There’s something about blueberries that feels like pure sunshine, even on the rainiest days. When I was growing up, my grandmother would always keep a small jar of blueberry jam tucked away for “special mornings” — the kind where you didn’t need a reason to celebrate, you just needed a warm kitchen and good company.
These Blueberry Cheesecake Rolls instantly transport me back to those mornings. They are the perfect balance of rich, creamy cheesecake filling wrapped up in a tender, golden pastry, studded with bursts of juicy blueberries. Whether you’re looking for something special to bring to a brunch, a sweet treat for Sunday mornings, or just a cozy pick-me-up during the week, these rolls are pure magic.
Blueberries have long been cherished for their vibrant flavor and health benefits. Native to North America, they hold a special place in many traditional dishes. Incorporating them into these cheesecake rolls not only adds a pop of color and a tangy-sweet twist but also connects us to a simple, comforting tradition of baking with fresh, seasonal fruits.
These rolls are the kind of treat that make people linger a little longer at the breakfast table, sharing stories and savoring every bite. And trust me, you’ll want to savor these.
Why You’ll Love This Recipe:
- Perfectly fluffy and creamy with every bite
- Simple ingredients but impressive results
- Ideal for breakfast, dessert, or an anytime snack
- A fun twist on classic cheesecake and cinnamon rolls
- Can be made ahead for busy mornings or gatherings
INGREDIENTS YOU’LL NEED:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 can crescent rolls
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/2 tbsp butter, melted
HOW TO MAKE BLUEBERRY CHEESECAKE ROLLS:
STEP-BY-STEP INSTRUCTIONS:
Step 1:
Start by preheating your oven to 375°F (190°C). You want it nice and hot so the rolls can puff up beautifully. Lightly grease a baking dish or line it with parchment paper.
Step 2:
In a medium bowl, beat the softened cream cheese until it’s creamy and smooth. This always reminds me of my grandmother’s kitchen, where the hand mixer whirred endlessly as she whipped up cheesecake batters. Once the cream cheese is fluffy, blend in the powdered sugar and vanilla extract until everything is luscious and combined.
Step 3:
Now, gently roll out the crescent dough on a lightly floured surface. Press the seams together to form a single sheet of dough. It’s okay if it’s not perfect — imperfections add character!
Step 4:
Spread that dreamy cream cheese mixture evenly over the dough, leaving about half an inch at the edges. Scatter your blueberries generously on top. Watching the vibrant blue berries dot the creamy white spread is oddly satisfying — almost like painting a masterpiece you’ll soon get to eat.
Step 5:
Roll the dough up carefully, starting from the long side, just like you would with cinnamon rolls. Pinch the seam to seal.
Step 6:
Cut the log into about 8 slices and arrange them in your prepared baking dish. They may look a little messy right now, but trust me, they bake up into glorious swirls of happiness.
Step 7:
Brush the tops lightly with melted butter. Then sprinkle the granulated sugar and cinnamon over them for that lovely golden, slightly crunchy topping.
Step 8:
Bake for about 18-22 minutes, or until the rolls are puffed up and golden brown. Your kitchen will smell like pure bliss — buttery, sweet, and just a little tangy.
Step 9:
Let them cool slightly before serving. The hardest part is waiting, but it’s worth it when you bite into that creamy, fruity swirl of goodness.
HELPFUL TIPS:
- Use room temperature cream cheese so it blends easily and smoothly.
- Fresh blueberries are best for a juicy pop, but frozen ones work in a pinch — just don’t thaw them first.
- Don’t overbake! Keep an eye on them after 18 minutes so they stay soft and tender.
- Feel free to add a simple glaze made from powdered sugar and milk if you want a sweeter finish.
- For a heartier flavor, add a sprinkle of lemon zest to the cream cheese filling.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
If you want to get creative, you can swap out the blueberries for raspberries or blackberries. A mix of berries would be incredible too. You can even sneak in a little chopped nuts into the filling for extra crunch.
NUTRITIONAL INFORMATION:
(Per roll, approximate)
- Calories: 210
- Fat: 11g
- Carbohydrates: 25g
- Protein: 4g
- Sugar: 14g
- Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead of time?
Yes! You can assemble the rolls the night before, cover tightly, and bake them fresh in the morning.
Can I freeze them?
Absolutely. Bake them first, let them cool completely, then freeze individually. Reheat in the oven or microwave when ready to enjoy.
What if I don’t have crescent dough?
You can use puff pastry or even homemade sweet dough if you’re feeling ambitious.
Can I make them dairy-free?
Yes, just substitute dairy-free cream cheese and butter alternatives.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm them slightly before serving to bring back that fresh-baked softness.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Strawberry Cheesecake Stuffed Cookies
- Italian Cream Bombs (Bomboloni alla Crema)
- Strawberry Cheesecake Dump Cake – Creamy, Fruity & Incredibly Easy!
- Cherry Cheesecake Egg Rolls: A Crispy, Sweet Treat You’ll Love
CONCLUSION:
These Blueberry Cheesecake Rolls are everything you want in a sweet treat — easy to make, beautiful to serve, and absolutely irresistible to eat. Whether you’re whipping them up for a cozy family breakfast or treating yourself to a lazy Sunday morning, they are guaranteed to bring a smile to your face. Baking these rolls is like sending a little love letter to yourself and everyone you share them with.
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Blueberry Cheesecake Rolls
Description
There’s something about blueberries that feels like pure sunshine, even on the rainiest days. When I was growing up, my grandmother would always keep a small jar of blueberry jam tucked away for “special mornings” — the kind where you didn’t need a reason to celebrate, you just needed a warm kitchen and good company.
These Blueberry Cheesecake Rolls instantly transport me back to those mornings. They are the perfect balance of rich, creamy cheesecake filling wrapped up in a tender, golden pastry, studded with bursts of juicy blueberries. Whether you’re looking for something special to bring to a brunch, a sweet treat for Sunday mornings, or just a cozy pick-me-up during the week, these rolls are pure magic.
Blueberries have long been cherished for their vibrant flavor and health benefits. Native to North America, they hold a special place in many traditional dishes. Incorporating them into these cheesecake rolls not only adds a pop of color and a tangy-sweet twist but also connects us to a simple, comforting tradition of baking with fresh, seasonal fruits.
These rolls are the kind of treat that make people linger a little longer at the breakfast table, sharing stories and savoring every bite. And trust me, you’ll want to savor these.
Ingredients
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 can crescent rolls
1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1/2 tsp cinnamon
1/2 tbsp butter, melted
Instructions
Step 1:
Start by preheating your oven to 375°F (190°C). You want it nice and hot so the rolls can puff up beautifully. Lightly grease a baking dish or line it with parchment paper.
Step 2:
In a medium bowl, beat the softened cream cheese until it’s creamy and smooth. This always reminds me of my grandmother’s kitchen, where the hand mixer whirred endlessly as she whipped up cheesecake batters. Once the cream cheese is fluffy, blend in the powdered sugar and vanilla extract until everything is luscious and combined.
Step 3:
Now, gently roll out the crescent dough on a lightly floured surface. Press the seams together to form a single sheet of dough. It’s okay if it’s not perfect — imperfections add character!
Step 4:
Spread that dreamy cream cheese mixture evenly over the dough, leaving about half an inch at the edges. Scatter your blueberries generously on top. Watching the vibrant blue berries dot the creamy white spread is oddly satisfying — almost like painting a masterpiece you’ll soon get to eat.
Step 5:
Roll the dough up carefully, starting from the long side, just like you would with cinnamon rolls. Pinch the seam to seal.
Step 6:
Cut the log into about 8 slices and arrange them in your prepared baking dish. They may look a little messy right now, but trust me, they bake up into glorious swirls of happiness.
Step 7:
Brush the tops lightly with melted butter. Then sprinkle the granulated sugar and cinnamon over them for that lovely golden, slightly crunchy topping.
Step 8:
Bake for about 18-22 minutes, or until the rolls are puffed up and golden brown. Your kitchen will smell like pure bliss — buttery, sweet, and just a little tangy.
Step 9:
Let them cool slightly before serving. The hardest part is waiting, but it’s worth it when you bite into that creamy, fruity swirl of goodness.
Notes
If you want to get creative, you can swap out the blueberries for raspberries or blackberries. A mix of berries would be incredible too. You can even sneak in a little chopped nuts into the filling for extra crunch.
