Last Tuesday morning, William burst into the kitchen asking if we could make “those purple cloud pillows” again. It took me a second to realize he meant our Blueberry Cream Cheese Crescent Rolls – and honestly, that’s the perfect description! These flaky crescent roll desserts are like biting into a sweet, fruity cloud with a creamy surprise inside. I’ve been making these blueberry breakfast pastries for years, and they never fail to disappear within minutes. As a chef and busy mom, I appreciate recipes that look fancy but come together in under 30 minutes.
Why You’ll Love These Blueberry Cream Cheese Crescent Rolls
These pastries have become our weekend tradition for good reason. They look fancy enough for company but come together in less than 30 minutes perfect for those mornings when you want something special without the stress. William loves helping roll them up, and I love that they use simple ingredients I always have on hand. No special trips to fancy grocery stores or hunting down weird ingredients!
The flavor combination is absolutely perfect. Buttery, Blueberry Cream Cheese Crescent Rolls dough wraps around tangy cream cheese and sweet blueberries every bite hits all the right notes. They’re not too sweet, not too rich, just balanced and delicious. Plus, they work for breakfast, brunch, dessert, or afternoon snacks. I’ve served these blueberry breakfast pastries at fancy brunches and casual family breakfasts, and they disappear just as fast either way.
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Ingredients You’ll Need For Blueberry Cream Cheese Crescent Rolls
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For Assembly:
- 2 cans (8 oz each) refrigerated crescent rolls
- 1 cup fresh or frozen blueberries
- 2 tablespoons melted butter
- 2 tablespoons coarse sugar
Simple Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
See recipe card for quantities.
How To Make Blueberry Cream Cheese Crescent Rolls Step By Step
Prepare the Cream Cheese Filling:
Take the cream cheese out of the fridge about 30 minutes beforehand so it softens properly this ensures the smoothest, lump-free filling. In a medium bowl, beat the softened cream cheese and granulated sugar with a hand mixer on medium speed for about two minutes until light, fluffy, and completely smooth. Add the vanilla extract and lemon juice, then mix for another 30 seconds until the filling is silky and well combined. The lemon juice adds a bright, tangy flavor that balances the cream cheese’s richness beautifully. Set the filling aside at room temperature while you prepare the dough so it stays soft and easy to spread.
Unroll and Shape the Crescent Dough:
Remove both cans of refrigerated crescent rolls and gently unroll the dough onto a clean work surface, being careful not to stretch it. Separate the dough along the perforated lines into 16 individual triangles, taking care not to tear them. Lay each triangle flat with the wide end closest to you and the pointed end facing away. If the dough becomes soft or sticky especially in a warm kitchen chill it in the refrigerator for about 5 minutes to firm it up before continuing. Working with cold dough helps the crescent rolls keep their shape and makes assembly much easier.
Fill and Roll Each Pastry:
Using a butter knife or small offset spatula, spread about one tablespoon of the cream cheese filling onto each crescent triangle, starting at the wide end and leaving a ½-inch border to prevent leaking. Add 5-6 fresh or frozen blueberries to the wide end, pressing them lightly into the filling so they stay put. Beginning at the wide end, carefully roll each triangle toward the pointed tip, keeping the roll snug but not tight enough to force the filling out. Tuck in any blueberries that try to slip out as you go.
Add Finishing Touches and Bake:
Preheat your oven to 375°F while you finish assembling the rolls. Once they’re all on the baking sheet, brush the tops with melted butter to help them turn golden and add rich flavor. For extra sweetness and a little crunch, sprinkle coarse or turbinado sugar over the buttered tops. Bake for 12-15 minutes, keeping an eye on them after about 10 minutes they’re ready when the tops are deep golden, the edges are crisp, and the filling is just starting to bubble. Remove the rolls from the oven and let them cool on the baking sheet for about 5 minutes so the filling can set and stay in place when you bite into them.
Prepare the Glaze and Finish:
While the rolls cool, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable, thick enough to coat a spoon but thin enough to drizzle. Adjust with a little milk or powdered sugar if needed. Using a spoon or fork, drizzle the glaze over the warm rolls in a zigzag pattern, letting it drip slightly down the sides. The glaze will set as the rolls cool. Serve the blueberry cream cheese crescent rolls warm for soft, creamy filling, or enjoy them at room temperature they’re delicious either way.
Smart Swaps For Different Tastes
Berry Alternatives:
- Raspberries → Blueberries
- Diced strawberries → Blueberries
- Blackberries → Blueberries
- Mixed berries → Blueberries
Cream Cheese Options:
- Light cream cheese → Regular cream cheese
- Neufchâtel cheese → Cream cheese
- Mascarpone → Cream cheese
- Greek yogurt (strained) → Cream cheese
Sweetener Swaps:
- Honey → Granulated sugar
- Maple syrup → Granulated sugar
- Coconut sugar → Granulated sugar
- Stevia blend → Granulated sugar
Dough Choices:
- Puff pastry sheets → Crescent rolls
- Croissant dough → Crescent rolls
- Biscuit dough → Crescent rolls
- Pizza dough → Crescent rolls
Glaze Variations:
- Lemon juice → Milk (in glaze)
- Almond extract → Vanilla extract
- Cream → Milk (in glaze)
- Orange juice → Milk (in glaze)
Blueberry Cream Cheese Crescent Rolls Variations
Chocolate Blueberry:
- Add mini chocolate chips with blueberries
- Use chocolate cream cheese for filling
- Drizzle with chocolate glaze instead of vanilla
- Top with cocoa powder dusting
Lemon Burst:
- Add extra lemon zest to cream cheese
- Use lemon juice in place of vanilla
- Top with lemon glaze instead of vanilla
- Garnish with candied lemon peel
Streusel Topping:
- Skip the coarse sugar topping
- Mix flour, brown sugar, and butter for streusel
- Crumble over tops before baking
- Add chopped pecans to streusel mix
Cheesecake Style:
- Double the cream cheese filling amount
- Reduce blueberries to 3-4 per roll
- Add graham cracker crumbs to filling
- Dust with powdered sugar instead of glaze
Almond Joy:
- Add almond extract to cream cheese
- Sprinkle sliced almonds on top
- Use almond glaze instead of vanilla
- Mix in white chocolate chips
Equipment For Blueberry Cream Cheese Crescent Rolls
- Large mixing bowl
- Hand mixer or whisk
- Baking sheet
- Parchment paper
- Pastry brush
- Small bowl for glaze
Storing Your Blueberry Cream Cheese Crescent Rolls
Room Temperature (1-2 days):
- Store in airtight container
- Keep away from direct sunlight
- Don’t stack them too high
- Best eaten within 24 hours
Refrigerator (Up to 5 days):
- Place in airtight container
- Separate layers with parchment paper
- Reheat in 300°F oven for 5 minutes
- Microwave for 10-15 seconds per roll
Freezer (Up to 2 months):
- Wrap individually in plastic wrap
- Place wrapped rolls in freezer bag
- Thaw overnight in refrigerator
- Warm in 300°F oven for 8-10 minutes
Make-Ahead Method:
- Assemble rolls without baking
- Cover tightly with plastic wrap
- Refrigerate up to 24 hours before baking
- Add 2-3 minutes to baking time
The Secret Recipe My Cousin Will Never Share
My cousin is famous in our family for her blueberry cream cheese pastries that she brings to every gathering. For years, she refused to share her recipe, claiming it was “too complicated” and had a “special family secret.” Everyone begged, but she just smiled and stayed quiet. Last summer, William and I were experimenting with these Blueberry Cream Cheese Crescent Rolls when he accidentally knocked over the jar of lemon curd I’d been using for another recipe. A big dollop landed right on top of our cream cheese filling.
William was so excited he almost called right then to tell her we’d cracked the code. I had to explain that sometimes letting people keep their secrets is part of being kind but now we have our own version that’s just as good, if not better. Our other discovery? A tiny pinch of cardamom in the cream cheese filling. It’s so subtle most people can’t identify it, but it adds this warm, almost floral note that makes these homemade blueberry rolls taste like they came from an expensive bakery.
Top Tip
- Back making these blueberry cream cheese crescent rolls hundreds of times, we’ve learned some tricks that make all the difference. The biggest mistake people make is working with warm dough if your kitchen is hot or you’ve been handling the Blueberry Cream Cheese Crescent Rolls too much, they become sticky and hard to work with. Pop them in the refrigerator for 5 minutes whenever they feel too soft. Cold dough bakes up flakier and holds its shape better during baking.
- Another game-changer is freezing about half your blueberries before adding them to the rolls. Fresh blueberries are wonderful, but they can burst during baking and create purple streaks everywhere which tastes fine but doesn’t look as pretty. Frozen blueberries hold their shape better and create these perfect little pockets of intense berry flavor. We do half frozen, half fresh for the best of both worlds. The fresh ones provide juicy bursts while the frozen ones stay intact and concentrated.
- Finally, don’t skip the resting time after baking. I know they smell amazing and you want to dive right in, but giving these Blueberry Cream Cheese Crescent Rolls desserts 5 minutes to cool allows the cream cheese filling to set slightly. If you bite into them immediately, the filling is molten hot and runs everywhere trust me, William has burned his tongue more than once being impatient! Those few minutes also let the flavors settle and meld together. The texture goes from “good” to “absolutely perfect” with just a little patience.
FAQ
How long are Crescent Rolls good after the date?
Unopened crescent rolls typically last 1-2 weeks past the printed date when refrigerated. I always check for any off smell or discoloration before using. The dough should spring back when you poke it gently. If it’s slimy or has an odd odor, it’s time to toss it. William and I have used them up to 10 days past the date with perfect results in these blueberry crescent rolls no cream cheese versions!
Is blueberry cream cheese good for you?
These pillsbury crescent roll blueberry dessert recipes with cream cheese are treats, not health food! That said, blueberries provide antioxidants and vitamins, while cream cheese offers protein and calcium. One roll contains about 180-200 calories. I serve them for special breakfasts or desserts, not everyday meals. Making them at home means you control the sugar amount – you can reduce it by 25% without affecting taste too much.
Can I still use crescent rolls that have been frozen?
Absolutely! Refrigerated crescent roll dough freezes well for up to 2 months. Thaw it overnight in the refrigerator before using – never at room temperature, as that can affect texture. I’ve made countless batches of these easy blueberry cream cheese desserts with previously frozen dough, and they turn out just as flaky and delicious. Just make sure the tube isn’t bulging or damaged before freezing.
How long to bake store-bought crescent rolls?
Standard pillsbury crescent roll blueberry dessert bakes at 375°F for 12-15 minutes. However, filled versions like these cream cheese filled ones need the full 15 minutes or slightly longer to ensure the filling heats through and the bottom browns properly. Look for golden tops and slightly darker edges. If the tops brown too quickly, tent with foil for the last few minutes. The internal temperature should reach 190°F for fully baked pastry.
Perfect Pastries Every Time!
Perfect Pastries Every Time! With just a few simple ingredients and our secret cream cheese trick, you can make these irresistible blueberry cream cheese crescent rolls in no time. Flaky on the outside, creamy and fruity on the inside, they prove that impressive pastries don’t require hours in the kitchen just quick prep, easy steps, and delicious results every time.
Craving more breakfast pastry perfection? Try our Best Peanut Butter Brownie Swirl Cookies Recipe that feeds a crowd with minimal effort. For another fruit-filled favorite, our Delicious Cottage Cheese Chocolate Mousse Recipe delivers bakery-quality results at home. Need something savory? Our Easy Caramel Apple Cheesecake Dip Recipe Ups make perfect brunch companions!
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Pairing
These are my favorite dishes to serve with Blueberry Cream Cheese Crescent Rolls
Blueberry Cream Cheese Crescent Rolls
Flaky Blueberry Cream Cheese Crescent Rolls with creamy sweetened cream cheese and fresh blueberries, baked to golden perfection and drizzled with a simple glaze. Perfect for breakfast, brunch, or dessert, these easy pastries come together in under 30 minutes with minimal prep.
Ingredients
Equipment
Method
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Beat cream cheese with sugar, vanilla, and lemon until smooth and fluffy
-
Gently unroll crescent dough and separate into individual triangles
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Spread cream cheese filling and add blueberries to each triangle
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Carefully roll each triangle from wide end to pointed tip
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Brush with butter, sprinkle sugar, bake until golden, then drizzle glaze
Nutrition
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
