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Irresistible Blueberry Cheesecake Swirl Rolls Recipe You Have to Try

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Learn how to make delicious Blueberry Cheesecake Swirl Rolls recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 cup whole milk, warmed to about 110°F
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted, plus extra for brushing
  • 1 large egg
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (frozen can be used, just thaw and drain)
  • 1 tablespoon cornstarch (to thicken blueberry filling)
  • 2 tablespoons water (for blueberry filling)

Substitutions: You can swap whole milk for buttermilk for a tangier dough, or use light cream cheese if you want a lighter swirl. If fresh blueberries aren’t in season, frozen berries work beautifully — just be sure to drain off any excess moisture before adding.

Instructions

  1. In a small bowl, sprinkle the yeast over the warmed milk. Let it sit for 5-7 minutes until it’s foamy and alive — just like the stories Mama Lu would tell while waiting on dough to rise.
  2. In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, egg, and the yeast mixture. Stir until a rough dough forms.
  3. Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Don’t rush this step — kneading by hand was one of my favorite quiet moments at the farmhouse, a rhythm that grounded me.
  4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
  5. While the dough rises, prepare the cheesecake filling. Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside.
  6. For the blueberry filling, combine blueberries, cornstarch, and water in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the berries release their juices — about 5 minutes. Allow to cool.
  7. Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle, about 12×18 inches.
  8. Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges. Spoon the blueberry filling over the cream cheese in dollops, then gently swirl with a knife or spatula to create that signature marbled effect.
  9. Starting from the long edge, roll the dough tightly into a log. Pinch the edges to seal.
  10. Cut the log into 12 equal rolls and place them in a greased 9×13-inch baking dish, leaving a little space between each.
  11. Cover the rolls and let them rise for another 30-45 minutes, until puffy and nearly doubled.
  12. Preheat your oven to 350°F. Brush the tops with melted butter for a golden finish.
  13. Bake for 25-30 minutes, until the rolls are golden brown and cooked through. The kitchen will smell like a cozy mountain morning, just like I remember.
  14. Let the rolls cool for 10 minutes before serving. If you want to get fancy, drizzle with a simple glaze made from powdered sugar and milk.

Find it online: https://claracooking.com/blueberry-cheesecake-swirl-rolls-recipe/