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
Instructions
- Warm the milk and mix with a pinch of sugar and yeast. Let sit until foamy, about 5–10 minutes.
- Add remaining sugar, melted butter, eggs, salt, and flour. Mix to form a soft dough and knead until smooth.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, beat cream cheese, powdered sugar, and vanilla until smooth. In a small pot, cook blueberries with cornstarch and lemon juice until thick. Cool.
- Roll out dough into a rectangle. Spread cream cheese filling over it, then swirl on blueberry mixture.
- Roll up tightly and slice into 12 rolls. Place in a greased dish and let rise for 30–45 minutes.
- Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
- Whisk glaze ingredients and drizzle over warm rolls before serving.
Notes
- Use raspberries or blackberries for a different twist.
- Chill dough overnight in the fridge for a make-ahead option.
- Store-bought dough can be used for a quicker version.
- Add lemon zest to the dough or filling for extra brightness.
- Freeze baked rolls and reheat when needed for a fresh treat.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
