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Blueberry Cheesecake Rolls

Decadent, easy-to-make sweet rolls utilizing crescent dough, stuffed with a rich cream cheese filling and sweet blueberry preserves, all topped with a vanilla glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Rolls & Filling
  • 1 package Refrigerated crescent roll dough 8 oz tube
  • 8 oz Cream cheese Softened to room temperature
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 1/2 cup Blueberry preserves Or thick blueberry pie filling
Vanilla Glaze
  • 1 cup Powdered sugar Sifted
  • 2 tbsp Milk or heavy cream Adjust as needed for consistency
  • 1/2 tsp Vanilla extract

Equipment

  • 9x9 inch baking pan
  • Hand Mixer
  • Mixing bowls
  • Unflavored Dental Floss (for cutting)

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 9x9 inch baking pan with parchment paper or spray lightly with non-stick cooking spray.
  2. In a medium mixing bowl, use a hand mixer to beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and fluffy. Set aside.
  3. Unroll the crescent dough onto a flat surface. Pinch the perforated seams together tightly to form a single, solid rectangle of dough.
  4. Spread the cream cheese mixture evenly over the dough rectangle, leaving a small 1/4-inch border around the edges.
  5. Gently spread the thick blueberry preserves in an even layer directly on top of the cream cheese filling.
  6. Starting from the long end, tightly and carefully roll the dough into a long log. Position the seam side down.
  7. Using unflavored dental floss or a very sharp serrated knife, slice the log into 8 equal rolls. Place the rolls into the prepared baking dish.
  8. Bake for 15-18 minutes, or until the pastry is puffed and golden brown and the filling is set.
  9. While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze.
  10. Drizzle the glaze generously over the warm rolls. Serve immediately.

Notes

If the dough becomes too soft to cut easily after rolling, place the entire log in the freezer for 10-15 minutes to firm up before slicing.