These Blueberry Cheesecake Rolls are a heavenly treat—a perfect blend of flavors and textures that’s sure to satisfy your sweet tooth. Join me in learning how to make these irresistible rolls that are perfect for breakfast, brunch, or dessert.
Resume of the recipe:
In just a few steps, you can create these indulgent rolls that marry the richness of cheesecake with the vibrant sweetness of blueberries. This recipe transforms basic ingredients into a decadent treat that’s easy to prepare and will impress family and friends. Whether you’re baking for a special occasion or simply craving something delicious, these rolls are sure to become a favorite.
Exciting Story:
Imagine a lazy weekend morning, the kitchen filled with the aroma of freshly baked rolls and simmering blueberries. As we prepared these Blueberry Cheesecake Rolls, each bite offered a burst of creamy cheesecake and tangy blueberries—a delightful start to the day that became a cherished family tradition.
Why These Blueberry Cheesecake Rolls:
Discover why these rolls stand out:
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- Creamy Cheesecake Filling: Rich and creamy filling reminiscent of classic cheesecake.
- Sweet Blueberry Compote: Fresh blueberries simmered to perfection for a burst of fruity flavor.
- Soft, Pillowy Dough: Homemade dough that bakes up fluffy and irresistible.
Ingredients:
Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm milk (about 110°F or 45°C)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How to Make Blueberry Cheesecake Rolls:
- In a small bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes until frothy.
- In a large bowl or stand mixer fitted with a dough hook, combine sugar, melted butter, salt, eggs, yeast mixture, and 2 cups of flour. Mix until smooth.
- Gradually add remaining flour, 1/2 cup at a time, until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
- While dough is rising, prepare the cheesecake filling. In a bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- In a small saucepan, combine blueberries, sugar, and water. Cook over medium heat until blueberries burst and mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
- Punch down dough and roll it out on a lightly floured surface into a 12×18-inch rectangle.
- Spread cheesecake filling evenly over the dough, leaving a 1-inch border around the edges. Spoon blueberry compote over the cheesecake filling.
- Starting with a long edge, roll up dough tightly into a log. Pinch seams to seal. Cut into 12 equal slices.
- Place rolls in a greased 9×13-inch baking pan. Cover with a clean kitchen towel and let rise in a warm place for 30 minutes.
- Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes, or until golden brown.
- While rolls are baking, prepare the glaze. In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk if needed.
- Remove rolls from oven and let cool slightly. Drizzle with glaze before serving.
Blueberry Cheesecake Rolls Recipe
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
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Ingredients
- Dough:
2 1/4 teaspoons 2 1/4 active dry yeast (1 packet)
1 cup 1 warm milk (about 110°F or 45°C)
1/4 cup 1/4 granulated sugar
1/3 cup 1/3 unsalted butter, melted
1 teaspoon 1 salt
2 large 2 eggs
4 cups 4 all-purpose flour, plus more for dusting
- Cheesecake Filling:
8 ounces 8 cream cheese, softened
1/2 cup 1/2 granulated sugar
1 teaspoon 1 vanilla extract
- Blueberry Compote:
1 cup 1 fresh or frozen blueberries
1/4 cup 1/4 granulated sugar
1 tablespoon 1 cornstarch
1 tablespoon 1 water
- Glaze:
1 cup 1 powdered sugar
2 2 -3 tablespoons milk
1/2 teaspoon 1/2 vanilla extract
Directions
- In a small bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes until frothy.
- In a large bowl or stand mixer fitted with a dough hook, combine sugar, melted butter, salt, eggs, yeast mixture, and 2 cups of flour. Mix until smooth.
- Gradually add remaining flour, 1/2 cup at a time, until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
- While dough is rising, prepare the cheesecake filling. In a bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- In a small saucepan, combine blueberries, sugar, and water. Cook over medium heat until blueberries burst and mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
- Punch down dough and roll it out on a lightly floured surface into a 12×18-inch rectangle.
- Spread cheesecake filling evenly over the dough, leaving a 1-inch border around the edges. Spoon blueberry compote over the cheesecake filling.
- Starting with a long edge, roll up dough tightly into a log. Pinch seams to seal. Cut into 12 equal slices.
- Place rolls in a greased 9×13-inch baking pan. Cover with a clean kitchen towel and let rise in a warm place for 30 minutes.
- Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes, or until golden brown.
- While rolls are baking, prepare the glaze. In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk if needed.
- Remove rolls from oven and let cool slightly. Drizzle with glaze before serving.
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