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Blueberry Cheesecake Rolls

Experience the delightful combination of fluffy rolls filled with creamy cheesecake and sweet blueberries, perfect for any family gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Rolls
  • 1 can crescent roll dough Use traditional crescent roll dough for best results.
  • 8 oz cream cheese, softened Make sure the cream cheese is softened for easy mixing.
  • 1/2 cup granulated sugar Can substitute with a plant-based sweetener for Halal-friendly version.
  • 1 cup fresh blueberries Frozen blueberries can be used if fresh are unavailable.
  • 1 tsp vanilla extract
  • 1 tsp lemon zest Fresh lemon zest is preferred.
  • 2 tbsp butter, melted For brushing on top of the rolls.
  • 1 cup powdered sugar For glazing the rolls.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest. Beat until smooth and creamy.
  3. Open the can of crescent roll dough and lay it flat on a lightly floured surface. Press the seams together to create a single sheet of dough.
  4. Gently spread the creamy filling evenly over the dough, leaving a small border around the edges. Sprinkle fresh blueberries over the cream cheese mixture.
  5. Starting from one end, carefully roll the dough into a tight log and seal the edges by pinching them together.
  6. Cut the roll into approximately 1-inch slices and place them on a baking sheet lined with parchment paper. Brush the tops with melted butter.
  7. Bake for 15-20 minutes or until golden brown.
  8. Prepare the glaze by mixing the powdered sugar with a little water or milk until the desired consistency is reached. Drizzle over the warm rolls.
  9. Let cool slightly before serving. Enjoy warm or at room temperature!

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze for about 2 months, reheat at 350°F (175°C) for 10 minutes.