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 Oven: Set your oven to 375°F (190°C) and grease a baking sheet.
Prepare Dough: Unroll the crescent roll dough, pressing the seams together to form a single sheet.
Mix Filling: In a bowl, blend the cream cheese, granulated sugar, and vanilla extract until creamy.
Add Filling: Spread the cream cheese mixture evenly over the dough. Sprinkle with blueberries and lemon zest.
Roll: Starting from one end, roll the dough tightly into a log. Slice the log into 1-inch rounds.
Bake: Arrange the rounds on the prepared baking sheet and bake for 15-20 minutes until golden brown.
Cool and Serve: Allow the rolls to cool slightly, then dust with powdered sugar. Serve warm for the best experience.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 200 per roll | Servings: Not specified