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Blueberry Cheesecake Swirl Rolls

Blueberry Cheesecake Swirl Rolls

Blueberry Cheesecake Swirl Rolls are an extraordinary fusion of cinnamon roll comfort and cheesecake elegance. Featuring tender yeast dough filled with creamy cheese filling and fresh blueberries, these rolls create stunning purple and white swirls when sliced. Perfect for special occasions, they offer bakery-quality results with homemade satisfaction.
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Equipment

  • Large mixing bowl
  • Stand mixer with dough hook (or mix by hand)
  • Rolling Pin
  • 9x13 inch baking pan
  • Small mixing bowl for filling
  • Sharp serrated knife
  • Clean kitchen towel
  • Measuring cups and spoons
  • Wire cooling rack

Ingredients
  

  • For the Dough:
  • 3½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2¼ teaspoons active dry yeast 1 packet
  • 1 teaspoon salt
  • ¾ cup warm milk 110°F
  • ⅓ cup melted butter
  • 1 large egg
  • For the Cheesecake Filling:
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • For the Blueberry Swirl:
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions
 

  • Prepare the Dough: In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, combine warm milk, melted butter, and egg. Add wet ingredients to dry ingredients and mix until a soft dough forms.
  • Knead the Dough: Knead by hand for 8-10 minutes or with stand mixer for 5-6 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
  • First Rise: Place dough in greased bowl, cover with damp towel, and let rise in warm place for 1 hour or until doubled in size.
  • Make Cheesecake Filling: Beat softened cream cheese, sugar, egg yolk, vanilla, and flour until smooth and creamy. Set aside.
  • Prepare Blueberry Mixture: Gently toss blueberries with sugar, cornstarch, and lemon juice. Let sit while dough rises.
  • Roll and Fill: Punch down dough and roll into 15x12 inch rectangle. Spread cheesecake filling evenly, leaving 1-inch border. Sprinkle blueberry mixture over filling.
  • Shape Rolls: Starting from long side, tightly roll dough into log. Pinch seam to seal. Cut into 12 equal pieces using serrated knife.
  • Second Rise: Place cut rolls in greased 9x13 pan. Cover and let rise 30-45 minutes until puffy.
  • Bake: Preheat oven to 350°F. Bake Blueberry Cheesecake Swirl Rolls for 25-30 minutes until golden brown and internal temperature reaches 190°F.
  • Glaze and Serve: Cool for 10 minutes. Whisk glaze ingredients and drizzle over warm rolls.

Notes

  • Use room temperature ingredients for best dough development
  • Don't overbake as the cream cheese filling can curdle
  • Blueberry Cheesecake Swirl Rolls are best served warm or at room temperature
  • Fresh or frozen blueberries work equally well
  • Dough should be soft and slightly sticky for tender rolls