Blueberry Cheesecake Heaven Rolls Recipe

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Imagine the warmth of a freshly baked pastry spiraled with luscious cream cheese and blueberry swirls—each bite oozing with velvety fruit and creamy richness. These Blueberry Cheesecake Heaven Rolls are the perfect cross between a cinnamon roll and a cheesecake, offering a melt-in-your-mouth experience that’s both indulgent and comforting.

Whether you serve them for a weekend brunch, a holiday breakfast spread, or a sweet dessert treat, these rolls are a showstopper. The tartness of blueberries balances beautifully with the sweetened cream cheese, all wrapped in a soft, golden dough. They’re visually stunning and taste like pure heaven.

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Ingredients for this Blueberry Cheesecake Heaven Rolls Recipe

For the Dough:

• 2 1/4 tsp active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

For the Blueberry Compote:

• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup sugar
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
• 1 tsp lemon juice

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 1–2 tbsp milk
• 1/2 tsp vanilla extract

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Step 1: Prepare the Dough

In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy. In a large mixing bowl, combine sugar, melted butter, egg, and salt. Stir in the yeast mixture, then gradually add flour. Knead until the dough is smooth and elastic, about 6–8 minutes. Cover and let rise in a warm place for 1 hour or until doubled in size.

Step 2: Make the Blueberry Compote

While the dough rises, cook the blueberries with sugar over medium heat until they start to release juices. Stir in the lemon juice and the cornstarch slurry. Simmer until the mixture thickens, then set aside to cool.

Step 3: Prepare the Cream Cheese Filling

Beat softened cream cheese with sugar and vanilla extract until smooth and creamy.

Step 4: Assemble the Rolls

Roll out the dough into a rectangle on a floured surface. Spread the cream cheese mixture evenly over the dough, then dollop the blueberry compote on top. Gently swirl the blueberry mixture using a knife. Roll the dough tightly into a log and cut into 12 even rolls.

Step 5: Bake

Place rolls in a greased baking dish. Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and cooked through.

Step 6: Glaze and Serve

Whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over the warm rolls and serve immediately for that ooey-gooey perfection.

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Frequently Asked Questions

How do I know when the rolls are fully baked?

They should be puffed, golden on top, and the center roll should no longer look doughy. A thermometer inserted into the center should read around 190°F.

Can I use store-bought dough?

Yes! If you’re short on time, using refrigerated crescent roll dough or pizza dough works fine, though homemade offers better texture.

Can I use frozen blueberries?

Absolutely. Just thaw and drain them before using to avoid extra moisture in the compote.

What can I substitute for cream cheese?

Mascarpone or ricotta cheese can be used, though the texture and flavor will differ slightly.

Can I make these ahead of time?

Yes, assemble the rolls and refrigerate them overnight before the second rise. Bake in the morning for fresh rolls.

Are these suitable for a brunch buffet?

Totally! They’re eye-catching and can be made in advance. Just warm them slightly before serving for best texture and flavor.

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