Blueberry Cheesecake Sweet Rolls
These blueberry cheesecake sweet rolls are soft, with the perfect balance of sweetness and tanginess. The blueberry filling adds a fresh, fruity flavor, while the digestive biscuits give a little crunch. The best part? The cream cheese frosting has a beautiful purple color, thanks to blueberry purée. They’re as pretty as they are delicious!
Cinnamon rolls are one of those desserts that people love all over the world. No matter where you go, you’ll find some version of soft, sweet dough rolled up with a delicious filling. They’re a classic for a reason. Simple ingredients come together to create something warm, comforting, and perfect for sharing. For me cinnamon rolls (or sweet rolls in general) are the ultimate comfort treat. They remind me of cozy evenings for some reason.
Ever since I perfected my cookie recipes, I’ve been trying to do the same with sweet rolls. I wanted a dough, that’s soft and fluffy. After a lot of testing, I finally found the perfect one! This is the dough I’ll be using for all my sweet rolls from now on. It’s light, soft and not too heavy. The best part is that it’s easy to work with, which makes the whole process more enjoyable.
Making sweet rolls is definitely easier if you have a stand mixer, but you can also do it by hand. It just takes a little extra kneading to get the dough smooth and elastic. I personally love using my stand mixer because it saves time. Either way, the result is worth it!
I love experimenting with different flavors and blueberry cheesecake is just one of the many ideas I have. There are so many possibilities, different fruits, nuts, spices, or even fun twists like chocolate or caramel. The classic cinnamon sugar filling is amazing, but it’s exciting to try new things. Every time I make a new batch, I think of another flavor I want to test next. That’s the fun part of baking, there’s always something new to try!
Now that I have my perfect dough recipe, I feel even more excited to keep baking and trying new flavors. I can’t wait to see how it works with different combinations and fillings. Soft and fluffy sweet rolls will always be one of my favorite things to bake and eat!
Tips and tricks!
· Knead on low speed for 8-10 minutes to develop a soft, elastic dough. If kneading by hand, it might take a little longer.
· Don’t skip the second proofing! This step helps the rolls rise properly and stay fluffy after baking.
· If making in advance, warm them up before serving. A few seconds in the microwave works great.
· Use instant dry yeast for easy handling; no need to proof it separately, just mix it right into the dough.
· Sweet rolls are best enjoyed warm, right after baking, when they’re at their softest.
· Don’t add too much flour while kneading; the dough should be slightly sticky but not wet. Too much flour can make the rolls dense.
· For extra flavor, you can add a little vanilla or citrus zest to the dough. It gives a nice subtle touch!
· If your oven runs hot, check the rolls a few minutes early to avoid overbaking. You want them golden brown but still soft.
Frequently asked questions
1. What kind of yeast should I use?
I recommend using instant dry yeast because it’s easy to work with; just mix it directly into the flour without needing to activate it first. You can also use active dry yeast, but you’ll need to dissolve it in warm milk and let it sit for a few minutes before adding it to the dough.
2. Why are my cinnamon rolls dense and not airy?
Dense rolls are usually caused by underproofing or too much flour. Make sure to let the dough rise until it’s puffy and doubled in size. If it hasn’t proofed enough, the yeast doesn’t have time to create those air pockets that make the rolls fluffy. Also, be careful when measuring flour, too much can make the dough heavy. It should be soft and slightly sticky, not dry.
3. Why are my cinnamon rolls tough and not soft?
Tough rolls usually happen when the dough is over-kneaded, too much flour is added, or they are overbaked. Knead just until the dough is smooth and elastic (about 8-10 minutes on low speed). If you add too much flour, the dough can become stiff and dry. Also, bake them just until golden brown, because overbaking can make them dry and tough.
4. How should I store them?
If the rolls don’t have frosting, store them in an airtight container at room temperature for up to 2 days. If they have frosting, keep them in the fridge for up to 3 days, since the frosting contains dairy. Either way, warm them up before eating to keep them soft.
6. Can I use fresh yeast instead of dry yeast?
Yes! If using fresh yeast, you’ll need about 3 times the amount of instant dry yeast. Just dissolve it in warm milk before adding it to the dough.
7. How do I reheat them to keep them soft?
The best way to reheat is a few seconds in the microwave (about 10-15 seconds per roll).
8. Can I make these without a stand mixer?
Yes, you can knead by hand! It just takes a little more time and effort. Knead for 10-15 minutes until the dough is smooth and elastic. If it feels too sticky, lightly flour your hands but avoid adding too much extra flour.
Ingredients you will need for this recipe
For the dough:
All-purpose flour: All-purpose flour is versatile and works well for most baked goods, including sweet rolls. It’s a good choice if you want rolls that are soft and fluffy.
Granulated sugar: Granulated sugar adds sweetness, helps tenderize the dough by retaining moisture, and feeds the yeast to help the rolls rise.
Instant dry yeast: For this recipe I am using instant dry yeast. If you want to use other type of yeast, read above in the “Frequently asked questions” sub heading.
Butter: We are going to be using unsalted, softened butter.
Egg: This recipe requires one whole egg.
Milk: Milk adds moisture and richness to the dough, resulting in a soft, tender texture. Make sure you use lukewarm milk. I recommend warming up the milk in the microwave for about 30 seconds.
Vanilla extract: Totally optional, but gives the dough a delicious flavor.
For the filling:
Butter: Butter adds richness and moisture to the filling, giving it a smooth, creamy texture that pairs perfectly with the sweetness of the sugar. Make sure to use unsalted, softened butter.
Granulated sugar: The sugar in the filling balances the natural tartness of the blueberries and enhances their flavor.
Blueberries: The star of the show.
Vanilla: Optional.
Crushed digestive biscuits + melted butter: This mixture creates a crumbly, slightly crunchy layer within the filling.
For the frosting:
Water: The water is used to cook the blueberries, helping them break down and release their juice to create a puree. This adds color to the frosting.
Blueberries: The cooked blueberries add a beautiful purple color to the frosting
Granulated sugar: Sweetens the frosting.
Cream cheese: The main ingredient and the base of the frosting. It pairs beautifully with the blueberries.
Butter: Butter adds richness and smoothness to the frosting, making it extra creamy. Make sure your butter is softened and unsalted.
Step by step instructions:
1. First, we are going to prepare the dough.
2. In the bowl of a stand mixer, combine the flour, sugar, salt, and instant dry yeast.
3. Add the milk, eggs, softened butter, and vanilla then mix on low speed until everything comes together, for about 8 to 10 minutes. If kneading by hand, work the dough for about 10-15 minutes.
3. Once the dough is ready, cover it with a tea towel and let it rise for about 1.5-2 hours, or until it has doubled in size.
4. For the filling, mix together the softened butter with the granulated sugar and the vanilla. Set aside.
5. Also prepare the crushed digestive biscuits. In a food processor, blend them until they turn to fine crumbs, then mix them with the melted butter. Set aside as well.
6. Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle.
7. Spread the butter mixture evenly over the dough. Add the blueberries evenly and sprinkle the crushed digestive biscuit mixture over them.
8. To shape the rolls, you can do this using two methods, but here we will be using my favorite method, which is portioning and cutting the rolled out dough into even strips, then rolling each part up. (See in the pictures below)
9. Once you rolled them up, place in a baking dish, cover them with a towel or plastic wrap and let them rise for another 30-45 minutes, until they puff up.
10. Preheat the oven to 180°C.
11. Once the second rising is done, pour some heavy cream over each roll and bake in the preheated oven for 20 to 25 minutes.
12. Make the frosting: In a small saucepan, combine water and blueberries. Cook over medium heat for about 5-7 minutes, mashing the berries as they cook, until a thick puree forms. Remove from heat and let it cool.
13. Once cooled, place it in a blender and blend until smooth. This is totally optional, but I like doing this for a smooth frosting.
14. In a mixing bowl, beat together cream cheese, butter and sugar until smooth. Lastly, fold in the blueberry puree.
15. Once the rolls are out of the oven and have cooled slightly, spread the blueberry cream cheese frosting generously over the top.
16. Enjoy.
Blueberry Cheesecake Rolls
Ingredients
- 500g all-purpose flour
- 70g granulated sugar
- 7g dry instant yeast
- 7g salt
- 1 egg
- 230g warm milk
- 70g softened, unsalted butter
- 1 teaspoon vanilla extract (optional)
- 80g softened, unsalted butter
- 60g granulated sugar
- 150g blueberries (fresh or frozen)
- 50g digestive biscuits mixed with 20g melted butter
- 1 teaspoon vanilla bean paste (optional)
- 25g water
- 40g blueberries
- 70g granulated sugar
- 150g cream cheese
- 50g softened, unsalted butter
Instructions
- First, we are going to prepare the dough.
- In the bowl of a stand mixer, combine the flour, sugar, salt, and instant dry yeast. Add the milk, eggs, softened butter, and vanilla then mix on low speed until everything comes together, for about 8 to 10 minutes. If kneading by hand, work the dough for about 10-15 minutes.
- Once the dough is ready, cover it with a tea towel and let it rise for about 1.5-2 hours, or until it has doubled in size.
- For the filling, mix together the softened butter with the granulated sugar and the vanilla. Set aside.
- Also prepare the crushed digestive biscuits. In a food processor, blend them until they turn to fine crumbs, then mix them with the melted butter. Set aside as well.
- Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle.
- Spread the butter mixture evenly over the dough. Add the blueberries evenly and sprinkle the crushed digestive biscuit mixture over them.
- To shape the rolls, you can do this using two methods, but here we will be using my favorite method, which is portioning and cutting the rolled out dough into even strips, then rolling each part up. (See in the pictures above)
- Once you rolled them up, place in a baking dish, cover them with a towel or plastic wrap and let them rise for another 30-45 minutes, until they puff up.
- Preheat the oven to 180°C.
- Once the second rising is done, pour some heavy cream over each roll and bake in the preheated oven for 20 to 25 minutes.
- Make the frosting: In a small saucepan, combine water and blueberries. Cook over medium heat for about 5-7 minutes, mashing the berries as they cook, until a thick puree forms. Remove from heat and let it cool.
- Once cooled, place it in a blender and blend until smooth. This is totally optional, but I like doing this for a smooth frosting.
- In a mixing bowl, beat together cream cheese, butter and sugar until smooth. Lastly, fold in the blueberry puree.
- Once the rolls are out of the oven and have cooled slightly, spread the blueberry cream cheese frosting generously over the top.
- Enjoy.
Nutrition Facts
Calories
641Fat
30 gSat. Fat
18 gCarbs
84 gFiber
3 gNet Carbs
81 gSugar
32 gProtein
10 gSodium
454 mgCholesterol
97 mg
