Blueberry Cheesecake Rolls combine two beloved desserts into one irresistible treat that’s perfect for weekend brunches or special desserts. These pillowy soft rolls feature a luscious cream cheese filling studded with juicy blueberries, all wrapped in a tender dough that bakes to golden perfection.
Inspired by traditional cinnamon rolls but with a fruity twist, these delightful pastries deliver the tangy richness of cheesecake in a convenient hand-held form. The blueberries burst during baking, creating pockets of sweet-tart goodness that perfectly complement the creamy filling.
Why You’ll Love This
- Make-ahead friendly – prepare the night before and bake in the morning for a fresh breakfast treat
- Versatile – works equally well as a special breakfast, brunch centerpiece, or indulgent dessert
- Crowd-pleaser – the familiar flavors appeal to both kids and adults
- Impressive presentation with minimal effort – looks like it came from a bakery
- Customizable – works with fresh or frozen blueberries and can be adapted to other berries
Ingredients
- Crescent roll dough: 1 package.
- Cream cheese: 8 oz, softened.
- Granulated sugar: ½ cup.
- Vanilla extract: 1 tsp.
- Blueberries: 1 cup (fresh or frozen).
- Lemon zest: 1 tbsp.
- Powdered sugar: ¼ cup, for dusting.
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking sheet.
- Unroll the crescent roll dough, pressing the seams together to form a single sheet.
- In a bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth.
- Spread the cream cheese mixture evenly over the dough. Sprinkle the blueberries and lemon zest on top.
- Starting from one end, roll the dough tightly into a log. Slice the log into 1-inch rounds.
- Arrange the rounds on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Allow the rolls to cool slightly, then dust with powdered sugar. Serve warm for the best experience.
Tips & Variations
- If using frozen blueberries, don’t thaw them first – add them frozen to prevent bleeding into the filling.
- For extra decadence, drizzle with a simple glaze made from 1 cup powdered sugar mixed with 2 tablespoons milk and 1/2 teaspoon vanilla.
- Try with different berries like raspberries, blackberries, or a mixed berry combination.
- Add 1/4 cup of chopped white chocolate to the filling for extra sweetness and texture.
- For a time-saving option, use cream cheese spread instead of block cream cheese – no need to soften.
- To make ahead, prepare up to the point of baking, cover with plastic wrap, and refrigerate overnight.
Serving Suggestions
These Blueberry Cheesecake Rolls are delicious on their own, but they truly shine when served slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete brunch spread, pair them with fresh fruit, yogurt parfaits, and a savory egg dish.
A light dusting of powdered sugar just before serving adds an elegant touch, or drizzle with warm honey for natural sweetness. These rolls also pair wonderfully with a cup of coffee, tea, or a glass of sparkling wine for a more sophisticated dessert service.
Notes
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
- Reheat individual rolls in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.
- The rolls are done when they’re golden brown and the dough is fully cooked in the center.
- For clean slices, use a serrated knife or unflavored dental floss to cut the rolls.
FAQs
Can I use puff pastry instead of crescent roll dough?
Yes! Puff pastry makes an excellent substitute, though the texture will be flakier. Roll it to about 1/4-inch thickness before adding the filling.
How do I prevent the filling from leaking out during baking?
Make sure to leave a border around the edges when spreading the filling, seal the seams well, and place the rolls seam-side down on the baking sheet.
Can I make these without dairy?
Yes, you can use dairy-free cream cheese and butter substitutes for a dairy-free version that still delivers on flavor.
Can I freeze these rolls?
Absolutely! Freeze unbaked rolls for up to 1 month. Thaw overnight in the refrigerator before baking. Baked rolls can be frozen for up to 2 months and reheated from frozen.
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