Description
Blueberry cheesecake rolls combine creamy comfort with fruity sweetness in a delightful pastry treat. Crisp layers and rich filling promise a memorable dessert experience you’ll savor with pure culinary joy.
Ingredients
Scale
- 2 ½ cups (300 g) all-purpose flour
- 1 cup (150 g) fresh or frozen blueberries
- 8 oz (225 g) cream cheese, softened
- ¾ cup (180 ml) warm milk (110°F/43°C)
- 3 tbsps (45 ml) unsalted butter, melted
- 1 large egg
- ¼ cup (50 g) granulated sugar
- 2 tbsps (25 g) sugar
- 2 tbsps (25 g) sugar
- 1 packet (2 ¼ tsp) instant yeast
- ½ cup (60 g) powdered sugar
- ½ tsp salt
- 1 tsp cornstarch
- 1 tsp vanilla extract
- ½ tsp vanilla extract
- 1 tsp lemon juice
- 1 ½ tbsps (22 ml) milk
Instructions
- Yeast Activation: Whisk yeast with warm milk and sugar until a frothy, aromatic mixture develops with gentle bubbles.
- Dough Creation: Blend flour, salt, melted butter, and beaten egg into the yeast liquid, forming a smooth, elastic dough that cleanly separates from the bowl’s sides.
- Kneading and First Rise: Rhythmically knead the dough on a floured surface for 6-8 minutes, then transfer to a greased bowl. Cover and let rise in a warm spot until volume doubles, creating a pillowy texture.
- Filling Preparation: Craft a luscious blueberry cream cheese mixture by blending cream cheese, fresh blueberries, sugar, and vanilla into a uniform, velvety consistency.
- Dough Shaping: Deflate the risen dough and roll into a thin rectangular shape. Distribute the blueberry cream cheese filling evenly, leaving a small margin around the edges.
- Rolling and Portioning: Tightly roll the dough from the longer side, creating a compact log. Slice into individual portions using a sharp knife for uniform rolls.
- Final Proofing and Baking: Arrange rolls on a parchment-lined baking sheet, allowing space for expansion. Let rest 20-30 minutes until puffy, then bake in a preheated oven until golden-brown and fragrant.
- Finishing Touch: Optional glaze or dusting of powdered sugar adds an elegant final flourish to these delectable blueberry cream cheese rolls.
Notes
- Control Yeast Activation: Ensure milk is warm (not hot) around 110°F to prevent killing yeast, which requires precise temperature for proper fermentation.
- Develop Dough Elasticity: Knead thoroughly for 6-8 minutes to build gluten structure, creating soft, airy rolls with perfect texture and consistent rise.
- Manage Moisture Balance: Avoid adding excess liquid when mixing dough, maintaining proper consistency to prevent sticky or dry texture during rolling and baking.
- Prevent Filling Leakage: Leave small border when spreading blueberry mixture and seal edges carefully to stop cream cheese from oozing during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 203
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 29 mg