Description
These Blueberry Cheesecake Rolls are soft, buttery pastries filled with a creamy cheesecake and juicy blueberry filling. Perfect for breakfast, dessert, or a sweet snack!
Ingredients
Units
Scale
For the Dough (Shortcut Option: Use Crescent Roll Dough)
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F/43°C)
- 3 tablespoons unsalted butter, melted
- 1 large egg
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Blueberry Filling:
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Make the Dough (Skip if Using Crescent Rolls):
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Activate the Yeast:
- In a bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
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Mix & Knead:
- Add flour, salt, melted butter, and egg to the yeast mixture. Mix until a dough forms.
- Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour until doubled in size.
Prepare the Fillings:
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Make the Cheesecake Filling:
- Beat cream cheese, sugar, and vanilla until smooth.
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Make the Blueberry Filling:
- In a saucepan, cook blueberries, sugar, cornstarch, and lemon juice over medium heat until thickened (about 5 minutes). Let cool.
Assemble the Rolls:
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Roll Out the Dough:
- On a floured surface, roll out the dough into a 12×10-inch rectangle.
- If using crescent dough, pinch seams together and roll out slightly.
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Fill & Roll:
- Spread the cheesecake filling evenly over the dough.
- Spoon the blueberry filling on top.
- Roll the dough tightly from the long side, then slice into 12 rolls.
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Bake:
- Place rolls in a greased 9×13-inch baking dish.
- Bake at 350°F (175°C) for 20-25 minutes, until golden brown.
Make the Glaze & Serve:
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Prepare the Glaze:
- Whisk together powdered sugar, milk, and vanilla until smooth.
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Drizzle & Enjoy:
- Drizzle glaze over warm rolls and serve immediately!
Notes
- Short on time? Use refrigerated crescent dough.
- Want a tangy twist? Add lemon zest to the cheesecake filling.
- Store leftovers in the fridge for 3-4 days and reheat before serving.