Blueberry Cheesecake Rolls
Ingredients:
For the dough (or use store-bought crescent roll dough):
2 cups all-purpose flour
1/4 cup granulated sugar
1 packet instant yeast (2 1/4 tsp)
1/2 tsp salt
3/4 cup warm milk
1/4 cup unsalted butter, melted
1 egg
For the filling:
1 cup fresh or frozen blueberries
1 tbsp cornstarch
2 tbsp sugar
1 tbsp lemon juice
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
For the glaze:
1/2 cup powdered sugar
1–2 tbsp milk or cream
1/4 tsp vanilla extract
Directions:
Make the dough: In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Knead until soft and elastic, about 5-7 minutes. Cover and let rise 1 hour until doubled.
Prepare the blueberry filling: In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook on medium heat until thickened, about 5 minutes. Cool completely.
Mix cheesecake layer: In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
Roll out dough into a rectangle on a floured surface. Spread cream cheese layer evenly, then spoon blueberry mixture over it.
Roll tightly from one long side and slice into 12 even rolls. Place in a greased baking dish.
Cover and let rise again for 30 minutes.
Bake at 350°F (175°C) for 25–30 minutes until golden brown. Let cool slightly.
Make the glaze: Whisk powdered sugar, vanilla, and milk. Drizzle over warm rolls before serving.
Prep Time: 20 minutes | Rest Time: 1.5 hours | Bake Time: 30 minutes | Total Time: 2 hours 20 minutes
Kcal: 310 kcal per roll | Servings: 12 rolls
Tips:
Chill the blueberry filling before spreading to prevent soggy dough.
Use pre-made crescent roll dough for a quick shortcut version.
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