These soft and sweet Blueberry Cheesecake Cinnamon Scrolls are the perfect dessert for the spring and summer months ahead. Soft buttery dough swirled with creamy blueberry jam filling, baked and frosted generously with creamy, whipped cream cheese icing. There’s nothing not to love about these delicious blueberry scrolls… dare I say they’re better than the bakery.
We will be making the dough from scratch but don’t freak out, it’s easier than you think.
Start by combining yeast with warm milk and honey. When it turns frothy add an egg, softened butter, and some vanilla extract. In a second bowl stir together plain flour, salt and sugar and make a well in the middle. Add the wet ingredients and knead until smooth. Leave in a warm spot to rise for about an hour.
Meanwhile, beat together cream cheese, cinnamon and icing sugar to make the filling.
Once the dough has doubled in size, roll it out and spread it with half of the cream cheese filling, blueberry jam and frozen or fresh blueberries. Make sure the jam isn’t too runny otherwise you’ll be left with a mess!
Roll the dough up into a log, cut into 9 rolls and place cut-side-up in a baking dish.
I love to enjoy the scrolls warm out of the oven with the frosting slightly melting over the top. And don’t forget to top with fresh blueberries!
These are the softest, most fluffy scrolls… the flavour is beyond amazing.
More delicious baked desserts to try:
- Blueberry, banana and coconut loaf
- Fool-proof choc chip cookies
- Banana caramel cupcakes with vanilla buttercream frosting
And finally, if you like these Blueberry Cheesecake Cinnamon Scrolls be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
BLUEBERRY CHEESECAKE CINNAMON SCROLLS
Course: DessertDifficulty: Easy9
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minutesThe softest, fluffiest cheesecake-inspired cinnamon scrolls with fresh blueberries.
Ingredients
3/4 cup warm milk
1 sachet (7g) yeast
1 tsp honey
3 cups plain flour
1/4 cup caster sugar
1/2 tsp of salt
1/4 cup of butter, softened
1 egg
1 tsp vanilla extract
3 tbsps of blueberry jam
1 cup frozen blueberries
fresh blueberries for garnish
- Cream cheese frosting
500g cream cheese
1 cup icing sugar
1 tbsp cinnamon
Directions
- To make the dough, combine yeast with warm milk (heat up the milk for about 40-50 seconds in the microwave) and honey. When it turns frothy add an egg, softened butter, and vanilla extract. In a second bowl stir together plain flour, salt and sugar and make a well in the middle. Add the wet ingredients and knead for about 10 minutes until smooth.
- Place the dough in a greased bowl, covered and in a warm spot to rise until it doubles in size, usually about an hour.
- Meanwhile, line a large rectangular baking dish with baking paper and make the cream cheese filling. Beat together the cream cheese, icing sugar and cinnamon.
- Lightly dust your work surface with flour. Turn out the dough and roll it into a rectangle about 30cm x 50cm. Spread half the cream cheese filling, the jam and frozen blueberries. Starting with the long edge, carefully roll the dough into a log. When you reach the edge, pinch to seal. Using a sharp knife, cut the log into 9 rolls. Place the rolls in the prepared baking dish. Cover and let rise for another 15 minutes.
- Bake the rolls at 180 degrees C for 20 minutes, or until golden. Watch towards the end to ensure they are not getting too dark on top.
- Spread the remaining frosting over the warm scrolls and top with fresh blueberries. Serve warm and enjoy!
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