I shared these on my instagram a while ago, but I thought I’d share them here too so you can print it off
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I’m learning that in my brain, recipes come together for me with flavours. I wanted to put together Marscapone with blueberry so these rolls came out of these flavours together. The Marscapone kind of cooks a little like bits of cheesecake stuffed into the rolls.

Mascarpone Blueberry Rolls
Ingredients
Dough:
- 1 egg
- 1/4 cup oil
- 2 cups water warm
- 1/2 cup sugar granulated
- 1 tsp instant yeast
- 4 1/2 cups all purpose flour
Filling:
- 1 container mascarpone cheese 475 g
- 1 1/2 cups frozen blueberries
- 1/2 cup sugar granulated
- 2 tbsp lemon zest
Instructions
Dough:
- Combine all of the ingredients into a stand mixer and mix until it forms into a soft but firm dough.
- Sprinkle 1/4 cup flour onto a clean counter. Dump the dough into the flour and knead for a few minutes to mix in most of the flour.
- Let the dough rise until doubled.
- Dump out the dough onto a clean counter. Spread out the dough into a rectangle on the counter.
- Then spread the Marscapone cheese over the dough. Sprinkle the lemon zest over the blueberries the sprinkle the sugar over the toppings.
- Prepare a 9x13 cake pan with cooking spray, and set aside. Roll the dough up into a tight roll. Slice into sections and place into the prepared pan.
- Preheat the oven to 350F and let the rolls rise while the oven heats up.
- Bake for 25-30 minutes. Make sure the edges look brown so the filling cooks all the way through.
- After they are cooled, you can glaze them with the juice from the 2 lemons and 2 cups of icing sugar.