Blueberry Cheesecake Rolls

Blueberry Cheesecake Rolls: A Delightful Sweet Treat

If you’re looking for the perfect fusion of soft, fluffy rolls and rich, creamy cheesecake filling, then these Blueberry Cheesecake Rolls are just what you need! They combine the comforting warmth of cinnamon rolls with the luscious taste of blueberry cheesecake, making them an irresistible treat for breakfast, brunch, or dessert.

Ingredients

For the Dough:

• 3 ½ cups (440g) all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup (240ml) warm milk (about 110°F/45°C)
• ¼ cup (50g) granulated sugar
• 1 egg
• ¼ cup (60g) unsalted butter, melted
• ½ tsp salt

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 tsp vanilla extract

For the Blueberry Filling:

• 1 ½ cups (225g) fresh or frozen blueberries
• ⅓ cup (65g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water

For the Glaze:

• 1 cup (120g) powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Dough

1. In a bowl, dissolve the yeast in warm milk along with 1 tablespoon of sugar. Let it sit for 5–10 minutes until it becomes foamy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add in the yeast mixture, melted butter, and egg.
3. Mix until a dough forms, then knead on a floured surface for about 8–10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Make the Blueberry Filling

1. In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
2. Bring to a simmer and cook for about 5 minutes, stirring occasionally.
3. Add the cornstarch slurry and stir until the mixture thickens (about 1–2 minutes).
4. Remove from heat and let it cool completely.

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