Elevate your breakfast with sweet, tangy blueberry cheesecake rolls wrapped in flaky dough.

Scale

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)

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.