Description
Blueberry Cheesecake Rolls are a heavenly treat that marries the rich, creamy goodness of cheesecake with the tartness of fresh blueberries, all wrapped in soft, pillowy dough. Perfect for brunch or as an indulgent snack, these rolls are easy to make and visually stunning, making them an impressive addition to any gathering. Warm and comforting, they promise a delightful experience with every bite.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ⅓ cup granulated sugar
- 1 tsp salt
- 1 cup warm milk (110°F)
- ½ cup melted butter
- 2 large eggs
- 8 oz full-fat cream cheese, softened
- 1 cup fresh blueberries
- Zest of 1 lemon
Instructions
- Warm the milk to about 110°F and mix with yeast and a teaspoon of sugar. Let sit for five minutes until frothy.
- In a large bowl, whisk together flour, remaining sugar, and salt. Create a well in the center and add the yeast mixture, melted butter, and eggs.
- Mix until combined into a shaggy dough. Knead on a floured surface for about eight minutes until smooth.
- Place in a greased bowl, cover with a towel, and let rise in a warm place for one hour or until doubled in size.
- For the filling, blend cream cheese with sugar, lemon zest, and half of the blueberries.
- Roll out the dough into a rectangle (12×18 inches), spread the cream cheese mixture evenly, sprinkle remaining blueberries on top, and roll tightly.
- Slice into even pieces (about two inches thick) and place in a greased baking dish. Let rise again for another thirty minutes while preheating the oven to 350°F.
- Bake for approximately twenty-five minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 240
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg