Description
Soft and fluffy Blueberry Cheesecake Cinnamon Rolls filled with rich cheesecake, buttery cinnamon sugar, and juicy blueberries, then topped with a luscious cream cheese glaze. Perfect for breakfast, brunch, or a special dessert.
Ingredients
For the Dough
4 cups (500 g) all-purpose flour
2¼ teaspoons (1 packet) instant yeast
¼ cup granulated sugar
1 teaspoon salt
¾ cup warm whole milk
¼ cup unsalted butter, melted
1 large egg
For the Cinnamon Filling
½ cup unsalted butter, softened
¾ cup brown sugar
2 teaspoons ground cinnamon
1 cup fresh blueberries
For the Cheesecake Filling
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
For the Cream Cheese Glaze
4 oz (115 g) cream cheese, softened
2 tablespoons unsalted butter, softened
1½ cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
For Garnish
½ cup fresh blueberries
Lemon zest (optional)
Instructions
1. In a large bowl, combine the flour, yeast, sugar, and salt.
2. Add the warm milk, melted butter, and egg. Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic.
3. Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
4. Beat together the cream cheese, sugar, and vanilla until smooth to make the cheesecake filling.
5. Roll the dough into a 16×12-inch rectangle.
6. Spread the softened butter over the dough, then sprinkle with the brown sugar and cinnamon.
7. Spread the cheesecake filling evenly over the cinnamon layer and scatter the fresh blueberries on top.
8. Roll the dough tightly into a log and slice into 12 equal rolls.
9. Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30–40 minutes.
10. Preheat the oven to 350°F (175°C).
11. Bake for 25–30 minutes until golden brown.
12. Beat together the cream cheese, butter, powdered sugar, milk, and vanilla until smooth to make the glaze.
13. Spread the glaze over the warm cinnamon rolls and garnish with fresh blueberries and optional lemon zest before serving.
Notes
Use room-temperature cream cheese for the smoothest filling and glaze.
Frozen blueberries can be used without thawing.
Cover loosely with foil if the tops brown too quickly while baking.
Store leftovers in the refrigerator for up to 5 days and reheat before serving.
Fresh lemon zest adds a bright flavor that complements the blueberries beautifully.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Breakfast / Brunch / Dessert
- Method: Baking
- Cuisine: American