Blueberry Cheesecake Rolls Recipe

The smell of buttery pastry and sweet blueberries fills the kitchen as these bake.
These Blueberry Cheesecake Rolls are soft, creamy, and bursting with fruity flavor in every bite.

I made them on a lazy Sunday morning, and they felt like a little bakery treat at home.
The cheesecake filling melts perfectly into the warm dough—it’s pure comfort.

If you love easy, cozy desserts with a hint of fruit, this one’s for you.
Let’s roll them up and enjoy that sweet blueberry goodness together.

Why You’ll Love This Recipe

• Two Desserts in One: Combines the richness of cheesecake with the comfort of sweet rolls.
• Bursting with Blueberries: Fresh blueberry filling adds natural sweetness and beautiful color.
• Crowd-Pleaser: Perfect for brunch gatherings, holidays, or weekend baking projects.
• Make-Ahead Friendly: Prepare the dough the night before and bake fresh in the morning.
• Impressive Yet Approachable: Looks bakery-worthy but uses simple techniques anyone can master.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Rising Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: About 2 hours 30 minutes

Servings: This recipe makes 12 generous rolls, perfect for serving 8-10 people. Great for family gatherings or brunch parties.

Difficulty: Moderate. Requires some patience for the dough to rise, but the steps are straightforward and beginner-friendly.

Required Kitchen Tools

• Large mixing bowl
• Stand mixer with dough hook (or mix by hand)
• Rolling pin
• 9×13-inch baking pan
• Medium saucepan
• Mixing bowls for filling and glaze
• Clean kitchen towel
• Measuring cups and spoons

Ingredients

These blueberry cheesecake rolls feature a tender, buttery dough filled with tangy cream cheese and a homemade blueberry compote. The sweet glaze on top adds the perfect finishing touch. Here’s everything you’ll need:

For the Dough:

• 3/4 cup milk, warmed
• 1/4 cup unsalted butter, melted
• 2 and 1/4 teaspoons instant yeast
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 3 cups all-purpose flour

For the Blueberry Filling:

• 2 cups fresh or frozen blueberries
• 1/4 cup blueberry juice or red wine
• 1/3 cup granulated sugar
• 2 tablespoons Instant Clearjel or cornstarch
• 1 tablespoon lemon juice

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon almond extract

For the Glaze:

• 1 cup confectioners’ sugar
• 2-3 tablespoons milk
• 1/4 teaspoon almond extract

Variations for Blueberry Cheesecake Rolls

• Try Different Berries: Swap blueberries for strawberries, raspberries, or mixed berries.
• Add Lemon Zest: Mix lemon zest into the cream cheese filling for extra brightness.
• Use Cherry Filling: Replace blueberries with cherry pie filling for a different twist.
• Make Mini Rolls: Cut smaller portions to make 18-20 mini rolls for parties.
• Add Streusel Topping: Sprinkle cinnamon streusel over the rolls before baking for added crunch.

How to Make Blueberry Cheesecake Rolls Step-by-Step Instructions

1. Prepare the Dough

Warm the milk until lukewarm. In a large bowl, combine warm milk, melted butter, yeast, salt, vanilla, and sugar. Add the egg and mix well. Gradually add flour, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled.

2. Make the Blueberry Filling

While dough rises, combine blueberries, juice, and sugar in a saucepan over medium heat. Bring to a simmer. Mix Clearjel with a tablespoon of water to make a slurry, then stir into the blueberries. Cook for 2-3 minutes until thickened. Remove from heat, stir in lemon juice, and let cool completely.

3. Prepare the Cream Cheese Filling

Beat softened cream cheese with confectioners’ sugar and almond extract until smooth and creamy. Set aside.

4. Roll Out the Dough

Once dough has doubled, punch it down and roll on a floured surface into a large rectangle, about 12×18 inches. The dough should be about 1/4-inch thick.

5. Add the Fillings

Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border. Spoon the cooled blueberry filling over the cream cheese layer, spreading gently.

6. Roll and Cut

Starting from the long side, carefully roll the dough into a tight log. Cut into 12 equal slices using a sharp knife or dental floss. Place rolls cut-side up in a greased 9×13-inch pan.

7. Second Rise

Cover the pan with a towel and let rolls rise for 30 minutes until puffy.

8. Bake

Preheat oven to 350°F. Bake rolls for 25 minutes until golden brown on top. The centers should be fully cooked and not doughy.

9. Make the Glaze

While rolls bake, whisk together confectioners’ sugar, milk, and almond extract until smooth. Adjust consistency by adding more milk if needed.

10. Glaze and Serve

Let rolls cool for 10 minutes, then drizzle glaze generously over the top. Serve warm or at room temperature.

Serving and Decoration

Serve these beautiful rolls on a large platter for brunch or dessert. The purple-blue swirls make them naturally eye-catching. For extra flair, garnish with fresh blueberries on top and a light dusting of confectioners’ sugar. Pair with hot coffee or cold milk for a complete treat.

Storing Blueberry Cheesecake Rolls

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep covered in the fridge for up to 5 days. Warm slightly before serving.
• Freezer: Freeze unglazed rolls in a freezer-safe container for up to 2 months. Thaw overnight and warm before glazing.
• Make-Ahead Tip: Prepare rolls through step 6, cover tightly, and refrigerate overnight. Let come to room temperature for 30 minutes before the second rise and baking.

Tips and Tricks for Success

• Check Yeast Freshness: Make sure your yeast is active. If the dough doesn’t rise, the yeast may be expired.
• Don’t Overfill: Too much filling can cause rolls to burst open during baking.
• Use Dental Floss: For clean cuts, slide unflavored dental floss under the log, cross the ends, and pull through.
• Room Temperature Ingredients: Bring egg and cream cheese to room temperature for easier mixing.
• Cool Blueberry Filling Completely: Hot filling will melt the cream cheese and make rolling difficult.
• Watch Oven Temperature: Every oven is different. Check rolls at 20 minutes to prevent over-browning.

Nutrition

Nutrient	Per Roll (1 of 12)
Calories	320
Total Fat	11g
Saturated Fat	7g
Cholesterol	45mg
Sodium	180mg
Total Carbohydrates	50g
Dietary Fiber	2g
Sugars	24g
Protein	6g

Blueberry Cheesecake Rolls FAQs

Can I use frozen blueberries? Yes. Frozen blueberries work perfectly. No need to thaw them first.

What if I don’t have Instant Clearjel? Cornstarch works as a substitute. The filling may be slightly less thick but still delicious.

Can I make these rolls ahead? Absolutely. Prepare through cutting and placing in the pan, then cover and refrigerate overnight. Let sit at room temperature 30 minutes before baking.

Why didn’t my dough rise? Check that your yeast is fresh and the milk was warm but not hot (around 110°F). Too hot kills the yeast.

Can I skip the almond extract? Yes. Replace with vanilla extract or leave it out entirely.

Conclusion

These Blueberry Cheesecake Rolls bring together everything you love about cheesecake and sweet rolls in one delightful package. The soft dough, creamy filling, and bursting blueberries create a flavor combination that feels special without being complicated. Whether you’re baking for a holiday brunch or just treating yourself on a lazy weekend, these rolls deliver bakery-quality results right from your own kitchen.