These blueberry lemon crescent rolls are perfect for breakfast or brunch – or if you’re like me, ANYTIME of the day works just fine! The center has a cream cheese, lemon and blueberry filling, while the top contains a lemony glaze.
Do you love the taste of lemon in recipes? I do. Especially when spring hits, or Easter brunch and Mother’s Day comes around, I seem to crave lemon desserts even more.
And I have to say…
These blueberry lemon crescent rolls are phenomenal! And super easy!
You start with a Pillsbury crescent dough sheet (found in the refrigerated aisle). Simply pop it open and unroll.
Make the tasty lemon cream cheese mixture and smother it on top of the dough rectangle – leaving about a half inch from all edges cream cheese free. Then sprinkle the cream cheese layer with fresh or frozen blueberries. Roll it up tightly, just like you would cinnamon rolls.
Slice it up into 10 even rolls. I don’t use a serrated knife to slice my roll, I use dental floss! My Aunt Julie showed me this trick when I was a little girl and it slices dough perfectly, without squishing it!
The Dental Floss Trick: Take about an 8″ piece of non-flavored dental floss. Lay the dental floss under the roll and wrap the floss around the dough, pulling it tight until the dental floss cuts through the dough making a perfect cut roll. Here’s a cute 19 second video showing you this trick, only it’s showing you how to cut cinnamon rolls using dental floss.
I line the inside of a pie plate with parchment paper, then place the rolls in a circle, making a ring within a pie plate.
After these blueberry lemon crescent rolls bake in the oven, drizzle them with the lemon glaze and they’re done. We chow these down in less than 10 minutes!
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I have to warn you… they are totally addicting!!! They are sweet, a little bit tart and the burst of blueberries make them even more heavenly.
If you love this Blueberry Lemon Crescent Rolls recipe, you’ll love these other lemon recipes:
I have to tell you… the hubs HATES when I bake something like this and he can’t eat them until I have photographed them. The minute I told him I was done, he ate half of these blueberry lemon crescent rolls. Sorry neighbors, I turned my back for like 2 minutes. I guess I’ll need to make another batch to share with y’all.
Blueberry Lemon Crescent Rolls
These blueberry lemon crescent rolls are quick and easy to make... and perfect for breakfast or brunch!
- 4 oz cream cheese softened
- ¼ cup granulated sugar
- 1 T fresh lemon juice
- 1 tsp grated lemon zest
- 1 can 8oz Pillsbury crescent dough sheet (refrigerated)
- ½ cup frozen or fresh blueberries
- ½ cup powdered sugar
- 2 tsp milk
- ½ tsp lemon zest grated
Preheat oven to 350 degrees. Spray cookie sheet with cooking spray or line with parchment paper.
In a small bowl, mix the cream cheese, sugar, lemon juice and lemon zest. Mix on medium speed until well blended.
Unroll dough sheet on parchment paper.
Spread the cream cheese mixture onto unrolled (rectangle shaped) dough, within ½” of all edges. Sprinkle the top of the cream cheese spread evenly with blueberries.
Starting on the long side of the rectangle, roll up the dough tightly and pinch the edge to seal.
Cut into 10 rolls. Note: I use regular dental floss to cut the roll, without squishing the roll down.
Arrange rolls on cookie sheet in a circle.
Bake 15-20 minutes or until golden brown.
In a small bowl, mix the glaze ingredients: powdered sugar, milk, lemon zest until thin enough to drizzle.
Drizzle over the warm rolls. Serve warm or at room temperature.
Use a fine grater for the lemon zest. Grate the skin of the lemon (only the yellow layer). You can also save 1/4 of the cream cheese mixture (thus a thinner layer on the inside of the roll) to place on the top of rolls.
And because these rolls start with the refrigerated dough, they are super quick and easy to make. In about 30 minutes – which includes bake time – these babies are ready to pop right into your mouth! Yay.