Description
Delight in these warm and gooey Blueberry Cheesecake Rolls, featuring a creamy cheesecake filling and a burst of blueberry flavor wrapped in flaky crescent dough. Perfect for breakfast or dessert!
Ingredients
Scale
- 1 can refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup blueberry pie filling
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/4 cup melted butter for brushing
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
- Unroll the crescent roll dough and separate it into triangles. Spread a tablespoon of the cream cheese mixture on each triangle, then add a spoonful of blueberry pie filling.
- Roll the dough up starting from the wide end and place on the baking sheet.
- Brush the tops with melted butter and bake for 12-15 minutes until golden brown.
- Serve warm, drizzled with additional icing if desired.
Notes
For extra sweetness, you can drizzle with a simple icing made from powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
