Blueberry cheesecake rolls

Blueberry cheesecake rolls combine the deliciousness of a soft, fluffy roll with the creamy, sweet goodness of cheesecake and a burst of fresh blueberries. They make for a great dessert or even a breakfast treat! Here’s a simple recipe to make these irresistible blueberry cheesecake rolls:

Blueberry Cheesecake Rolls Recipe

Ingredients:

For the dough:

• 2 1/4 tsp active dry yeast (1 packet)

• 1/2 cup warm milk (about 110°F/43°C)

• 1/4 cup sugar

• 1/2 cup unsalted butter, melted

• 1/2 tsp salt

• 1 tsp vanilla extract

• 2 eggs

• 4 cups all-purpose flour (more for dusting)

• 1/2 cup sour cream (optional for extra soft rolls)

For the cheesecake filling:

• 8 oz cream cheese, softened

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

• 1/4 cup sour cream

• 1/2 cup fresh blueberries (or more, if desired)

For the glaze (optional):

• 1/2 cup powdered sugar

• 1-2 tbsp milk

• 1/2 tsp vanilla extract

Instructions:

1. Prepare the Dough:

   • In a large bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy.

   • Add the melted butter, salt, vanilla extract, eggs, and sour cream (if using) to the yeast mixture and stir to combine.

   • Gradually add the flour, one cup at a time, mixing until a dough forms. The dough should be soft but not too sticky. If it’s too sticky, add a little more flour.

   • Knead the dough on a floured surface for about 5-7 minutes, or until it’s smooth and elastic.

   • Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.

2. Make the Cheesecake Filling:

   • While the dough is rising, prepare the cheesecake filling. In a bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and sour cream. Mix until smooth and creamy.

   • Gently fold in the fresh blueberries (try not to crush them). Set aside.

3. Assemble the Rolls:

   • Once the dough has risen, punch it down to release any air bubbles and turn it out onto a lightly floured surface.

   • Roll the dough into a rectangle, about 12×18 inches.

   • Spread the cheesecake filling evenly over the dough, leaving about a 1-inch border around the edges.

   • Starting from the long side, tightly roll the dough into a log.

   • Slice the roll into 12 equal pieces using a sharp knife or dental floss.

4. Second Rise:

   • Place the rolls into a greased 9×13-inch baking dish, making sure they are touching each other slightly.

   • Cover the dish with a towel or plastic wrap and let the rolls rise for another 30-45 minutes until they puff up.

5. Bake:

   • Preheat the oven to 350°F (175°C).

   • Once the rolls have risen, bake them for 25-30 minutes or until they are golden brown on top and cooked through.

6. Make the Glaze:

   • While the rolls are baking, mix the powdered sugar, milk, and vanilla extract to create a smooth glaze. Adjust the consistency by adding more milk if it’s too thick.

7. Glaze the Rolls:

   • Once the rolls are baked, remove them from the oven and let them cool for a few minutes.

   • Drizzle the glaze over the warm rolls and serve.

Tips:

• If you want to make the rolls ahead of time, you can prepare the dough, filling, and rolls, then refrigerate them overnight. In the morning, allow the rolls to come to room temperature and rise before baking.

• You can also mix in more blueberries into the dough for an extra burst of berry flavor throughout the rolls.

These Blueberry Cheesecake Rolls are soft, decadent, and absolutely delicious—perfect for any occasion or just as a treat for yourself! Enjoy!