Oh friends, today I’m so grateful you’re here because this recipe is one of those simple joys that feels like a hug straight from the oven. These Blueberry Cheesecake Swirl Rolls are the kind of treat you whip up in minutes but get all the “ooohs” and “aaahs” as if you’ve been baking for hours. Buttery crescent dough, silky cheesecake filling, and juicy bursts of blueberries all come together in a golden, flaky roll. Breakfast, brunch, or dessert—these rolls are ready to shine at any table.
Why You’ll Love These Rolls
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Effortless but impressive – Only a handful of ingredients and less than 30 minutes from start to finish.
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Versatile – Perfect for a cozy weekend breakfast, a holiday brunch, or a last-minute dessert.
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Flavor magic – Tangy cheesecake meets sweet-tart blueberries, wrapped in buttery dough. Anything but boring!!
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Kid-approved & guest-pleasing – A treat everyone at the table will reach for.
Ingredients You’ll Need
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Cream Cheese – 3 oz, softened (for that dreamy, smooth filling)
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Vanilla Extract – ½ tsp (a warm, aromatic touch)
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Powdered Sugar – 2 ½ tbsp (sweet but not overwhelming)
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Crescent Roll Dough – 1 (8 oz) tube (flaky, buttery layers ready to bake)
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Fresh Blueberries – ⅔ cup (juicy little bursts of flavor)
Tools You’ll Need
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Mixing bowl
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Hand mixer or whisk
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Baking sheet lined with parchment paper
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Spoon or spatula
Ingredient Additions & Substitutions
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Swap blueberries for raspberries, blackberries, or chopped strawberries.
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Add a sprinkle of lemon zest for a bright, citrusy twist.
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Swap crescent dough with puff pastry for an extra flaky upgrade.
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Want them extra indulgent? Drizzle with a quick vanilla glaze after baking!
