Blueberry Cheesecake Rolls
A wildly simple, irresistibly flaky treat — these Blueberry Cheesecake Rolls marry buttery crescent roll dough with a silky cream cheese filling and the bright, juicy pop of fresh blueberries. Perfect as a quick dessert, brunch centerpiece, or portable sweet breakfast.
Ingredients
Makes 8 rolls
- 3 oz cream cheese (1/3 less fat), softened — role: provides the rich, creamy cheesecake base and holds the filling together while baking.
- ½ teaspoon vanilla extract — role: enhances the dairy notes and rounds out sweetness for a classic cheesecake flavor.
- 2 ½ tablespoons powdered sugar — role: dissolves smoothly into the cream cheese, giving sweetness without graininess or grit.
- 1 tube (8 oz) crescent roll dough (reduced fat, 8 rolls) — role: the flaky vessel that bakes into golden layers and contrasts the creamy filling with buttery, tender pastry.
- 2/3 cup fresh blueberries — role: juicy bursts of acidity and natural sweetness that balance the richness of the cream cheese and add texture and color.
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Position a rack in the center of the oven for even browning.
- Make the cheesecake filling: In a mixing bowl, add the softened cream cheese, vanilla extract, and powdered sugar. Use an electric mixer or a sturdy whisk and beat until the mixture is completely smooth and lump-free (about 45–60 seconds with a mixer). Scrape the bowl once to ensure everything is incorporated.
- Prepare the dough: Unroll the crescent roll dough on a clean work surface and separate along the perforations into 8 triangles. Keep the triangles slightly chilled if your kitchen is warm — this makes filling and rolling cleaner and prevents the dough from stretching too much.
- Fill each triangle: Place a triangle with the short edge facing you. Using a small spoon or offset spatula, spread a thin layer (about 1–1.5 tablespoons) of the cream cheese mixture across the bottom third of the triangle. This keeps the filling from spilling out while baking.
- Add blueberries: Arrange the fresh blueberries in two neat rows on top of the cream cheese layer (about 6–8 small berries, or 3–4 larger berries per roll). If your blueberries are large, gently press them into the filling so they sit snugly.
- Roll the dough: Starting from the short edge nearest you, gently roll toward the point to encase the filling. Tuck the ends slightly under so the roll holds its shape. Repeat for all 8 triangles and space the rolls about 1 inch apart on a parchment-lined baking sheet.
- Bake: Place the baking sheet on the center rack and bake for 10–13 minutes, or until the rolls are golden brown and the dough is cooked through. Watch closely — ovens vary and thinner rolls can brown quickly.
- Cool and serve: Remove from the oven and allow the rolls to cool for 5 minutes on the sheet before transferring to a cooling rack or plate. Serve warm or at room temperature.
Why this recipe is loved
- Speed: From start to finish in under 30 minutes — ideal for last-minute guests or quick brunches.
- Texture contrast: Flaky dough vs. creamy filling vs. juicy berries — every bite is multi-textured.
- Flexible: Easy to adapt with other berries or mix-ins (see Pro Tips).
- Visually appealing: Golden rolls dotted with bright blueberries make an elegant presentation with very little effort.
Helpful Pro Tips
- Soften but don’t melt: The cream cheese should be soft enough to spread but not warm. If it’s too soft, the filling can leak during rolling and baking.
- Keep dough cool: Warm dough stretches and leaks. If your kitchen is hot, briefly chill the separated triangles on a tray for 5–10 minutes before filling.
- Small berries = easy rolls: Use small, firm blueberries for easier rolling. If berries are large, quarter them to reduce bursting and leaking.
- Patch leaks: If a triangle tears, fold a small extra piece of dough over the tear or pinch edges firmly to seal.
- Optional glaze: For extra polish, whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and a drop of vanilla; drizzle over cooled rolls.
- Make-ahead: Assemble rolls and refrigerate on the baking sheet (covered) for up to 4 hours before baking. Bring straight from fridge to oven — add a minute or two to the bake time if chilled.
Serving Suggestions
These Blueberry Cheesecake Rolls are versatile — serve them:
- Warm with a scoop of vanilla ice cream for a decadent dessert.
- Alongside coffee or tea for an elevated brunch spread.
- With a light dusting of powdered sugar and a side of maple syrup for dipping.
- Topped with a spoonful of lemon curd or a lemon glaze to add brightness.
Final Notes & Summary
Simple to assemble, fast to bake, and impossibly tasty — these Blueberry Cheesecake Rolls deliver the best of everything: buttery, flaky crescent roll dough, a silky cream cheese center, and fresh bursts of blueberry flavor. Whether you need a last-minute dessert or a sweet addition to brunch, this recipe reliably impresses without fuss.
Proven performance: follow the tips to avoid leaks, keep textures balanced, and consider the optional glaze for an extra glossy finish. These rolls freeze well (baked or unbaked) — see Pro Tips above for make-ahead ideas.
