar, melted butter, and egg in a large bowl. Add flour and salt, then mix and knead for 6-8 minutes until the dough is smooth, soft, and slightly tacky.
02 - Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 60-75 minutes, until puffy and nearly doubled.
03 - Add blueberries, sugar, and lemon juice to a small saucepan. Stir cornstarch with water, add it to the pan, and simmer for 5-7 minutes until thick and glossy. Cool completely.
04 - Beat softened cream cheese, powdered sugar, and vanilla until smooth. Keep it spreadable, not runny.
05 - Roll the dough into a 12x16-inch rectangle. Spread the cream cheese filling over the dough, leaving a small border, then spoon the cooled blueberry filling over top and swirl lightly.
06 - Roll up from the long side and pinch the edge to seal. Cut into 12 rolls and place in a greased 9x13-inch baking dish. Cover and let rise for 30-40 minutes.
07 - Bake at 350°F (175°C) for 24-28 minutes, until golden on top and set in the center. Cool for 10-15 minutes.
08 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the warm rolls and serve.

# Good to know:

01 - Best served warm after a short cooling time.
02 - The blueberry filling must cool before assembly to prevent leaks.
03 - Refrigerate leftovers because the rolls contain cream cheese.

Back