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Blueberry Cheesecake Rolls

Delightful and simple, these Blueberry Cheesecake Rolls are warm pockets filled with cream cheese and blueberries, perfect for sharing or enjoying with coffee.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough and Filling
  • 1 package refrigerated crescent rolls
  • 8 oz cream cheese, softened Use room temperature for easier spreading.
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen) If using frozen, toss with a teaspoon of flour to prevent sogginess.
  • 1/4 cup powdered sugar (for dusting) Dust after baking for serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough and separate it into triangles.
  3. In a bowl, mix together the cream cheese, granulated sugar, and vanilla extract until smooth.
  4. Spread a thin layer of the cream cheese mixture on each triangle.
  5. Sprinkle a few blueberries on the wide end of each triangle.
  6. Roll up each triangle, starting at the wide end and tucking the point under to seal.
  7. Place the rolls on the prepared baking sheet with the point side down.
Baking
  1. Bake for 10-12 minutes, or until the rolls are golden brown and puffed up.
  2. Remove from the oven and let cool slightly.
  3. Dust with powdered sugar before serving.

Notes

Serve warm on a simple platter. A scoop of vanilla ice cream or a drizzle of warmed berry compote makes them feel extra special. Store cooled rolls in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a 300°F oven for 5-8 minutes or microwave for 10-15 seconds.