Description
Blueberry Cheesecake Rolls combine the richness of creamy cheesecake filling and fresh blueberries with the flaky texture of pastry. These bite-sized treats are a perfect balance of sweetness, tartness, and crunch, making them ideal for breakfast, brunch, or dessert. Easy to prepare with store-bought dough and minimal ingredients, these rolls are versatile and can be customized with different fruits and toppings.
Ingredients
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1 can crescent roll dough or puff pastry
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries
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1/4 cup sugar
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1 tbsp cornstarch or Instant ClearJel
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1/4 cup powdered sugar (for glaze)
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2 tbsp milk or lemon juice (for glaze)
Instructions
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Preheat oven to 375°F (190°C).
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Roll out the dough and press seams together. Roll into a rectangle.
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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In a saucepan, cook blueberries with sugar until thickened. Stir in cornstarch and let cool.
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Spread cream cheese filling on the dough, leaving borders. Spoon blueberry mixture on top.
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Roll up the dough and cut into 8-10 pieces. Place on a parchment-lined baking sheet.
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Bake for 12-15 minutes, until golden brown.
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Mix powdered sugar and milk/lemon juice to make glaze, drizzle over rolls.
Notes
Store leftover rolls in an airtight container.
Freeze unbaked rolls by placing them on a baking sheet, then storing in a bag for later baking.
You can swap blueberries for raspberries, strawberries, or mixed berries.
For a fun twist, add a streusel topping or a scoop of vanilla ice cream when serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American