Blueberry Cheesecake Swirl Rolls (Printable Version)

# What You'll Need:

→ Dough

01 - 180 ml warm milk (approx. 43°C)
02 - 7 g active dry yeast
03 - 50 g granulated sugar (divided)
04 - 1 large egg
05 - 60 g unsalted butter, melted
06 - 345 g all-purpose flour
07 - 3 g salt

→ Filling

08 - 170 g cream cheese, softened
09 - 50 g granulated sugar
10 - 5 ml vanilla extract
11 - 240 ml blueberry jam or preserves
12 - 75 g fresh or frozen blueberries

→ Glaze

13 - 120 g powdered sugar
14 - 30–45 ml milk
15 - 2.5 ml vanilla extract

# Step-by-Step Directions:

01 - Combine warm milk, active dry yeast, and 15 g granulated sugar in a large bowl. Let rest for 5–10 minutes until foamy, signaling yeast activation.
02 - Add remaining sugar, egg, melted butter, flour, and salt to the yeast mixture. Stir until a shaggy dough forms, then knead by hand or mixer for 5–7 minutes until smooth and elastic. Cover and allow to rise in a warm place for 60–90 minutes or until doubled in size.
03 - Beat together softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth.
04 - Punch down the risen dough and roll it out on a lightly floured surface to a 36×25 cm rectangle. Evenly spread the cheesecake filling, then swirl on blueberry jam and scatter blueberries. Roll tightly from the long side and cut into 9 to 12 equal spirals.
05 - Arrange rolls spaced slightly apart in a greased 23×33 cm baking dish. Cover and let rise for 30–45 minutes until puffed and just touching. Bake in a preheated oven at 175°C for 25–30 minutes until golden brown.
06 - Whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle generously over warm rolls before serving.

# Helpful Notes:

01 - Use warm milk around 43°C to activate yeast effectively; hotter temperatures risk killing the yeast.
02 - Frozen blueberries can be used directly without thawing to avoid excess moisture in the filling.
03 - For a thinner glaze, gradually add milk; for a thicker consistency, add more powdered sugar incrementally.
04 - Store leftover rolls in an airtight container at room temperature up to 2 days or refrigerate up to 4 days. Freeze before glazing for up to 2 months.

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