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Blueberry Cheesecake Rolls

Blueberry Cheesecake Rolls
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Soft, sweet yeast rolls swirled with a creamy cheesecake filling and bursts of blueberry, finished with a sweet glaze.

Ingredients

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1 cup whole milk, warmed
2 1/4 tsp active dry yeast
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 cup unsalted butter, softened
4 1/2 to 5 cups all-purpose flour
1 tsp salt
8 oz full-fat cream cheese, softened
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 large egg yolk
3/4 cup blueberry jam or compote
2 tbsp unsalted butter, melted (for brushing)
1 cup powdered sugar
2–3 tbsp milk or lemon juice
1/2 tsp pure vanilla extract (if using milk)

Instructions

  1. Activate yeast in warm milk and sugar. Mix in eggs, butter, flour, and salt to form a dough. Knead until smooth, then let rise until doubled.
  2. Beat cream cheese, sugar, vanilla, and egg yolk until smooth for the filling.
  3. Roll risen dough into a rectangle. Spread with cream cheese filling, then dollop with blueberry jam. Roll tightly into a log and cut into 12 slices.
  4. Place slices in a baking dish, let rise until puffy, brush with melted butter, and bake at 350°F for 25-30 minutes until golden.
  5. Let cool slightly, then drizzle with a glaze made from powdered sugar and milk or lemon juice.

Notes

  • Ensure milk is warm (110°F) to activate yeast, not hot. Use a sharp knife or dental floss to cut rolls cleanly. For make-ahead, assemble and refrigerate overnight, then let sit at room temperature before baking.

Nutrition

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