Blueberry Cheesecake Rolls

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A decadent swirl of summer berries and creamy dreams

Come on in, friend 💙
Let me set the scene for you. It was one of those lazy Saturday mornings—the kind where the coffee tastes just a little sweeter and the sunlight filters through the kitchen blinds like something out of a movie. I had absolutely no intention of baking anything… until I spotted a pint of blueberries on their last leg and half a brick of cream cheese tucked behind the pickles. (Tell me I’m not the only one with mystery items hiding in the back of the fridge!)

I didn’t have a plan, just a craving for something warm, a little gooey, and unapologetically indulgent. Ten minutes later, I was knee-deep in flour and dreams, whipping up what has now become one of my favorite sweet rolls of all time: these Blueberry Cheesecake Rolls.

They’re everything I didn’t know I needed—soft, buttery dough wrapped around a velvety cheesecake center, studded with juicy pockets of sweet-tart blueberries, and drizzled with a glossy vanilla glaze that makes them look straight-up bakery-worthy.

Honestly? These rolls taste like summer fell in love with a New York cheesecake and they decided to move into a cinnamon roll’s house.

Why You’ll Love These Beauties?

• Buttery, cloud-soft dough that practically melts in your mouth.
• A swirl of luscious, tangy-sweet cheesecake tucked into every bite.
• Blueberry filling that’s bright, jammy, and just the right amount of messy.
• Simple ingredients, big payoff—you’ll look like a kitchen wizard without breaking a sweat.
• Great for slow weekend mornings, brunch tables, baby showers, or hey… just a “because I wanted something sweet” kind of day.

FAQS?

Can I freeze these?
Yes! Bake, cool, and freeze individually. Wrap in plastic and foil. Reheat from frozen at 325°F for about 15 minutes.

What about other berries?
Raspberries or blackberries would be delish! Just adjust the sugar based on how tart they are.

No lemon juice?
No problem. A splash of orange juice or even just water will still work fine.

Ingredients:

For the Dough:

• ¾ cup warm whole milk – warm to the touch, not scalding
• 2¼ tsp active dry yeast – one standard packet
• ¼ cup granulated sugar – just enough to feed the yeast and sweeten the dough
• 1 large egg + 1 yolk, at room temperature – gives the dough richness
• ¼ cup unsalted butter, melted and slightly cooled
• 2¾ cups all-purpose flour, plus a bit more for dusting
• ½ tsp fine sea salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened to dreamy spreadability
• ¼ cup powdered sugar – for that smooth, sweet creaminess
• 1 tsp pure vanilla extract – real deal, please!

For the Blueberry Swirl:

• 1½ cups blueberries, fresh or frozen (no need to thaw!)
• ¼ cup granulated sugar
• 1 tbsp lemon juice – brightens everything up
• 1 tsp cornstarch + 1 tsp cold water – thickens the sauce so it stays where it should

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tbsp milk – add slowly until it’s just pourable
• ½ tsp vanilla extract

Instructions:

1. Wake up the yeast
   In a big mixing bowl (or your stand mixer bowl), whisk together the warm milk, yeast, and sugar. Let it hang out for about 10 minutes until it gets bubbly and foamy. If it just sits there looking bored, your yeast might be a dud—grab a new packet!
2. Mix up the dough
   To that frothy mixture, add in your egg, egg yolk, and melted butter. Stir it all together. Slowly add the flour and salt. Mix until the dough comes together into a shaggy ball.

Now knead! About 8 minutes by hand or 5 minutes with the dough hook on medium speed. You’re looking for a smooth, slightly tacky dough that springs back when you poke it.

Tuck the dough into a greased bowl, cover it with a clean towel, and let it rise in a warm, draft-free spot for 1 to 1½ hours. It should puff up like a happy marshmallow.

3. Make the blueberry swirl
   In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until the berries burst and it turns into a glossy, thick compote—about 8 minutes.

Mix cornstarch and water in a tiny bowl and stir it into the berries. Simmer another minute to thicken. Let it cool completely before spreading—hot filling will melt the cream cheese and make a mess of things.

4. Cream cheese filling time
   In a small bowl, beat the softened cream cheese with powdered sugar and vanilla until it’s smooth and dreamy. You’ll want to eat it with a spoon. Resist.
5. Assemble the magic
   Once the dough has risen, roll it out on a lightly floured surface into a big rectangle—about 14×9 inches. Doesn’t need to be perfect.

Spread the cheesecake mixture all over the dough, right to the edges. Dollop and gently swirl the blueberry mixture over top. Don’t overwork it—you want ribbons, not purple soup.

Roll the dough up tightly from the long side, like you’re making a cinnamon roll log. Slice into 9–12 rolls, depending on how thick you want them. Use unflavored dental floss or a super sharp knife for clean cuts.

Place them into a greased 9×13-inch baking dish, cover, and let them rise again for 30–40 minutes, until puffy and cozy-looking.

6. Bake until golden
   Preheat your oven to 350°F. Bake the rolls for 25–28 minutes, until the tops are lightly golden and your kitchen smells like heaven with a hint of cheesecake.

Let them cool just slightly before glazing.

7. Glaze and dazzle
   Whisk together powdered sugar, milk, and vanilla until smooth and just pourable. Drizzle all over the warm rolls. Watch it melt into the crevices like sweet lava.

Tips & Tricks from My Kitchen:

• Cold cream cheese spreads better than melted goo. Let it soften, but don’t zap it too long in the microwave!
• Keep your dough from drying out during the rise by greasing the bowl and covering it with a damp towel.
• Blueberry sauce too runny? Simmer it a little longer. You want it thick like jam, not juice.
• Want to be a brunch rockstar? Assemble the night before, cover tightly, and refrigerate. Bring to room temp before baking in the morning.

How to Store & Serve:

Leftovers (if you’re lucky enough to have any):

Pop them in an airtight container and store in the fridge for up to 4 days. Reheat gently in the microwave—10 to 15 seconds will bring them back to gooey, glorious life.

Serving ideas:

With a strong cup of coffee and a cozy blanket
As part of a brunch spread next to crispy bacon and fresh fruit
For dessert with a little scoop of vanilla bean ice cream—don’t knock it till you try it

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