Description
Fluffy blueberry cream cheese rolls with sweet cream cheese filling, vibrant blueberry swirl, and tangy cream cheese glaze. Perfect for breakfast, brunch, or a special treat!
Ingredients
Scale
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup warm milk (110-115°F)
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional, but highly recommended!)
- 1 ½ cups fresh blueberries, rinsed and patted dry
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon cornstarch
- 2 tablespoons unsalted butter, melted
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 3–4 tablespoons milk, or more as needed
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy.
- Pour the yeast mixture, melted butter, and beaten eggs into the bowl with the dry ingredients.
- Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat all sides. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Make the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the egg yolk, vanilla extract, and lemon zest (if using) until well combined.
- Cover and set aside.
- Prepare the Blueberry Swirl:
- In a medium saucepan, combine the blueberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly (5-7 minutes).
- Remove from heat and let cool slightly.
- Assemble and Bake the Rolls:
- Once the dough has doubled, punch it down gently. Roll it into a 12×18 inch rectangle on a lightly floured surface.
- Spread the cream cheese filling evenly over the dough, leaving a small border along one of the long edges.
- Spoon the blueberry mixture evenly over the cream cheese filling.
- Starting from the long edge opposite the border, tightly roll up the dough into a log.
- Cut the log into 12 equal slices using a sharp knife or dental floss.
- Place the rolls in a greased 9×13 inch baking dish.
- Cover and let rise for another 30-45 minutes, or until puffy and almost doubled in size.
- Preheat oven to 350°F (175°C).
- Brush the tops of the rolls with melted butter.
- Bake for 25-30 minutes, or until golden brown and cooked through. If the tops brown too quickly, tent with foil.
- Let cool in the baking dish for 10-15 minutes before frosting.
- Make the Cream Cheese Glaze:
- In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
- Serve and Enjoy: Serve the blueberry cream cheese rolls warm.
Notes
- Make sure your milk is warm (110-115°F) to activate the yeast properly.
- Softened cream cheese is key for a smooth filling and glaze.
- Dental floss is a great way to cut the rolls cleanly.
- If the tops of the rolls brown too quickly, tent them with foil during baking.
- These rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for longer storage.
- Prep Time: 45 minutes
- Cook Time: 30 minutes