🫐 Blueberry Cheesecake Swirl Rolls: A Sweet Twist on a Classic Favorite
If you love the comforting indulgence of cinnamon rolls and the rich creaminess of cheesecake, get ready to meet your new favorite treat: Blueberry Cheesecake Swirl Rolls. These soft, pillowy rolls are filled with sweet, tangy cream cheese and juicy blueberry filling — all swirled into a gorgeous, golden-baked masterpiece.
Perfect for breakfast, brunch, dessert, or any time you need a little extra joy on your plate, these rolls offer the best of both worlds: the cozy charm of homemade pastries and the decadent flavor of classic blueberry cheesecake.
✨ Why You’ll Fall in Love with These Rolls
Soft, fluffy dough that melts in your mouth
Rich cheesecake filling for a creamy surprise in every bite
Sweet blueberry swirl for fruity flavor and gorgeous color
Make-ahead friendly for stress-free baking mornings
Perfect for holidays, brunches, or special occasions
🍞 Ingredients You’ll Need
For the Dough:
3 ½ cups all-purpose flour
¼ cup granulated sugar
2 ¼ tsp (1 packet) instant yeast
½ tsp salt
¾ cup warm milk
¼ cup unsalted butter, melted
2 large eggs
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup sugar
1 tsp vanilla extract
For the Blueberry Swirl:
1 ½ cups fresh or frozen blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp water (for thickening)
For the Glaze (optional but amazing):
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
👩🍳 How to Make Blueberry Cheesecake Swirl Rolls
1. Make the Dough
In a large bowl or stand mixer, combine warm milk, melted butter, sugar, and yeast. Let sit for 5 minutes. Add eggs, flour, and salt, and knead until smooth and elastic (about 8–10 minutes). Cover and let rise for 1–1.5 hours, until doubled.
2. Prepare the Fillings
For the cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth.
For the blueberry swirl: In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until bubbly. Stir in cornstarch slurry and simmer until thickened. Cool slightly.
3. Roll and Fill
Roll out the dough into a large rectangle (about 10×16 inches). Spread the cheesecake filling evenly, then spoon the blueberry mixture over it. Gently swirl with a spatula or butter knife for a marbled effect.
4. Roll, Slice, and Rise
Roll the dough tightly into a log. Slice into 12 even rolls and place in a greased 9×13 baking dish. Cover and let rise for 30–45 minutes, or until puffy.
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