Blueberry Cheesecake Swirl Rolls

These blueberry cheesecake swirl rolls are soft, sweet, and decadent with a creamy cheesecake filling and a luscious blueberry swirl. I love baking them when I want something that feels special—like a dessert and breakfast all in one.

Why You’ll Love This Recipe

I like this recipe because it takes classic cinnamon rolls to the next level. Instead of just sugar and spice, the rolls are filled with tangy cream cheese and juicy blueberries, creating a rich and fruity bite every time. They’re soft, fluffy, and perfect for sharing, but I often end up keeping a few for myself because they’re so irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• sugar

• yeast

• warm milk

• butter

• eggs

• salt

• cream cheese

• powdered sugar

• vanilla extract

• fresh or frozen blueberries

• lemon juice

• cornstarch

Directions

1. I start by making the dough: I combine warm milk, yeast, and sugar, then add butter, eggs, salt, and flour. I knead until smooth and let it rise until doubled in size.

2. While the dough rises, I prepare the cheesecake filling by mixing cream cheese, powdered sugar, and vanilla until smooth.

3. I cook the blueberries with sugar, lemon juice, and cornstarch until thickened into a jam-like consistency, then let it cool.

4. Once the dough has risen, I roll it out into a rectangle and spread the cheesecake filling evenly over the surface.

5. I spread the blueberry mixture on top, then roll the dough tightly into a log and slice it into rolls.

6. I place the rolls in a greased baking dish, cover, and let them rise again until puffy.

7. I bake at 350°F (175°C) for about 25–30 minutes, until golden and cooked through.

8. I let them cool slightly before drizzling with icing or serving warm.

Servings and timing

This recipe makes about 12 rolls. Prep time usually takes me 25 minutes plus rising time (around 1½ hours), and baking takes about 30 minutes, so the rolls are ready in about 2½ hours from start to finish.

Variations

Sometimes I add a lemon glaze on top to brighten the flavors. If I want a richer finish, I make a cream cheese frosting instead of a simple icing. I also like swapping blueberries for raspberries or blackberries for a different fruity twist.

storage/reheating

I store leftovers in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days. To reheat, I warm them gently in the microwave or oven until soft again. They can also be frozen for up to 2 months—I just thaw and reheat before serving.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries. I don’t thaw them first; I just cook them down for the filling.

Do I need a stand mixer to make the dough?

No, I usually knead it by hand. A stand mixer just makes it quicker and easier.

Can I make these ahead of time?

Yes, I prepare the rolls up to the second rise, cover them, and refrigerate overnight. The next day, I let them come to room temperature and bake.

What frosting works best?

I like cream cheese frosting for a rich finish, but a simple vanilla glaze also works well if I want something lighter.

How do I keep the rolls soft?

I make sure not to overbake them, and I cover them while they cool slightly to keep in the moisture.

Conclusion

I love making blueberry cheesecake swirl rolls because they’re indulgent, fruity, and perfect for both breakfast and dessert. The combination of soft dough, tangy cream cheese, and sweet blueberries makes every bite irresistible. They take a little time to prepare, but the result is so worth it—I always feel proud when I pull a warm pan of these out of the oven.

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