Description
Imagine flaky crescent dough wrapped around a creamy, tangy cheesecake filling and bursting with juicy blueberries — these rolls are perfect for brunch, dessert, or a special treat that feels both simple and indulgent.
Ingredients
For the Rolls
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1 (8 oz) tube crescent roll dough
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8 oz cream cheese, softened
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½ cup powdered sugar (or granulated sugar)
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1 teaspoon vanilla extract
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1 cup fresh blueberries (or thawed frozen blueberries)
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Optional: zest of 1 lemon for brightness
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Optional topping: powdered sugar for dusting
Instructions
1. Preheat & Prep
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment paper.
2. Make the Filling
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Beat the softened cream cheese, sugar, and vanilla extract until smooth.
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Gently fold in blueberries (and lemon zest, if using).
3. Assemble the Rolls
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Unroll the crescent dough and separate the triangles.
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Spoon ~1–2 tablespoons of filling onto the wide end of each triangle.
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Roll from wide end to tip, sealing gently to keep filling inside.
4. Bake
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Place rolls 1 inch apart on the prepared sheet.
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Bake ~12–15 minutes, until golden brown.
5. Finish & Serve
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Let rolls cool slightly.
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Dust with powdered sugar if desired before serving.
Notes
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Use very soft cream cheese for smooth mixing.
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Avoid too much moisture in blueberries to prevent runny filling.
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Don’t overfill the rolls — too much filling can cause leaks.
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Let rolls cool slightly before serving so filling sets.
Nutrition
- Calories: 220kcal
- Sugar: 12g
- Fiber: 1g
- Protein: 4h