Blueberry Cheesecake Rolls Recipe
Ingredients:
For the Rolls:
1 package (8 oz) refrigerated crescent roll dough
4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if using frozen, thaw and drain)
For the Glaze:
1/2 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Cheesecake Filling:
In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Assemble the Rolls:
Unroll the crescent roll dough and separate it into 8 triangles.
Place a spoonful of the cheesecake mixture onto the wide end of each triangle.
Add a few blueberries on top of the cheesecake mixture.
Carefully roll up each triangle, starting from the wide end and tucking in the edges as you roll to prevent the filling from leaking out.
Place the rolls on the prepared baking sheet.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
Glaze and Serve:
Drizzle the glaze over the warm blueberry cheesecake rolls.
Serve immediately or let them cool to room temperature.
Ingredients:
For the Rolls:
1 package (8 oz) refrigerated crescent roll dough
4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if using frozen, thaw and drain)
For the Glaze:
1/2 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Cheesecake Filling:
In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Assemble the Rolls:
Unroll the crescent roll dough and separate it into 8 triangles.
Place a spoonful of the cheesecake mixture onto the wide end of each triangle.
Add a few blueberries on top of the cheesecake mixture.
Carefully roll up each triangle, starting from the wide end and tucking in the edges as you roll to prevent the filling from leaking out.
Place the rolls on the prepared baking sheet.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
Glaze and Serve:
Drizzle the glaze over the warm blueberry cheesecake rolls.
Serve immediately or let them cool to room temperature.