Blueberry Cream Cheese Rolls

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Hands-on time:
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Yield: 12 very large rolls

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The ultimate in fancy breakfast rolls takes its cue from our favorite bakery coffee cake. Sweet dough swirled around fresh blueberry filling, capped with sweet cream cheese, adorned with streusel. These rolls deserve a special occasion and a starring role on your buffet.

Blueberry Cream Cheese Rolls

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 very large rolls
Published: 07/08/2013




  • 2 cups fresh or frozen blueberries
  • 1/4 cup fruit juice or red wine
  • 1/2 cup granulated sugar
  • 1 tablespoon Instant ClearJel *
  • pinch of salt



Tips from our bakers

  • The jam mode on your bread machine is an excellent way to make jam hands-free, keeping the kitchen cool at the same time.
  • For smaller buns, divide the dough into 24 equal portions and place in two well-greased 12-cup muffin pans. Reduce the baking time to 25 to 30 minutes.
  • *you can replace the Instant ClearJel with one packet of unflavored gelatin.
  • Store these buns in the fridge for up to 3 days. A short warming in the microwave or toaster oven will take the chill off before eating.


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1) After readying the dough up to the point where it's starting its first rise, prepare the filling.Place the berries and juice or wine in a medium-sized saucepan. Combine the sugar, Instant ClearJel, and salt. Add the sugar/thickener to the berries/wine and cook over medium heat until the sauce is thick, about 5 to 8 minutes. Remove from the heat and cool to room temperature.

2) Gently deflate the risen dough, and roll/pat it nto an 18" x 20" rectangle. Spread with the cooled blueberry filling, and roll up cinnamon-roll style.

3) Slice the roll into 12 equal portions. Place in a greased 9" x 13" x 2" baking dish, cut (spiral) side up. Cover the dish with plastic wrap, and let rise for 40 minutes.

4) As the dough is rising, prepare the topping. Combine the softened cream cheese, confectioners' sugar, vanilla, flour, and salt. Stir until very smooth. Place in a large zip-top plastic bag. Cut off a generous piece of the corner of the bag, leaving an opening the size of a quarter.

5) Prepare the streusel by combining the flour, sugar, and butter with a fork or your fingers until it's in large crumbles, similar to large granola clusters.

6) Uncover the rolls and pipe a large dollop of cream cheese filling on top of each. Use your wet fingers to spread the filling completely over the top of each bun.

7) Sprinkle the streusel over the tops of the rolls. Use all the streusel; don't worry if it falls off the top of the rolls and settles between them. Everything will bake together just fine.

8) Bake the rolls in a preheated 350°F oven for 45 to 55 minutes. They should be golden brown on the edges, and the streusel should be nicely browned, as well. A digital thermometer should read 200°F when inserted into the center of a roll.

9) Remove the rolls from the oven. Serve warm, or at room temperature. These large, rich buns make a very filling breakfast!

10) Yield: 12 large rolls


  • star rating 11/16/2013
  • member-cmarias from KAF Community
  • PERFECT....well, maybe except for that streusel part since my streusel melted. However, good thing I had that white non-melting sugar on hand. Technically the white sugar doesn't add much (if any) flavor, but it sure took these rolls from "egh" to "mmm". They were very easy to form since I rolled the dough on plastic wrap. spread the filling & used the plastic wrap to help roll it up. Also, l used the burger bun pan to make 12 individual rolls instead of putting the 12 rolls into one pan as the recipe stated. Of course common sense would tell you that it takes less baking time for 12 individual rolls than one pan with the 12 pieces. DA!!!! This didn't occur to me until near the end of the baking time stated in the recipe so my rolls were a bit over-baked & over-browned BUT still fabulous. I put some in the freezer so I wouldn't sit down & immediately eat all 12 of them, but it takes less than 30 seconds to defrost & enjoy. Also, that miracle white, non-melting sugar wasn't affected by freezing. Yummmy!!!!
  • star rating 11/13/2013
  • Bob from St. Louis
  • I'd STRONGLY recommend that the berries be smushed before making the jam. Whole berries don't roll up very well in the dough - but they still taste good!
  • star rating 09/27/2013
  • kbisick from KAF Community
  • Made this for a family brunch and it was a huge hit. Much easier to make than I expected. Everyone was looking for seconds later in day.
  • star rating 09/03/2013
  • jbparker115083 from KAF Community
  • This recipe was GREAT in all ways - taste, looks and easy to make! Since we love strawberries I simply changed the fruit to strawberries. I made the dough & put in the fridge overnight. Took it out to rest while I made the filling. Prepared the fruit & put it in the fridge until I had cream cheese ready and dough rolled out. The rolls were beautiful when out of the oven. I can't say enough how great this recipe was. We will definitely make this again. I will change the fruit with the seasons.Thank you KAF.
  • star rating 08/24/2013
  • Diane from Concord from Concord Township Ohio
  • I found the dough very easy to work with, instead of deflating it completely I simply let it tumble out of the bowl onto the countertop. Rolling it on a pastry cloth made rolling the filled dough very easy. I read the reviews about the filling being too watery, so I added an additional 1/2 package gelatin and chilled it. The filling was solid, and when I spread it on the dough it stayed put, but melted while baking and was great. These taste very much like a fruit Danish. My husband loved it.
  • star rating 08/22/2013
  • home cooking from NH
  • I am an avid home baker and love to try new recipes. I had the same problem with the blueberries. I am a texture person and prefer a jelly texture over a jam, so I strained the blueberry mixture to make sure it was smooth and maybe that contributed, but mine was not thick enough either. It seems like it needed another tablespoon of the clearjel or some corn starch so that it was thick enough to stay stuck to the dough while rolling. The dough is a soft dough, so you already have to be careful rolling it, and you can't use all the blueberry filling. It is way too much and ends up going everywhere and making a sticky mess. Once you get through the rolling and cutting everything works out easily enough. However, these are very large portions. Most people will only want half. These come out the size of a large bakery pastry. The saving grace is that they are delicious, a very nice morning treat. It is a great use for blueberries and raspberries could easily be substituted. Additionally, someone looking to save time could use a seedless jam. The consistancy on that would actually be perfect. They would be very good for a brunch gathering, time consuming, but impressive. I would make them again, but I would probably size them to fit into a large muffin tin, so they would all come out perfectly round and a more managable diameter.
  • star rating 08/21/2013
  • bkfa from KAF Community
  • I've never made any "cinnamon roll" type items before, so this might be normal, but boy howdy was it hard to roll out into an 18"x20" rectangle!!!! It did not want to stay down. I finally had to "paste" it down to the marble with some water on the edges so that it would stop running away. Eventually got it into a somewhat rectangle-ish shape, threw on the blueberry and rolled. And rolled all the blueberry right out (it seemed to have pushed the blueberry along as I rolled it. Quickly cut it and put into pan then put the escaped blueberry in where I could. Final product is now done and while the bread portion of it is lovely (light, airy, chewy, moist) the rest is just ok. The blueberries seemed to have disappeared. So fortunately the bread is nice as there isn't much more than that. I could see this being really nice with a chocolate or caramel type thing in there, but as is just so-so.
    It sounds like your dough needed a rest. When rolling dough it is suggested to allow the dough to rest, covered for about 15-20 minutes if it begins to spring back. This will give the gluten time to relax and it can then be rolled out easier.-Jon
  • star rating 08/20/2013
  • Sarah from New Hampshire
  • I had trouble with this recipe, which really surprised me. I used frozen blueberries and gelatin, and the filling never thickened. (Perhaps it took too long to heat up because they were frozen?) I figured I'd give it a try anyway, and just put the solids on the dough and rolled it up. Syrup emergency! Blueberry juice everywhere! I and my kitchen will survive, but I think I'll try it with just fresh blueberries and the cream cheese and streusel next time!

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