Blueberry Cheesecake Rolls
Ingredients
- 1 package refrigerated crescent-roll dough (8 rolls)
- 8 oz (225 g) cream cheese, softened
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup blueberry pie filling or blueberry preserves
- 1 tbsp milk (for brushing)
Optional Glaze
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Prepare the Filling
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Assemble the Rolls
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into triangles.
- Spread about 1 tablespoon of the cream cheese mixture onto each triangle.
- Add a spoonful of blueberry filling on top.
- Starting from the wide end, roll up each triangle carefully.
- Place on the prepared baking sheet and brush lightly with milk.
3. Bake
- Bake for 12–15 minutes, or until golden brown and puffed.
- Let cool for 5–10 minutes.
4. Make the Glaze (Optional)
- Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over the warm rolls.
Tips
- Chill the cream cheese filling slightly for easier spreading.
- Fresh blueberries can be mixed with a little sugar and cornstarch as a filling alternative.
- Add lemon zest to the filling for a bright cheesecake flavor.
- Serve warm for the best texture.
Prep Time
15 minutes
Bake Time
15 minutes
Total Time
30 minutes
Servings
8 rolls
Nutritional Information (Approximate per roll)
- Calories: 220–280 kcal
- Protein: 3–4 g
- Fat: 12–15 g
- Carbohydrates: 24–30 g
- Fiber: 1 g
- Sugar: 12–16 g
Conclusion
Blueberry Cheesecake Rolls combine flaky pastry, rich cheesecake filling, and sweet blueberries into one irresistible dessert. They’re quick, easy, and perfect for breakfast, brunch, or an afternoon treat.
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