Blueberry Cheesecake Filled Pastries (Print-Friendly Format)
Soft rolls filled with creamy cheesecake and juicy blueberries. A versatile treat for any time of day.
# Required Ingredients:
→ Dough
01 -
2 1/2 cups all-purpose flour
02 -
2 tablespoons sugar
03 -
1 packet (2 1/4 teaspoons) instant yeast
04 -
1/2 teaspoon salt
05 -
3/4 cup warm milk (110°F/43°C)
06 -
3 tablespoons unsalted butter, melted
07 -
1 large egg
→ Cheesecake Filling
08 -
8 oz cream cheese, softened
09 -
1/4 cup granulated sugar
10 -
1 teaspoon vanilla extract
→ Blueberry Filling
11 -
1 cup fresh or frozen blueberries
12 -
2 tablespoons sugar
13 -
1 teaspoon cornstarch
14 -
1 teaspoon lemon juice
→ Glaze
15 -
1/2 cup powdered sugar
16 -
1–2 tablespoons milk
17 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
In a bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
02 -
Add flour, salt, melted butter, and egg to the yeast mixture. Mix until a dough forms. Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour until doubled in size.
03 -
Beat cream cheese, sugar, and vanilla until smooth.
04 -
In a saucepan, cook blueberries, sugar, cornstarch, and lemon juice over medium heat until thickened (about 5 minutes). Let cool.
05 -
On a floured surface, roll out the dough into a 12×10-inch rectangle. If using crescent dough, pinch seams together and roll out slightly.
06 -
Spread the cheesecake filling evenly over the dough. Spoon the blueberry filling on top. Roll the dough tightly from the long side, then slice into 12 rolls.
07 -
Place rolls in a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 20-25 minutes, until golden brown.
08 -
Whisk together powdered sugar, milk, and vanilla until smooth.
09 -
Drizzle glaze over warm rolls and serve immediately.
# Additional Information:
01 -
Short on time? Use refrigerated crescent dough.
02 -
Want a tangy twist? Add lemon zest to the cheesecake filling.
03 -
Store leftovers in the fridge for 3-4 days and reheat before serving.