Flaky crescent roll dough is wrapped around a rich cream cheese filling, sweetened with sugar and infused with vanilla and fresh lemon zest. Juicy blueberries are added for bursts of flavor, and the whole roll is baked to golden perfection, then finished with a light dusting of powdered sugar. This quick and easy treat is perfect for breakfast, brunch, dessert, or a midday snack. With just a handful of ingredients and a short baking time, you can whip up a warm, gooey, and fruit-filled indulgence that tastes like it came straight from a bakery.
Why You’ll Love This Recipe
These blueberry cheesecake rolls are incredibly simple to make and offer a delicious payoff with minimal effort. They combine the rich, creamy taste of cheesecake with the brightness of fresh blueberries, all rolled up in buttery crescent dough. The lemon zest adds a subtle citrus note that enhances the fruit, while the dusting of powdered sugar brings a bakery-style finish. Whether you’re serving them warm out of the oven or enjoying them as a leftover treat, they’re always satisfying and crowd-pleasing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 package (8 oz) crescent roll dough
4 oz cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries
1 teaspoon lemon zest (from about half a lemon)
Powdered sugar, for dusting (optional)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
On a clean surface, unroll the crescent dough and press the seams together to form a single sheet. You can use a rolling pin to gently flatten it if needed.
In a medium bowl, mix the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the crescent dough, leaving about a ½-inch border around the edges.
Sprinkle the blueberries evenly over the cream cheese layer, then zest a lemon over the top to distribute the lemon flavor.
Starting from the shorter edge, roll the dough into a tight log. Once rolled, slice the log into 8 equal pieces using a sharp knife.
Place the slices, cut side down, onto the prepared baking sheet, spacing them about 1 inch apart.
Bake for 15–20 minutes, or until the rolls are golden brown and puffed.
Remove from the oven and allow to cool slightly. Dust with powdered sugar before serving, if desired.
Servings and timing
This recipe yields 8 rolls. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Berry swap: Replace blueberries with raspberries, strawberries, or blackberries.
Add crunch: Sprinkle chopped pecans, walnuts, or almonds into the filling for added texture.
Spiced version: Add a pinch of cinnamon or nutmeg to the cream cheese mixture.
Lemon glaze: Instead of powdered sugar, drizzle a glaze made from powdered sugar and lemon juice.
Mini rolls: Cut the dough into smaller pieces for bite-sized treats.
Chocolate chip twist: Add a handful of mini chocolate chips with the blueberries.
Savory-sweet combo: Try adding a pinch of sea salt or a smear of honey on top before baking.
Storage/Reheating
Store the blueberry cheesecake rolls in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days. To freeze, wrap individual rolls tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, microwave individual rolls for about 10–15 seconds or warm them in a 300°F oven for 5–7 minutes until heated through.
FAQs
How do I stop the dough from unraveling during baking?
Make sure to press the seams of the crescent dough firmly together and roll it tightly before slicing. Placing the rolls seam-side down on the baking sheet also helps.
Can I make these ahead of time?
Yes, you can assemble the rolls, cover them, and refrigerate overnight. Bake them the next morning straight from the fridge.
Can I use frozen blueberries?
Yes, but use them straight from the freezer without thawing to prevent the dough from becoming too wet.
What can I use instead of lemon zest?
You can use a splash of lemon juice or even orange zest to give a citrus note if you don’t have fresh lemons.
Can I use low-fat cream cheese?
Yes, although full-fat cream cheese will give a richer and creamier texture.
Can I double the recipe?
Absolutely. Use two tubes of crescent dough and double all the filling ingredients. Bake in batches or on two separate trays.
Are these rolls very sweet?
They have a balanced sweetness—enough to feel indulgent without being overpowering. You can adjust the sugar to taste.
Can I add jam or preserves to the filling?
Yes, a thin layer of blueberry jam can be spread under the cream cheese mixture for extra berry flavor.
What should I serve with these rolls?
They pair well with coffee, tea, or a cold glass of milk. Fresh fruit or yogurt also makes a nice addition to a breakfast plate.
Can I use puff pastry instead of crescent dough?
Yes, puff pastry gives a flakier and more buttery texture, but the baking time might need slight adjustment—just keep an eye on them in the oven.
Conclusion
Blueberry cheesecake rolls are a fast and flavorful way to enjoy a comforting, bakery-style treat at home. With their creamy filling, bursts of blueberry, and flaky golden crust, these rolls are a delightful choice for any occasion. Whether you’re making them for a brunch gathering, a quick dessert, or a cozy snack, they’re guaranteed to impress with both taste and ease.
