Blueberry Cheesecake Swirl Rolls

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Blueberry Cheesecake Swirl Rolls Recipe

Introduction:

Soft, fluffy rolls swirled with sweet blueberry preserves and creamy cheesecake filling — these Blueberry Cheesecake Swirl Rolls are a dreamy twist on the classic cinnamon roll. They’re the perfect balance of tangy cream cheese and fruity blueberry goodness, wrapped in tender, homemade dough. Whether for breakfast, brunch, or dessert, these rolls are sure to impress!

Origin:

Swirl rolls are rooted in European baking traditions — think cinnamon rolls (kanelbullar in Sweden) or sticky buns — but this version brings a fresh, fruity American flair. The addition of cheesecake filling and blueberry jam takes the idea of sweet rolls to a luxurious level. This variation likely originated in modern American bakeries and food blogs, combining popular flavors into a single, indulgent treat.

Ingredients (Makes about 12 rolls):

For the Dough:

  • ¾ cup warm milk (110°F / 43°C)
  • 2¼ teaspoons active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • 1 large egg
  • ¼ cup unsalted butter, melted
  • ½ teaspoon salt
  • 3 cups all-purpose flour (plus more for kneading)

For the Cheesecake Filling:

  • 8 oz (225 g) cream cheese, softened
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

For the Blueberry Swirl:

  • ¾ cup blueberry preserves (or homemade compote)
  • 1 tablespoon lemon zest (optional, but enhances flavor)

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Optional Ingredients:

  • Fresh blueberries (¼ cup, sprinkled in before rolling)
  • ½ teaspoon cinnamon in the blueberry layer (for warmth)
  • Lemon juice in the glaze for a tangy finish

Instructions:

Step 1: Make the Dough

  1. In a mixing bowl, combine warm milk and sugar. Sprinkle yeast over the top. Let sit for 5–10 minutes until foamy.
  2. Add egg, melted butter, and salt. Mix to combine.
  3. Gradually stir in flour until a soft dough forms.
  4. Knead for 5–7 minutes (by hand or stand mixer) until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise for 1–1½ hours until doubled in size.

Step 2: Prepare Fillings

  • Cheesecake layer: Beat cream cheese, powdered sugar, and vanilla until smooth.
  • Blueberry layer: Stir lemon zest into the blueberry preserves.

Step 3: Assemble Rolls

  1. Roll dough into a large rectangle (about 10×16 inches).
  2. Spread cheesecake mixture evenly across the dough.
  3. Gently spread blueberry preserves over the cheesecake layer.
  4. Starting from the long side, tightly roll into a log. Slice into 12 equal rolls.
  5. Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes.

Step 4: Bake

  • Preheat oven to 350°F (175°C).
  • Bake for 25–30 minutes, or until golden and cooked through.
  • Let cool slightly before glazing.

Step 5: Glaze

  • Mix powdered sugar, milk, and vanilla until smooth.
  • Drizzle over warm rolls.

Tips for Success:

  • Use room temperature ingredients for smooth mixing and even baking.
  • If using homemade blueberry compote, let it cool before spreading to prevent soggy dough.
  • Don’t overbake — remove when tops are just golden for soft, gooey centers.
  • Add parchment paper to the bottom of the pan for easy cleanup.

Serving Recommendations:

  • Serve warm with coffee or tea for brunch.
  • Top with whipped cream or extra blueberries for dessert.
  • These rolls can be refrigerated and reheated for up to 3 days.

Nutrition (Per Roll, Approximate):

  • Calories: 320
  • Protein: 5g
  • Fat: 12g
  • Carbohydrates: 48g
  • Sugar: 24g
  • Fiber: 1g
  • Sodium: 180mg

Note: Values may vary depending on specific ingredients and serving sizes.

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