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Introduction:
If you love the creamy texture of cheesecake and the sweet, tangy burst of blueberries, then these Blueberry Cheesecake Rolls are your perfect treat. Fluffy, soft, and packed with a deliciously sweet cream cheese filling and vibrant blueberry compote, these rolls are an irresistible indulgence. Perfect for any occasion, whether it's a weekend brunch, a family gathering, or a special dessert to end a meal. These rolls combine the best of both worlds: cheesecake and fresh, warm bread.
Ingredients:
For the Rolls:
2 ½ cups all-purpose flour
¼ cup sugar
1 packet (2 ¼ tsp) active dry yeast
1 teaspoon salt
¾ cup warm milk
1 egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the Cheesecake Filling:
8 oz cream cheese, softened
⅓ cup sugar
1 teaspoon vanilla extract
1 egg yolk
For the Blueberry Sauce:
1 cup fresh or frozen blueberries
⅓ cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional for thickening)
Directions:
Prepare the Dough: In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm milk, melted butter, egg, and vanilla extract. Stir until the dough begins to form, then knead for about 5-7 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour as needed.
Let the Dough Rise: Cover the dough with a damp towel or plastic wrap and place in a warm spot to rise for 1-1.5 hours, or until doubled in size.
Make the Cheesecake Filling: While the dough rises, beat together the cream cheese, sugar, vanilla, and egg yolk until smooth and creamy. Set aside.
Make the Blueberry Sauce: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to burst and the sauce thickens. If you'd like a thicker consistency, mix cornstarch with cold water and add to the mixture. Set aside to cool.
Assemble the Rolls: Preheat the oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Spread the cheesecake filling evenly over the dough, then drizzle the blueberry sauce on top. Roll the dough tightly from one edge and cut it into 9 even pieces.
Bake the Rolls: Arrange the rolls in a greased 9x9-inch baking dish and bake for 20-25 minutes, or until golden brown and puffed.
Optional Glaze: For an extra touch, drizzle a simple icing over the rolls once they cool slightly—just mix powdered sugar with a little milk until smooth.
Serve and Enjoy: Serve warm or at room temperature and enjoy the cheesecake goodness in every bite.
Serving and Storage Tips:
Serving: These rolls are best served fresh out of the oven while still warm and gooey. They can be enjoyed on their own or paired with a cup of coffee or tea.
Storage: If you have any leftovers, store them in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. You can also freeze the rolls after they’ve cooled, and simply reheat them in the microwave or oven when ready to enjoy.
Variations:
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