Blueberry Cheesecake Heaven Rolls

Save this recipe on:

Soft, creamy, and bursting with juicy blueberry flavor, these Blueberry Cheesecake Heaven Rolls are exactly what the name promises: heaven in every bite. Imagine a swirl of tangy cheesecake filling and fresh blueberries tucked inside a tender, buttery roll, lightly dusted with powdered sugar. Each piece is a cloud-like treat that’s equally perfect for brunch, dessert, or an indulgent afternoon snack.

These rolls aren’t your typical cinnamon roll cousin. Instead, they take inspiration from creamy no-bake cheesecakes and fruit-stuffed pastries. The contrast of sweet-tart blueberries with smooth cream cheese and a soft, golden dough makes these irresistibly decadent yet wonderfully light. If you’re a fan of fruity desserts with a creamy twist, this one is a must-bake.

---

What Kind of Dough Should I Use for Blueberry Cheesecake Heaven Rolls?

A soft enriched dough is key here—think similar to a cinnamon roll base, made with butter, eggs, and milk. You can use a homemade version or a high-quality store-bought dough to save time. The goal is to have a fluffy, pillowy texture that balances the richness of the cream cheese and the juicy burst of blueberries.

---

Ingredients for the Blueberry Cheesecake Heaven Rolls

Cream Cheese: The creamy base that gives these rolls their cheesecake identity. It melts into the dough and adds tangy richness.

Fresh Blueberries: Juicy, slightly tart, and bursting with flavor. They add texture and color that makes the rolls pop.

Granulated Sugar: Sweetens the filling and balances the tartness of the cream cheese and berries.

Vanilla Extract: A touch of vanilla enhances the cheesecake flavor and adds warmth to the filling.

Soft Roll Dough: The canvas for all that delicious filling. Choose a buttery, yeast-based dough.

Powdered Sugar: For that dreamy, snow-dusted finish. A light dusting right before serving gives the rolls a bakery-perfect look.

Lemon Zest (optional): A whisper of citrus can brighten the filling and amplify the blueberry flavor.

---

How To Make the Blueberry Cheesecake Heaven Rolls

Step 1: Prepare the Dough

If using homemade dough, begin by mixing warm milk, sugar, yeast, eggs, and flour. Knead in softened butter and allow it to rise until doubled in size. If using store-bought dough, let it rest at room temperature to become pliable.

Step 2: Make the Cheesecake Filling

In a bowl, beat the cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until creamy. If using lemon zest, fold it in now for added brightness.

Step 3: Roll Out the Dough

On a lightly floured surface, roll the dough into a rectangle about 1/4-inch thick. Make sure the dough is even so the rolls bake uniformly.

Step 4: Spread the Filling

Gently spread the cream cheese mixture across the entire dough surface, leaving a small border at the edges. Scatter fresh blueberries evenly over the top.

Step 5: Roll and Slice

Starting from one long side, roll the dough tightly into a log. Slice into even rounds using a sharp knife or unflavored dental floss for clean edges. You should get about 10 to 12 rolls.

Step 6: Arrange and Rise

Place the rolls into a greased baking dish, leaving a little space between each. Cover and let rise for 20–30 minutes until slightly puffy.

Step 7: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden and the centers are set.

Step 8: Add the Finishing Touch

Let the rolls cool slightly, then dust generously with powdered sugar. Add a few fresh blueberries on top for extra flair.

---

How to Serve and Store Blueberry Cheesecake Heaven Rolls

Serve these rolls slightly warm or at room temperature for the best texture and flavor. The cream cheese sets up beautifully once cooled, while the blueberries remain juicy and vibrant. Perfect for a weekend brunch, a sweet snack, or even as a make-ahead dessert.

To store leftovers, place the rolls in an airtight container and refrigerate for up to 4 days. Warm slightly in the microwave before serving. You can also freeze them individually (before dusting with powdered sugar) for up to one month. Thaw in the fridge overnight and warm before enjoying.

---

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, but do not thaw them before adding to the dough. This helps prevent excess moisture and color bleeding.

What kind of cream cheese works best?

Full-fat block cream cheese gives the best structure and richness. Avoid whipped or spreadable versions.

Can I make these rolls the night before?

Absolutely! Assemble the rolls, cover, and refrigerate overnight. Let them come to room temperature and rise slightly before baking the next morning.

Do I have to use lemon zest?

No, it’s optional. However, a bit of zest brightens the filling and enhances the blueberry flavor.

How do I get clean slices when cutting the dough?

Use unflavored dental floss or a very sharp knife. Chill the rolled dough log slightly if it’s too soft to cut cleanly.

Can I drizzle icing on top instead of powdered sugar?

Definitely! A light lemon glaze or classic vanilla icing pairs beautifully with the flavors in these rolls.

---

Want More Dessert Ideas with a Fruity Twist?

If you’re loving these Blueberry Cheesecake Heaven Rolls, you’ll want to explore these other mouthwatering treats:

• Lemon Raspberry Swirl Cheesecake Cups for creamy, tangy indulgence in a mini format.
• Blueberry Lemon Dutch Baby if you enjoy puffed, oven-baked pancakes bursting with fruit.
• Caramel Cheesecake Cookies when you crave cookies that melt in your mouth.
• Cherry Cheesecake Puppy Chow for a crunchy, sweet snack with cheesecake flair.
• Condensed Milk Snow Cookies to enjoy a melt-in-your-mouth cookie dusted like winter snow.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And I’d love to hear how your rolls turned out! Did you go for lemon zest or skip it? Maybe added a drizzle of icing? Let’s swap ideas in the comments.

Questions welcome too—let’s bake better together!

---

Print

Save this recipe on: