Description
Delightful rolls with sweet blueberries and creamy cheesecake, perfect for breakfast or as a sweet snack.
Ingredients
Scale
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tube refrigerated crescent roll dough
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a small saucepan, combine blueberries, granulated sugar, and cornstarch. Cook over medium heat for 5-7 minutes until thickened. Set aside to cool.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll crescent dough and press seams together to create a solid sheet.
- Spread melted butter over the dough, layer with cream cheese mixture, then spoon cooled blueberry filling on top.
- Roll the dough tightly from the short end into a log and slice into 12 equal rolls.
- Place rolls in the baking pan and bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
For best results, ensure cream cheese is at room temperature. Rolls can be prepared ahead of time and stored in the fridge.
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg