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To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix and knead — by hand, mixer, or in a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased bowl and let it rise for about 60 minutes, until it's nicely puffed.
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To make the filling: While the dough is rising, 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, stir in the lemon juice, and cool to room temperature.
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To assemble the rolls: Gently deflate the risen dough, and roll/pat it into a 12" x 18" rectangle. Spread with the cooled blueberry filling, and roll up cinnamon-roll style, pinching the seam closed.
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Slice the log into 12 equal portions. Place in a greased 9" x 13" x 2" baking dish, cut (spiral) side up. Cover and let rise for 40 minutes.
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To make the topping: As the dough is rising, prepare the topping. Combine the softened cream cheese, confectioners' sugar, vanilla, and flour. 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.
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To make the streusel: Prepare the streusel by combining all of the ingredients with a fork or your fingers until it's in large crumbles, similar to large granola clusters.
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To finish the rolls: Uncover the rolls and pipe a 2" disc of topping over the top of each, using your fingers to spread it to completely cover the top, if necessary.
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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.
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To bake the rolls: 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.
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Remove the blueberry cheesecake rolls from the oven. Serve warm, or at room temperature.
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Storage information: Store the blueberry cheesecake rolls in the refrigerator for up to 3 days. A short rewarm in the microwave or toaster oven will take the chill off before eating.