These blueberry cheesecake crescent rolls are my favorite! Stuffed with sweet cheesecake filling and bursting with fresh blueberries – these rolls are great to serve either for breakfast or snack. The best part is you can use any of your preferred fresh berries or a combination of your fave berries!
Ingredients
½ c. granulated sugar
8 oz. cream cheese (at room temperature)
1 teaspoon lemon juice
1 c. fresh blueberries
2 tubes (8 oz. each) of refrigerated crescent rolls
confectioners’ sugar, for topping
1 egg white
HOW TO MAKE BLUEBERRY CHEESECAKE CRESCENT ROLLS
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper, line a baking sheet.
Step 2: Place the cream cheese, sugar, and lemon juice in a medium bowl. Mix using a handheld mixer until just creamy.
Step 3: Along the perforated edges, separate the crescent rolls. On the prepared pan, lay each dough triangle flat, then top each with 1 tsp of the cream cheese mixture. Evenly divide the blueberries between each of the triangles.
Step 4: Roll the triangle up beginning with the long edges. To seal, gently press the tip of the crescent dough.
Step 5: With the egg white, brush the tops of each roll. Place the pan in the preheated oven and bake the rolls for about 9 to 10 minutes or until golden brown. Remove from the oven when done and allow the rolls to cool for about 5 minutes.
Step 6: Before serving, dust the rolls with confectioners’ sugar. Enjoy!
Notes:
You can make the cream cheese mixture the night before, then assemble and bake the next day.
Do not leave the lemon juice out! This helps the mixture to stay together and guarantees a thicker texture.
For this recipe, you can use any or a combination of fresh berries.
Or swap the fresh berries with canned pie filling. On top of the cream cheese, place about 1 tbsp of the blueberry pie filling and roll as directed. To prevent the filling to seep out, make sure to punch and tuck the ends well.
You can also glaze the rolls instead of dusting them with confectioners’ sugar. To make a simple glaze, mix 1/3 c powdered sugar with 2 tsp milk until smooth, then drizzle this on top of the rolls.
Ingredients
- ½ c. granulated sugar
- 8 oz. cream cheese (at room temperature)
- 1 teaspoon lemon juice
- 1 c. fresh blueberries
- 2 tubes (8 oz. each) of refrigerated crescent rolls
- confectioners’ sugar, for topping
- 1 egg white
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper, line a baking sheet.
Step 2: Place the cream cheese, sugar, and lemon juice in a medium bowl. Mix using a handheld mixer until just creamy.
Step 3: Along the perforated edges, separate the crescent rolls. On the prepared pan, lay each dough triangle flat, then top each with 1 tsp of the cream cheese mixture. Evenly divide the blueberries between each of the triangles.
Step 4: Roll the triangle up beginning with the long edges. To seal, gently press the tip of the crescent dough.
Step 5: With the egg white, brush the tops of each roll. Place the pan in the preheated oven and bake the rolls for about 9 to 10 minutes or until golden brown. Remove from the oven when done and allow the rolls to cool for about 5 minutes.
Step 6: Before serving, dust the rolls with confectioners’ sugar. Enjoy!
Notes
You can make the cream cheese mixture the night before, then assemble and bake the next day. Do not leave the lemon juice out! This helps the mixture to stay together and guarantees a thicker texture. For this recipe, you can use any or a combination of fresh berries. Or swap the fresh berries with canned pie filling. On top of the cream cheese, place about 1 tbsp of the blueberry pie filling and roll as directed. To prevent the filling to seep out, make sure to punch and tuck the ends well. You can also glaze the rolls instead of dusting them with confectioners’ sugar. To make a simple glaze, mix 1/3 c powdered sugar with 2 tsp milk until smooth, then drizzle this on top of the rolls.
