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If you’re looking for the ultimate brunch treat or a fruity dessert to impress, these Blueberry Cheesecake Rolls are calling your name! Soft, fluffy homemade dough wraps around a rich cheesecake filling and a vibrant blueberry compote, then gets topped with a dreamy vanilla glaze. Think of it as the luscious cousin of the classic cinnamon roll—perfect for weekend mornings, tea time, or anytime you need something sweet and special.

Why You’ll Love These Rolls

• Bursting with blueberries: The homemade compote is juicy, sweet, and tangy.
• Creamy cheesecake center: Like having cheesecake tucked inside every bite.
• Pillowy dough: Light, fluffy, and homemade (but beginner-friendly!).
• Beautifully glazed: That sweet vanilla drizzle makes them irresistible.
• Great for brunch or dessert: These rolls feel fancy but are easy to make!

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Ingredients

For the Dough:

• 3 ¼ cups all-purpose flour
• ¼ cup sugar
• 2 ¼ tsp instant yeast (1 packet)
• ½ tsp salt
• 1 cup warm milk (110°F / 43°C)
• ¼ cup unsalted butter, melted
• 1 egg

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract

For the Blueberry Compote:

• 1 ½ cups fresh or frozen blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water

For the Vanilla Glaze:

• 1 cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

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How to Make Blueberry Cheesecake Rolls

1. Make the Dough:

In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix and knead the dough until smooth—about 8–10 minutes by hand or 5 minutes with a stand mixer and dough hook. Cover and let rise in a warm spot for 1 hour, or until doubled in size.

2. Prepare the Fillings:

Cheesecake Layer:
Beat the cream cheese, sugar, and vanilla until smooth and creamy. Set aside.

Blueberry Compote:
In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Stir in the cornstarch slurry and cook until thickened—about 5 minutes. Let cool completely before using.

3. Assemble the Rolls:

Roll the dough out into a 10×14-inch rectangle on a lightly floured surface. Spread the cheesecake filling evenly, then gently spoon the cooled blueberry compote over it. Carefully roll up the dough from the long side into a log, then slice into 12 rolls.

Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30 minutes.

4. Bake:

Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden and cooked through. Your kitchen will smell amazing!

5. Add the Glaze:

Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm rolls and let it ooze into all the swirls.

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Serving Tips

These Blueberry Cheesecake Rolls are best enjoyed warm, but leftovers keep well in the fridge for up to 3 days. Reheat in the microwave for 10–15 seconds for that fresh-out-of-the-oven taste.

Want to prep ahead? Assemble the rolls and place them in the baking dish, then cover and refrigerate overnight. Bake them fresh in the morning!

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Nutrition Info (Per Roll):

• Calories: ~330
• Protein: 6g
• Carbs: 45g
• Fat: 14g

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More Sweet Roll Ideas

• Lemon Raspberry Rolls with Cream Cheese Icing
• Apple Pie Rolls with Caramel Drizzle
• Pumpkin Cinnamon Rolls for Fall Brunch

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These Blueberry Cheesecake Rolls are like a hug in every bite—creamy, fruity, fluffy, and full of love. Whether you’re hosting brunch or just treating yourself, this recipe is sure to become a favorite.

Let me know in the comments if you try them, and don’t forget to share your swirly creations!

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