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Decadent Blueberry Cheesecake Rolls

Three decadent blueberry cheesecake rolls stacked on a white plate, drizzled generously with white icing.
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Make rich, sweet rolls filled with a creamy cheesecake mixture and fresh blueberries, topped with a thick vanilla glaze.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup fresh or frozen blueberries
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 1/2 cup powdered sugar, for glaze
  • 2 tablespoons milk, for glaze
  • 1/2 teaspoon vanilla extract, for glaze

Instructions

  1. Combine warm milk, yeast, and 1 teaspoon of the granulated sugar in a bowl. Let stand 5 minutes until foamy.
  2. In a large bowl, whisk together the remaining granulated sugar, egg, melted butter, flour, and salt into the yeast mixture until a soft dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
  4. While the dough rises, prepare the filling: Beat the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth. Set aside.
  5. Prepare the blueberry sauce: Mix cornstarch and water in a small saucepan. Add blueberries. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let cool completely.
  6. Punch down the risen dough. Roll it out into a 12×18 inch rectangle on a lightly floured surface.
  7. Spread the cream cheese filling evenly over the dough, leaving a 1-inch border on one long edge. Spoon the cooled blueberry sauce over the cream cheese layer.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
  10. Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, until golden brown.
  11. While rolls cool slightly, whisk together the glaze ingredients (powdered sugar, milk, vanilla). Drizzle generously over the warm rolls before serving.

Notes

  • If using frozen blueberries, do not thaw them before making the sauce.
  • For a richer glaze, substitute heavy cream for the milk.
  • You can assemble these rolls the night before, cover them, and refrigerate. Bake them in the morning after letting them sit at room temperature for 30 minutes.

Nutrition

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