Description
Soft pastry swirled with creamy cheesecake filling and juicy blueberries, topped with a glossy glaze.
Ingredients
Scale
- 1 package refrigerated crescent roll dough (or homemade yeast dough)
- 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp lemon juice
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Beat cream cheese, sugar, and vanilla until smooth. Set aside.
- In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat until mixture thickens slightly. Remove from heat and cool.
- Roll out crescent dough into a rectangle. Spread cheesecake filling evenly. Spoon blueberry mixture over the top.
- Roll up tightly from the long edge and slice into 10–12 rolls.
- Place rolls in prepared baking dish. Bake for about 25 minutes, until golden brown and cooked through.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
- Enjoy warm, with the creamy filling and juicy blueberry swirls.
Notes
- You can substitute blueberries with raspberries, strawberries, or a berry mix.
- For a shortcut, use pre-made blueberry pie filling instead of cooking fresh berries.
- Best served the same day, but leftovers can be refrigerated and reheated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg