Blueberry Cheesecake Rolls
Delightful rolls filled with creamy cheesecake and juicy blueberries, wrapped in flaky crescent dough, perfect for any sweet occasion.
Ingredients
For the Rolls
- 1 package crescent roll dough Fluffy dough that provides a crispy exterior.
For the Cheesecake Filling
- 8 oz cream cheese, softened Forms the base of the cheesecake filling.
- 1/2 cup granulated sugar Balances the tanginess of the cream cheese.
- 1 tsp vanilla extract Enhances the flavors of the filling.
- 1 cup blueberries (fresh or frozen) Provides flavor and color.
- 1 tbsp lemon zest Adds a refreshing kick.
- 1/4 cup powdered sugar (for dusting) For a sweet finishing touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- Unroll the crescent dough and press the seams together to form a single sheet.
- In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Blend until smooth.
- Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges.
- Sprinkle the blueberries and lemon zest on top of the cream cheese mixture.
- Starting from one end, roll the dough tightly into a log and slice into 1-inch rounds.
Baking
- Place the rounds on the prepared baking sheet, spaced evenly apart.
- Bake for 15-20 minutes or until the tops are golden brown.
- Allow the rolls to cool slightly, then dust lightly with powdered sugar before serving.
Notes
Use room temperature cream cheese for easy blending. If using frozen blueberries, do not thaw them beforehand. Consider adding spices for extra flavor.