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A baking dish filled with unbaked blueberry cheesecake rolls, showing swirls of creamy filling and fresh blueberries, ready to be baked

The Ultimate Blueberry Cheesecake Rolls Recipe for Sweet Tooths

  1. “Learn how to make irresistible blueberry cheesecake rolls with this easy recipe! Perfect for breakfast, brunch, or dessert, these sweet and creamy rolls are a crowd-pleaser.”

  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale

For the Dough:

  • 2 ¾ cups all-purpose flour (plus extra for dusting)

  • ¼ cup granulated sugar

  • 1 packet instant yeast (about 2 ¼ teaspoons)

  • ½ teaspoon salt

  • ½ cup whole milk (warmed to about 110°F)

  • ¼ cup unsalted butter (melted and slightly cooled)

  • 1 large egg (at room temperature)

  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 8 oz cream cheese (softened to room temperature)

  • ¼ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest (optional)

  • 1 cup fresh blueberries

For the Blueberry Topping:

  • 1 cup fresh or frozen blueberries

  • ¼ cup granulated sugar

  • 2 tablespoons water

  • 1 tablespoon lemon juice

  • 1 teaspoon cornstarch (mixed with 2 tablespoons water)

Optional Add-ons:

  • Powdered sugar (for dusting)

  • Whipped cream (for serving)

Instructions

Instructions

  1. Prepare the Dough:

    • In a small bowl, combine warmed milk, 1 teaspoon sugar, and yeast. Let it sit for 5-10 minutes until frothy.

    • In a large mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, melted butter, egg, and vanilla extract. Mix until a soft dough forms.

    • Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

    • Place the dough in a greased bowl, cover with a towel, and let it rise for 1-2 hours until doubled in size.

  2. Make the Cheesecake Filling:

    • In a medium bowl, beat cream cheese, sugar, vanilla extract, and lemon zest (if using) until smooth. Set aside.

  3. Assemble the Rolls:

    • Roll out the dough into a 12×16-inch rectangle on a floured surface.

    • Spread the cheesecake filling evenly over the dough, leaving a ½-inch border. Sprinkle fresh blueberries on top.

    • Roll the dough tightly into a log, starting from the longer side. Pinch the seam to seal.

    • Cut the log into 12 equal-sized rolls using a sharp knife or dental floss.

  4. Bake the Rolls:

    • Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30-45 minutes until puffy.

    • Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown.

  5. Prepare the Blueberry Topping:

    • While the rolls bake, combine blueberries, sugar, water, and lemon juice in a saucepan. Cook over medium heat until the blueberries burst.

    • Mix cornstarch with water and stir it into the blueberry mixture. Cook for 1-2 minutes until thickened.

  6. Serve:

    • Drizzle the blueberry topping over the warm rolls. Dust with powdered sugar and serve with whipped cream if desired.

Notes

  • Storage: Store rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat before serving.

  • Freezing: Freeze unbaked rolls in the baking dish. Thaw overnight in the fridge and bake as directed.

  • Customization: Swap blueberries for other berries or add nuts for extra crunch.

  • Author: Cato
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Protein: 5g