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Blueberry Cheesecake Rolls: The Ultimate Guide to Baking Delicious Treats

  • Total Time: 180 minutes
  • Yield: 12 rolls 1x

Description

Soft and fluffy sweet rolls filled with creamy cheesecake and bursting with juicy blueberries, topped with a buttery crumble and a luscious cream cheese glaze.

Ingredients

Scale
  • 3 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup warm milk (105-115°F)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preparing the Dough: In a large bowl, whisk together the flour, sugar, and salt.
  2. In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy.
  3. Add the melted butter and egg to the yeast mixture and whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  7. Making the Cheesecake Filling: While the dough is rising, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  8. Add the egg yolk and vanilla extract and beat until well combined. Set aside.
  9. Cooking the Blueberry Filling: In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water.
  10. Bring the mixture to a boil over medium heat, stirring constantly.
  11. Reduce the heat to low and simmer for 5-7 minutes, or until the blueberries have burst and the sauce has thickened.
  12. Remove from heat and let cool completely.
  13. Preparing the Crumble Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon.
  14. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  15. Place the crumble topping in the refrigerator until ready to use.
  16. Assembling the Rolls: Once the dough has doubled in size, punch it down to release the air.
  17. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  18. Spread the cheesecake filling evenly over the dough, leaving a small border along one of the long edges.
  19. Spoon the cooled blueberry filling evenly over the cheesecake filling.
  20. Starting from the opposite long edge, tightly roll the dough into a log.
  21. Pinch the seam to seal.
  22. Using a sharp knife or dental floss, cut the log into 12 equal slices.
  23. Place the rolls in a greased 9×13 inch baking dish.
  24. Sprinkle the crumble topping evenly over the rolls.
  25. Cover the baking dish with plastic wrap or a clean kitchen towel and let rise for another 30 minutes.
  26. Baking the Rolls: Preheat oven to 350°F (175°C).
  27. Bake for 25-30 minutes, or until the rolls are golden brown and the filling is bubbly.
  28. Let the rolls cool in the baking dish for 10-15 minutes before frosting.
  29. Making the Cream Cheese Glaze: While the rolls are cooling, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth.
  30. Add the milk and vanilla extract and beat until the glaze reaches your desired consistency. Add more milk if needed to thin it out.
  31. Finishing Touches: Drizzle the cream cheese glaze over the warm rolls.
  32. Serve immediately and enjoy!

Notes

  • Always check the expiration date of your yeast. If you’re unsure if it’s still good, test it by dissolving it in warm water with a pinch of sugar. If it doesn’t foam after 5-10 minutes, it’s best to use fresh yeast.
  • The temperature of your ingredients can affect the dough’s rising time. Using warm milk helps activate the yeast, but make sure it’s not too hot, as it can kill the yeast.
  • Kneading develops the gluten in the flour, which gives the dough its structure and elasticity. Don’t skip this step!
  • The rising time can vary depending on the temperature of your kitchen. A warm environment will help the dough rise faster.
  • Make sure the blueberry filling is completely cooled before assembling the rolls. This will prevent the cheesecake filling from melting and making the rolls soggy.
  • Using dental floss to cut the rolls is a great way to get clean, even slices without squishing the dough.
  • Keep an eye on the rolls while they’re baking. The baking time may vary depending on your oven. They’re done when they’re golden brown and the filling is bubbly.
  • Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.
  • Prep Time: 90 minutes
  • Cook Time: 30 minutes

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Find it online: https://psrecipeswillow.com/2025/06/blueberry-cheesecake-rolls/