Description
Blueberry Cheesecake Rolls combine the tender, fluffy texture of homemade roll dough with a creamy, tangy cheesecake filling studded with fresh blueberries. These delightful rolls are baked to golden perfection and topped with a luscious powdered sugar glaze infused with lemon and vanilla. A perfect twist on a classic dessert, ideal for brunch, tea time, or as a sweet treat any time of day.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup fresh blueberries (or frozen, thawed and drained)
Glaze
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed.
- Cut in Butter: Add the softened butter to the dry ingredients. Using a pastry cutter or your fingers, mix the butter into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, whisk together the milk and egg until well combined. Gradually pour this mixture into the flour mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the dough tender.
- Knead and Rest Dough: Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute until smooth. Form into a ball, wrap in plastic wrap, and let it rest for 15 minutes.
- Prepare Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Combine Filling Ingredients: Add granulated sugar, vanilla extract, and egg yolk to the cream cheese. Beat until well combined and smooth, ensuring no lumps.
- Fold in Blueberries: Gently fold fresh (or thawed) blueberries into the cheesecake filling to avoid bursting the berries.
- Roll Out Dough: After resting, roll the dough on a floured surface into a 12×16 inch rectangle about 1/4 inch thick.
- Spread Filling: Evenly spread the cheesecake filling over the dough, leaving a small border around the edges.
- Roll the Dough: Starting from one of the long sides, roll the dough tightly into a log. Pinch the seam to seal.
- Cut Rolls: Using a sharp knife or dental floss, cut the log into 12 equal pieces.
- Arrange Rolls in Pan: Place the rolls cut-side up in a greased 9×13 inch baking dish, spacing them evenly.
- Proof Rolls: Cover the dish with a clean kitchen towel and let the rolls rise for 20-30 minutes at room temperature.
- Preheat Oven: Preheat your oven to 350°F (175°C) while rolls are rising.
- Bake Rolls: Bake the rolls for 25-30 minutes, until golden brown on top and cooked through. A toothpick inserted should come out clean.
- Make Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
- Glaze and Serve: Drizzle the glaze over the warm rolls just before serving for a sweet, tangy finish.
Notes
- Use fresh or properly thawed and drained frozen blueberries to avoid excess moisture in the filling.
- Do not overmix the dough to ensure the rolls remain tender.
- You can substitute milk with buttermilk for a slightly tangier dough flavor.
- For a dairy-free option, use cream cheese and butter substitutes accordingly.
- Store leftover rolls in an airtight container and reheat before serving.
- These rolls can also be frozen before baking; thaw and proof before baking as directed.
