Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Feel free to substitute fresh blueberries with frozen ones if that’s what you have on hand. Just be sure to thaw and drain them well to avoid excess moisture in the rolls.
Instructions
- Begin by preparing the dough. In a large mixing bowl, combine the flour, sugar, yeast, and salt.
- Mix in the warm milk, melted butter, and egg until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough into a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, prepare the cheesecake filling by mixing the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a small saucepan over medium heat, combine the blueberries, lemon juice, and cornstarch. Cook until the mixture thickens and the blueberries begin to burst, about 5 minutes. Allow to cool.
- Once the dough has risen, roll it out on a floured surface into a rectangle roughly 12×16 inches.
- Spread the cream cheese mixture over the dough, followed by an even layer of the blueberry mixture.
- Carefully roll the dough from the long edge into a tight log. Slice into 12 equal pieces and place them in a greased baking dish.
- Cover and let the rolls rise for an additional 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and bubbling.
- Allow the rolls to cool slightly before serving. Enjoy the warm, comforting taste of homemade goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
