Description
These delightful blueberry cheesecake rolls combine the creamy goodness of cheesecake with the sweet-tart flavor of blueberries, all wrapped in flaky crescent dough. Perfect for brunch or a sweet treat!
Ingredients
Scale
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 can (8 oz) crescent roll dough
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- 1 egg for egg wash
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Roll out the crescent dough on a lightly floured surface, pressing the seams together to create a rectangle.
- Spread the cream cheese mixture evenly over the crescent dough.
- In a separate bowl, combine blueberries, granulated sugar, lemon juice, and cinnamon. Gently fold to coat the blueberries.
- Sprinkle the blueberry mixture over the cream cheese layer.
- Starting from one end, carefully roll the dough into a log shape. Pinch the seams to seal.
- Slice the roll into 1-inch pieces and place them on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes until golden brown.
- Once cooled, dust with additional powdered sugar before serving.
Notes
Serve warm for the best flavor and texture. Great with a cup of coffee or tea!
- Prep Time: 15 minutes
- Cook Time: 15 minutes