Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.

You can also line the bottom with parchment paper for easier cleanup.

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Step 2: Prepare the Cream Cheese Filling

Place the softened cream cheese in a medium mixing bowl.

Add the sugar, vanilla extract, lemon juice, lemon zest, and egg yolk.

Beat until the mixture is smooth and creamy.

Make sure your cream cheese is properly softened before mixing. This helps prevent lumps and creates a smooth cheesecake filling.

Set aside.

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Step 3: Prepare the Blueberries

Place the blueberries in a small bowl.

Add the sugar, lemon juice, and cornstarch.

Gently toss everything together.

The cornstarch helps absorb some of the juice released by the blueberries while baking, creating a thicker, jam-like filling instead of a watery one.

If using frozen blueberries, there’s no need to thaw them first.

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Step 4: Prepare the Crescent Dough

Unroll the crescent dough onto a lightly floured work surface.

If using crescent rolls with perforations, gently press the seams together to create one large sheet.

If using crescent dough sheets, simply unroll the dough.

Try to keep the dough in a rectangular shape.

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Step 5: Spread the Cheesecake Filling

Spread the cream cheese mixture evenly over the dough.

Leave approximately ½ inch around the edges.

This prevents too much filling from spilling out when the dough is rolled.

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Step 6: Add the Blueberries

Sprinkle the prepared blueberries evenly over the cream cheese layer.

Try to distribute them as evenly as possible so every slice contains blueberries.

Don’t add too much liquid from the bottom of the bowl.

You want the berries, not excess juice.

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Step 7: Roll the Dough

Starting from one long side, carefully roll the dough into a tight log.

Roll slowly and gently.

Once rolled, pinch the seam lightly to help keep it closed.

If the dough feels too soft, place the roll in the refrigerator for approximately 10–15 minutes before slicing.

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Step 8: Slice the Rolls

Using a sharp knife, cut the log into approximately 10–12 equal pieces.

For cleaner cuts, wipe the knife between slices.

Arrange the rolls cut-side up in the prepared baking dish.

Leave a little space between them so they have room to expand.

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Step 9: Brush With Butter

Brush the tops and exposed edges of the rolls with melted butter.

This helps them become golden and adds a delicious buttery flavor.

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Step 10: Bake

Place the baking dish in the preheated oven.

Bake for approximately 25–32 minutes.

The rolls should be golden brown and the cream cheese filling should be set.

The blueberries should look soft and juicy.

If the tops become brown too quickly, loosely cover the dish with aluminum foil during the final part of baking.

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Step 11: Cool Slightly

Remove the rolls from the oven.

Allow them to cool for approximately 10–15 minutes.

Don’t glaze them while they’re extremely hot because the glaze can melt completely and become watery.

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🍋 Step 12: Make the Glaze

In a small bowl, whisk together:

• Powdered sugar
• Milk
• Vanilla extract
• Lemon juice, if using

Mix until smooth.

For a thicker glaze, add a little more powdered sugar.

For a thinner glaze, add another teaspoon of milk.

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Step 13: Drizzle the Glaze

Drizzle the glaze generously over the warm blueberry cheesecake rolls.

For a beautiful bakery-style presentation, use a spoon or piping bag to create thin lines across the tops.

 

Let the glaze sit for several minutes before serving.