Description
These Blueberry Cheesecake Swirl Rolls are a delightful combination of fluffy crescent roll dough swirled with creamy cheesecake filling and luscious blueberry compote. Perfect for breakfast, brunch, or a sweet treat any time of day, they offer a perfect balance of tangy, sweet, and buttery flavors.
Ingredients
Scale
Blueberry Filling
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Dough & Others
- 1 tube refrigerated crescent roll dough
- 1/4 cup melted butter
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Cook Blueberry Filling: In a small saucepan, combine fresh blueberries, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently until the mixture thickens slightly. Remove from heat and set aside to cool.
- Make Cheesecake Filling: In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, ensuring no lumps remain.
- Prepare Dough: Unroll the crescent roll dough onto a clean surface and press the seams together firmly to form one continuous sheet, creating a uniform base for spreading.
- Butter the Dough: Evenly spread the melted butter over the entire surface of the dough to enhance flavor and help fillings adhere.
- Spread Cheesecake Layer: Next, evenly spread the cream cheese mixture over the buttered dough, covering it completely.
- Add Blueberry Topping: Spoon the cooled blueberry mixture evenly over the cream cheese layer, distributing it carefully to avoid saturation.
- Roll the Dough: Starting from one short end, carefully roll the dough into a tight log, maintaining even pressure to keep fillings inside.
- Cut into Rolls: Using a sharp knife, slice the log into 12 equal-sized rolls to ensure even baking.
- Arrange in Pan: Place each roll cut-side down into the prepared 9×13 inch baking pan in a single layer, leaving slight space to allow expansion.
- Bake: Bake in the preheated oven for 25-30 minutes or until the rolls turn golden brown on the top and are cooked through.
- Cool and Serve: Allow the rolls to cool slightly in the pan before serving to ensure the filling sets and is not too hot.
- Enjoy: Serve these warm or at room temperature and enjoy your delicious Blueberry Cheesecake Swirl Rolls!
Notes
- If fresh blueberries are unavailable, frozen blueberries can be used; thaw and drain any excess liquid before cooking.
- You can drizzle a simple glaze made from powdered sugar and milk over the rolls once cooled for added sweetness.
- Ensure the cream cheese is fully softened for a smooth cheesecake filling.
- For a more intense blueberry flavor, add a teaspoon of lemon zest to the blueberry mixture.
- These rolls are best enjoyed the same day but can be stored covered at room temperature for 1-2 days.
