Blueberry Cheesecake Rolls (Printable Version)
Buttery crescent dough wraps around tangy cream cheese and a juicy blueberry mix, then gets topped with graham crumbs. It's a simple and tasty bite anytime.
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon melted butter
02 -
1/4 cup graham cracker crumbs
03 -
1/4 cup white sugar
04 -
1 teaspoon vanilla extract
05 -
1 package of refrigerated crescent dough
06 -
1 tablespoon cornstarch
07 -
1 teaspoon lemon juice
08 -
1 cup blueberries (fresh)
09 -
1/4 cup powdered sugar
10 -
8 ounces of cream cheese, left out to soften
# Steps to Follow:
01 -
Give the rolls a few minutes to cool off before you dig in.
02 -
Pop 'em in the oven and bake until they're beautifully golden, around 12 to 15 minutes.
03 -
Roll from the wider part, then set each roll seam-side down on your lined sheet. Brush the tops with some melted butter, dust with graham cracker crumbs.
04 -
Lay the crescent triangles flat. Smear some cheesecake spread over each one. Scoop on blueberry filling.
05 -
Mix cream cheese, the powdered sugar, and vanilla together in a bowl until it's super smooth.
06 -
Toss blueberries, sugar, cornstarch, and a splash of lemon juice in a saucepan. Warm on medium, stir every now and then, till it thickens and the berries pop. Let cool down.
07 -
Crank your oven up to 375°F (190°C). Line your pan with parchment so nothing sticks.
# Additional Notes:
01 -
If you stuff these too much, they might leak when baking
02 -
Cool off your blueberry mixture before using so your dough stays easy to handle
03 -
Snack on these in the morning, after lunch, or whenever you've got a sweet tooth