How to Make Blueberry Cheesecake Rolls
These blueberry cheesecake rolls are out of this world! They are so good!! It starts off with a fluffy yeast dough and is filled with cheesecake filling and fresh blueberries. Every bite is heavenly.
My grandma would always encourage me to try new things so instead of making cinnamon rolls I changed the filling and made my new favorite breakfast treat!
You can make these for a sweet morning treat or even as a dessert for the evening. They go great with coffee or tea. I love making these when I have my girls coming over to hangout.
What are Blueberry Cheesecake Rolls?
Imagine fluffy cinnamon rolls but instead of the cinnamon sugar inside it’s a cheesecake filling with fresh blueberries. YUM! That’s exactly what these are and they are so freakin’ good!
How to Make Blueberry Cheesecake Rolls
Ingredients
For dough:
- 3 ½ cups of all purpose flour + more for dusting
- ¼ cup granulated sugar
- ¾ tsp salt
- 1 yeast package + 1 tsp of sugar
- 1 cup of whole milk
- ¼ cup butter, melted
- 1 egg
For cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla
- 1 tsp lemon zest
For blueberries:
- 2 cups fresh blueberries
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
Directions
- Add milk to a microwave safe bowl and warm up to 120 degrees F. (You want it warm enough to activate the yeast but if it’s too hot it will kill the yeast.) Then add 1 tsp of sugar and give it a quick stir. Sprinkle over your yeast and set aside for about 5 minutes to activate. It will become foamy at the top.
- In a large bowl, add the flour, salt, sugar and whisk to combine then add the yeast mixture, egg and melted butter and with a wood spoon mix as much as you can before placing it on a well floured surface and knead it with your hands for a few minutes or until you get a nice smooth dough. Place in a lightly oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size. About 1.5 hours
(Don’t worry if the dough is sticky coming out of the bowl. Kneading it and adding a little flour will make your dough perfect.)
- For your cream cheese filling, in a bowl add the cream cheese, butter and sugar and whisk until you have a creamy mixture. Add the vanilla and lemon zest and mix to combine. Set aside. (Make sure butter and cream cheese are softened. It will make mixing so much easier!)
- For the blueberries, in a bowl toss together the blueberries, sugar and cornstarch and set aside.
- Line a baking sheet with sides with parchment and spray with nonstick spray and set aside.
- Lightly flour your surface and roll out the dough to about a 16in x 10in rectangle. With a spatula evenly smear your cream cheese mixture on the dough and sprinkle the blueberries all over. (making sure to get all the sugar and cornstarch as well)
- Starting from the long side, roll tightly into a jelly roll. Cut into 16 even rolls and place them on the prepared baking sheet and let them rest for about 1 hour.
- Preheat your oven to 350 and bake them for 30 min or until golden brown. Let them cool for about 10-15 minutes before finishing them off with some powdered sugar sprinkled on top and they are ready to be served. Enjoy!
# Tips
You can swap out the blueberries for raspberries or even diced strawberries!
If the dough is a little sticky, slowly knead in some more flour. You want the dough to be light and soft. Too much flour will make your dough dense.
When activating your yeast make sure the liquid isn’t too hot so you don’t kill the yeast. Having the liquid not be warm enough won’t activate it either. You can tell if your yeast mixture is activated by the foam it creates after a few mins and the strong smell of yeast.
Make sure the cream cheese is softened. It will make it so much easier to spread over the dough.
Are you looking for some more dessert ideas? Check out my latest blog post or even search by ingredient at the drop down menu under recipes.
Don’t forget to tag me on Instagram! I would love to see what you make!
Leave a Reply