Blueberry Cheesecake Heaven Rolls

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Rich, tender, and bursting with juicy blueberries—Blueberry Cheesecake Heaven Rolls are the ultimate indulgence for breakfast or dessert. These dreamy little spirals combine the fluffiness of a soft roll with the creamy decadence of cheesecake, all swirled with sweet blueberry compote. They’re finished with a dusting of powdered sugar for that perfect, elegant touch.

Perfect for brunch gatherings, holiday treats, or just a sweet weekend reward, these rolls melt in your mouth and hit every note from tangy to sweet. Whether you’re a cheesecake lover or a fruit-forward dessert fan, this recipe brings it all together in a simple but show-stopping bake.

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Ingredients for this Blueberry Cheesecake Heaven Rolls

• For the dough:
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 4 tablespoons unsalted butter, melted
• For the cheesecake filling:
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
• For the blueberry swirl:
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
• Topping:
  • Powdered sugar for dusting
  • Extra fresh blueberries for garnish (optional)

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Step 1: Make the Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the milk and melted butter. Stir until a soft dough forms. Turn the dough out onto a floured surface and knead gently for 2-3 minutes until smooth. Roll it into a 12×9-inch rectangle.

Step 2: Prepare the Cheesecake Filling

In a separate bowl, beat the cream cheese with sugar until smooth. Add the egg yolk and vanilla extract, then mix again until fully combined. Spread this creamy mixture evenly over the rolled-out dough.

Step 3: Make the Blueberry Swirl

In a small saucepan, heat the blueberries, sugar, and lemon juice over medium heat until bubbling. Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Let it cool slightly before drizzling over the cream cheese layer.

Step 4: Roll and Slice

Carefully roll the dough up from the long edge, keeping the filling tucked inside. Slice the log into about 1 to 1.5 inch rounds and place them cut-side up in a greased muffin tin or baking dish.

Step 5: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 18-22 minutes or until golden brown and set in the center. Let them cool slightly before removing from the pan.

Step 6: Garnish and Serve

Dust the warm rolls with powdered sugar and top each with a fresh blueberry if desired. Serve warm or at room temperature and enjoy the creamy, fruity bliss in every bite.

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Frequently Asked Questions

Can I use frozen blueberries?

Yes! Just be sure to cook them with the sugar and lemon juice until they break down and thicken. You might need a slightly longer cooking time to reduce excess moisture.

Can I make the dough ahead of time?

Absolutely. You can make the dough the night before and store it in the fridge wrapped in plastic. Let it come to room temperature before rolling out.

What if I don’t have a muffin tin?

You can arrange the rolls in a greased baking dish with a bit of space between each one. They may spread a bit more but will still bake beautifully.

Can I make them gluten-free?

You can try using a 1:1 gluten-free baking flour blend. Results may vary slightly in texture but it should still work.

Is there a substitute for cream cheese?

If you’re out of cream cheese, mascarpone is a great alternative. Greek yogurt mixed with a bit of sugar can also work in a pinch, but the texture will be lighter.

Do these rolls need icing?

Not necessarily! The cheesecake and blueberry combo is rich enough on its own, but you could drizzle a simple glaze made with powdered sugar and lemon juice if you prefer.

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