Loading...Lemon Blueberry Cheesecake Rolls
These Lemon Blueberry Cheesecake Rolls combine pillowy dough, rich cream cheese from right here in Ontario, and juicy blueberries, finished with a sweet lemon glaze. With all the flavour of blueberry cheesecake tucked into soft, pull-apart rolls, they’re made for brunch, late-summer entertaining and cottage weekends.
Ingredients
Dough
Blueberry Filling
Cheesecake Filling
Lemon Glaze
Instructions
- StepIn a large bowl, combine the flour, sugar, yeast and salt.
- StepAdd the warm milk, melted butter, egg and vanilla extract. Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic.
- StepTransfer the dough to a lightly greased bowl, cover and let rise for 1–1½ hours, or until doubled in size.
- StepMeanwhile, combine the blueberries, sugar, cornstarch, lemon juice and lemon zest in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until thickened. Remove from the heat and allow to cool completely.
- StepIn a medium bowl, beat together the cream cheese, sugar, egg yolk and vanilla extract until smooth.
- StepRoll the dough into a 12 × 18-inch (30 × 45 cm) rectangle. Spread the cream cheese filling evenly over the dough, leaving a ½-inch (1 cm) border around the edges. Spoon the cooled blueberry filling evenly over the cream cheese layer.
- StepStarting from the long side, roll the dough tightly into a log. Slice into 12 equal rolls and arrange them in a greased 9 × 13-inch (23 × 33 cm) baking dish. Cover and let rise for 30–45 minutes.
- StepPreheat the oven to 350°F (175°C). Bake for 25–30 minutes, or until the rolls are golden brown and cooked through.
- StepBrush the warm rolls with the melted butter.
- StepWhisk together the powdered sugar, lemon juice and milk until smooth. Drizzle the glaze over the warm rolls.
