This simple recipe combines flaky crescent rolls, creamy cheesecake filling, and juicy blueberries for a sweet and satisfying treat perfect for any occasion.
Another easy to make crescent roll recipe that's perfect for breakfast, brunch or even dessert.
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I love using refrigerator crescent rolls and biscuits to make delicious recipes. These blueberry cream cheese crescent rolls are very similar to my Blueberry Cream Cheese Danish.
This recipe is a shortcut version of cream cheese danishes you can purchase in a bakery. Only these are made at home and are so easy to create!
If you are looking for more fruit-inspired Breakfast Ideas? Check out my Blueberry Turnovers with Crescent Rolls or these Blueberry Pie Bars.
Table of Contents
Is crescent roll the same as puff pastry dough?
Crescent roll dough is made with a few layers of butter and dough, while puff pastry is made with hundreds of layers! They can be used interchangeably, but you will have a lighter, flakier dessert if you use puff pastry dough.
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- What if you don't like blueberries? Consider using apple pie filling instead of cherry pie filling for a delicious twist on the recipe.
- Don't have time to make the cream cheese filling? Just fill the crescent rolls with the pie filling.
- You can also use fresh blueberries, thinly sliced apples (tossed with a cinnamon/sugar mixture before placing on top of the cream cheese mixture), and strawberries would all be excellent choices for variations.
- For a slightly different version of this recipe, check out Crescent Cream Cheese Cinnamon Rolls on my website.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Unwrap the crescent roll can and divide the rolls into triangles. Place them flat on a piece of parchment paper as you prepare the sweetened cream cheese.
Step 2: In a mixing bowl, blend together the cream cheese, sugar, and vanilla until smooth and well combined, beating for a few minutes.
Step 3: Spread approximately one to two tablespoons of the cream cheese mixture onto each crescent roll triangle.
Step 4: Finally place a tablespoon of the pie filling on top of the sweetened cream cheese.
Baking Instructions
Step 5: Starting from the wider end, roll up the crescent rolls, ensuring to pinch and seal the ends to prevent any cream cheese mixture or blueberry pie filling from leaking out during baking.
Step 6: Arrange the crescent rolls on a baking sheet lined with parchment paper. Brush each roll with the egg white to achieve a glossy finish.
Step 7: Place in a preheated 375°F oven and bake for 10 to 12 minutes until they turn golden brown. Allow them to cool for a few minutes while you prepare the glaze.
Prepare the Glaze
Step 8: Combine the glaze ingredients together in a small bowl. Drizzle on top of the slightly cooled crescent rolls.
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Storing, Freezing, and Reheating Tips
Refrigerator: Store any leftovers in a covered storage container in the refrigerator for up to 3 days.
Reheating: You can reheat the leftover danishes in the microwave. Place them on a microwave-safe plate. Microwave them on high for about 20-30 seconds, or until they are heated through.
Tip: Be cautious not to overheat them, as this can cause the filling to become too hot and potentially scald you. After heating, allow them to cool for a moment before serving.
Freezing: These danishes do not stand up well to freezing.
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📖 Recipe Card
Blueberry Cream Cheese Crescent Rolls
Ingredients
- 1 can of refrigerated crescent rolls
- ½ can of blueberry pie filling
- 4 ounces cream cheese; softened
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 egg white
- ⅓ cup powdered sugar
- 2 teaspoons milk
Method
- Open the crescent roll can and separate the rolls into triangles.
- Lay them flat on a piece of parchment paper while you prepare the sweetened cream cheese.
- In a mixing bowl, combine the cream cheese, sugar and vanilla together.
- Beat for a few minutes or until everything is combined and smooth.
- Spread about a tablespoon or two of the cream cheese on top of the crescent roll triangles.
- Then add a tablespoon of the blueberry filling on top of the sweetened cream cheese.
- Beginning at the larger end, start rolling up the crescent rolls.
- You want to try to pinch and tuck the ends together so the cream cheese mixture or blueberry pie filling doesn't seep out while baking.
- Place the crescent rolls on a parchment lined baking sheet.
- Brush each crescent roll with the egg white.
- This will help give the rolls a nice shiny look.
- Bake in a 375° F preheated oven for 10 to 12 minutes or until golden brown.
- Set them aside for a few minutes to cool while you prepare the glaze.
- Combine the glaze ingredients together in a small bowl.
- Drizzle on top of the slightly cooled crescent rolls.
Nutrition
Notes
Recipe Variation
- You could also use apple pie filling or even cherry pie filling in place of the blueberries.
Storage Tips
- Store any leftovers in a covered storage container in the refrigerator for up to 3 days.
- You can reheat the leftover danishes in the microwave.
- These danishes do not stand up well to freezing.
Roxy says
How would you store them?
Lois says
Here are some easy storage tips:
Store any leftovers in a covered storage container in the refrigerator for up to 3 days.
You can reheat the leftover danishes in the microwave.
These danishes do not stand up well to freezing.
Thank you for visiting. I hope you enjoy the recipe as much as we do. I'm updating the recipe card to show the storage tips as well.
Teresa Murphy says
How would you do this if using fresh blueberries or strawberries? Do you have to add anything to the fruit?
Lois says
You could add sliced fresh strawberries or blueberries on top of the cream cheese and bake as directed in this recipe. It won't be the same recipe, but still delicious.
Amanda says
I had fresh blueberries. I mixed with sugar, cornstarch, and water. Boiled until it got a little thick. I used that as my filling. So basically a fresh blueberry pie filling.
Lois says
That's a great idea! Thank you for sharing.