Blueberry Cream Cheese Crescent Rolls
Delightful crescent rolls filled with creamy sweetened cream cheese and bursting with juicy blueberries, perfect for breakfast or dessert.
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice brightens flavor
Assembly
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 cup fresh or frozen blueberries
- 2 tablespoons melted butter for brushing tops
- 2 tablespoons coarse sugar optional, for sparkle
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Make the Cream Cheese Filling
- Let the cream cheese soften at room temperature — this ensures a smooth, silky filling. In a medium bowl, beat the cream cheese with the sugar using a mixer until light and fluffy. Add the vanilla extract and lemon juice, then mix until fully combined and creamy. Set aside.
Prepare the Crescent Dough
- Unroll both cans of crescent roll dough onto a clean surface, and separate the dough into triangles along the perforated lines. Avoid stretching the dough; chill if necessary.
Fill and Roll the Pastries
- Place about 1 tablespoon of the cream cheese mixture near the wide end of each crescent triangle. Add 5–6 blueberries on top. Starting from the wide end, roll each triangle toward the narrow tip, keeping it snug.
Bake Until Golden
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Brush the filled rolls with melted butter and sprinkle coarse sugar if desired.
- Bake for 12–15 minutes until golden brown and crisp. Cool for about 5 minutes.
Add the Sweet Glaze
- Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over warm rolls.
Notes
These rolls are versatile, great for breakfast, brunch, or dessert. Let cream cheese reach room temperature for better mixing and don’t overfill the dough to prevent leaking.