Blueberry cheesecake rolls are a delicious twist on classic cinnamon rolls, featuring a creamy cheesecake filling and a sweet blueberry compote. Here’s a recipe to make these delightful treats:
Ingredients:
For the dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm milk (110°F/45°C)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 4 to 4 1/2 cups all-purpose flour
- 1 teaspoon salt
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
For the blueberry compote:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
For the cream cheese glaze:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions:
- In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until foamy.
- In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture, sugar, melted butter, eggs, and salt. Mix until well combined.
- Gradually add the flour, 1 cup at a time, mixing well after each addition, until a soft dough forms. You may not need all the flour.
- Knead the dough on a lightly floured surface or using the dough hook attachment of a stand mixer until it’s smooth and elastic, about 5-7 minutes.
- Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
- While the dough is rising, prepare the cheesecake filling by mixing the softened cream cheese, sugar, vanilla extract, and lemon zest (if using) until smooth. Set aside.
- To make the blueberry compote, combine the blueberries, sugar, water, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the mixture thickens slightly, about 8-10 minutes. If desired, mix the cornstarch with a tablespoon of water and stir it into the compote to thicken further. Remove from heat and let it cool.
- Once the dough has doubled in size, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
- Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. Spoon the blueberry compote over the cheesecake filling.
- Starting from one long edge, tightly roll up the dough into a log. Using a sharp knife, slice the log into 12-15 rolls.
- Place the rolls in a greased baking dish or a parchment-lined baking sheet, leaving some space between each roll for rising.
- Cover the rolls with a clean kitchen towel or plastic wrap and let them rise in a warm place for another 30-45 minutes, or until puffed up.
- Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
- While the rolls are baking, prepare the cream cheese glaze by mixing the softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Once the rolls are done baking, let them cool slightly before drizzling the cream cheese glaze over the top.
- Serve the blueberry cheesecake rolls warm and enjoy!
These blueberry cheesecake rolls are perfect for breakfast, brunch, or dessert, and they’re sure to be a hit with family and friends.