This yummy lemon cheesecake blueberry roll gives a Danish pastry-type vibe. The dough is mixed up in a mixer, making it light and fluffy but a little stickier to work with. It's the one from my cinnamon rolls in a mixer recipe. The end result will be delicious and worth it, though! Enjoy!

A yummy lemon cheesecake blueberry roll, ready to eat!

Fresh from the oven and drizzled with a light drizzle before serving.

Lemon Cheesecake Blueberry Rolls

Makes ~24 rolls

Makes 2 large trays of more spaced out rolls, as in the picture above. 

To make the dough: 

In a mixer, combine:
2 cups brown rice flour
1 cup sorghum flour (or additional brown or white rice flour)
3/4 cup arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch

(You could use 4 1/4 cup Kristin's Gluten-Free flour mix and use only 2 tsp xanthan gum, but I've played around with this dough quite a bit and I find the amounts listed here for the flours work most reliably for this recipe.)

1/2 cup white sugar
3 1/2 tsp xanthan gum
1 1/2 tsp salt
4 tsp rapid/quick rise yeast

Then add the following:
1/2 cup butter, softened
1 cup milk, warmed
1/2 cup water (plus an additional 1-2 T, only if needed after beating 1-2 minutes)
3 eggs

Begin to mix slowly, then increase the speed and beat at medium to medium-high speed for 4 minutes.

To roll out the dough, spread overlapping layers of plastic wrap on the counter.  Dust with cornstarch. (You can make this without cornstarch and just use wet hands to move around anything sticky, but I've found this to be an easier method to roll out and work with a stickier dough.)

In the past, I've often used wet hands to move the dough around, which works, but is stickier and a bit more difficult to work with. Either method works.

Flattened and sprinkled with cornstarch to help flatten and smooth.

Filling: 

Mix together: 

8 oz / 225g cream cheese, softened

1/2 cup white sugar

zest of 1 lemon

~1-2 Tbsp fresh lemon juice

Spread the cream cheese filling over the rolled out dough. Sprinkle the top with: 

2 cups wild blueberries (thawed in refrigerator if using from frozen - this will keep them from getting too wet as they thaw)

Topped with the lemon cream cheese filling and blueberries.

Roll up the log of dough. It'll be sticky to work with, so you can use cornstarch to help or use wet hands. Slice and place slices on a parchment lined cookie sheet.  Use wet hands to flatten the tops of the rolls.  Don't worry about them looking a little messy. Since you're working with a wetter dough, it's hard to get them looking really pretty, but they'll get drizzled over later, so it's all hidden anyways! 

Rolled and ready to slice!

Sliced and flattened gently on the pan. 

Let rise ~30 minutes uncovered (or with an inverted baking sheet over top if the air is too dry) in a warm location. 

After rising. They won't double in size, but will puff up nicely. 

Bake at 350 F for ~20-25 minutes, until nicely browned. 

Fresh from the oven!

Mix together and drizzle over warm or cooled rolls: 

1 cup powdered sugar

1/2 tsp vanilla

milk OR fresh lemon juice, to desired consistency

Topped with the drizzle and serve!

Enjoy warm. Leftovers can be frozen or refrigerated and heated up later to enjoy! 

Lemon Cheesecake Blueberry Rolls Recipe by Successfully Gluten Free!