Blueberry Cream Cheese Swirly Bread, made from scratch, easy sweet bread recipe. Soft, sticky, creamy rolls, bursting with juicy blueberries. Perfect for the holiday season.

Blueberry Cream Cheese Swirly Bread, made from scratch, easy sweet bread recipe. Soft, sticky, creamy rolls, bursting with juicy blueberries. Perfect for the holiday season


BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!

Can you guess what is in the ingredients? For this easy recipe, I've used regular ingredients that you will be able to get at your local supermarkets.

I've also used frozen blueberries because they simply aren't readily available all year round and this swirly bread recipe is so very popular over Thanksgiving and Christmas, yep, when blueberries aren't in season, then frozen blueberries are just perfect for this!

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In fact, using frozen blueberries is preferable in this recipe, so I do suggest if you have got fresh blueberries, be sure to freeze them for a couple of hours before using. This is because the blueberries do have a tendency to burst in the heat of the oven so starting off with them frozen just helps keep their shape once they're baking in the oven.

This sweet blueberry bread is a delicious bundle of soft, light, sweet rolls packed with blueberries and cream cheese, and oh boy! It is delicious!

I've also made a sweet, buttery glaze to go on the top, and this bread is just amazing to eat. It's full of stickiness and creaminess and absolutely wonderful with a nice cup of tea! You really must make the glaze too! It's so delicious!

Blueberry Cream Cheese Swirly Bread, made from scratch, easy sweet bread recipe. Soft, sticky, creamy rolls, bursting with juicy blueberries. Perfect for the holiday season

This is an easy recipe, you can use a stand mixer or make by hand. Try this recipe, it really is super soft, moist, and yes, very very addictive! So please enjoy our Blueberry Cream Cheese Swirly Bread.

Prep time

2 hrs (includes rise etc)

Cook time

30 - 40 minutes

Yield

16 rolls

You need

2 x 9-inch cake pans and parchment paper.

Ingredients

THE DOUGH

1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1/2 Cup butter, softened
2 large eggs
Zest of 1 Lemon
1/2 teaspoon salt
4 1/4 cups all-purpose flour Plus extra for kneading/rolling

THE FILLING

10 oz FROZEN Blueberries. (keep them frozen until ready to use)
1/4 cup Powdered sugar (for the blueberries)
8 oz package of cream cheese (room Temperature)
3 Tablespoons Powdered Sugar mixed into the cream cheese

THE GLAZE

3/4 cup powdered sugar
3 tablespoons butter, melted
2 Tablespoons heavy cream

Instructions

Make the dough

1. In a small bowl warm the milk in the microwave at 30 second intervals until warm to touch.

Make sure it is not so hot you can't put your finger in. Add the milk to your (stand mixer) mixing bowl with the yeast and sugar. Cover and leave for about 10 minutes until frothy.

2. Add the softened butter, eggs, grated lemon zest and salt. Add the flour and beat at low to medium speed until a soft dough forms, approx 3 - 5 minutes.

Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.

3. Knead for 10 minutes using the dough hook, or by hand if you don't have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle)

Blueberry Cream Cheese Swirly Bread showing dough consistency

Watch the short video at the end of this recipe for kneading by hand.

If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl, add a tablespoon of flour at a time until it does.

When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth or plastic wrap and place somewhere warm to let rise for 1 hour. It should double in size.

Blueberry Cream Cheese Swirly Bread showing first rise of dough

4. Whilst waiting for the dough to rise, make up the cream cheese filling by mixing the cream cheese and sugar until all combined,

Blueberry Cream Cheese Swirly Bread showing cream cheese consistency

and adding the sugar to the frozen blueberries and mixing well.

Blueberry Cream Cheese Swirly Bread showing sugar added to blueberries

5. When the dough has doubled in size, punch the air out of the dough and turn it onto a well-floured surface.

Blueberry Cream Cheese Swirly Bread showing dough being punched out and kneaded

6. Divide into 2 equal pieces

Blueberry Cream Cheese Swirly Bread showing dough shaping

and then roll the first piece into a rectangle, about 10 inches by 13 inches. Have the longest side nearest to your body as in the photos below. Be sure to dust with flour when rolling.

Blueberry Cream Cheese Swirly Bread showing dough shaping

Use 2 x 9-inch baking pans, and grease the pans.

Place parchment paper in the pans and cut enough so there is an overhang all around of about 2 -3 inches.

7. Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible.

Blueberry Cream Cheese Swirly Bread, showing filling


8. Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible.

Then push down to seal the edge at the end.

Blueberry Cream Cheese Swirly Bread, showing rolling

9. Use a sharp knife and cut off the ends to make it tidy, then divide the roll in half, then each half divide into 4 pieces, so you end up with 8 rolls.

Blueberry Cream Cheese Swirly Bread, showing rolled buns

10. Repeat steps 6 - 9 for the other half of the dough.

Arrange the buns like the photo, all around and one in the middle.

Place them so the seam is closest to the side of the tin, then cover and let rise again until doubled and they are touching each other, about 40 minutes.

Blueberry Cream Cheese Swirly Bread, showing arrangement in pan
Blueberry Cream Cheese Swirly Bread, showing second rise
See how the rolls have risen and touching each other

11. Preheat oven to 350 F / 180 C / Gas 4

12. Bake for 30 - 40 minutes, then remove from the oven.

To test if the rolls are cooked through, tip them out the pan (use a cloth!) and tap the base. Especially in the centre. If it sounds hollow, they’re done. If not, return to the oven for another 5 – 10 minutes. Every oven is different but now you know the trick to see if they’re done!

If you think the rolls are getting too brown in the oven during cooking, place some foil over the top so they can continue cooking like the photo below.

The right-hand pan was getting too brown compared to the left pan! Every oven behaves differently so keep an eye out!

Blueberry Cream Cheese Swirly Bread, showing buns in the oven

13. Whilst the rolls are still hot, make the glaze by melting the butter and mixing in the powdered sugar until all dissolved. Then add the fresh cream and mix in well.

Lift the overhang of the parchment paper up and carefully pour half of the glaze all over each of the bread pans. You may need to use a brush to help distribute the glaze. Leave in the pans until cool enough to tear the breads apart and eat!

Hope you enjoyed our Blueberry Cream Cheese Swirly Bread recipe!

We'd love to hear from you and what you thought of our blueberry cream cheese swirly bread recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Blueberry Cream Cheese Swirly Bread, made from scratch, easy sweet bread recipe. Soft, sticky, creamy rolls, bursting with juicy blueberries. Perfect for the holiday season

Recipe Card

Blueberry Cream Cheese Swirly Bread, made from scratch, easy sweet bread recipe. Soft, sticky, creamy rolls, bursting with juicy blueberries. Perfect for the holiday season

Blueberry Cream Cheese Swirly Bread

Yield: 16
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes

Blueberry Cream Cheese Swirly Bread, made from scratch, easy sweet bread recipe. Soft, sticky, creamy rolls, bursting with juicy blueberries. Perfect for the holiday season

Ingredients

THE DOUGH

  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1/2 Cup butter, softened
  • 2 large eggs
  • Zest of 1 Lemon
  • 1/2 teaspoon salt
  • 4 1/4 cups all-purpose flour Plus extra for kneading / rolling

THE FILLING

  • 10 oz FROZEN Blueberries., keep them frozen until ready to use
  • 1/4 cup Powdered sugar, for the blueberries
  • 8 oz package of cream cheese, room Temperature
  • 3 Tablespoons Powdered Sugar mixed into the cream cheese

GLAZE

  • 3/4 cup powdered sugar
  • 3 tablespoons butter, melted
  • 2 Tablespoons heavy cream

Instructions

  1. In small bowl warm the milk in the microwave at 30 second intervals until warm to touch. Make sure it is not so hot you can't put your finger in. Add the milk to your (stand mixer) mixing bowl with the yeast and sugar. Cover and leave for about 10 minutes until frothy.
  2. Add the softened butter, eggs, grated lemon zest and salt. Add the flour and beat at low to medium speed until a soft dough forms, approx 3 - 5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.
  3. Knead for 10 minutes using the dough hook, or by hand if you don't have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand. If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl, add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size.
  4. Whilst waiting for the dough to rise, make up the cream cheese filling by mixing the cream cheese and sugar until all combined, and adding the sugar to the frozen blueberries and mixing well.
  5. When the dough has doubled in size, punch the air out of the dough and turn it onto a well floured surface.
  6. Divide into 2 equal pieces and then roll the first piece into a rectangle, about 10 inches by 13 inches. Have the longest side nearest to your body as in the photos below. Be sure to dust with flour when rolling.
  7. Use 2 x 9 inch baking pans, and grease the pans. Place parchment paper in the pans and cut enough so there is an overhang all around of about 2 -3 inches.
  8. Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible.
  9. Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible. Then push down to seal the edge at the end.
  10. Use a sharp knife and cut off the ends to make it tidy, then divide the roll in half, then each half divide in to 4 pieces, so you end up with 8 rolls.
  11. Repeat steps 6 - 9 for the other half of the dough.
  12. Arrange the buns like the photo, all around and one in the middle. Place them so the seam is closest to the side of the tin, then cover and let rise again until doubled and they are touching each other, about 40 minutes.
  13. Preheat oven to 350F / 180 C / Gas 4
  14. Bake for 30 - 40 minutes, then remove from the oven. To test if the rolls are cooked through, Tip them out the pan (use a cloth!) and tap the base. Especially in the centre. If it sounds hollow, they're done. If not, return to the oven for another 5 - 10 minutes. Every oven is different but now you know the trick to see if they're done! **** Top Tip: If you think the rolls are getting too brown in the oven during cooking, place some foil over the top so they can continue cooking like the photo below. The right hand pan was getting too brown compared to the left pan! Every oven behaves differently so keep an eye out!
  15. Whilst the rolls are still hot, make the glaze by melting the butter and mixing in the powdered sugar until all dissolved. Then add the fresh cream and mix in well. and carefully pour half of the glaze all over each of the tops of the bread. You may need to use a brush to help distribute the glaze. Leave in the pans until cool enough, then lift the overhang of the parchment paper up to remove the bread from the pan. To serve, simply tear the breads apart and eat!
Nutrition Information:
Yield: 16 Serving Size: 16 Servings
Amount Per Serving: Calories: 349Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 198mgCarbohydrates: 47gFiber: 2gSugar: 19gProtein: 6g

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25 thoughts shared

    1. Hi Marie, I used a couple of 9inch round cake pans but you could use a rectangular pan, preferably with sides so the rolls can keep their shape when proving and baking. Hope that helps!

  1. 5 stars
    I have just taken them out of the oven. I followed the recipe to the letter and everything was right. They smell and look delicious. Thanks for the recipe!
    Maria from Athens, Greece

  2. I’d love to try this for Christmas when we have the whole family over. One question: Can I make it the day before and refrigerate & bake in the morning? Would I need to bring it to room temp before baking? When serving do you break apart the separate rolls or slice them like a pie into triangles. This recipe sounds wonderful.

  3. I’m wondering if you or anyone else has made these using Instant yeast? If so, what steps do I need to change or skip? I grew up on a blueberry farm and love all things blueberry (now that I’m an adult). Looking forward to making these.

  4. Comment author image

    Julie Sinshack

    says:

    This looks like a perfect recipe to make in jumbo cupcake pans! My family wouldn’t be able to eat all of them before they went stale, and I’d only need 4 at a time. Use cupcake liners sprayed with Pam, bake as many as you need and freeze the rest before the final rise. When ready to use the frozen ones, allow to defrost and rise in the fridge overnight or on the counter about 1-1/2 to 2 hours. Remember to make smaller batches of the icing, or freeze the extra icing, otherwise the kids will put icing for 16 onto 4!

  5. Do you think this would work if they were frozen prior to being baked? Taken out of freezer and put in the fridge overnight and baked in the morning? I’d love to prepare ahead of time and just bake for breakfast.

  6. Do you think it would be possible to freeze them in the pan prior to baking them? I’d love to take them up to the cottage for the gang’s breakfast but don’t have the time or apparatus to start from scratch. If I took them out of the freezer the night before and then baked in the morning? They look absolutely delicious!

  7. I love this but I’m new to cooking and I was wondering, is there a way I could do this without the yeast? If so what would you recommend? Do you think it would work with like the already made frozen dough that you get from Walmart ?

    1. Hi Kay, yes! Of course you can use frozen dough. The recipe is a basic bread dough (for soft rolls) so anything you can get which is similar will work.
      Please enjoy!

  8. Forgive this newbie cook & baker, but I am slightly confused on step 13, lifting the parchment paper and putting the glaze under (?) the bread?

    1. Hi Amy, no forgiving needed! It is the way I wrote step 13, it was not clear enough. I have corrected it to read clearly now. What I meant to write was to pour the glaze over the bread whilst it is still hot in the pan, then using the overhang of the parchment paper, lift the bread out once cooled.
      So sorry for the confusion, I hope I’ve managed to clear it up for you :)
      Mary

  9. This looks delicious! I may substitute raisins for the blueberries. What do you think? You bring me such happiness with your recipes and tips .