Description
These Blueberry Cheesecake Rolls combine fluffy rolled dough with a creamy cheesecake filling bursting with fresh blueberries. Perfectly baked to a golden brown, topped with a tangy lemon glaze, these rolls offer a delightful twist on classic desserts, ideal for breakfast or a sweet treat.
Ingredients
Scale
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
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup fresh blueberries (or frozen, thawed and drained)
Glaze
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed.
- Incorporate Butter: Add the softened butter to the dry ingredients. Using a pastry cutter or your fingers, mix the butter into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, whisk together the milk and egg until well combined. Gradually pour this mixture into the flour mixture, stirring gently until a soft dough forms. Be careful not to overmix; you want the dough to be just combined.
- Knead and Rest Dough: Turn the dough out onto a lightly floured surface. Knead it gently for about 1 minute until smooth. Form the dough into a ball, wrap it in plastic wrap, and let it rest for about 15 minutes.
- Prepare Cheesecake Filling: While the dough is resting, beat the softened cream cheese with an electric mixer in a medium mixing bowl until smooth and creamy.
- Mix Filling Ingredients: Add the granulated sugar, vanilla extract, and egg yolk to the cream cheese. Beat again until well combined and smooth, ensuring no lumps remain.
- Fold in Blueberries: Gently fold in the fresh blueberries to the cheesecake filling.
- Roll Out Dough: After the dough has rested, roll it out on a floured surface into a rectangle about 1/4 inch thick (approximately 12×16 inches).
- Spread Filling: Spread the cheesecake filling evenly over the rolled-out dough, leaving a small border around the edges.
- Roll Dough Log: Starting from one of the long edges, carefully roll the dough up tightly into a log. Pinch the seam to seal it.
- Cut Rolls: Use a sharp knife or a bench scraper to cut the log into 12 equal pieces. Alternatively, use dental floss for a clean cut.
- Arrange Rolls: Place the rolls cut-side up in a greased 9×13 inch baking dish, leaving space between each roll.
- Proof Rolls: Preheat your oven to 350°F (175°C). Cover the baking dish with a clean kitchen towel and let the rolls rise for about 20-30 minutes.
- Bake Rolls: Once risen, place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the tops are golden brown and the rolls are cooked through. Check for doneness with a toothpick; it should come out clean.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth.
- Glaze and Serve: Drizzle the glaze over the warm rolls before serving.
Notes
- Use fresh or thawed frozen blueberries for best results in the filling.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Do not overmix the dough to keep the rolls tender.
- Cutting with dental floss helps maintain the shape without squashing the rolls.
- Allow rolls to rise properly before baking for a fluffier texture.
- Serve the rolls warm for the best flavor and texture.
