Description
Blueberry Cheesecake Swirl Rolls are a delightful breakfast or brunch treat combining the sweet freshness of blueberries with creamy cheesecake filling, all wrapped in soft, fluffy, golden-baked dough. Perfect for any occasion, this recipe delivers a visually stunning swirl design and a harmonious blend of fruit and creaminess that’s easy to make and irresistible to eat.
Ingredients
Scale
Dough Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) instant yeast
- ½ tsp salt
- ¾ cup warm milk
- 3 tbsp unsalted butter, softened
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (thawed and drained if frozen)
Instructions
- Prepare the Dough: Begin by combining ¾ cup warm milk, ¼ cup granulated sugar, and 1 packet instant yeast in a bowl. Let it activate until frothy, about 5-10 minutes. Mix in 3 tbsp softened butter, 1 large egg, and ½ tsp salt. Gradually incorporate 2 ½ cups all-purpose flour until a smooth, elastic dough forms. Knead well, cover, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
- Make the Cheesecake Filling: While the dough rises, blend 8 oz softened cream cheese, ½ cup powdered sugar, and 1 tsp vanilla extract until creamy and smooth. This filling will add richness and flavor to the rolls.
- Assemble the Rolls: Once risen, roll the dough out into a large rectangle on a floured surface. Spread the cheesecake filling evenly over the dough, then scatter 1 cup fresh or thawed blueberries on top. Carefully roll the dough into a tight log, sealing the edges. Cut the log into equal slices, about 8-10 rolls.
- Second Rise: Place the rolls cut-side up in a greased baking dish. Cover and let them rise again until puffy and nearly doubled in size, about 30-45 minutes, to ensure a light, airy texture after baking.
- Bake and Cool: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and fragrant. Remove from the oven and allow to cool slightly to let the cheesecake filling set before serving.
Notes
- Don’t overwork the dough—knead just until smooth and elastic for tender rolls.
- Use fresh or frozen blueberries. If using frozen, thaw and drain well to avoid excess moisture.
- Ensure butter, egg, and cream cheese are at room temperature for smooth mixing.
- Spread the cheesecake filling evenly for beautiful swirls in each roll.
- Pay close attention to rise times—proper rising is key for soft and fluffy rolls.
- For garnish, consider a light dusting of powdered sugar or a drizzle of vanilla glaze.
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze individually wrapped for up to 3 months.
- Reheat leftovers in the microwave for 20-30 seconds or in a preheated oven for 10 minutes.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: blueberry rolls, cheesecake rolls, breakfast rolls, swirl rolls, sweet rolls, brunch recipe, soft rolls, fruity breakfast