I love making these Blueberry Cream Cheese Crescent Rolls when I want something sweet, comforting, and incredibly easy. They come together quickly with simple ingredients and always make my kitchen smell amazing. The combination of creamy filling and juicy blueberries wrapped in flaky crescent dough feels like a bakery-style treat without any stress.
Why You’ll Love This Recipe
I like this recipe because it’s fast, beginner-friendly, and perfect for any time of day. I can make it for breakfast, brunch, dessert, or even a sweet snack. I also enjoy how flexible it is, since I can change the fruit or sweetness depending on my mood. Most of all, I appreciate that it uses ingredients I often already have at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 oz cream cheese, softened
1/2 cup fresh or frozen blueberries
1 can refrigerated crescent roll dough (8-count)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Directions
I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper. I then separate the crescent roll dough into individual triangles and lay them flat on the baking sheet.
In a small bowl, I mix the softened cream cheese, sugar, and vanilla extract until smooth. I spoon a small amount of the cream cheese mixture onto the wide end of each crescent triangle, then sprinkle a few blueberries on top.
I carefully roll each crescent from the wide end to the tip, gently tucking in any filling that tries to escape. Once rolled, I place them seam-side down on the baking sheet.
I bake them for about 12–15 minutes, until the crescents are golden brown and puffed. After baking, I let them cool slightly before serving.
Servings And Timing
I usually get 8 crescent rolls from one can.
Preparation time is about 10 minutes.
Baking time is 12–15 minutes.
Total time comes to roughly 25 minutes.
Variations
I sometimes swap the blueberries for strawberries, raspberries, or even chopped peaches. When I want extra sweetness, I drizzle a simple powdered sugar glaze over the top after baking. I also like adding a pinch of lemon zest to the cream cheese filling for a brighter flavor.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I warm them in the oven at 300°F for a few minutes or use the microwave briefly until heated through.
FAQs
Can I Use Frozen Blueberries Without Thawing Them?
I can use frozen blueberries straight from the freezer, but I try not to overfill the crescents since frozen berries release more juice as they bake.
Can I Make These Ahead Of Time?
I can assemble them a few hours ahead and keep them covered in the fridge, then bake them fresh when ready.
Do I Need To Add Sugar To The Filling?
I like adding sugar for sweetness, but I can reduce it or skip it if the berries are already sweet enough.
Can I Use Low-Fat Cream Cheese?
I can use low-fat cream cheese, though I notice the filling is slightly less rich and creamy.
How Do I Prevent The Filling From Leaking?
I keep the filling amount small and roll the crescents snugly, placing them seam-side down on the baking sheet.
Conclusion
I enjoy making these Blueberry Cream Cheese Crescent Rolls because they are simple, comforting, and always a crowd-pleaser. Whether I serve them warm from the oven or save a few for later, they never last long in my kitchen.
These Blueberry Cream Cheese Crescent Rolls are an easy, bakery-style treat made with flaky crescent dough, sweetened cream cheese, and juicy blueberries. Perfect for breakfast, brunch, or dessert, they come together in under 30 minutes.
Total Time:25 minutes
Yield:8 crescent rolls
Ingredients
4 oz cream cheese, softened
1/2 cup fresh or frozen blueberries
1 can refrigerated crescent roll dough (8-count)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Separate crescent dough into 8 individual triangles and lay them flat on the prepared sheet.
In a small bowl, mix softened cream cheese, sugar, and vanilla extract until smooth.
Spoon a small amount of the cream cheese mixture onto the wide end of each triangle, then add a few blueberries on top.
Roll each crescent from the wide end to the point, tucking in any filling that escapes. Place seam-side down.
Bake for 12–15 minutes, or until golden brown and puffed.
Let cool slightly before serving. Optionally, drizzle with glaze if desired.
Notes
Use frozen blueberries straight from the freezer, but avoid overfilling to reduce leakage.
Add a pinch of lemon zest to the cream cheese for brightness.
Drizzle with powdered sugar glaze for extra sweetness.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 300°F or briefly in the microwave until warm.
