Blueberry Cream Cheese Rolls Recipe

If you’re in the mood for a sweet, pillowy, melt-in-your-mouth kind of treat, these Blueberry Cream Cheese Rolls are just what you need. Imagine soft, buttery dough filled with a luscious blend of tangy cream cheese and juicy blueberries, then drenched in rich cream before being baked to golden perfection. Whether you’re looking to impress guests or just spoil yourself with something homemade, this recipe checks every box.

Let’s dive into this incredibly satisfying recipe that turns basic ingredients into bakery-level goodness, right from the comfort of your kitchen.

The Magic Begins: Why You’ll Love These Rolls

Blueberry cream cheese rolls are a wonderful twist on traditional cinnamon rolls. They’re fruity, creamy, and rich without being too heavy. What makes them truly special is the creamy filling balanced by the brightness of the blueberries. When baked together inside a soft yeast dough and finished with a pour of heavy cream, the result is decadently delicious.

Perfect for brunches, dessert tables, or a cozy weekend treat, these rolls never fail to impress. Plus, the leftover filling makes a sweet, creamy topping for serving.

Ingredients You’ll Need

Before we start baking, let’s go over the ingredients you’ll need for both the dough and the filling.

Dough:

• 1 packet active dry yeast (2 ½ teaspoons)

• 1 cup warm milk (around 100°F)

• ½ cup granulated sugar

• 4 to 4½ cups all-purpose flour

• 6 tablespoons softened butter

• 1 teaspoon salt

• 2 large eggs

Filling:

• 6 ounces softened cream cheese

• 2 cups powdered sugar

• 1 tablespoon vanilla extract

• 1 cup blueberries (fresh or frozen)

• 1 tablespoon flour

• 1 cup heavy cream (at room temperature)

Step-by-Step Instructions

Let’s break this down into easy steps so even a beginner can bake these rolls like a pro.

Step 1: Activate the Yeast

In a small bowl, combine the yeast with 1 teaspoon of sugar and 1 tablespoon of the warm milk. Stir and let it sit for about 5 minutes. You’ll know it’s ready when the mixture becomes bubbly and foamy—this means the yeast is alive and active.

Step 2: Prepare the Dough

In the bowl of a stand mixer, combine 4 cups of all-purpose flour, the softened butter, salt, eggs, remaining warm milk, remaining sugar, and the activated yeast mixture. Using the dough hook, mix on medium speed until a soft dough forms. If the dough feels too sticky, gradually add a little more flour (up to ½ cup).

Knead the dough for about 7–8 minutes until it becomes smooth and elastic. You can also do this by hand, but the mixer makes it quicker and easier.

Step 3: First Rise

Once the dough is ready, transfer it to a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for 2 to 3 hours, or until it doubles in size.

Making the Creamy Blueberry Filling

While the dough is rising, you can prepare the creamy, fruity filling that makes these rolls so special.

In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until fully combined and creamy. In another small bowl, toss the blueberries with the tablespoon of flour—this prevents them from sinking and keeps them evenly distributed in the filling.

Step 4: Roll and Fill

Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and roll it into a large rectangle, about 12×18 inches in size.

Spread the cream cheese filling evenly over the surface of the dough. Sprinkle the floured blueberries over the top of the cream cheese mixture.

Starting from the long edge, roll the dough up tightly into a log. Use a sharp knife or unflavored dental floss to cut the roll into 12 even slices.

Step 5: Assemble and Rest

Grease a 9×13-inch baking pan and arrange the 12 rolls inside, leaving a little space between each one to allow for rising. Let the rolls rest for 30 minutes so they puff up a bit more.

After they’ve rested, pour the room temperature heavy cream over the top of the rolls. This might seem unusual, but trust the process—it makes the rolls unbelievably tender and adds a creamy richness that sets this recipe apart.

Step 6: Bake to Golden Perfection

Preheat your oven to 375°F. Bake the rolls for about 30 minutes or until they are golden brown on top and bubbling slightly around the edges. The heavy cream will blend with the filling and dough during baking, making the bottom delightfully soft and flavorful.

Let the rolls cool for 10 to 15 minutes before serving.

Finishing Touch: Don’t Forget the Drizzle

If you have any leftover cream cheese filling, don’t toss it! Warm it slightly in the microwave and drizzle it over the baked rolls before serving. This extra step gives your rolls a gorgeous glossy finish and an added burst of creamy sweetness.

Tips for Success

• Use warm—not hot—milk to activate the yeast properly. If it’s too hot, it can kill the yeast.

• Make sure the cream cheese is soft so it mixes smoothly with the sugar and vanilla.

• Fresh or frozen blueberries both work great. If using frozen, no need to thaw them.

• Don’t skip the heavy cream—it’s the secret to ultra-moist, gooey rolls.

• For cleaner slices, use unflavored dental floss to cut the rolls instead of a knife.

Make-Ahead Option

Want to prep ahead? You can refrigerate the rolls after placing them in the pan and before the second rise. Cover the pan tightly and let the rolls chill overnight. When you’re ready to bake, let them come to room temperature and rise for 45 minutes before pouring over the cream and baking.

Storage and Reheating

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the microwave for about 20 seconds to make them warm and gooey again.

You can also freeze the unbaked, cut rolls. Place them on a tray, freeze until solid, then transfer to a freezer bag. When ready to bake, thaw, let them rise, pour the cream, and bake as directed.

Final Thoughts: A Sweet Reward for Any Day

These Blueberry Cream Cheese Rolls are the perfect blend of comfort and indulgence. They’re soft, creamy, fruity, and just the right amount of sweet. Best of all, they’re made from scratch with love and care—something you can absolutely taste in every bite.

Whether you serve them fresh from the oven, drizzle them with extra filling, or save them for later, one thing’s for sure: this recipe will quickly become a favorite in your home. So go ahead—grab your apron, roll out that dough, and treat yourself to the sweet joy of homemade blueberry cream cheese rolls. You deserve it.

Also Try Tropical Coconut Chia Seed Pudding Recipe

Blueberry Cream Cheese Rolls Recipe

Soft, fluffy blueberry cream cheese rolls with a rich filling and sweet glaze. Perfect for breakfast or dessert—easy and homemade

Type: Dessert / Breakfast Pastry

Cuisine: American-Inspired

Keywords: blueberry cream cheese rolls, sweet rolls, breakfast rolls, cream cheese blueberry, homemade rolls

Recipe Yield: 12 rolls

Calories: Approximately 320 calories per roll

Preparation Time: 2 hours 45 minutes

Cooking Time: 30 minutes

Total Time: 3 hours 15 minutes

Recipe Ingredients:

• 1 packet active dry yeast (2½ tsp)
• 1 cup warm milk (100°F)
• ½ cup granulated sugar
• 4 to 4½ cups all-purpose flour
• 6 tbsp softened butter
• 1 tsp salt
• 2 large eggs
• 6 oz softened cream cheese
• 2 cups powdered sugar
• 1 tbsp vanilla extract
• 1 cup blueberries (fresh or frozen)
• 1 tbsp flour
• 1 cup heavy cream (room temperature)
• Leftover cream cheese filling (warmed slightly)

Recipe Instructions:

Activate the Yeast:

In a small bowl, combine the yeast with 1 teaspoon of sugar and 1 tablespoon of the warm milk. Stir and let it sit for about 5 minutes. You’ll know it’s ready when the mixture becomes bubbly and foamy—this means the yeast is alive and active.

Prepare the Dough:

In the bowl of a stand mixer, combine 4 cups of all-purpose flour, the softened butter, salt, eggs, remaining warm milk, remaining sugar, and the activated yeast mixture. Using the dough hook, mix on medium speed until a soft dough forms. If the dough feels too sticky, gradually add a little more flour (up to ½ cup). Knead the dough for about 7–8 minutes until it becomes smooth and elastic. You can also do this by hand, but the mixer makes it quicker and easier.

First Rise:

Once the dough is ready, transfer it to a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for 2 to 3 hours, or until it doubles in size

Roll and Fill:

Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and roll it into a large rectangle, about 12x18 inches in size. Spread the cream cheese filling evenly over the surface of the dough. Sprinkle the floured blueberries over the top of the cream cheese mixture. Starting from the long edge, roll the dough up tightly into a log. Use a sharp knife or unflavored dental floss to cut the roll into 12 even slices.

Assemble and Rest:

Grease a 9x13-inch baking pan and arrange the 12 rolls inside, leaving a little space between each one to allow for rising. Let the rolls rest for 30 minutes so they puff up a bit more. After they’ve rested, pour the room temperature heavy cream over the top of the rolls. This might seem unusual, but trust the process—it makes the rolls unbelievably tender and adds a creamy richness that sets this recipe apart.

Bake to Golden Perfection:

Preheat your oven to 375°F. Bake the rolls for about 30 minutes or until they are golden brown on top and bubbling slightly around the edges. The heavy cream will blend with the filling and dough during baking, making the bottom delightfully soft and flavorful. Let the rolls cool for 10 to 15 minutes before serving.