Blueberry cream cheese rolls: just the name conjures up images of warm, gooey goodness, doesn’t it? Imagine biting into a soft, pillowy roll, the tangy cream cheese filling perfectly complementing the burst of sweet, juicy blueberries. This isn’t just a breakfast treat; it’s an experience, a little slice of heaven to start your day or brighten up any afternoon.
While the exact origins of the cream cheese roll are a bit hazy, the combination of sweet dough, creamy cheese, and fruit has been a beloved comfort food across cultures for generations. Think of the Danish pastry tradition, or even the humble fruit-filled kolaches of Eastern Europe. These blueberry cream cheese rolls build upon that legacy, offering a modern twist on a classic favorite.
So, why do people adore these rolls so much? It’s a symphony of textures and flavors! The slightly crisp exterior gives way to a melt-in-your-mouth interior, while the cream cheese filling adds a delightful tang that cuts through the sweetness of the blueberries. Plus, they’re surprisingly easy to make, making them perfect for a weekend brunch or a special occasion. Get ready to impress your friends and family with this irresistible treat!
Ingredients:
- For the Dough:
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup warm milk (105-115°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
- For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest (optional, but highly recommended!)
- For the Blueberry Swirl:
- 1 ½ cups fresh blueberries, rinsed and patted dry
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- For the Butter Wash:
- 2 tablespoons unsalted butter, melted
- For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 3-4 tablespoons milk, or more as needed
- ½ teaspoon vanilla extract
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour.
- Activate the Yeast: In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy. This step is crucial to ensure your yeast is alive and active. If it doesn’t foam, your yeast might be old and you’ll need to start over with fresh yeast.
- Combine Wet and Dry Ingredients: Add the melted butter and eggs to the yeast mixture. Whisk to combine. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency. You can also use a stand mixer with a dough hook attachment for this step. Knead on medium speed for about 5 minutes.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working its wonders, creating those lovely air pockets that make the rolls so fluffy.
- Cream Together: In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Make sure your cream cheese is truly softened, or you’ll end up with lumps in your filling.
- Add Egg Yolk and Flavorings: Beat in the egg yolk, vanilla extract, and lemon zest (if using) until well combined. The egg yolk adds richness and helps bind the filling together. The lemon zest brightens the flavor and complements the blueberries beautifully.
- Set Aside: Cover the bowl and set aside while you prepare the blueberry swirl.
- Combine Ingredients: In a medium saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. The cornstarch helps to thicken the blueberry mixture as it cooks.
- Cook the Blueberries: Cook over medium heat, stirring occasionally, until the blueberries have burst and the mixture has thickened slightly, about 5-7 minutes.
- Cool Slightly: Remove from heat and let cool slightly before using. This prevents the hot blueberry mixture from melting the cream cheese filling.
- Roll Out the Dough: Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the Cream Cheese Filling: Spread the cream cheese filling evenly over the dough, leaving a small border along one of the long edges.
- Spoon the Blueberry Swirl: Spoon the blueberry swirl evenly over the cream cheese filling.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal.
- Cut the Rolls: Using a sharp serrated knife or dental floss, cut the log into 12 equal slices. Dental floss is a great trick for getting clean cuts without squishing the rolls!
- Arrange in Baking Dish: Place the rolls in a greased 9×13 inch baking dish. You can also line the dish with parchment paper for easy cleanup.
- Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until the rolls have puffed up slightly.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Butter Wash: Brush the tops of the rolls with melted butter. This will give them a beautiful golden-brown color.
- Bake: Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. A toothpick inserted into the center of a roll should come out clean.
- Cool Slightly: Let the rolls cool in the baking dish for 10-15 minutes before frosting.
- Cream Together: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Again, make sure your cream cheese is properly softened.
- Add Powdered Sugar: Gradually add the powdered sugar, beating until smooth.
- Add Milk and Vanilla: Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract. You might need a little more or less milk depending on the humidity.
- Frost the Rolls: Drizzle the cream cheese glaze over the warm rolls. Serve immediately and enjoy! These are best enjoyed warm, when the glaze is still slightly melty.
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup warm milk (105-115°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest (optional, but highly recommended!)
- 1 ½ cups fresh blueberries, rinsed and patted dry
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons unsalted butter, melted
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 3-4 tablespoons milk, or more as needed
- ½ teaspoon vanilla extract
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy.
- Add the melted butter and eggs to the yeast mixture. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.
- Beat in the egg yolk, vanilla extract, and lemon zest (if using) until well combined.
- Cover the bowl and set aside.
- In a medium saucepan, combine the blueberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat, stirring occasionally, until the blueberries have burst and the mixture has thickened slightly, about 5-7 minutes.
- Remove from heat and let cool slightly before using.
- Once the dough has doubled in size, punch it down to release the air.
- Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the cream cheese filling evenly over the dough, leaving a small border along one of the long edges.
- Spoon the blueberry swirl evenly over the cream cheese filling.
- Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal.
- Using a sharp serrated knife or dental floss, cut the log into 12 equal slices.
- Place the rolls in a greased 9×13 inch baking dish.
- Cover the baking dish with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until the rolls have puffed up slightly.
- Preheat oven to 350°F (175°C).
- Brush the tops of the rolls with melted butter.
- Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
- Let the rolls cool in the baking dish for 10-15 minutes before frosting.
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
- Drizzle the cream cheese glaze over the warm rolls. Serve immediately and enjoy!
- Make sure your yeast is active by checking for foam when dissolved in warm milk.
- Ensure cream cheese is softened for both the filling and glaze to avoid lumps.
- Use dental floss for clean cuts when slicing the rolls.
- Let the blueberry swirl cool slightly before assembling to prevent melting the cream cheese filling.
- These rolls are best enjoyed warm, when the glaze is still slightly melty.
Preparing the Dough:
Making the Cream Cheese Filling:
Preparing the Blueberry Swirl:
Assembling the Rolls:
Baking the Rolls:
Making the Cream Cheese Glaze:
Conclusion:
And there you have it! These blueberry cream cheese rolls are truly a game-changer for breakfast, brunch, or even a delightful dessert. I know, I know, there are a million recipes out there, but trust me on this one. The combination of the tangy cream cheese filling, the burst of juicy blueberries, and the soft, pillowy dough is simply irresistible. It’s the kind of treat that disappears in minutes, leaving everyone wanting more.
Why is this recipe a must-try? Well, beyond the incredible flavor profile, it’s surprisingly easy to make. I’ve broken down each step to ensure even beginner bakers can achieve perfect results. Plus, the ingredients are readily available, so you don’t have to hunt down obscure items at specialty stores. It’s a recipe that delivers maximum flavor with minimal fuss, and who doesn’t love that?
But the real magic lies in the versatility of these rolls. While they’re absolutely divine as is, there’s plenty of room for customization. Feeling adventurous? Try adding a sprinkle of lemon zest to the cream cheese filling for a bright, citrusy twist. Or, swap out the blueberries for raspberries or blackberries for a different berry experience. A handful of chopped pecans or walnuts sprinkled on top before baking adds a delightful crunch.
For serving suggestions, these rolls are fantastic warm, straight from the oven. A simple dusting of powdered sugar is all you need to elevate their presentation. But if you’re feeling extra indulgent, a drizzle of homemade cream cheese glaze takes them to the next level. Simply whisk together softened cream cheese, powdered sugar, a splash of milk, and a touch of vanilla extract until smooth and creamy.
These blueberry cream cheese rolls are also perfect for special occasions. Imagine serving them at your next brunch gathering or bringing them to a potluck. They’re guaranteed to be a crowd-pleaser. And because they can be made ahead of time, they’re a lifesaver when you’re short on time. Simply prepare the rolls up to the baking stage, cover them tightly, and refrigerate them overnight. Then, bake them off in the morning for a fresh, warm treat.
Don’t be intimidated by the thought of making homemade rolls. This recipe is designed to be approachable and enjoyable. I’ve included plenty of tips and tricks along the way to ensure your success. And remember, even if they don’t look perfect, they’ll still taste amazing!
I’m so excited for you to try this recipe and experience the joy of baking these delicious blueberry cream cheese rolls. I truly believe they’ll become a new favorite in your household.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen. And most importantly, don’t forget to share your experience! I’d love to hear how your rolls turned out, what variations you tried, and what your family and friends thought. Tag me in your photos on social media I can’t wait to see your creations! Happy baking! Let me know if you have any questions, and I’ll be happy to help.
Blueberry Cream Cheese Rolls: The Ultimate Recipe & Baking Guide
Fluffy, homemade blueberry cream cheese rolls with a tangy cream cheese glaze. A delightful treat for breakfast, brunch, or dessert!
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