A Sweet & Creamy Breakfast Treat with a Berry Surprise!
These Blueberry Cheesecake Rolls combine fluffy cinnamon roll dough, tangy cream cheese filling, and bursts of juicy blueberries, all topped with a luscious vanilla glaze. Perfect for brunch, special occasions, or a decadent weekend breakfast!
Why You’ll Love This Recipe
Soft & Fluffy – Melt-in-your-mouth dough
Creamy & Fruity – Sweet cheesecake filling with fresh blueberries
Easy to Make – No fancy skills needed
Crowd-Pleasing – Everyone will beg for seconds
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2¼ tsp) instant yeast
- 1 tsp salt
- ¾ cup warm milk (110°F/43°C)
- 1 large egg
- ¼ cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Make the Dough
- In a bowl, mix flour, sugar, yeast, and salt.
- Add warm milk, egg, and melted butter; knead until smooth (~5 mins).
- Cover and let rise 1 hour or until doubled.
2. Prepare the Filling
- Beat cream cheese, sugar, and vanilla until smooth.
- Gently fold in blueberries.
3. Assemble & Bake
- Roll dough into a 12×16-inch rectangle.
- Spread filling evenly, leaving a ½-inch border.
- Roll tightly into a log and cut into 12 slices.
- Place in a greased baking dish; let rise 30 mins.
- Bake at 350°F (175°C) for 20-25 mins until golden.
4. Glaze & Serve
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm rolls.
Pro Tips
Use room-temperature cream cheese for smoother filling
Don’t overfill – Prevents leaking during baking
Fresh blueberries work best (frozen may make dough soggy)
For extra flavor, add lemon zest to the filling
FAQs
Q: Can I use frozen blueberries?
✔ Yes, but thaw and pat dry first.
Q: How to store leftovers?
✔ Keep in the fridge for up to 3 days (reheat before serving).
Q: Can I make these ahead?
✔ Assemble the night before; bake in the morning.
Q: No yeast?
✔ Substitute with 1 tsp baking powder + ½ tsp baking soda for quick rolls.
Serving Ideas
- Brunch spread with fresh fruit and coffee
- Holiday breakfast (Easter, Mother’s Day)
- Dessert option with vanilla ice cream
Final Thoughts
These Blueberry Cheesecake Rolls are a dreamy, indulgent twist on classic cinnamon rolls—perfect for when you want something special yet easy.
Print
Blueberry Cheesecake Rolls
- Total Time: 30 mins
Description
Elevate your breakfast with sweet, tangy blueberry cheesecake rolls wrapped in flaky dough.
Ingredients
1 package crescent roll dough
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)
1 tbsp lemon zest
1/4 cup powdered sugar (for dusting)
Instructions
Preheat Oven: Set your oven to 375°F (190°C) and grease a baking sheet.
Prepare Dough: Unroll the crescent roll dough, pressing the seams together to form a single sheet.
Mix Filling: In a bowl, blend the cream cheese, granulated sugar, and vanilla extract until creamy.
Add Filling: Spread the cream cheese mixture evenly over the dough. Sprinkle with blueberries and lemon zest.
Roll: Starting from one end, roll the dough tightly into a log. Slice the log into 1-inch rounds.
Bake: Arrange the rounds on the prepared baking sheet and bake for 15-20 minutes until golden brown.
Cool and Serve: Allow the rolls to cool slightly, then dust with powdered sugar. Serve warm for the best experience.
