Blueberry Cheesecake Rolls
Soft, gooey, and delightfully simple, these blueberry cheesecake rolls combine flaky crescent dough, creamy filling, and juicy blueberries for a quick, crowd-pleasing treat perfect for breakfast, brunch, or dessert.
Equipment
- Oven
- Baking pan
- Mixing Bowl
Ingredients
Main Ingredients
- 1 can Pillsbury crescent rolls
- 4 oz Philadelphia cream cheese softened
- ¼ cup granulated sugar
- ½ cup blueberries fresh or frozen
- 1 tsp vanilla extract
Optional
- 1 tsp lemon zest
- ½ cup powdered sugar for glaze
- 1-2 tsp milk to mix with powdered sugar
Instructions
- Preheat oven to 375°F (190°C). Line or grease a baking pan.
- In a bowl, mix softened cream cheese, granulated sugar, and vanilla until smooth.
- Unroll crescent dough into a rectangle and press seams together.
- Spread cream cheese mix evenly. Top with blueberries and optional lemon zest.
- Roll tightly from the long edge and slice into 8 rolls.
- Place in pan, bake 16–20 min until golden. Cool slightly.
- Mix powdered sugar and milk for glaze. Drizzle over rolls before serving.
Notes
Use frozen berries directly without thawing. Chill rolled log before slicing for neater rolls. Store leftovers in airtight container at room temp or refrigerate.