Hearty Blueberry Cheesecake Rolls for Sunday dinner
Blueberry Cheesecake Rolls: Make Blueberry Cheesecake Rolls with pantry staples, clear cues, and flexible swaps.
Ingredients
- 1 can 8 oz crescent roll dough
- 4 oz cream cheese softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries
- 1 tbsp lemon juice optional, for brightness
- 1/4 cup powdered sugar for glaze
- 1 tbsp milk for glaze
- Spread about 1 tablespoon of the cream cheese mixture onto each triangle.
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Unroll the crescent dough and separate it into triangles.
- Spread about 1 tablespoon of the cream cheese mixture onto each triangle.
- Sprinkle a few blueberries over the cream cheese mixture on each triangle.
- Gently roll up each triangle starting from the wider end, and place them on the baking sheet.
- Bake for 12–14 minutes or until golden brown.
- While rolls are baking, whisk together the powdered sugar and milk to make the glaze.
- Once rolls are done baking, let them cool for about 5 minutes, then drizzle the glaze over the top.
- Serve warm and enjoy!
- Prep Time: 10 minutes | Cooking Time: 14 minutes | Total Time: 24 minutes
- Kcal: Approx. 180 per roll | Servings: 8 rolls