Description: These Blueberry Cheesecake Swirl Rolls combine the comforting warmth of homemade cinnamon rolls with the creamy, tangy richness of cheesecake and the sweet burst of blueberries. Each bite is a delightful mix of soft, pillowy dough, a luscious cream cheese filling, and a swirl of juicy blueberries, all topped with a sweet, decadent glaze. Perfect for breakfast, brunch, or a special dessert, these rolls are sure to impress and satisfy any sweet tooth.
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) instant yeast
- ¼ cup granulated sugar
- ½ tsp salt
- ¾ cup warm milk (110°F/45°C)
- ¼ cup unsalted butter, melted
- 1 large egg
For the Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
- ¼ cup blueberry jam
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Preparation:
Step 1: Prepare the Dough In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt. This ensures that the dry ingredients are evenly distributed, which is crucial for the yeast to activate properly and the dough to rise uniformly. In a separate bowl or measuring cup, combine the warm milk (it should be warm to the touch but not scalding, ideally around 110°F or 45°C), melted unsalted butter, and the large egg. Whisk these wet ingredients together until they are well combined. Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or a stand mixer fitted with a dough hook, mix the ingredients until a shaggy dough starts to form.
Step 2: Knead the Dough Turn the dough out onto a lightly floured surface. Knead the dough by hand for 8-10 minutes, or until it becomes smooth, elastic, and slightly tacky but not sticky. Alternatively, if using a stand mixer, knead the dough with the dough hook attachment on medium speed for the same amount of time. The kneading process is essential as it develops the gluten in the flour, which provides structure and chewiness to the rolls. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency.
Step 3: First Rise Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 hour, or until it has doubled in size. The warm environment helps the yeast to ferment and produce carbon dioxide, causing the dough to expand. This first rise is crucial for achieving light and airy rolls.
Step 4: Prepare the Filling While the dough is rising, prepare the cream cheese filling. In a medium-sized mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy. Ensure that the cream cheese is thoroughly softened to avoid any lumps in the filling. Add the vanilla extract to the cream cheese mixture and beat until well combined. Set the cream cheese filling aside.
Step 5: Assemble the Rolls Once the dough has doubled in size, gently punch it down to release the trapped air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches in size. Spread the prepared cream cheese filling evenly over the rolled-out dough, leaving a ½-inch border around the edges to prevent the filling from seeping out during baking. Sprinkle the fresh or frozen blueberries evenly over the cream cheese layer. Drizzle the blueberry jam on top of the blueberries, creating a sweet and fruity swirl.
Step 6: Roll and Slice Starting from one of the long sides, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 equal pieces. Arrange the sliced rolls in a greased 9×13-inch baking dish, leaving a little space between each roll to allow for expansion during the second rise.
Step 7: Second Rise Cover the baking dish with plastic wrap or a clean kitchen towel. Let the rolls rise for another 30 minutes in a warm place. This second rise allows the rolls to become even more light and fluffy before baking.
Step 8: Bake the Rolls Preheat the oven to 350°F (175°C). Place the baking dish with the rolls in the preheated oven and bake for 25-30 minutes, or until the rolls are golden brown. The baking time may vary depending on your oven, so keep an eye on the rolls to prevent them from burning.
Step 9: Prepare the Glaze While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth and creamy. Adjust the amount of milk to achieve the desired consistency.
Step 10: Glaze and Serve Once the rolls are baked and have cooled slightly, drizzle the glaze evenly over the warm rolls. Serve the Blueberry Cheesecake Swirl Rolls warm and enjoy the gooey, sweet, and tangy flavor!
Why You Will Love This Recipe
These Blueberry Cheesecake Swirl Rolls are a delightful twist on traditional cinnamon rolls, offering a unique and satisfying flavor profile. The combination of the soft, fluffy dough, creamy cheesecake filling, and juicy blueberries creates a harmonious blend of textures and tastes that is simply irresistible.
The recipe is versatile and can be adapted to suit your preferences. You can use fresh or frozen blueberries, and the blueberry jam can be substituted with other fruit preserves or omitted altogether for a less sweet option. The rolls are perfect for breakfast, brunch, or as a special dessert, and they are sure to impress your family and friends.
Moreover, making these rolls from scratch is a rewarding experience that fills your kitchen with the warm, inviting aroma of freshly baked goods. The process may seem a bit lengthy, but each step is straightforward and the end result is well worth the effort.
Serving Suggestions:
- Serve warm as a breakfast treat or dessert.
- Pair with a scoop of vanilla ice cream for an extra decadent dessert.
- Serve with a side of fresh fruit salad for a balanced meal.
- Enjoy with a cup of coffee, tea, or a glass of milk.
- Perfect for potlucks, parties, and holiday gatherings.
Tips:
- Ensure that the milk is warm, not hot, to activate the yeast properly.
- Use softened cream cheese for a smooth and lump-free filling.
- If using frozen blueberries, do not thaw them before adding to the dough to prevent the filling from becoming too watery.
- Adjust the amount of glaze to your liking. For a sweeter glaze, add more powdered sugar.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheat the rolls in the microwave or oven before serving to restore their warm, gooey texture.
Prep Time: 20 minutes Cook Time: 30 minutes Rising Time: 1 hour 30 minutes Total Time: 2 hours 20 minutes
Nutritional Information: (Approximate values per roll)
- Calories: 320 kcal
- Protein: 6g
- Sodium: 200mg
Conclusion
Blueberry Cheesecake Swirl Rolls are a delicious and impressive treat that combines the best of both worlds – the comforting warmth of cinnamon rolls and the creamy tanginess of cheesecake. With their soft, fluffy texture, luscious filling, and sweet glaze, these rolls are sure to become a family favorite. Whether you’re looking for a special breakfast, a crowd-pleasing dessert, or a fun baking project, this recipe is a winner. So gather your ingredients, roll up your sleeves, and get ready to enjoy the delightful flavors of these irresistible Blueberry Cheesecake Swirl Rolls!
Questions and Answers About This Recipe:
Q1: Can I use frozen blueberries instead of fresh blueberries? A: Yes, you can definitely use frozen blueberries in this recipe. However, it’s best to use them directly from the freezer without thawing to prevent the filling from becoming too watery. Toss the frozen blueberries with a tablespoon of flour before adding them to the dough to help absorb any excess moisture.
Q2: Can I make the dough ahead of time? A: Yes, you can prepare the dough ahead of time. After kneading the dough, place it in a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake the rolls, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to an hour, or until it has doubled in size. Then, proceed with the recipe as directed.
Q3: What can I use instead of blueberry jam? A: If you don’t have blueberry jam on hand, you can substitute it with other fruit preserves such as raspberry, strawberry, or blackberry jam. Alternatively, you can make a quick blueberry sauce by simmering fresh or frozen blueberries with a little sugar and lemon juice until thickened. You can also omit the jam altogether for a less sweet option.
Q4: How do I prevent the cream cheese filling from seeping out during baking? A: To prevent the cream cheese filling from seeping out during baking, make sure to leave a ½-inch border around the edges of the dough when spreading the filling. Also, be sure to roll the dough tightly into a log to create a secure seal. Chilling the rolls in the refrigerator for about 15-20 minutes before baking can also help to firm up the filling and prevent it from leaking out.
Q5: How do I store leftover Blueberry Cheesecake Swirl Rolls? A: Leftover Blueberry Cheesecake Swirl Rolls can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To maintain their texture, it’s best to store them in a single layer. Reheat the rolls in the microwave or oven before serving to restore their warm, gooey texture. A quick zap in the microwave (about 20-30 seconds per roll) should do the trick, or you can warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes.
