Print

Blueberry Cheesecake Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Blueberry Cheesecake Rolls are soft, buttery pastries filled with a creamy cheesecake and juicy blueberry filling. Perfect for breakfast, dessert, or a sweet snack!

Ingredients

Scale
For the Dough (Shortcut Option: Use Crescent Roll Dough)
  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 packet (2 ¼ teaspoons) instant yeast
  • ½ teaspoon salt
  • ¾ cup warm milk (110°F/43°C)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
For the Cheesecake Filling:
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
For the Blueberry Filling:
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
For the Glaze:

 

  • ½ cup powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

Make the Dough (Skip if Using Crescent Rolls):

  1. Activate the Yeast:

    • In a bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.

  2. Mix & Knead:

    • Add flour, salt, melted butter, and egg to the yeast mixture. Mix until a dough forms.
    • Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour until doubled in size.

Prepare the Fillings:

  1. Make the Cheesecake Filling:

    • Beat cream cheese, sugar, and vanilla until smooth.

  2. Make the Blueberry Filling:

    • In a saucepan, cook blueberries, sugar, cornstarch, and lemon juice over medium heat until thickened (about 5 minutes). Let cool.

Assemble the Rolls:

  1. Roll Out the Dough:

    • On a floured surface, roll out the dough into a 12×10-inch rectangle.
    • If using crescent dough, pinch seams together and roll out slightly.

  2. Fill & Roll:

    • Spread the cheesecake filling evenly over the dough.
    • Spoon the blueberry filling on top.
    • Roll the dough tightly from the long side, then slice into 12 rolls.

  3. Bake:

    • Place rolls in a greased 9×13-inch baking dish.
    • Bake at 350°F (175°C) for 20-25 minutes, until golden brown.

Make the Glaze & Serve:

  1. Prepare the Glaze:

    • Whisk together powdered sugar, milk, and vanilla until smooth.

  2. Drizzle & Enjoy:

    • Drizzle glaze over warm rolls and serve immediately!

Notes

  • Short on time? Use refrigerated crescent dough.
  • Want a tangy twist? Add lemon zest to the cheesecake filling.
  • Store leftovers in the fridge for 3-4 days and reheat before serving.

Find it online: https://ukfinda.com/blueberry-cheesecake-rolls/