Blueberry Sweet Cheesecake Rolls (Print Format)
Soft blueberry rolls swirled with cheesecake and lemon, finished with icing. Fluffy, tangy, and tender.
# Ingredients:
→ Dough
01 -
2 1/4 teaspoons active dry yeast
02 -
1 cup whole milk, warmed to 38–43°C
03 -
1/3 cup granulated sugar
04 -
1 large egg
05 -
6 tablespoons unsalted butter, melted
06 -
3 to 3 1/4 cups bread flour
07 -
3/4 teaspoon kosher salt
→ Blueberry Compote
08 -
3/4 cup frozen blueberries
09 -
1/4 cup orange juice or lemon juice
10 -
2 tablespoons granulated sugar
→ Cream Cheese Filling
11 -
8 ounces cream cheese, softened
12 -
2 tablespoons granulated sugar
13 -
All blueberry compote (reserve 1 tablespoon for icing)
→ For Finishing
14 -
2 tablespoons unsalted butter, melted
15 -
Honey for brushing
→ Icing
16 -
1 cup powdered sugar
17 -
1/2 tablespoon reserved blueberry compote
18 -
1 to 2 tablespoons lemon juice
# Steps:
01 -
Combine 1 cup whole milk, 2 1/4 teaspoons yeast, and 1/3 cup sugar in a small bowl. Whisk lightly and let sit for 3 to 5 minutes until foamy.
02 -
Add 1 large egg and 6 tablespoons melted butter to the yeast mixture. Whisk to combine. Gradually add 3 to 3 1/4 cups bread flour and 3/4 teaspoon kosher salt, stirring with a wooden spoon or dough hook until a soft dough forms.
03 -
Knead the dough on a lightly floured surface for 5 to 8 minutes until smooth and tacky. Using a stand mixer, knead with the dough hook for 5 to 7 minutes. Add up to 1/4 cup of extra flour only if needed.
04 -
Place the dough in a lightly greased bowl. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, approximately 60 to 90 minutes.
05 -
In a small saucepan, combine 3/4 cup frozen blueberries, 1/4 cup juice, and 2 tablespoons sugar over medium-low heat. Cook for 5 to 7 minutes until thickened, lightly mashing with a fork. Cool completely and reserve 1 tablespoon for icing.
06 -
In a mixing bowl, beat 8 ounces softened cream cheese and 2 tablespoons sugar until smooth.
07 -
Spray a 23 x 33 cm baking dish with nonstick spray.
08 -
After doubling in size, place the dough on a floured surface and roll into a 30 x 50 cm rectangle.
09 -
Spread the cream cheese mixture evenly over the dough. Spoon the blueberry compote evenly over the cream cheese.
10 -
Fold the dough in thirds lengthwise like a letter. Lightly roll to flatten. Fold in half from short end to short end and roll into a rectangle about 40 x 20 cm.
11 -
Cut into 8 equal strips. Make three lengthwise slits in each strip, leaving 2.5 cm uncut at each end, then twist and tie into loose knots, tucking in the ends.
12 -
Arrange rolls in the prepared dish, cover, and let rise 30 to 40 minutes. Preheat oven to 175°C toward the end of the rise.
13 -
Bake rolls for 22 to 25 minutes until golden brown.
14 -
Brush warm rolls with 2 tablespoons melted butter and lightly brush with honey.
15 -
Whisk together 1 cup powdered sugar, 1/2 tablespoon reserved blueberry compote, and 1 to 2 tablespoons lemon juice. Drizzle over warm rolls.