How about starting your day with something sweet, creamy, and utterly delicious? These Blueberry Cheesecake Rolls are the perfect blend of fluffy dough, tangy cream cheese, and juicy blueberries, all rolled into one irresistible breakfast treat. Let’s dive into the recipe that will make your mornings brighter.
Why This Recipe Works
- The combination of fluffy dough with creamy cheesecake filling and fresh blueberries creates a perfect balance of textures and flavors.
- Using store-bought dough saves time without sacrificing taste, making this recipe accessible to everyone.
- The glaze adds a sweet finish that complements the tanginess of the cream cheese and the tartness of the blueberries.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup fresh blueberries
- 1/2 cup powdered sugar
- 1 tbsp milk
Equipment Needed
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 375°F and line a baking sheet with parchment paper. This ensures your rolls won’t stick and makes cleanup a breeze. Tip: Letting your cream cheese sit at room temperature for about 30 minutes before starting makes it easier to mix.
Mix the Filling
In a mixing bowl, combine the softened cream cheese and granulated sugar until smooth. This creamy mixture will be the heart of your rolls, so make sure there are no lumps. Gently fold in the blueberries to distribute them evenly without crushing them.
Assemble the Rolls
Unroll the crescent dough and separate it into triangles. Spread a generous amount of the cream cheese and blueberry mixture onto each triangle, then roll them up starting from the wider end. Place the rolls on the prepared baking sheet, leaving some space between them for expansion.
Bake to Perfection
Bake the rolls for 11 to 13 minutes, or until they’re golden brown. The exact time may vary depending on your oven, so keep an eye on them after the 10-minute mark. Tip: Rotating the baking sheet halfway through ensures even baking.
Glaze and Serve
While the rolls are cooling slightly, whisk together the powdered sugar and milk to create a smooth glaze. Drizzle the glaze over the warm rolls for that perfect sweet finish. Serve immediately and enjoy the gooey, creamy goodness.
Tips and Tricks
For an extra burst of blueberry flavor, consider adding a teaspoon of lemon zest to the cream cheese mixture. If you’re using frozen blueberries, make sure to thaw and drain them well to avoid excess moisture. For a crispier exterior, brush the rolls with melted butter before baking. And remember, the key to perfect rolls is not overfilling them, which can cause the filling to spill out during baking.
Recipe Variations
- Swap blueberries for raspberries or blackberries for a different berry flavor.
- Add a sprinkle of cinnamon to the cream cheese mixture for a warm spice note.
- For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking.
- Use puff pastry instead of crescent dough for a flakier texture.
- Make it chocolatey by adding mini chocolate chips to the filling.
Frequently Asked Questions
Can I make these rolls ahead of time? Yes, you can assemble the rolls the night before and refrigerate them overnight. Just add a few extra minutes to the baking time since they’ll be cold from the fridge.
Can I use frozen blueberries? Absolutely, but thaw and drain them well to prevent the dough from getting soggy. You might also want to toss them in a little flour to help absorb any excess moisture.
How do I store leftovers? Store any leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave for a few seconds to bring back that just-baked warmth.
Summary
These Blueberry Cheesecake Rolls are a delightful twist on breakfast, combining the sweetness of blueberries with the richness of cream cheese in a fluffy, golden package. Easy to make and even easier to love, they’re sure to become a morning favorite.
