Soft and fluffy blueberry cheesecake rolls swirled with creamy cheesecake filling and juicy blueberries, perfect for breakfast or dessert.

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)

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In a large bowl, combine the flour, sugar, yeast, and salt.
Add warm milk, softened butter, and egg. Mix until a sticky dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the filling by beating cream cheese, powdered sugar, and vanilla extract until smooth.
If using frozen blueberries, toss them with cornstarch.
Punch down the risen dough and roll it out into a 9×12-inch rectangle.
Spread the cream cheese filling evenly over the dough and sprinkle with blueberries.
Roll the dough tightly from the long side and cut into 9 equal pieces.
Place rolls in a greased 9-inch baking dish. Cover and let rise for another 30 minutes.
Preheat the oven to 350°F (175°C) and bake the rolls for 25–28 minutes until golden and set in the center.
While baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
Drizzle glaze over the warm rolls before serving.

Use cornstarch with frozen blueberries to prevent excess moisture.
Can substitute other berries or use fruit fillings like cinnamon-apple.
Store rolls in an airtight container at room temp for 2 days or in the fridge for 4 days.
Freeze individually wrapped rolls and reheat in microwave or oven.
Plant-based substitutes can be used for a dairy-free version.