Blueberry Cheesecake Swirl Rolls
These Blueberry Cheesecake Swirl Rolls are buttery, golden spirals filled with fresh blueberries, cinnamon-sugar, and a creamy cheesecake filling—all drizzled in a sweet vanilla glaze. Easy to make with crescent roll dough, they’re perfect for brunch, snacks, or anytime you want a bakery-style treat at home.
Ingredients
- 3 oz cream cheese softened
- ½ teaspoon vanilla extract
- 2 ½ tablespoons powdered sugar
- 1 8 oz tube crescent roll dough
- ⅔ cup fresh blueberries
- 2 tablespoons melted butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
For the glaze:
- ⅓ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Unroll the crescent dough onto a clean surface. Gently press the seams together to form one even rectangle.
- In a small bowl, combine ¼ cup brown sugar and 1 teaspoon cinnamon. Set aside.
- Brush the dough evenly with melted butter. Then sprinkle the cinnamon-sugar mixture across the surface. Gently press in the blueberries so they don’t roll off.
- Starting from the shorter end of the dough, carefully roll it into a log, keeping the filling tucked in. Use a sharp knife (or dental floss) to slice the log into 8 even rolls.
- Place the rolls into a greased baking dish, spacing them slightly apart. Bake for 15 to 20 minutes, until golden and bubbling. The dough should puff and brown slightly on top.
- While the rolls are baking, whisk together ⅓ cup powdered sugar, 1 tablespoon milk, and ¼ teaspoon vanilla extract until smooth.
- Let the rolls cool for 3–5 minutes, then drizzle the glaze generously over the top. Serve warm and enjoy the gooey center and fresh berry burst in each bite.