Blueberry cheesecake rolls

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:

1. In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until foamy.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. Spoon the blueberry compote over the cheesecake filling.
10. Starting from one long edge, tightly roll up the dough into a log. Using a sharp knife, slice the log into 12-15 rolls.
11. Place the rolls in a greased baking dish or a parchment-lined baking sheet, leaving some space between each roll for rising.
12. 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.
13. 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.
14. 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.
15. Once the rolls are done baking, let them cool slightly before drizzling the cream cheese glaze over the top.
16. 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.