Description
Blueberry Cheesecake Rolls combine the soft, fluffy texture of sweet yeast dough with a creamy, tangy cheesecake filling and bursts of fresh blueberries. These delightful rolls are baked to golden perfection and drizzled with a zesty lemon-vanilla glaze, making them a perfect twist on a classic dessert ideal for breakfast, brunch, or any sweet craving.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup fresh blueberries (or frozen, thawed and drained)
Glaze
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed to ensure even distribution.
- Incorporate Butter: Add softened butter to the dry mix. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs, creating a crumbly texture essential for tender dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk and egg until thoroughly combined. Slowly pour this mixture into the flour and butter crumbs, stirring gently just until a soft dough forms, being careful not to overwork it.
- Knead and Rest Dough: Turn the dough onto a lightly floured surface and knead gently for about 1 minute until smooth. Shape into a ball, wrap in plastic wrap, and let it rest for approximately 15 minutes to relax the gluten.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring no lumps remain for a silky filling.
- Add Sweeteners and Flavoring: Add granulated sugar, vanilla extract, and the egg yolk to the cream cheese. Beat again until fully combined and smooth.
- Fold in Blueberries: Gently fold fresh blueberries into the cheesecake mixture, distributing them evenly without breaking the berries.
- Roll Out Dough: After resting, roll dough on a floured surface into a 12×16 inch rectangle about 1/4 inch thick, creating a base for easy spreading.
- Spread Filling: Evenly spread the cheesecake filling over the rolled-out dough, leaving a small border along the edges to prevent spillage.
- Roll into Log: Starting from a long edge, roll the dough tightly into a log shape. Pinch the seam to seal the roll and keep filling inside during baking.
- Cut Rolls: Using a sharp knife or dental floss, cut the log into 12 equal pieces for uniform baking portions.
- Arrange in Baking Dish: Place rolls cut-side up in a greased 9×13 inch baking dish, spacing them slightly apart for expansion as they rise and bake.
- Proof Rolls: Preheat the oven to 350°F (175°C). Cover the dish with a clean kitchen towel and let the rolls rise in a warm spot for 20-30 minutes until puffed.
- Bake Rolls: Bake the risen rolls for 25-30 minutes, or until the tops turn golden brown and a toothpick inserted comes out clean, indicating they are cooked through.
- Prepare Glaze: Whisk together powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth, forming a flavorful glaze.
- Glaze and Serve: Drizzle the glaze over the warm blueberry cheesecake rolls before serving for a sweet and tangy finish.
Notes
- Use fresh or fully thawed, drained blueberries to prevent excess moisture in the filling.
- Do not overmix the dough to keep the rolls tender and fluffy.
- Allow the rolls to rise in a warm, draft-free environment for best results.
- For a stronger lemon flavor, add a teaspoon of lemon zest to the glaze.
- Serve warm for the best texture and flavor experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
