Blueberry Rolls with Lemon Glaze
These rolls are easy to make using Crescent dough. They have a slightly sweet cream cheese and fresh blueberry filling and are drizzled with lemon glaze after baking
Equipment
- parchment paper
- 1 baking sheet
Ingredients
Blueberry Rolls
- 1 can Crescent dough sheet or 8 ct. can crescent roll dough
- 1/4 cup white granulated sugar
- 1 tsp vanilla
- 4 oz. cream cheese, softened
- 1 egg yolk
- 1 1/4 cups fresh blueberries
Lemon glaze
- 1/2 cup powdered sugar
- 2 Tbsp lemon juice*
Instructions
Blueberry Rolls
- Combine cream cheese with granulated sugar and vanilla
- Stir in egg yolk
- Unroll crescent dough sheet onto a piece of parchment paper, sealing perforations if necessary
- Spread cream cheese in an even layer over dough rectangle
- Top cream cheese with 1 cup of blueberries spaced evenly
- Starting with the long side, roll dough into a log, using the paper to help if desired. Once your log is rolled, wrap it in the paper and chill for 2 hours in the refrigerator or 20-30 minutes in the freezer**
- Line a baking sheet with fresh parchment paper
- Cut dough into 10 even slices and place cut side up on lined baking sheet
- Press 2-3 berries into the top of each roll
- Bake at 375 degrees for 20 minutes or until dough is cooked and golden
- Let rolls cool and then put them on a plate pour glaze over them
- Reheat rolls in the microwave for 20 seconds if desired
Lemon Glaze
- Stir lemon juice into the powdered sugar, 1 Tbsp at a time until glaze has the desired consistency. You want it to be thick, yet thin enough to pour over the rolls
- Cover rolls and store at room temperature or in the refrigerator
Notes
*use only enough lemon juice to make a thick but pourable glaze. If your glaze is too thin add more sugar, if it's too thick add more lemon juice, adjusting until you get the right consistency
**dough roll will be very sticky and hard to cut without chilling it first