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Blueberry cheesecake swirl rolls topped with fresh blueberries

Blueberry Cheesecake Swirl Rolls

These delightful Blueberry Cheesecake Swirl Rolls blend sweet, creamy, and fluffy goodness, making them perfect for brunch or as a sweet dessert on sunny afternoons.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon instant yeast
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup butter, melted
  • 1 large egg
For the Cheesecake Filling
  • 1 cup cream cheese, softened
  • ¼ cup powdered sugar
  • 1 cup blueberries (fresh or frozen)
  • 1 teaspoon vanilla extract
For Serving
  • Icing for topping (optional)

Method
 

Preparation and Dough
  1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
  2. In another bowl, mix the warm milk, melted butter, and egg until blended.
  3. Slowly add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.
  4. Knead the dough on a lightly floured surface until smooth, about 5-7 minutes.
  5. Place the dough in a greased bowl, cover with a kitchen towel, and allow to rise in a warm spot until doubled, about 1 hour.
Cheesecake Filling
  1. Mix the softened cream cheese with powdered sugar and vanilla extract until creamy.
  2. Gently fold in the blueberries.
Assembling the Rolls
  1. After the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.
  2. Spread the cheesecake filling evenly over the dough, leaving a 1/2 inch border.
  3. Roll the dough tightly into a log and slice into 12 equal pieces.
  4. Place rolls cut side up in a greased baking dish, cover, and let rise for another 30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake the rolls for 25-30 minutes until golden brown.
  3. Drizzle with icing if desired and serve warm.

Notes

These rolls can be stored in an airtight container at room temperature for up to 2 days. If frozen, they can last up to 3 months. Prepare the dough and filling in advance and refrigerate overnight for easier baking the next day.