Blueberry Cheesecake Rolls Recipe
Ingredients:
For the Dough:
1 cup warm milk
2 teaspoons instant yeast
1/4 cup granulated sugar
2 large eggs, room temperature
1/4 cup unsalted butter, melted
1/2 teaspoon salt
4 cups all-purpose flour
For the Filling:
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 cup fresh blueberries
Zest of 1 lemon
For the Cheesecake Layer:
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 egg, beaten
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Prepare the Dough:
In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit until foamy (about 5 minutes).
Add eggs, melted butter, and salt, mixing until combined. Gradually add flour, mixing until a soft dough forms.
Turn out onto a floured surface and knead until smooth and elastic, about 5-7 minutes.
Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
Make the Filling:
In a separate bowl, mix together softened cream cheese and sugar until smooth. Fold in blueberries and lemon zest.
Assemble the Rolls:
Roll out the dough into a 15×10 inch rectangle. Spread the cream cheese filling evenly over the dough.
Starting at one long side, tightly roll up the dough and pinch the edges to seal.
Cut into 12 equal pieces and place in a greased 9×13 inch baking dish.
Cover and let rise for 30 minutes.
Pre-bake Cheesecake Layer:
Whisk together cream cheese, sugar, egg, and vanilla extract until smooth.
Pour this mixture over the risen rolls.
Bake:
Preheat oven to 350°F (175°C).
Bake the rolls for 25-30 minutes, until they are golden brown and the cheesecake layer is set.
Glaze:
Mix powdered sugar, milk, and vanilla extract until smooth.
Drizzle over warm rolls before serving.
Serve:
Enjoy warm, drizzled with the vanilla glaze.
Cooking Tips:
Ensure the cream cheese is at room temperature for smoother mixing.
Let the rolls cool slightly before adding the glaze to prevent it from melting away.
