Description
Soft, sweet rolls filled with creamy cheesecake and juicy blueberries, baked until golden and finished with a light glaze for a perfect breakfast or dessert treat.
Ingredients
- 1 can refrigerated crescent roll dough
- 8 oz (225 g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tbsp butter, melted (for greasing)
- 1/2 cup powdered sugar
- 1–2 tbsp milk (for glaze)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
- In another bowl, gently toss blueberries with cornstarch, lemon juice, and lemon zest.
- Unroll the crescent dough and separate into rectangles, pressing seams together.
- Spread a layer of cream cheese mixture evenly over the dough.
- Sprinkle the blueberry mixture evenly on top.
- Roll up the dough tightly and slice into equal rolls.
- Place rolls cut-side up in the prepared baking dish.
- Bake for 20–25 minutes until golden and set.
- Whisk powdered sugar with milk to make a glaze and drizzle over warm rolls before serving.
Notes
- Frozen blueberries can be used if thawed and well-drained.
- Do not overfill to prevent leaking during baking.
- Best served warm but can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American