Blueberry Cheesecake Rolls

In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the melted butter, remaining sugar, vanilla extract, and egg.
Add the yeast mixture to the butter mixture, then gradually add the flour and salt. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Step 2: Make the Cheesecake Filling

While the dough is rising, prepare the cheesecake filling by mixing the softened cream cheese, sugar, and vanilla extract in a medium bowl. Beat until smooth and creamy.
Gently fold in the fresh blueberries, making sure not to crush them too much.
Step 3: Assemble the Rolls

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 12×9 inches.
Spread the cheesecake mixture evenly over the dough, leaving a small border around the edges.
Carefully roll the dough into a tight log, starting from the longer edge.
Slice the log into 12 equal pieces and arrange them in a greased 9×13-inch baking dish.
Cover the dish with a towel and let the rolls rise for an additional 30 minutes.
Step 4: Bake the Rolls

Preheat your oven to 350°F (175°C).
Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
Allow the rolls to cool for about 10 minutes before icing.
Step 5: Prepare the Icing and Serve

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the icing over the warm rolls.
Serve the rolls warm, and enjoy the soft, creamy, blueberry-filled goodness!
Serving and Storage Tips