Blueberry Cheesecake Swirl Rolls

Step 4: Assemble the Rolls

1. Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (approximately 12×16 inches).
2. Spread the cream cheese filling evenly over the dough, leaving a ½-inch border around the edges.
3. Spoon the blueberry mixture over the cream cheese layer, spreading gently.
4. Starting from the longer edge, carefully roll the dough into a tight log.
5. Cut the log into 12 equal rolls using a sharp knife or dental floss.

Step 5: Second Rise

1. Place the rolls in a greased baking dish, leaving a little space between them.
2. Cover with a towel and let them rise for another 30-40 minutes until slightly puffed.

Step 6: Bake the Rolls

1. Preheat the oven to 350°F (175°C).
2. Bake the rolls for 20-25 minutes, or until golden brown on top.
3. Allow the rolls to cool slightly before glazing.

Step 7: Optional Glaze

1. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
2. Drizzle the glaze over the warm rolls for an extra touch of sweetness.

Tips for Perfect Rolls

• Soft dough: Make sure your milk is warm, not hot, to activate the yeast properly.
• Berry consistency: If using frozen blueberries, thaw and drain excess liquid to avoid soggy rolls.
• Flavor boost: Add a teaspoon of lemon zest to the cream cheese filling for a bright, fresh flavor.
• Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.

These Blueberry Cheesecake Swirl Rolls are a perfect balance of fluffy, creamy, and fruity. Each bite offers the soft comfort of homemade dough, the rich indulgence of cheesecake, and a sweet-tart blueberry punch. Serve warm with coffee or tea, and watch them disappear quickly!

If you want, I can also make a quick shortcut version using store-bought dough that tastes just as amazing but saves an hour of prep time. Do you want me to write that version too?