Flaky crescent rolls filled with sweetened cream cheese and bursting blueberries — the easiest, crowd-pleasing pastry you’ll ever make!
📝 Recipe Card
Servings: 8 rolls
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes
Dietary Badges: Nut-Free, Vegetarian
Ingredients
Filling
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Softened cream cheese
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Vanilla extract
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Powdered sugar
Pastry
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Crescent roll dough (1 tube)
Fruit
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Fresh blueberries
Instructions
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Preheat the oven
Set oven to 375°F (190°C). Line a baking sheet with parchment paper. -
Make the filling
In a bowl, blend softened cream cheese, vanilla extract, and powdered sugar until smooth. -
Prepare the dough
Unroll the crescent dough and separate it into triangles. -
Fill and shape
Spread a small amount of cream cheese mixture onto each triangle. Place a few blueberries on top. Roll up the dough from the wide end to the point. -
Bake
Arrange rolls on the prepared baking sheet. Bake for 12–15 minutes, or until golden brown. -
Cool and serve
Let cool slightly before serving. Optional: Dust with powdered sugar for presentation.
Quick Tips
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Don’t overfill the rolls to prevent leaking during baking.
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Use cold dough for easier handling.
🍽️ Introduction
Who says pastries have to be complicated? These Blueberry Cream Cheese Crescent Rolls come together in minutes and deliver that perfect balance of flaky, creamy, and fruity. Whether it’s a lazy weekend breakfast or a last-minute dessert, these little beauties never disappoint. (Pro tip: Make a double batch. Trust me.)
👩🍳 Step-by-Step Cooking Guide
1. Prepare the Filling
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Blend cream cheese, vanilla, and powdered sugar until smooth. A hand mixer makes this quick.
2. Prepare the Dough
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Work quickly with the crescent roll dough while it’s cold to avoid stickiness.
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Separate into 8 triangles.
3. Assemble Rolls
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Spread filling thinly to avoid overflow.
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Place blueberries toward the wide end for even distribution when rolling.
4. Baking
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Arrange rolls with some space between them — they’ll puff up!
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Bake until golden brown, usually around 12–15 minutes.
🥄 Ingredient Insights & Substitutions
Cream Cheese:
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Full-fat works best for richness.
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Dairy-free cream cheese can be substituted if needed.
Vanilla Extract:
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Pure vanilla gives the best flavor.
Powdered Sugar:
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Adjust to taste for sweetness.
Crescent Roll Dough:
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Store-brand or Pillsbury both work.
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Puff pastry sheets can be used for a fancier version.
Blueberries:
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Fresh are ideal. If using frozen, do not thaw to avoid extra moisture.
🔄 Variations & Serving Suggestions
Flavor Variations:
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Substitute blueberries with raspberries or sliced strawberries.
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Add a pinch of lemon zest to the cream cheese mixture for brightness.
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Drizzle with a simple glaze (powdered sugar + milk) after baking.
Dietary Variations:
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Dairy-Free: Use plant-based cream cheese.
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Gluten-Free: Use gluten-free crescent dough if available.
Serving Suggestions:
Perfect with morning coffee, afternoon tea, or as a quick dessert after dinner.
🧊 Storage & Make-Ahead
Storage:
Store in an airtight container at room temperature for 1 day or refrigerate up to 3 days.
Reheating:
Warm briefly in the microwave or oven at 300°F for 5 minutes.
Make-Ahead Tip:
Assemble the rolls and refrigerate up to 12 hours before baking.
🔎 FAQs
Can I freeze these rolls?
Yes. Freeze after baking and cooling. Reheat in a 325°F oven for 8–10 minutes.
Can I use frozen blueberries?
Yes — just keep them frozen to prevent excess moisture.
What if I don’t have powdered sugar?
Blend granulated sugar in a blender or food processor until fine.
💬 Personal Note
This recipe was born out of a craving for cheesecake and something warm and flaky — but without the hassle of making pastry from scratch. These rolls deliver all the flavor of a cream cheese danish with none of the stress. My family requests them every weekend.
❤️ Tried This Recipe?
Share your creations with #BlueberryCrescentMagic or drop a comment below. I love seeing your delicious results and creative twists!