Lemon Blueberry Cheesecake Sweet Rolls

Lemon Blueberry Cheesecake Sweet Rolls

Sure canned cinnamon rolls are easy and convenient, but on Mother’s Day, you shouldn’t be looking for easy. You should be looking to impress and if anything is going to impress the mom in your life, it’s homemade lemon blueberry cheesecake sweet rolls. The nice thing about this recipe is that it’s easily modifiable. If you’ve got frozen raspberries, use them! Frozen strawberries? Those will work too! In the mood something a little more indulgent? Add more cream cheese to the filling. There’s really no way to go wrong with this recipe!

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The Ingredients

Sweet Rolls:

  • 2 ¼ cups all-purpose flour (plus additional if needed)
  • 2 tbsp white sugar
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 pack instant yeast
  • ½ cup water
  • ¼ cup milk
  • 2 ½ tbsp unsalted butter
  • 1 egg (room temperature)
Cream Cheese Filling:
  • 4 oz cream cheese (softened)
  • 2 tbsp butter (softened)
  • ¼ cup sugar
  • 1 tsp vanilla extract

Blueberries:

  • 1 ½ cups frozen blueberries
  • Zest from large lemon
  • 1 tsp cornstarch

Cream Cheese Glaze:

  • ¼ cup butter (softened)
  • 1 oz cream cheese (softened)
  • ½ tsp vanilla extract
  • ¾ cup powdered sugar
  • 3 tbsp milk

The Steps

  1. Combine frozen blueberries, lemon zest and cornstarch together in a bowl and set aside while you make the dough.
  2. In a large mixing bowl, combine the flour, sugar, salt and yeast together. Pour the water, milk and butter into a microwave safe bowl and heat until mixture is bubbling hot. Combine the wet ingredients to the dry ingredients. Add in the egg and additional flour if needed until the dough feels smooth and elastic.
  3. Knead bread in a stand mixer or on a floured surface for 5 minutes. Set aside in a greased bowl and allow to rest for an additional 5-10 minutes. While the dough is resting, combine the cream cheese filling ingredients in a bowl and mix until smooth. 
  4. Roll dough out to a large rectangle (approximately 14” x 10”). Spread the cream cheese mixture all over the dough, then pour the blueberry/lemon zest mixture on top. Tightly roll up the dough. Cut roll into 10-12 pieces and place into the greased 10.5-inch Stargazer Cast Iron skillet.
  5. Cover skillet loosely with aluminum foil and allow the sweet rolls to rise for 2/2.5 hours. (The best place to let them rise is in an oven that was preheated to 200F and then turned off.) After the sweet rolls have doubled in size, preheat the oven to 375F and bake for 20 minutes, then add a layer of aluminum foil and bake for an additional 5-10 minutes (to avoid too much browning). 
  6. Prepare the cream cheese glaze by mixing all of the ingredients together with a hand mixer until smooth. If the glaze isn’t thick enough, just add more powdered sugar until it’s the consistency you prefer. Allow sweet rolls to cool before adding the glaze. Enjoy!

 

Prep Time: 2 hrs, 30 min

Cook Time: 25-30 min

Serves: 4-6

 

Used in this recipe:


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