Description
These sweet and fluffy blueberry cheesecake rolls are made with crescent dough, cream cheese, and juicy berries for a quick and delicious treat ready in 30 minutes.
Ingredients
1 can crescent roll dough
6 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
3/4 cup blueberries (fresh or frozen)
1 tsp lemon zest
Powdered sugar, for dusting
Instructions
Preheat Oven: Preheat oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper.
Prepare Dough: Unroll the crescent roll dough and press the seams together to form one large sheet.
Make Filling: In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Assemble Rolls: Spread the cream cheese mixture evenly over the dough. Sprinkle blueberries and lemon zest over the top.
Roll and Slice: Carefully roll the dough into a log, starting from the long edge. Slice into 8 even rolls.
Bake: Place rolls cut-side up on the prepared baking sheet and bake for 15–20 minutes, or until golden brown and bubbling.
Cool and Serve: Let the rolls cool slightly, then dust with powdered sugar before serving.
Notes
If using frozen blueberries, do not thaw to prevent excess moisture.
Add a drizzle of lemon glaze for extra zing (mix powdered sugar with lemon juice).
These are best served warm, but leftovers can be reheated in the microwave or oven.
Store in the fridge for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
