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Fluffy Blueberry Cheesecake Rolls

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These homemade rolls feature a soft, pillowy dough swirled with creamy cheesecake filling and juicy blueberries, finished with a sweet glaze. Perfect for brunch, dessert, or gifting, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 1/4 teaspoons (7g) instant yeast
  • 3/4 cup (180ml) warm milk (about 110°F)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 3 cups (375g) all-purpose flour (plus extra for dusting)
  • 1/2 teaspoon salt
  • 8 ounces (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup (150g) fresh or frozen blueberries (do not thaw if frozen)
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) milk
  • 1/2 teaspoon vanilla extract
  • Optional: 1 tablespoon lemon juice

Instructions

  1. In a large mixing bowl, combine warm milk and instant yeast. Let sit for 5 minutes until foamy.
  2. Add sugar, melted butter, and egg. Whisk until smooth.
  3. Stir in flour and salt. Mix until a shaggy dough forms.
  4. Knead by hand or mixer for 6-8 minutes until dough is soft and springs back when poked. Add flour 1 tablespoon at a time if sticky.
  5. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
  6. For the filling: Beat cream cheese until creamy. Add sugar, egg yolk, vanilla, and lemon zest. Mix until smooth and fluffy.
  7. Gently fold in blueberries.
  8. Punch down risen dough and turn onto a floured surface.
  9. Roll into a 12×16-inch rectangle, about 1/4-inch thick.
  10. Spread cream cheese filling evenly over dough, leaving a 1-inch border along one long edge.
  11. Roll up tightly from the filled edge toward the bare edge. Pinch seam to seal.
  12. Slice into 12 even pieces using a serrated knife or dental floss.
  13. Arrange rolls in a greased 9×13-inch pan, cut sides up.
  14. Cover loosely and let rise for 20-30 minutes until puffy.
  15. Preheat oven to 350°F (175°C).
  16. Bake rolls for 23-27 minutes until golden and centers are set. Tent with foil if tops brown too quickly.
  17. For the glaze: Whisk powdered sugar, milk, vanilla, and optional lemon juice until smooth.
  18. Drizzle glaze over warm rolls. Let cool slightly before serving.

Notes

Use full-fat cream cheese for best texture. Frozen blueberries work well—do not thaw. For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and cream cheese, and non-dairy milk. Dental floss makes clean cuts. Let dough rise in a warm, draft-free spot. Drizzle glaze while rolls are warm for best absorption.

Nutrition

Keywords: blueberry cheesecake rolls, sweet rolls, brunch, homemade, cream cheese, yeast dough, easy baking, blueberry dessert, breakfast rolls, fluffy rolls

Find it online: https://blixfood.com/fluffy-blueberry-cheesecake-rolls-recipe-easy-homemade-creamy-swirl-treat/