Blueberry Cheesecake Rolls: A Delicious Twist on a Classic Dessert

Blueberry Cheesecake Rolls are a delightful twist on two beloved desserts, combining the creamy richness of cheesecake with the sweet, tangy burst of fresh blueberries, all wrapped in a soft, pillowy roll. This recipe not only satisfies your sweet tooth but also brings a touch of nostalgia, as it reminds many of the classic summer gatherings where blueberry picking was a cherished family tradition. The vibrant color and luscious flavor of blueberries make these rolls a showstopper at any brunch or dessert table.

People adore Blueberry Cheesecake Rolls for their incredible taste and texture; the creamy filling contrasts beautifully with the fluffy dough, creating a perfect harmony of flavors. Plus, they are surprisingly easy to make, allowing you to impress your friends and family without spending hours in the kitchen. Whether you’re enjoying them warm out of the oven or chilled from the fridge, these rolls are sure to become a favorite in your household. Join me as we dive into this scrumptious recipe that celebrates the delightful combination of blueberries and cheesecake!

Ingredients:

• For the Dough:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 1 large egg
• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries (or frozen, thawed and drained)
• For the Topping:
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• For the Glaze (optional):
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Preparing the Dough

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are well mixed.
2. Add the softened butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the milk and egg until well combined. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute until the dough comes together. Form it into a ball, wrap it in plastic wrap, and let it rest for about 10-15 minutes while you prepare the filling.

Preparing the Cheesecake Filling

1. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the powdered sugar and vanilla extract to the cream cheese. Mix until fully incorporated and smooth.
3. Gently fold in the fresh blueberries. If you’re using frozen blueberries, make sure they are thawed and drained to avoid excess moisture in the filling.

Rolling and Assembling

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Once the dough has rested, roll it out on a floured surface into a rectangle about 1/4 inch thick. Aim for a size of approximately 12×18 inches.
3. Spread the cheesecake filling evenly over the rolled-out dough, leaving a small border around the edges.
4. Starting from one long edge, carefully roll the dough into a tight log. Make sure to roll it evenly to ensure uniform rolls.
5. Once rolled, pinch the seam to seal it. Using a sharp knife, slice the log into 12 equal pieces. You can also use dental floss for a cleaner cut by sliding it under the roll, crossing it over the top, and pulling it tight to cut.
6. Place the rolls cut-side up on the prepared baking sheet, leaving some space between each roll to allow for rising.

Preparing the Topping

1. In a small bowl, mix together the granulated sugar and cinnamon.
2. Brush the tops of the rolls with the melted butter, then sprinkle the cinnamon-sugar mixture generously over each roll.

Baking the Rolls

1. Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. You can check for doneness by inserting a toothpick into the center of one of the rolls; it should come out clean.
2. Once baked, remove the rolls from the oven and let them cool on the baking sheet for about

Conclusion:

In summary, these Blueberry Cheesecake Rolls are an absolute must-try for anyone looking to indulge in a delightful dessert that combines the creamy richness of cheesecake with the sweet, tangy burst of blueberries. The soft, pillowy rolls are not only visually stunning but also incredibly satisfying to eat, making them perfect for any occasion—be it a family gathering, a brunch with friends, or simply a sweet treat for yourself. For serving suggestions, I recommend drizzling a little extra blueberry sauce on top or adding a dollop of whipped cream for an extra touch of indulgence. You can also experiment with variations by swapping out blueberries for other fruits like raspberries or strawberries, or even adding a hint of lemon zest to the cream cheese filling for a refreshing twist. The possibilities are endless! I truly encourage you to give this recipe a try. I promise you won’t be disappointed! Once you’ve made these Blueberry Cheesecake Rolls, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your delicious creation. Let’s spread the joy of baking together! Happy baking!

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