Blueberry Cheesecake Rolls Bliss

These Blueberry Cheesecake Rolls are soft, creamy, and bursting with juicy blueberry goodness. With a rich cheesecake filling wrapped in tender dough and baked until golden, they taste like a cross between a cinnamon roll and a blueberry cheesecake. Whether I’m making them for a lazy weekend brunch or a sweet afternoon treat, these rolls always bring a bit of bliss to my kitchen.

Why You’ll Love This Recipe

I love how these rolls combine two of my favorite things—cheesecake and fruit-filled pastries. The cream cheese filling is smooth and sweet with just a touch of vanilla, while the blueberries add a tart pop that cuts through the richness. They’re easy to assemble and even easier to devour. I can make them from scratch or with shortcuts, and they always feel bakery-worthy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
refrigerated crescent roll dough or homemade sweet roll dough
½ cup blueberry preserves or fresh blueberries
1 egg (for egg wash)
optional: lemon zest or a drizzle of glaze

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a baking dish.

2. In a bowl, I beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

3. I roll out the crescent roll dough into a large rectangle, sealing the seams if using pre-cut dough.

4. I spread the cream cheese mixture evenly over the dough, leaving a small border around the edges.

5. I spoon or spread the blueberry preserves (or sprinkle fresh blueberries) over the cream cheese layer.

6. I gently roll the dough into a log, starting from the long side, and slice it into even rolls.

7. I place the rolls in the prepared baking dish and brush the tops lightly with an egg wash.

8. I bake for 18–22 minutes, or until the rolls are golden brown and the filling is bubbly.

9. I let them cool slightly before serving. Sometimes I drizzle them with a simple powdered sugar glaze or sprinkle lemon zest on top for extra flavor.

Servings and timing

This recipe makes about 8 rolls.
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes

Variations

• I’ve used raspberry, strawberry, or cherry preserves for a fruity twist.

• Adding lemon zest to the cream cheese filling brightens up the flavor.

• I sometimes top them with a simple glaze made of powdered sugar and milk for a sweet finish.

• For a shortcut, I’ve used puff pastry or biscuit dough—both work great in a pinch.

Storage/Reheating

I store leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the microwave for about 15 seconds or in the oven at 300°F (150°C) for 5–8 minutes. They’re best served warm when the filling is soft and melty.

FAQs

Can I use fresh blueberries instead of preserves?

Yes, I’ve made these with fresh or frozen blueberries—just toss them with a little sugar and lemon juice before adding.

Can I make these rolls ahead of time?

Absolutely. I assemble them the night before, cover them, and refrigerate. In the morning, I just pop them in the oven.

How do I keep the filling from leaking out?

I try not to overfill the rolls and leave a small border around the edges to seal the dough better.

What’s the best dough to use?

I often use crescent roll dough for ease, but homemade yeast dough or store-bought sweet roll dough makes them extra special.

Can I freeze them?

Yes, I’ve frozen them baked and unbaked. For unbaked, I freeze after slicing and bake straight from frozen, adding a few extra minutes to the time.

Conclusion

These Blueberry Cheesecake Rolls are a dreamy combo of sweet, creamy, and fruity in every bite. They’re simple to make, look impressive, and taste even better than they look. Whether I’m making them for brunch guests or just treating myself, they always bring a little moment of bliss to the table.