Blueberry Sweet Cheesecake Rolls (Print Version)
Fluffy dough rolled with blueberry compote and sweetened cream cheese, topped with tangy citrus glaze.
# Ingredients:
→ Dough
01 -
2 1/4 teaspoons active dry yeast
02 -
1 cup whole milk, warmed to 100–110°F
03 -
1/3 cup granulated sugar
04 -
1 large egg
05 -
6 tablespoons unsalted butter, melted
06 -
3 to 3 1/4 cups bread flour
07 -
3/4 teaspoon kosher salt
→ Blueberry Compote
08 -
3/4 cup frozen blueberries
09 -
1/4 cup orange juice or lemon juice
10 -
2 tablespoons granulated sugar
→ Cream Cheese Filling
11 -
8 ounces cream cheese, softened
12 -
2 tablespoons granulated sugar
13 -
All blueberry compote (reserve 1 tablespoon for icing)
→ Finishing
14 -
2 tablespoons unsalted butter, melted
15 -
Honey for brushing
→ Icing
16 -
1 cup powdered sugar
17 -
1/2 tablespoon reserved blueberry compote
18 -
1 to 2 tablespoons lemon juice
# Steps:
01 -
In a small bowl, combine warm whole milk, active dry yeast, and granulated sugar. Whisk lightly and allow the mixture to rest for 3 to 5 minutes until foamy.
02 -
Add egg and melted unsalted butter to the activated yeast mixture. Whisk until incorporated. Gradually add bread flour and salt, stirring with a wooden spoon or dough hook until a soft dough forms.
03 -
Turn dough onto a lightly floured surface. Knead by hand for 5 to 8 minutes until smooth and tacky. If using a stand mixer, knead with the dough hook on medium speed for 5 to 7 minutes, adding extra flour only if necessary.
04 -
Place dough in a lightly greased bowl, cover, and allow to rise in a warm area until doubled in size, approximately 60 to 90 minutes.
05 -
In a small saucepan, combine frozen blueberries, juice, and sugar. Cook over medium-low heat for 5 to 7 minutes, lightly mashing berries with a fork until mixture thickens. Cool completely and reserve 1/2 tablespoon for icing.
06 -
In a mixing bowl, blend softened cream cheese and sugar until smooth. Set aside.
07 -
Spray a 9 x 13-inch baking dish with nonstick spray.
08 -
After the first rise, transfer dough to a floured surface and roll into a 12 x 20-inch rectangle.
09 -
Evenly spread cream cheese filling over the dough, then top with blueberry compote.
10 -
Fold dough lengthwise in thirds like a letter. Lightly roll to flatten, then fold in half from short end to short end and roll into a 16 x 8-inch rectangle.
11 -
Cut dough into 8 equal strips. Make three lengthwise slits in each strip, leaving about 1 inch uncut at each end. Twist and tie strips into loose knots, tucking in the ends.
12 -
Arrange shaped rolls in the prepared dish. Cover and let rise in a warm place for 30 to 40 minutes. Preheat oven to 350°F during the final 10 minutes of rising.
13 -
Bake in preheated oven for 22 to 25 minutes until golden brown.
14 -
Brush warm rolls with melted butter and lightly brush with honey. Whisk together powdered sugar, reserved blueberry compote, and lemon juice; drizzle icing over warm rolls.
# Notes:
01 -
Ensure compote is fully cooled before assembly to prevent cream cheese filling from melting.