Blueberry Cheesecake Sweet Rolls (Print-Friendly Version)

Pillowy rolls filled with creamy cheesecake, blueberries, and lemon zest. Enjoy warm, dusted with powdered sugar.

# What You’ll Need to Make This:

→ Dough and Pastry

01 - 1 package crescent roll dough

→ Filling

02 - 225 grams cream cheese, softened
03 - 100 grams granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon lemon zest

→ Fruit

06 - 150 grams blueberries, fresh or thawed and drained if frozen

→ Garnish

07 - 30 grams powdered sugar, for dusting

# How to Prepare:

01 - Preheat oven to 190°C and lightly grease a baking sheet to prevent sticking.
02 - Unroll the crescent dough and press seams together to form a flat, even sheet.
03 - In a mixing bowl, blend softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
04 - Spread the cream cheese mixture evenly over the prepared dough sheet.
05 - Scatter blueberries evenly atop the cream cheese layer and sprinkle with lemon zest.
06 - Starting from one long edge, tightly roll the dough sheet into a log, ensuring the filling is contained.
07 - With a sharp knife, cut the rolled log into 2.5 cm rounds and arrange them spaced apart on the prepared baking sheet.
08 - Bake for 15-20 minutes or until the rolls are golden brown and the filling is bubbling.
09 - Allow rolls to cool slightly, then dust generously with powdered sugar before serving.
10 - Serve warm for best texture and flavor.

# Extra Tips:

01 - For optimal results with frozen blueberries, thaw and drain excess moisture thoroughly before use.
02 - Puff pastry can be substituted for crescent dough for a flakier finish.
03 - Alternative fillings such as raspberries and lemon or Nutella and banana offer varied flavor options.

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