Name: Blueberry Cheesecake Swirl Rolls
Prep time: 20 min
Cook time: PT-485911H6M9S
Total time: PT-485911H6M9S
Cuisine: American
Ingredients: For the dough:; 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp active dry yeast; 1/2 tsp salt; 3/4 cup whole milk, warmed; 1/4 cup unsalted butter, melted; 2 eggs; For the filling:; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries; 1 tbsp cornstarch; 1 tbsp lemon juice; For the glaze:; 1 cup powdered sugar; 2–3 tbsp milk or cream; 1/2 tsp vanilla extract

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Blueberry cheesecake swirl rolls are a sweet, indulgent treat that combines everything I love about cinnamon rolls with the creamy richness of cheesecake and the bright flavor of blueberries. With soft, pillowy dough wrapped around a luscious blueberry and cream cheese filling, these rolls are the perfect way to impress for brunch, dessert, or a weekend baking project.

Why You’ll Love This Recipe

I love how these rolls take a classic idea and give it a fun, fruity twist. The combination of tangy cream cheese and sweet blueberries creates a swirl that’s both beautiful and delicious. The dough is soft and fluffy, and the whole thing is topped with a glaze that brings it all together. They look bakery-worthy, but they’re easy enough to make at home with a little patience and the right steps.

ingredients

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

For the dough:

All-purpose flour
Granulated sugar
Active dry yeast
Salt
Whole milk
Unsalted butter
Eggs

For the filling:

Cream cheese, softened
Powdered sugar
Vanilla extract
Fresh or frozen blueberries
Cornstarch
Lemon juice

For the glaze:

Powdered sugar
Milk or cream
Vanilla extract

directions

I start by warming the milk and dissolving the yeast in it with a little sugar. Once foamy, I mix in the rest of the sugar, melted butter, eggs, salt, and flour to form a soft dough.
I knead the dough until smooth and let it rise in a warm place until doubled in size—usually about 1 hour.
While it rises, I make the filling. I beat the cream cheese with powdered sugar and vanilla until smooth. For the blueberry mixture, I simmer the blueberries with cornstarch and lemon juice until thick and jammy, then let it cool.
Once the dough has risen, I roll it out into a rectangle, spread on the cream cheese mixture, then dollop and swirl the blueberry filling over it.
I roll it up tightly and slice into rolls, placing them in a greased baking dish to rise again for about 30–45 minutes.
I bake the rolls at 350°F (175°C) for 25–30 minutes, until golden and puffy.
While they cool slightly, I whisk together the glaze and drizzle it over the top before serving warm.

Servings and timing

This recipe makes about 12 rolls. It takes around 20 minutes to prep the ingredients, 1–1.5 hours for rising, and 25–30 minutes to bake, so I usually allow around 2.5 hours from start to finish.

Variations

Sometimes I use raspberries or blackberries in place of blueberries for a different fruit flavor. If I want a more indulgent glaze, I use cream cheese instead of milk. I’ve also added lemon zest to the dough or filling for an extra pop of citrus. And for a shortcut, I’ve made them with store-bought pizza dough in a pinch—they still turn out great.

storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I warm them in the microwave for about 20–30 seconds or in a low oven until just heated through. They also freeze well—just thaw and warm when I’m ready to enjoy again.

FAQs

Can I use frozen blueberries?

Yes, I’ve made this with frozen blueberries many times. I don’t thaw them first—just cook them down with cornstarch as I would with fresh.

Can I make these ahead of time?

Absolutely. I prepare the rolls and let them rise overnight in the fridge. In the morning, I bring them to room temperature and bake.

What if I don’t have yeast?

Yeast is essential for this fluffy roll texture. If I want a quicker version, I sometimes try a biscuit-style dough, but it changes the final result.

Can I use store-bought dough?

Yes, for a shortcut I use pre-made pizza or crescent roll dough. It’s not the same, but it still tastes delicious with the filling and glaze.

How do I keep the filling from leaking out?

I spread the cream cheese layer all the way to the edge but leave a small border when adding the blueberry mixture. I also roll the dough gently but tightly to help keep everything inside.

Conclusion

Blueberry cheesecake swirl rolls are the kind of treat I make when I want to wow people—or just spoil myself. They’re rich, fruity, and totally irresistible, with all the flavor of cheesecake and the comfort of a warm roll. Once I try these, I know they’ll be on repeat for special mornings and sweet cravings alike.