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Blueberry Cheesecake Rolls are a delightful fusion of a creamy cheesecake filling and juicy blueberries, all wrapped in a soft, sweet dough. These rolls make a perfect breakfast treat, dessert, or snack and are sure to impress your family and friends. Let’s dive into the recipe!
Ingredients
For the Dough:
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup warm water (110°F)
3/4 cup warm milk (110°F)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 teaspoon salt
1 large egg
3 1/2 to 4 cups all-purpose flour
For the Cheesecake Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
For the Blueberry Filling:
1 1/2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
1. Prepare the Dough
Activate Yeast: In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
Mix Wet Ingredients: In a large mixing bowl, combine the warm milk, sugar, melted butter, salt, and egg. Mix well.
Add Yeast Mixture: Add the yeast mixture to the wet ingredients and stir to combine.
Add Flour: Gradually add 3 1/2 cups of flour to the mixture, stirring until a soft dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time, until the dough is manageable.
Knead Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Let Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Prepare the Cheesecake Filling
Mix Ingredients: In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside.
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