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When I whipped up these Blueberry Cheesecake Rolls in my kitchen, I knew right away I was onto a winner. Fluffy crescent dough is loaded with smooth cheesecake and juicy blueberries, making for the coziest morning treat your crew won't stop asking for.
Why I Love These Irresistible Rolls
The first batch landed at my daughter's sleepover and disappeared fast. While baking, the creamy cheese fills all those buttery layers with a melty, dreamy bite. Blueberries pop and ooze sweet goodness, making them crowd-pleasers for dessert or to kick off your day.
What's Needed From Your Pantry
- Fresh Blueberries: Grab a half cup of these juicy gems.
- Vanilla Extract: A teaspoon goes a long way for flavor happiness.
- Melted Butter: Two tablespoons—makes your rolls crisp and shiny on top.
- Cream Cheese: Let a half cup soften before using, it mixes smoother that way.
- Granulated Sugar: You need a quarter cup for inside and two extra tablespoons for dusting the top sweetly.
- Crescent Roll Dough: One tube from the fridge section, always handy to have nearby.
Come Bake With Me
- Give It a Rest
- Take a breather and let the rolls cool for a few before grabbing one.
- Bake Away
- Pop your tray into the 375°F oven and bake till they're beautifully browned and bubbling, about 10-12 minutes.
- Get Them Ready
- Open up the crescent dough, layer the triangles on your pan, and slather with all that cream cheese mix.
- Sweet Sparkle
- Brush on that melted butter and sprinkle sugar for a shiny, bakery-worthy finish.
- Berry Time
- Toss your blueberries all over the cheesy layer.
- Mix Up the Filling
- In a bowl, mash up the softened cream cheese, sugar, and vanilla until it’s velvety smooth.
- Oven Prep
- Preheat your oven to 375°F and lay some parchment on your favorite baking tray.
- Roll 'Em Up
- From the thick end, gently roll each triangle up and space them out on your pan.
Change Things Up
Sometimes I toss in raspberries when I’ve got a basket full, or shake a bit of cinnamon over the creamy filling for an extra cozy flavor. My bunch likes a drizzle of powdered sugar glaze on warmed rolls. If the mood strikes, swap in mascarpone cheese and suddenly they’re bakery chic.
Keep 'Em Tasting Great
We barely ever have leftovers, but if you do just store them in an airtight box. They'll be good on the counter two days or chill them for up to five. You can stash them in the freezer after baking—let them cool first. Heat one at 350°F for about 5-7 minutes and you'll get that just-baked vibe again.
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You've Got Baking Questions
- Can I use frozen blueberries? Yup, just defrost and dab off the extra juice.
- Can I prep ahead? For sure, stash unbaked rolls in the fridge and bake a little longer next day.
- Out of crescent dough? Puff pastry has your back, works awesome too.
- Different cheese possible? Mascarpone kicks up the creamy vibe big time.
- Worried about filling leaks? Pinch the seams tight and don't pack in too much stuff.
- Cutting back on sugar? Swap in any sweetener you love best.
- Not sure when they're done? Spot the golden color and bubbling cheese, that’s the sign.
- Want something crunchy? Toss in chopped pecans for a nutty bite.
- Craving new flavors? Splash in some almond extract for a fun twist.
- How to serve them? Get them warm with your coffee and you've got a dreamy morning.
Common Questions
- → Is it okay to prep these rolls and finish baking in the morning?
Yep, you can put them together at night and stick them in the fridge. Next morning, just pop them straight in the oven for the best result.
- → Am I able to swap in frozen blueberries?
Frozen is fine—just get them thawed and blot away the wetness. Extra juice makes the dough a mess while baking.
- → How do I stop the filling from leaking out everywhere?
Use a light layer of the mix and don't go all the way to the edge. Too many berries will spill out, so keep the roll snug and go from the widest side.
- → Got a trick to soften up cream cheese fast?
Dice it up and leave it on the counter for about half an hour, or pop it in the microwave for 10 seconds if you're rushing.
- → Can you stick these in the freezer once they're baked?
Absolutely! Wrap them up tight before freezing, then thaw them in the fridge when you want them. Heat in the oven for a few minutes so they're nice and warm again.