Description

Soft, fluffy, and layered with tangy-sweet cream cheese and juicy blueberry swirl, these Blueberry Cheesecake Swirl Rolls are a dreamy twist on the classic cinnamon roll—minus the cinnamon! Perfect for brunch, dessert, or a sweet breakfast treat, they’re as beautiful as they are delicious. A make-ahead friendly bake that brings bakery vibes right into your kitchen!

Ingredients

For the Dough:

2¾ cups all-purpose flour

3 tbsp sugar

½ tsp salt

2¼ tsp instant yeast

½ cup warm milk (110°F / 43°C)

¼ cup warm water

1 large egg

¼ cup unsalted butter, softened

For the Cheesecake Filling:

6 oz cream cheese, softened

¼ cup powdered sugar

1 tsp vanilla extract

For the Blueberry Swirl:

1 cup fresh or frozen blueberries

2 tbsp sugar

1 tsp lemon juice

1 tsp cornstarch

1 tsp water (for slurry)

For the Glaze:

¾ cup powdered sugar

1–2 tbsp milk

½ tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Make the Dough:
In a large bowl, whisk together flour, sugar, salt, and yeast. Add warm milk, warm water, egg, and softened butter. Mix to form a soft dough, then knead for 6–8 minutes until smooth. Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
Make the Blueberry Swirl:
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst. Stir in cornstarch slurry (cornstarch + water) and cook until thickened. Let cool completely.
Prepare the Cheesecake Filling:
Beat softened cream cheese with powdered sugar and vanilla until smooth and creamy. Set aside.
Assemble the Rolls:
Punch down risen dough and roll into a 10×14-inch rectangle. Spread cheesecake filling evenly over dough. Spoon cooled blueberry mixture on top and gently swirl with a spatula or butter knife. Roll up tightly from the long edge and cut into 9–12 even slices.
Second Rise:
Place rolls in a greased 9×13-inch baking pan. Cover and let rise again for 30–45 minutes, or until puffy.
Bake:
Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden brown. Let cool slightly.
Make the Glaze:
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and enjoy!

Notes

Make Ahead: Assemble the rolls and place them in the pan the night before. Cover and refrigerate overnight. Let them come to room temperature and rise in the morning before baking.

Frozen Blueberries Work Great: No need to thaw—just cook as directed in the swirl step.

Swapping Fruits: Try raspberries, blackberries, or a mix for a fun twist.

For a Cream Cheese Glaze: Replace glaze with a mix of 4 oz cream cheese, 2 tbsp butter, ½ cup powdered sugar, and 1–2 tbsp milk.

Freezing: Freeze baked and unglazed rolls for up to 2 months. Thaw and reheat before glazing.

Slice Like a Pro: Use dental floss for clean, easy slices without squishing the rolls.