Description
Delight in these Blueberry Cheesecake Rolls, a quick and easy treat combining creamy sweetened cream cheese and fresh blueberries wrapped in flaky crescent roll dough. Perfect as a breakfast pastry or a delicious dessert, these rolls bake to golden perfection in just over 10 minutes.
Ingredients
Scale
Filling
- 3 oz cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons powdered sugar
Rolls
- 1 (8 oz) tube of crescent roll dough
- 2/3 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the rolls to a golden brown.
- Prepare Filling: In a small bowl, mix together the softened cream cheese, vanilla extract, and powdered sugar until the mixture is smooth and creamy.
- Unroll Dough: Unroll the crescent roll dough and separate it into individual triangle pieces as per the package instructions.
- Assemble Rolls: Spread an even layer of the cream cheese mixture onto each dough triangle, then sprinkle fresh blueberries evenly over the cream cheese.
- Roll Up: Starting from the wider end of each triangle, carefully roll the dough over the filling towards the pointed end, creating a spiral roll. Place each roll seam-side down on a baking sheet.
- Bake: Bake the assembled rolls in the preheated oven for 10 to 13 minutes, or until they turn a beautiful golden brown color and the dough is cooked through.
Notes
- You can substitute fresh blueberries with frozen ones; just thaw and drain excess liquid before using to prevent soggy rolls.
- For an extra touch, drizzle a simple powdered sugar glaze over the cooled rolls before serving.
- Make sure the cream cheese is softened for easy mixing and smooth spreading.
- Watch the rolls closely towards the end of the baking time to avoid over-browning.
- These rolls are best served warm on the day they are made.
