Blueberry Cheesecake Rolls: Cream cheese, crescent roll dough, vanilla, powdered sugar, and blueberries come together in just 20 minutes!
I have to admit, this recipe wasn’t planned. Actually, it came out of pure desperation on one of those mornings when you wake up starving and need something good. You know, not just cereal or toast—something warm and indulgent that makes you feel like you’re living your best life.
It was last spring, on a lazy Sunday when the sun was finally out after what felt like an eternal winter. I had some friends coming over for coffee, and I couldn’t just serve them plain croissants from the grocery store. I mean, I could, but where’s the fun in that? Then I remembered I had crescent roll dough, a block of cream cheese, and a carton of blueberries I bought on a whim (who can resist fresh berries when they’re in season?).
Fast forward 20 minutes, and my kitchen smelled like a bakery. My friends were impressed (or at least they pretended to be), and one even joked that I should start hosting brunches regularly. These rolls have become my go-to since then—for mornings when I need a little extra or when I want to impress without trying too hard. Trust me, you’ll want to make these again and again.
Why You’ll Love This Blueberry Cheesecake Rolls Recipe?
So what makes these Blueberry Cheesecake Rolls so special? Let me tell you:
- Five ingredients. That’s it. No complicated steps, no running to specialty stores—just simple, everyday items.
- Quick to make. You’ll have these ready to devour in just 20 minutes.
- Bakery-level taste. Seriously, they taste fancy without requiring any special skills.
- Versatile. Breakfast, dessert, or a snack—these rolls do it all.
- Perfect balance of flavors. The tangy cream cheese, sweet blueberries, and buttery dough are a match made in heaven.
Ingredient Notes:
Let’s break it down because every ingredient here plays a role:
- Cream Cheese: Softened cream cheese mixes easily and gives that luscious, creamy texture. Pro tip: Forgot to soften it? Microwave it for 10 seconds.
- Vanilla Extract: Just a tiny bit makes a big difference. It adds warmth and depth to the cream cheese filling.
- Powdered Sugar: Sweetens the filling without any graininess. Adjust it to your taste—I won’t judge.
- Crescent Roll Dough: The unsung hero. It’s buttery, flaky, and makes everything so easy. Plus, who doesn’t love that pop when you open the can?
- Blueberries: Fresh is best, but if all you’ve got is frozen, go for it. Just thaw them first and pat them dry to avoid soggy dough.
How To Make Blueberry Cheesecake Rolls?
This recipe is so straightforward, but let’s walk through it together so you nail it.
Step 1: Preheat Your Oven
Get your oven to 375°F. Starting with this step means you’re not stuck waiting for it to heat up later.
Step 2: Mix the Filling
In a medium bowl, mix the cream cheese, vanilla, and powdered sugar until smooth. I usually go for a hand mixer because it’s fast, but if you’re in the mood for an arm workout, a whisk works too.
Step 3: Prep the Dough
Open the crescent roll dough (the little pop always makes me jump—anyone else?) and separate it into eight triangles. Lay them out on a clean surface.
Step 4: Fill and Roll
Spread a tablespoon of cream cheese filling on the wide end of each triangle. Add a few blueberries—two neat rows usually do the trick. Then roll it up, starting from the wide end and working your way to the tip. They’ll look a little rustic, but that’s part of the charm.
Step 5: Bake
Place the rolls seam-side down on a baking sheet. Bake them for 10–13 minutes, or until they’re golden brown and your kitchen smells like a dream.
Want To Save This Recipe?
Step 6: Serve Warm
Once they’re done, let them cool for a minute before digging in. The cream cheese will be gooey, the blueberries will be bursting, and you’ll wonder why you didn’t make these sooner.
Storage Options:
If by some miracle you have leftovers, here’s what to do:
- Room Temperature: Store in an airtight container for up to a day. A quick zap in the microwave makes them taste fresh again.
- Refrigerator: Keep them in the fridge for up to three days. They’ll firm up a bit but still taste amazing.
- Freezing: Wrap each roll individually in plastic wrap, then store them in a freezer bag. Reheat in the oven for that just-baked vibe.
Variations and Substitutions:
Want to switch things up? Here’s how to make this recipe your own:
- Swap the Fruit: Raspberries, blackberries, or diced strawberries work just as well.
- Add Spices: Sprinkle cinnamon or nutmeg into the cream cheese mixture for extra coziness.
- Try Puff Pastry: For a flakier texture, use puff pastry instead of crescent roll dough.
What to Serve with Blueberry Cheesecake Rolls?
These rolls are versatile little wonders. Here are some ideas:
- Coffee or Tea: They’re perfect with a hot cup of your favorite morning drink.
- Brunch Spread: Pair with scrambled eggs, bacon, or fresh fruit for a complete meal.
- Dessert: Drizzle them with honey or dust with powdered sugar for an indulgent finish.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! Assemble the rolls and store them in the fridge overnight. Bake fresh in the morning for best results.
What if I don’t have fresh blueberries?
No problem—frozen blueberries work too. Just thaw and pat them dry first.
Are these vegetarian?
Yep! Just double-check the crescent roll dough for any hidden animal products.
So, what do you think? Are these Blueberry Cheesecake Rolls calling your name yet? Give them a try, and I promise, they’ll become one of your favorites too. Let me know how they turn out—I’d love to hear your twists on the recipe!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Blueberry Cheesecake Rolls
Ingredients
- 3 ounces cream cheese softened to room temperature
- 1/2 tsp vanilla extract
- 2.5 tbsp. powdered sugar
- 1 8 ounces tube of crescent roll dough (8 rolls)
- 2/3 c fresh blueberries
Instructions
- Preheat your oven to 375°F.
- In a bowl combine 3 ounces of cream cheese, 1/2 teaspoon of vanilla extract and 2.5 tablespoons of sugar until it becomes a smooth mixture.
- Take the crescent roll triangles. Lay them out. Spread a dollop of the cream cheese mixture on the end of each triangle and then line them with blueberries.
- Start rolling each triangle from the end, toward the tip.
- Arrange the rolls on a baking sheet.
- Bake for 10 to 13 minutes. Until they turn golden brown.
- Serve and savor!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
