Irresistible Blueberry Cheesecake Roll Recipe

Okay, picture this: soft, fluffy rolls swirled with creamy cheesecake filling and juicy blueberries, topped with a luscious glaze that makes you question your life choices (in the best way). Sounds dreamy, right?

Now, I’ve had my fair share of dessert fails — don’t even ask me about the time I confused salt for sugar 🙃 — but this Blueberry Cheesecake Rolls recipe? Total redemption arc. It’s one of those treats that looks fancy, tastes like heaven, and still comes together without making you cry into a pile of flour.

So if you’re looking to impress your family, your Instagram followers, or just your own taste buds (hey, self-love is real), buckle up. We’re about to make magic in your kitchen.

Why You’ll Obsess Over These Rolls

First off — why blueberry and cheesecake?

Because they’re the ultimate power couple. Like peanut butter and jelly, but way more bougie.

Here’s what makes these rolls totally irresistible:

• Fluffy dough that’s soft enough to make pillows jealous
• Creamy cheesecake filling that’s rich but not too sweet
• Juicy blueberries that burst in every bite (FYI: frozen or fresh both work)
• Vanilla glaze that ties everything together with a silky hug

And guess what? You don’t have to be a pastry chef to pull this off.

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What You’ll Need — No Weird Ingredients, Promise

Let’s break this down into real-life kitchen essentials. I hate recipes that ask for stuff like unicorn dust. Nope, not here.

🧾 Ingredients for the Dough:

• 3 ½ cups all-purpose flour

• 1 packet (2 ¼ tsp) instant yeast

• ¼ cup granulated sugar

• ½ tsp salt

• ¾ cup warm milk

• ¼ cup unsalted butter, melted
• 1 egg

• 1 tsp vanilla extract

🧁 For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ⅓ cup powdered sugar

• 1 tsp vanilla extract

🫐 For the Blueberry Swirl:

• 1 cup blueberries (fresh or frozen — no judgement)
• 2 tbsp sugar

• 1 tsp lemon juice

🍯 For the Glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk

• ½ tsp vanilla extract

Mixing, Rolling, and Pretending You’re on a Baking Show

Step 1: Make That Dough, Baby

Mix the dry stuff:
In a large bowl, combine flour, yeast, sugar, and salt. Easy peasy.

Add the wet crew:
Pour in warm milk, melted butter, egg, and vanilla. Mix it all up. Once it comes together, knead until it’s smooth and elastic (about 7-10 mins by hand, or 5 mins in a stand mixer).

Let it rise:
Cover and let it rise in a warm spot for about 1 hour or until doubled in size. Pro tip: your oven with the light on makes a cozy proofing zone.

Step 2: The Blueberry Situation

While the dough is getting all puffy and fabulous…

Make your swirl:
In a small saucepan, heat blueberries, sugar, and lemon juice over medium heat until the berries start to burst. Stir it a bit. Let it thicken into a jammy consistency, then cool.

FYI — this step smells like a fruity dream. Don’t eat it all with a spoon (unless you make extra 😉).

Step 3: Cheesecake Vibes

Mix it up:
Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Try not to eat this by the spoonful too. (Or do. I won’t tell.)

Step 4: Roll With It

Roll out your dough:
On a floured surface, roll it into a rectangle about 12×16 inches.

Spread the love:
Slather on the cream cheese filling. Swirl in the blueberry mixture over top.

Roll it up tight:
Roll the dough (from the long side) into a tight log. Slice into 12 even rolls.

Let ’em rest:
Place rolls in a greased 9×13 baking dish. Cover and let rise again for about 30-45 minutes.

Step 5: Bake and Glaze Like a Boss

Into the oven:
Bake at 350°F (175°C) for 25–30 minutes until golden on top and gooey in the center.

Glaze time:
Mix up your powdered sugar, milk, and vanilla until smooth. Drizzle generously while the rolls are still warm.

Look at you, turning your kitchen into a bakery 😍.

Tips for Total Roll Domination

• No fresh blueberries? Frozen ones work great. Just don’t thaw them first or your swirl might get too watery.
• Dough too sticky? Add a little more flour, one tablespoon at a time. Don’t go overboard.
• Want ‘em extra gooey? Bake on the lower end of the time range.
• Gluten-free? Try a 1:1 gluten-free flour mix — but results may vary. (Still worth trying IMO!)

Storage & Reheating (If You Somehow Don’t Eat Them All in One Sitting)

Honestly, these don’t last long in my house. But if you’ve got the willpower of a saint:

• Store in an airtight container at room temp for 2 days or fridge for 4-5.
• Reheat in the microwave for 15–20 seconds. Add a drizzle of glaze for max drama.
• Freeze before baking (after the second rise) if you want fresh rolls another day. Just thaw overnight in the fridge before baking.

Variations? Oh Heck Yes

Why stop at blueberry? Once you master the base, you can totally experiment like a dessert wizard.

Some epic twists:

• Strawberry Cheesecake Rolls (just swap the fruit)
• Lemon Raspberry Rolls with a lemon glaze
• Nutella Cheesecake Rolls for when fruit feels too “responsible” 😂
• Pumpkin Spice Cheesecake Rolls — seasonal AF

The possibilities are limitless… and dangerously delicious.

Related Recipes

• Copycat Shamrock Shake Recipe
• Pizzette Mini Calzoni Recipe
• Olive Bacon Cheese Bread Recipe

Final Thoughts — And a Challenge for You 😉

So there you have it — Blueberry Cheesecake Rolls that check all the boxes: creamy, fruity, gooey, fluffy, and absolutely brag-worthy. Whether you’re baking for a brunch, a cozy Sunday, or just because you need something sweet to cope with life (relatable), these rolls deliver.

Will they change your life?
Maybe not.
Will they make your day 1000x better?
Absolutely.

And hey, if you make these and don’t post a pic, did it even happen?

👉 DID YOU MAKE THIS RECIPE?

Tag us or send a pic — we wanna see your gooey, glorious creations!

Now go preheat that oven and treat yourself. You deserve it. 💙🫐