One summer afternoon at a cozy coffee shop downtown, I ordered a pastry on a whim that completely changed how I thought about “coffee companions.” It wasn’t the usual croissant or muffin I often grab with my latte, but a swirled little roll dusted with powdered sugar, stuffed with berries and cream.
The first bite was warm, tangy, and sweet all at once—the kind of moment where you pause mid-chew and know you’ll try recreating it at home. Later that week, in my own kitchen with the kids finishing homework at the table, I got to work experimenting.
That experiment turned into these Blueberry Cheesecake Rolls, which have quickly become a family favorite in our house. The rolls are soft and golden, the filling is creamy with just the right hint of lemon, and the blueberries pop like tiny bursts of jam. My husband often sneaks one straight off the tray before they’ve even cooled, and I can’t blame him. They’re that irresistible.
I love that they feel bakery-special yet are practical enough for a busy weeknight or a weekend brunch spread. They’re quick to make thanks to crescent roll dough, and the payoff is huge, like something you’d expect to find in a pastry case, only fresher.
Short Description
These Blueberry Cheesecake Rolls are a sweet and simple treat made with crescent roll dough, a creamy vanilla filling, juicy blueberries, and a dusting of powdered sugar. They’re golden, tangy, and perfect for breakfast, dessert, or snacking.
Key Ingredients
Dough
- 1 can crescent roll dough
Filling
- 6 ounces cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¾ cup blueberries, fresh or frozen
- 1 teaspoon lemon zest
Finishing
- Powdered sugar, for dusting
Tools Needed
- Mixing bowl
- Hand mixer or whisk
- Baking sheet
- Parchment paper or nonstick spray
- Sharp knife for slicing the log
- Spatula for spreading filling
Cooking Instructions
Step 1: Prepare the Oven and Pan
Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper for easy cleanup.
Step 2: Roll Out the Dough
Unroll the crescent dough and press the seams together with your fingers to form one solid sheet. A rolling pin helps smooth it out if needed.
Step 3: Make the Filling
In a bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. No lumps should remain.
Step 4: Assemble the Rolls
Spread the cream cheese mixture evenly over the dough sheet. Scatter the blueberries and sprinkle lemon zest over the top.
Step 5: Shape the Log
Starting on the long side, carefully roll the dough into a tight log. Use a sharp knife to slice it into even rolls, about 1–1½ inches thick.
Step 6: Bake
Arrange the rolls on the prepared baking sheet, spacing them slightly apart. Bake for 15–20 minutes, or until golden brown and the dough is puffed.
Step 7: Finish and Serve
Let the rolls cool just slightly, then dust generously with powdered sugar. Serve warm for the best experience.
Troubleshooting Tip: If your dough feels too sticky, chill it in the fridge for 5–10 minutes before rolling and slicing.
Why You’ll Love This Recipe
Bright and Flavorful: Creamy cheesecake filling with fresh bursts of blueberry and a hint of lemon zest.
Quick and Easy: Minimal prep with crescent dough makes this simple enough for weeknights.
Versatile: Perfect for breakfast, dessert, or an afternoon snack.
Kid-Friendly: Fun to assemble and always a hit at the table.
Impressive Yet Practical: Looks bakery-level but uses ingredients you likely already have.
Mistakes to Avoid & Solutions
Overstuffing with Blueberries: Too many can cause the rolls to burst. Stick to the measured amount.
Not Sealing Dough Seams: If the seams aren’t pressed together tightly, filling may leak. Run a finger or rolling pin over them firmly.
Undercooking: Rolls should be golden brown on top. If pale, give them 2–3 more minutes.
Cutting While Hot: Slicing too soon can make the filling ooze out. Let them cool for 5 minutes first.
Skipping the Zest: The lemon zest brightens the flavor—don’t leave it out.
Serving and Pairing Suggestions
Serve warm with coffee, tea, or a glass of cold milk.
Perfect for a brunch buffet alongside scrambled eggs and fruit salad.
For dessert, pair with a scoop of vanilla ice cream or whipped cream.
Present them family-style on a platter, or plate individually with a dusting of sugar for a polished touch.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave for 10–15 seconds for a soft bite.
For a crispier finish, reheat in a 325°F oven for 5–7 minutes.
Avoid freezing, as cream cheese filling can change texture.
FAQs
1. Can I use frozen blueberries?
Yes, but don’t thaw them, add straight from frozen to prevent excess juice.
2. Can I make these ahead of time?
You can assemble the rolls, cover, and refrigerate overnight. Bake fresh in the morning.
3. What if I don’t have lemon zest?
A tiny splash of lemon juice in the filling works as a substitute.
4. How do I make the filling sweeter?
Add 1–2 extra tablespoons of sugar to the cream cheese mixture.
5. Can I use puff pastry instead of crescent rolls?
Yes, but reduce baking time slightly (12–15 minutes) as puff pastry bakes faster.
Tips & Tricks
Use dental floss instead of a knife to slice clean rolls without squishing.
Chill the cream cheese slightly before mixing—it helps the filling hold its shape.
Brush tops with a little melted butter before baking for extra golden color.
Sprinkle cinnamon sugar over the dough before rolling for a warm twist.
Recipe Variations
Strawberry Cheesecake Rolls: Swap blueberries for chopped fresh strawberries. Add ½ teaspoon almond extract.
Cinnamon Apple Rolls: Replace blueberries with diced apples tossed in cinnamon sugar before rolling.
Chocolate Chip Cheesecake Rolls: Scatter mini chocolate chips instead of fruit for a dessert-style roll.
Mixed Berry Rolls: Use a blend of raspberries, blueberries, and blackberries for more color and tang.
Savory Cream Cheese Herb Rolls: Leave out the sugar and berries, mix cream cheese with herbs, and bake for a savory snack.
Final Thoughts
These Blueberry Cheesecake Rolls bring bakery charm into the home kitchen with hardly any fuss. They’re the kind of treat that feels celebratory, even if you’re just serving them on an ordinary Tuesday evening. I’ve made them for family breakfasts, packed them into lunchboxes, and even carried a tray to a friend’s house as a sweet pick-me-up. Each time, they’ve disappeared faster than I expected.
They are approachable, no hours of kneading, no complicated techniques, just simple ingredients that come together beautifully. They’re soft, fluffy, and filled with just the right mix of tangy cream cheese and juicy berries. For me, they capture the comfort of homemade baking without the stress, and I think that’s what keeps me coming back to this recipe again and again.
Blueberry Cheesecake Rolls
Ingredients
Dough
- 1 can crescent roll dough
Filling
- 6 ounces cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¾ cup blueberries fresh or frozen
- 1 teaspoon lemon zest
Finishing
- Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C) and grease or line a baking sheet.
- Unroll crescent dough, pressing seams together into one smooth sheet.
- Beat cream cheese, sugar, and vanilla until creamy, then spread evenly over the dough.
- Top with blueberries and lemon zest. Roll tightly into a log and slice into 1–1½ inch pieces.
- Arrange on the sheet, bake 15–20 minutes until golden and puffed.
- Cool slightly, dust with powdered sugar, and serve warm.
