Blueberry Cheesecake Rolls: Swirled, Sweet, and Irresistibly Soft

There’s nothing quite like waking up to the smell of sweet rolls baking in the oven — especially when they’re swirled with blueberry goodness and filled with creamy cheesecake. These Blueberry Cheesecake Rolls are a delightful twist on classic cinnamon rolls and a must-try for breakfast lovers, brunch guests, or dessert fans alike.

Imagine soft, pillowy dough spiraled with rich cream cheese and juicy blueberries, all finished off with a silky glaze that melts into the crevices. They’re buttery. They’re decadent. And they’re surprisingly simple to make at home.

Whether served warm with coffee in the morning or plated as a comforting evening treat, these rolls will quickly become a favorite in your rotation.

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What Are Blueberry Cheesecake Rolls?

Think of these as the perfect mash-up between:

• A classic cinnamon roll (soft dough, spiral shape)
• A cheesecake (rich, tangy cream cheese filling)
• And a fruit danish (bursting with blueberry flavor)

They’re assembled like cinnamon rolls — rolled out, filled, sliced, and baked — but instead of cinnamon-sugar, they’re filled with cheesecake filling and blueberries. Then, they’re topped with a simple cream cheese glaze that brings everything together.

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Why You’ll Love These Rolls

✔️ A beautiful treat for brunches, holidays, or weekend baking
✔️ No need for complicated pastry dough — use store-bought or homemade
✔️ The filling is fresh and creamy, not overly sweet
✔️ Easily made ahead and freezer-friendly
✔️ Eye-catching with vibrant color and creamy swirls

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Ingredients You’ll Need

This recipe can be made with homemade or store-bought dough. Either way, the magic happens in the filling and glaze.

For the Dough (if homemade or shortcut with pizza dough):

• 3 cups all-purpose flour
• 2¼ tsp instant yeast (1 packet)
• ¼ cup granulated sugar
• 1 tsp salt
• ¾ cup warm milk
• ¼ cup unsalted butter, melted
• 1 egg

Shortcut: Use refrigerated crescent dough or pizza dough to save time.

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For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

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For the Blueberry Filling:

• 1 cup fresh or frozen blueberries
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• ¼ cup granulated sugar

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For the Glaze:

• 4 oz cream cheese, softened
• 1½ cups powdered sugar
• 1 tsp vanilla
• 2–3 tbsp milk (for consistency)

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Step-by-Step Instructions

1. Prepare the Dough (Skip if using store-bought)

In a large bowl or stand mixer, combine warm milk, sugar, melted butter, and egg. Stir in yeast. Add flour and salt gradually and knead for 5–7 minutes until a smooth dough forms.

Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.

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2. Make the Blueberry Filling

In a saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Stir until the mixture thickens, about 5–7 minutes. Let cool completely.

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3. Make the Cheesecake Filling

Beat softened cream cheese, powdered sugar, and vanilla together in a bowl until smooth.

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4. Roll and Fill

Roll out dough into a rectangle about ¼ inch thick (approx. 10×14 inches).
Spread cream cheese mixture evenly over the dough.
Spoon cooled blueberry mixture over the top.
Starting from the long edge, roll tightly into a log.

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5. Slice and Arrange

Slice the log into 8–10 rolls using a sharp knife or dental floss.
Place rolls in a greased 9×13-inch baking pan. Cover and let rise for 30 minutes.

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6. Bake

Preheat oven to 350°F (175°C).
Bake rolls for 22–25 minutes, or until golden on top and cooked through.
Let them cool slightly before glazing.

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7. Glaze

Whisk cream cheese, powdered sugar, vanilla, and milk together until smooth.
Drizzle generously over warm rolls.

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Tips for Success

• Use room temperature cream cheese for smooth filling and glaze.
• Frozen blueberries work just fine — just don’t thaw them first.
• To avoid soggy centers, don’t overload with blueberry filling.
• Use dental floss to slice clean, round rolls.
• For ultra-soft rolls, bake them just until golden — don’t overbake.

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Optional Add-Ins and Variations

🫐 Mixed Berries – Try raspberries or blackberries with the blueberries
🍋 Lemon Zest – Add to glaze for a fresh flavor boost
🥜 Nut Crumble – Sprinkle crushed pecans or walnuts before baking
🍫 White Chocolate Chips – Add a touch of sweetness to the filling
🍊 Orange Glaze – Swap vanilla for orange zest and juice

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Make-Ahead and Freezer Instructions

To Make Ahead:

• Assemble the rolls and place in baking dish
• Cover tightly and refrigerate overnight
• Let rise at room temp for 45 minutes before baking

To Freeze:

• Freeze unbaked rolls individually
• Thaw, rise, and bake when ready
• Or bake and freeze with glaze separately

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What to Serve With Blueberry Cheesecake Rolls

• Brunch platter with bacon, fruit, and scrambled eggs
• Fresh coffee or cold brew
• Mimosas or sparkling lemonade for special occasions
• A scoop of vanilla bean ice cream for dessert!

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FAQ

❓Can I use store-bought dough?

Yes! Crescent dough, puff pastry, or pizza dough all work beautifully for quicker prep.

❓How do I keep the rolls from unraveling?

Roll them tightly, and place the seam side down in the pan. If needed, use parchment dividers.

❓Can I skip the glaze?

Sure! You can dust with powdered sugar or use a simple vanilla drizzle instead.

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Final Thoughts

These Blueberry Cheesecake Rolls are the perfect blend of breakfast and dessert — buttery, creamy, fruity, and downright beautiful. Whether you’re making them for a weekend brunch, a special holiday, or just because you’re craving something sweet and homemade, they’ll never disappoint.

Fluffy, flavorful, and glowing with purple swirls, these rolls look as good as they taste — and they taste amazing.

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