Blueberry Cheesecake Rolls
With these delicious and tangy blueberry cheesecake rolls encased in flaky pastry, you can take your breakfast to the next level.
Parts and pieces:
- 1. One bag of dough for crescent rolls
- Eight ounces of cream cheese, softened
- 50% of a cup of granulated sugar
- Vanilla extract, one teaspoon
- (1) One cup of blueberries, either fresh or frozen
- 1 teaspoon of lemon zest
- As a dusting agent, a quarter cup of powdered sugar
How to proceed:
- Prepare the oven by preheating it to 375 degrees Fahrenheit (190 degrees Celsius) and greasing a baking sheet lightly.
- To make the dough, first unroll the crescent dough and then press the seams together to form a single sheet.
- To make the filling, combine cream cheese that has been softened, granulated sugar, and vanilla extract until they are completely smooth.
- Spread the Filling: Spread the cream cheese mixture over the dough in a uniform layer.
- Add Blueberries and Zest: After the cream cheese layer has been spread, sprinkle blueberries and lemon zest on top of it.
- The dough should be rolled up into a log starting from one end.
- The log should be sliced into rounds measuring one inch in diameter and placed on a baking sheet.
- Bake for fifteen to twenty minutes, or until the mixture is bubbling and golden brown.
- Powdered Sugar Dust: After the cake has cooled down a little bit, dust it with powdered sugar.