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easy blueberry lemon crescent rolls feature

Blueberry Lemon Crescent Rolls

These blueberry lemon crescent rolls are quick and easy to make... and perfect for breakfast or brunch!

Course Breakfast
Cuisine Roll
Keyword Blueberry Lemon Crescent Rolls, Dessert Rolls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10


  • 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


  1. Preheat oven to 350 degrees. Spray cookie sheet with cooking spray or line with parchment paper.
  2. In a small bowl, mix the cream cheese, sugar, lemon juice and lemon zest. Mix on medium speed until well blended.
  3. Unroll dough sheet on parchment paper.
  4. 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.
  5. Starting on the long side of the rectangle, roll up the dough tightly and pinch the edge to seal.
  6. Cut into 10 rolls. Note: I use regular dental floss to cut the roll, without squishing the roll down.
  7. Arrange rolls on cookie sheet in a circle.
  8. Bake 15-20 minutes or until golden brown.
  9. In a small bowl, mix the glaze ingredients: powdered sugar, milk, lemon zest until thin enough to drizzle.
  10. Drizzle over the warm rolls. Serve warm or at room temperature.

Recipe Notes

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.