Creamy Blueberry Rolls

These blueberry cheesecake rolls transform ordinary crescent dough into a spectacular breakfast treat that brings together the tangy richness of cheesecake with the sweet burst of fresh blueberries. I created this recipe when searching for something special yet simple enough for weekend mornings with my family.

I first made these rolls for a surprise birthday breakfast for my daughter. The look on her face when she bit into that first warm roll with blueberries bursting inside convinced me this recipe needed to become part of our family traditions.

• Cream cheese softened at room temperature for at least 30 minutes ensures a smooth filling without lumps
• Vanilla extract adds warmth and depth to the cream cheese mixture use pure extract for best flavor
• Powdered sugar sweetens without the grittiness of granulated sugar and blends perfectly into the filling
• Crescent roll dough creates that perfect flaky exterior with minimal effort look for butter flavored for extra richness
• Fresh blueberries provide juicy pops of flavor and natural sweetness frozen can work but pat them dry first

How To Make Blueberry Cheesecake Rolls

Prepare the oven and workspace:

Set your oven to preheat at exactly 375°F to ensure even baking. Line your baking sheet with parchment paper which prevents sticking and makes cleanup effortless. The parchment also helps create an evenly browned bottom crust.

Create the cheesecake filling:

In a medium bowl combine the softened cream cheese with vanilla extract and powdered sugar. Mix thoroughly using a spatula or hand mixer until completely smooth with no lumps visible. The filling should have a spreadable consistency that will hold its shape.

Prepare the dough triangles:

Carefully unroll the crescent dough onto a clean lightly floured surface. Separate along the perforated lines to create individual triangles. Handle gently to avoid stretching or tearing the dough which can cause filling to leak during baking.

Add filling and berries:

Spread about a tablespoon of cream cheese mixture onto each triangle leaving a small border around the edges. Distribute blueberries evenly over the cream cheese mixture pressing them slightly into the filling to secure them. Avoid overcrowding with too many berries which can make rolling difficult.

Roll and shape:

Starting from the wider end of each triangle gently roll the dough toward the pointed end. The roll should be snug but not so tight that filling squeezes out. Place each roll on the prepared baking sheet with the pointed end underneath to prevent unraveling during baking. Space them about two inches apart.

Bake to golden perfection:

Bake in the preheated oven for 10 to 13 minutes keeping a close eye after the 10 minute mark. The rolls are done when they have puffed up and turned a beautiful golden brown. The filling should be hot and slightly bubbly at the edges.

Blueberries are the star ingredient for me in this recipe. My grandmother grew wild blueberries on her property and these rolls always transport me back to summer mornings at her house. The way the berries burst in the oven creating little pockets of intense flavor is pure magic.

Make Ahead Options

These rolls can be prepared up to the rolling stage then covered and refrigerated overnight. In the morning simply place them on a baking sheet and bake as directed adding 2 minutes to the baking time since they will be cold. This makes them perfect for holiday mornings or when you have guests staying over.

Sweet Variations

While the classic blueberry version holds a special place in my heart the recipe welcomes creativity. Try substituting raspberries strawberries or blackberries for a different fruit experience. For a decadent twist sprinkle a few chocolate chips among the blueberries before rolling. During fall I love adding a pinch of cinnamon and some finely diced apples for a seasonal twist that always disappears quickly at brunches.

Serving Suggestions

These blueberry cheesecake rolls are delightful on their own but can be elevated with simple accompaniments. For an extra special presentation dust the warm rolls lightly with additional powdered sugar just before serving. A dollop of whipped cream alongside makes them dessert worthy while a drizzle of warm maple syrup transforms them into a decadent breakfast. For brunch gatherings I serve them with a bowl of fresh mixed berries and a pitcher of cold milk or hot coffee.

Recipe FAQs

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but thaw and drain them first to prevent excess moisture from making the rolls soggy. Pat them dry with paper towels before adding to the cream cheese mixture.

→ How do I store leftover blueberry cheesecake rolls?

Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 5 minutes or microwave for 15-20 seconds to restore some of the original texture.

→ Can I make these ahead of time?

You can prepare the rolls up to 24 hours in advance and refrigerate them unbaked. When ready to serve, allow them to sit at room temperature for 15 minutes before baking as directed.

→ What can I substitute for crescent roll dough?

Puff pastry or phyllo dough can work as substitutes, though the texture will differ. Puff pastry creates a flakier roll, while phyllo produces a crispier exterior. Adjust baking times accordingly as these alternatives may cook differently.

→ Can I add other fruits besides blueberries?

Absolutely! Strawberries, raspberries, peaches, or apples work wonderfully. Just ensure fruits are cut into small pieces and not too juicy. For fruits like apples, consider pre-cooking them briefly to soften before adding.

→ Is there a way to make these less sweet?

Yes, simply reduce the powdered sugar to 1 tablespoon or omit it completely for a more tangy cheesecake flavor. You can also use lemon zest in the cream cheese mixture to enhance tanginess without adding sweetness.