Elevate your breakfast with sweet, tangy blueberry cheesecake rolls wrapped in flaky dough.
Ingredients:
1 package crescent roll dough
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)
1 tbsp lemon zest
1/4 cup powdered sugar (for dusting)
Directions:
Preheat and Prep: Preheat oven to 375°F (190°C) and lightly grease a baking sheet.
Prepare Dough: Unroll crescent dough and press seams to form a single sheet.
Prepare Filling: Mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
Spread Filling: Spread cream cheese mixture evenly over dough.
Add Blueberries and Zest: Sprinkle blueberries and lemon zest over cream cheese layer.
Roll Up: Roll dough into a log from one end.
Slice and Arrange: Slice log into 1-inch rounds, place on baking sheet.
Bake: Bake for 15-20 minutes until golden brown and bubbly.
Dust with Powdered Sugar: Cool slightly, dust with powdered sugar.