Ingredients
Dough (if homemade)
2¼ tsp active dry yeast (1 packet)
¾ cup warm milk (110°F)
¼ cup granulated sugar
1 large egg
¼ cup unsalted butter, melted
2¾ cups all-purpose flour
½ tsp salt
Cheesecake Filling
8 oz cream cheese, softened
⅓ cup granulated sugar
1 tsp vanilla extract
Blueberry Layer
1 cup fresh or frozen blueberries
2 tbsp granulated sugar
1 tbsp cornstarch
2 tbsp water
½ tsp lemon zest (optional)
Glaze (Optional)
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Directions
Step 1: Make the Dough (or Use Store-Bought Crescent Rolls)
If you’re using store-bought crescent dough, skip to Step 3. To make dough from scratch:
Activate Yeast: Combine yeast with warm milk and 1 tsp of the sugar. Let sit for 5–10 minutes until foamy.
Mix Wet Ingredients: Add egg and melted butter to the yeast mixture.
Add Dry Ingredients: Stir in flour and salt, mixing until a soft dough forms.
Knead and Rise: Knead dough for about 8 minutes until smooth. Place in an oiled bowl, cover, and let rise 1–1.5 hours until doubled in size.
Step 2: Prepare Blueberry Sauce
Combine blueberries, sugar, cornstarch, and water in a small saucepan over medium heat.
Stir continuously until mixture thickens, about 5–7 minutes.
Optional: Stir in lemon zest for brightness. Let cool.
Step 3: Prepare Cheesecake Filling
In a medium bowl, beat softened cream cheese with sugar and vanilla extract until smooth and creamy.
Set aside for assembly.
Step 4: Roll Out the Dough
Roll out your dough (or crescent roll sheet) into a large rectangle, about ¼-inch thick.
Spread cheesecake mixture evenly over the surface.
Spoon blueberry sauce on top and gently swirl using a spatula or spoon.
Step 5: Roll and Slice
Carefully roll the dough from one long edge to the other, like a jelly roll.
Cut into 1½-inch pieces and place in a greased 9×13-inch baking pan.
Step 6: Final Rise and Bake
Cover the pan and let rolls rise for 30–40 minutes.
Preheat oven to 350°F (175°C).
Bake for 25–30 minutes until golden brown.
Step 7: Add Glaze (Optional)
Mix powdered sugar, milk, and vanilla until smooth.
Drizzle over slightly cooled rolls.
Prep Time, Cook Time, and Calories
Prep Time: 30–40 minutes (or 15 if using crescent dough)
Cook Time: 25–30 minutes
Total Time: ~1 hour
Calories: ~300–350 kcal per roll (with glaze)
