Those blueberry sweet rolls at the bakery have nothing on these cheesecake rolls! They're easy to make, simply scrumptious—and served warm from your oven.
What You Need
Original recipe yields 12 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups powdered sugar, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 cup blueberries, divided
1 Tbsp. milk
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Let's Make It
Heat oven to 350°F.
Mix cream cheese and 1/2 cup sugar until blended.
Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Spread with half the cream cheese mixture; sprinkle with half the blueberries. Roll up, starting at one short end; cut into 6 slices. Arrange, cut sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, cream cheese mixture and blueberries.
Bake 30 min. or until golden brown. Cool 5 min.
Mix remaining sugar and milk until blended; drizzle over warm rolls.
How to Easily Cut Rolls
Place piece of dental floss thread under the rolled-up dough. Bring the floss up around the dough and cross it over the top to cut through the dough and filling.
Place 1 roll on paper towel. Microwave on HIGH 15 sec. or just until warmed.
Add 1 tsp. lemon or orange zest to cream cheese mixture before spreading over dough.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.