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These flaky Blueberry Cheesecake Rolls make a wonderful weekend treat or tasty snack. The rolls combine soft crescent dough with smooth cream cheese filling, bursting with plump blueberries and bright lemon zest tang. They only take about 15-20 minutes to bake until golden, then get a light dusting of powdered sugar on top. You'll love how these simple rolls bring together creamy, sweet, and fruity flavors in every bite. They look pretty impressive too!
INGREDIENTS- Package of crescent roll dough: 1
- Softened cream cheese: 8 oz
- ½ cup: Granulated sugar
- 1 tsp: Vanilla extract
- Fresh or frozen blueberries: 1 cup
- 1 tbsp: Lemon zest
- For dusting: ¼ cup powdered sugar
- Step 7:
- Let rolls cool a bit before sprinkling with powdered sugar. They taste best when warm.
- Step 6:
- Put rounds on your greased baking sheet and bake for 15-20 minutes until they turn golden brown.
- Step 5:
- Roll the dough up tightly from one end to form a log. Cut into 1-inch thick rounds.
- Step 4:
- Smear the cream cheese mix all over the dough. Scatter blueberries and lemon zest on top.
- Step 3:
- Mix the soft cream cheese, sugar, and vanilla in a bowl until it's smooth and fluffy.
- Step 2:
- Open up the crescent dough and press the edges together to make one flat sheet.
- Step 1:
- Get your oven hot at 375°F (190°C) and grease a baking sheet.
- Eat these rolls while they're still warm for the yummiest experience.
- Got extras? Keep them in a sealed container at room temp for up to 2 days. Warm them up in the oven before eating.
- You can use frozen blueberries straight from the freezer—no need to thaw first.
- Try switching to raspberries or strawberries if you want a different taste.
Tips from Well-Known Chefs
- Chef James thinks adding cinnamon sugar before baking gives these rolls a cozy flavor kick.
- Chef Emily says a drizzle of fresh lemon glaze makes these rolls even more flavorful.
