Name: Blueberry Cheesecake Rolls
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 48 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp sugar; 1 packet (2 1/4 tsp) active dry yeast; 1/2 tsp salt; 3/4 cup warm milk (110°F); 3 tbsp unsalted butter, softened; 1 egg; 1/2 cup cream cheese, softened; 1/4 cup powdered sugar; 1 tsp vanilla extract; 1 cup fresh or frozen blueberries; 1 tbsp cornstarch (only if using frozen berries); 1/2 cup powdered sugar (for glaze); 1–2 tbsp milk (for glaze); 1/4 tsp vanilla extract (for glaze)

Soft, fluffy, and swirled with luscious cheesecake filling and juicy blueberries, these Blueberry Cheesecake Rolls bring together everything I love about breakfast and dessert in one delicious bite. Whether I serve them fresh out of the oven for a cozy morning treat or as a sweet finale to dinner, these rolls never fail to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

2 cups all-purpose flour

2 tbsp sugar

1 packet (2 1/4 tsp) active dry yeast

1/2 tsp salt

3/4 cup warm milk (110°F)

3 tbsp unsalted butter, softened

1 egg

For the Filling:

1/2 cup cream cheese, softened

1 tsp vanilla extract

1/4 cup powdered sugar

1 cup fresh or frozen blueberries

1 tbsp cornstarch (only if using frozen berries)

For the Glaze:

1/2 cup powdered sugar

1–2 tbsp milk

1/4 tsp vanilla extract

Directions

I start by combining the flour, sugar, yeast, and salt in a large bowl.

Then, I add the warm milk, softened butter, and egg, mixing everything until a sticky dough forms.

On a floured surface, I knead the dough for 5–7 minutes until it becomes smooth and elastic.

I place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour or until it has doubled in size.

While the dough rises, I prepare the filling by beating the cream cheese, powdered sugar, and vanilla until smooth.

If I use frozen blueberries, I toss them with cornstarch to absorb excess moisture.

Once the dough has risen, I punch it down and roll it out into a 9×12-inch rectangle.

I spread the cream cheese filling evenly across the dough and sprinkle the blueberries on top.

Rolling the dough tightly from the long side, I slice it into 9 equal pieces.

I arrange the rolls in a greased 9-inch baking dish, cover, and let them rise again for 30 minutes.

I preheat the oven to 350°F (175°C), then bake the rolls for 25–28 minutes, until they’re golden and set in the center.

While the rolls are baking, I whisk together the glaze ingredients until smooth.

Finally, I drizzle the glaze over the warm rolls just before serving.

Servings and timing

This recipe makes 9 delicious blueberry cheesecake rolls.

Prep Time: 20 minutes

Rise Time: 1 hour 30 minutes

Bake Time: 25–28 minutes

Total Time: About 1 hour 48 minutes

Calories per roll: Approximately 310 kcal

Variations

I like switching things up sometimes. Instead of blueberries, I’ve tried using raspberries or chopped strawberries with great results. For a fall-inspired twist, I’ve used a cinnamon-apple filling. To make it more indulgent, I’ve added a handful of white chocolate chips to the filling. If I want a slightly tangier glaze, I swap the milk for lemon juice.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I microwave individual rolls for about 15–20 seconds or warm them in a 300°F oven for 8–10 minutes. If I plan to freeze them, I wrap each roll tightly in plastic wrap and place them in a freezer bag. They thaw well overnight in the fridge and reheat beautifully.

FAQs

How do I keep the blueberries from leaking too much juice?

When I use frozen blueberries, I always toss them with cornstarch before adding them to the filling. This helps absorb some of the moisture and keeps the rolls from becoming soggy.

Can I make these rolls ahead of time?

Yes, I often prepare the rolls the night before, place them in the baking dish, cover, and refrigerate overnight. In the morning, I let them come to room temperature and rise for about 30 minutes before baking.

Can I use store-bought dough?

If I’m in a rush, I’ve used store-bought crescent roll or sweet roll dough. It’s not quite the same as homemade, but it works in a pinch and still tastes great.

Can I make this recipe dairy-free?

Yes, I’ve had success using plant-based butter, cream cheese, and milk alternatives. Just make sure they’re full-fat versions for best texture and flavor.

Why didn’t my rolls rise properly?

I make sure my yeast is active (not expired) and the milk isn’t too hot. Letting the dough rise in a warm, draft-free area also makes a big difference.

Conclusion

These Blueberry Cheesecake Rolls are a sweet, comforting treat I can enjoy any time of day. Whether I’m baking them for a lazy weekend brunch or a holiday breakfast, they always feel like a special occasion. With their soft, fluffy dough, creamy cheesecake swirl, and juicy berries, they’re a recipe I keep coming back to again and again.

Recipe: