Blueberry cheesecake swirl rolls are my sweet indulgence when I want a bakery-style treat without leaving my kitchen. These soft, pillowy rolls are filled with a luscious cream cheese mixture and sweet blueberry filling, then baked until golden and drizzled with icing. Every bite is a perfect mix of tangy cheesecake, juicy blueberries, and tender dough.

Why You’ll Love This Recipe

I love these rolls because they combine three of my favorite desserts—sweet rolls, cheesecake, and blueberry pie—into one irresistible treat. The dough is soft and buttery, the filling is creamy and fruity, and the swirls make them look as good as they taste. They’re perfect for brunch, special breakfasts, or even dessert, and they smell incredible while baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet roll dough (homemade or store-bought)
Cream cheese, softened
Sugar
Vanilla extract
Blueberry pie filling or fresh blueberry compote
Powdered sugar (for icing)
Milk (for icing)

Directions

I start by preparing my dough, rolling it out into a large rectangle on a floured surface.
In a bowl, I beat the softened cream cheese, sugar, and vanilla extract until smooth.
I spread the cream cheese mixture evenly over the dough.
I spoon the blueberry filling over the cream cheese layer, spreading it gently so the layers stay even.
I roll the dough up tightly from the long side, then slice it into even rolls.
I place the rolls in a greased baking dish, cover, and let them rise until puffy.
I bake at 350°F (175°C) for 25–30 minutes, until golden brown.
While they cool slightly, I whisk powdered sugar and milk together to make a simple icing.
I drizzle the icing over the warm rolls before serving.

Servings and timing

This recipe makes about 12 rolls and takes roughly 2 hours from start to finish, including rising time for the dough. If I use pre-made dough, the total time drops to around 45 minutes.

Variations

Sometimes I swap blueberries for raspberries, strawberries, or a mixed berry filling. I’ve also added lemon zest to the cream cheese layer for extra brightness. For a richer icing, I make a cream cheese glaze instead of a simple powdered sugar drizzle.

storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm them in the microwave for 15–20 seconds or in a low oven until just heated through.

FAQs

Can I make these ahead of time?

Yes, I assemble the rolls, cover, and refrigerate overnight. In the morning, I let them come to room temperature and rise before baking.

Can I use fresh blueberries instead of pie filling?

Yes, I cook fresh blueberries with a little sugar and cornstarch until thickened, then cool before using.

How do I keep the filling from leaking out?

I spread the blueberry filling thinly and roll the dough gently but tightly to keep the layers intact.

Can I freeze blueberry cheesecake swirl rolls?

Yes, I freeze them baked or unbaked. For unbaked rolls, I freeze after slicing, then thaw and rise before baking.

What type of dough works best?

I like using a soft, enriched sweet roll dough for the fluffiest texture, but refrigerated crescent roll dough works in a pinch.

Conclusion

Blueberry cheesecake swirl rolls are the perfect blend of creamy, fruity, and fluffy. They’re beautiful to serve, delightful to eat, and surprisingly easy to make at home. Whether for brunch, dessert, or a special treat, they’re a guaranteed crowd-pleaser.