Description
Delectable Blueberry Cheesecake Rolls bring classic dessert magic into portable pastry form, combining creamy cheesecake filling with sweet blueberry essence. Crisp golden pastry and luscious inner layers promise a delightful indulgence you cannot resist.
Ingredients
Scale
Dough Ingredients:
- 2 ½ cups (315 grams) all-purpose flour
- 1 packet (2 ¼ teaspoons / 7 grams) instant yeast
- 2 tablespoons (25 grams) sugar
- ½ teaspoon salt
- ¾ cup (180 milliliters) warm milk
- 3 tablespoons (45 milliliters) unsalted butter, melted
- 1 large egg
Filling Ingredients:
- 8 ounces (225 grams) cream cheese, softened
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (150 grams) fresh or frozen blueberries
- 2 tablespoons (25 grams) sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Glaze Ingredients:
- ½ cup (60 grams) powdered sugar
- 1 ½ tablespoons (22 milliliters) milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the yeast activation liquid by combining warm milk, sugar, and yeast, allowing the mixture to develop a frothy texture for approximately 5 minutes.
- Incorporate flour, salt, melted butter, and egg into the activated yeast mixture, blending until a cohesive dough forms.
- Thoroughly knead the dough for 5-7 minutes, developing a smooth and elastic consistency, then cover and permit rising in a warm environment for one hour until volume doubles.
- Create the creamy cheesecake mixture by whisking cream cheese, sugar, and vanilla extract until achieving a silky, homogeneous texture.
- Construct the blueberry compote by simmering blueberries with sugar, cornstarch, and lemon juice over medium heat, stirring continuously until the mixture thickens and reaches a jam-like consistency.
- Dust a work surface with flour and carefully roll the risen dough into a rectangular shape approximately 12×10 inches wide.
- Evenly distribute the prepared cheesecake filling across the rolled dough’s surface, ensuring complete coverage.
- Gently spoon the cooled blueberry compote over the cheesecake layer, creating a balanced distribution.
- Tightly roll the dough from the elongated side, forming a compact cylindrical shape, then slice into 12 equal segments.
- Position the rolled sections in a generously greased 9×13-inch baking dish, maintaining slight separation between rolls.
- Bake in a preheated oven at 350°F for 20-25 minutes, monitoring until the rolls acquire a golden-brown exterior.
- Whisk powdered sugar, milk, and vanilla into a smooth, pourable glaze.
- Once removed from the oven, immediately drizzle the prepared glaze over the warm rolls, serving promptly for optimal enjoyment.
Notes
- Yeast Activation Tip: Ensure milk is warm (not hot) to prevent killing the yeast, which can make your dough fail to rise properly.
- Flour Flexibility: Use all-purpose or bread flour interchangeably, but bread flour will create a slightly chewier texture with more protein content.
- Dough Rising Hack: Place the covered dough in a warm, draft-free area like inside an unheated oven with the light on to help it rise consistently.
- Blueberry Swap: Replace fresh blueberries with frozen ones, but add an extra minute of cooking time to reduce excess moisture and achieve the right filling consistency.
- Gluten-Free Option: Substitute regular flour with a gluten-free blend and add xanthan gum to maintain dough structure and prevent crumbling.
- Make-Ahead Strategy: Prepare rolls the night before, refrigerate overnight, and bake fresh in the morning for a convenient breakfast treat.
- Temperature Control: Let rolls cool for 10 minutes after baking to allow filling to set, preventing burning and ensuring clean slicing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 288
- Sugar: 25g
- Sodium: 138mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg