Soft, fluffy rolls swirled with creamy cheesecake filling and juicy blueberries—basically a mashup of cinnamon rolls and blueberry cheesecake.
🧾 Ingredients
For the dough:
- 3 cups all-purpose flour
- 2¼ tsp (1 packet) active dry yeast
- ¼ cup sugar
- ½ tsp salt
- ¾ cup warm milk
- ¼ cup melted butter
- 1 large egg
For the cheesecake filling:
- 225g cream cheese (softened)
- ¼ cup sugar
- 1 tsp vanilla extract
For the blueberry swirl:
- 1½ cups blueberries (fresh or frozen)
- ⅓ cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla
👩🍳 Instructions
1. Make the dough
- In a bowl, combine warm milk, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.
- Add sugar, melted butter, egg, and salt.
- Gradually mix in flour until a soft dough forms.
- Knead 8–10 minutes until smooth.
- Cover and let rise for 1 hour, or until doubled.
2. Prepare blueberry filling
- In a saucepan, cook blueberries, sugar, cornstarch, and lemon juice over medium heat.
- Stir until thick and jam-like.
- Let cool completely.
3. Cheesecake layer
- Beat cream cheese, sugar, and vanilla until smooth and creamy.
4. Assemble
- Roll dough into a rectangle (about 30×40 cm).
- Spread cheesecake mixture evenly.
- Spoon blueberry filling over it and gently swirl.
- Roll tightly into a log and slice into rolls.
5. Second rise
- Place rolls in a greased baking dish.
- Cover and let rise 30–45 minutes.
6. Bake
- Bake at 180°C (350°F) for 25–30 minutes until golden.
7. Glaze & serve
- Mix glaze ingredients and drizzle over warm rolls.
✨ Tips
- Don’t overfill or the rolls can get messy when slicing.
- Frozen blueberries work great—no need to thaw.
- For extra indulgence, add white chocolate chips inside the rolls.
