Blueberry Cheesecake Rolls

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Flaky crescent dough with creamy cheesecake filling and juicy blueberries.

Ingredients

  • 1 can crescent roll dough

  • 6 oz cream cheese, softened

  • ¼ cup granulated sugar

  • ½ tsp vanilla extract

  • ¾ cup blueberries (fresh or frozen)

  • 1 tsp lemon zest

  • Powdered sugar, for dusting

Instructions

1. Prep oven & pan

  • Preheat oven to 375°F (190°C).

  • Lightly grease or line a baking sheet with parchment paper.

2. Prepare dough

  • Unroll crescent roll dough.

  • Press seams together to form one solid sheet.

3. Make filling

  • In a medium bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

4. Assemble

  • Spread cream cheese mixture evenly over the dough.

  • Sprinkle blueberries and lemon zest evenly on top.

5. Roll & slice

  • Carefully roll the dough into a log.

  • Slice into individual rolls (about 1-inch thick).

6. Bake

  • Arrange rolls on the prepared baking sheet.

  • Bake 15–20 minutes, until golden brown.

7. Finish & serve

  • Let cool slightly.

  • Dust with powdered sugar before serving.

Notes & Tips

  • Frozen blueberries should go in straight from the freezer to prevent juice bleeding.

  • If dough gets too soft, chill 10 minutes before slicing.

  • Can be assembled ahead and refrigerated overnight before baking.

  • Try adding a sprinkle of cinnamon sugar over the top for extra flavor.

If you’d like, I can also give you a strawberry cream cheese version of this recipe that works with the exact same method. Would you like me to write that out?

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