Description
Indulge in these delightful Blueberry Cheesecake Rolls that are perfect for breakfast or a sweet treat. A flaky crescent roll filled with a creamy cheesecake mixture and juicy blueberries, baked to golden perfection.
Ingredients
Scale
Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Rolls:
- 1 can (8 ounces) refrigerated crescent roll dough
- 1/2 cup blueberry preserves or jam
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon melted butter
- Optional coarse sugar for topping
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble Rolls: Unroll crescent dough and separate into 8 triangles. Spread cream cheese mixture on each triangle, add blueberry preserves, and blueberries. Roll up each triangle and place on baking sheet.
- Bake: Brush the tops with melted butter, sprinkle with coarse sugar if desired, and bake for 12–15 minutes until golden brown. Let cool slightly before serving.
Notes
- For a simple glaze, mix 1/4 cup powdered sugar with 1–2 teaspoons milk and drizzle over cooled rolls.
- You can use puff pastry for a flakier texture or try raspberries as a delicious alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 11g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
