Blueberry Blast: Blueberry Crescent Rolls

Melanie Lorick
by Melanie Lorick
8 rolls
26 min

The croissant's cousin is getting a makeover! Turn this typical dinner roll into something a little more fancy by adding dried blueberries to the dough and a filling that is simply delicious. If you have some extra blueberries on hand, this is a delightful recipe for breakfast or dessert. Plus, save some time by using ready-to-bake dough and just elevating it a little. 😉

A fun bonus - if any of the filling winds up on the parchment paper during baking, you can actually sneak a bite of that as well. I struggle to find the words to describe the texture of the "extra" bits, but the cream cheese and blueberry preserves coming together make a combo that is seriously good!

Not a blueberry fan? Substitute with another fruit - or mixed fruit - of your choosing. A hint of chocolate is on my list for the next batch, so stay tuned!

Let me know if you give these a try and ENJOY!

Cheers, friends, to your hearth, health, and happiness!

I love the marbled effect the dried blueberries give the dough.

Some filling will spill out the sides, but that is ok. Let them get a little "messy" before and during baking. The final product is still fantastic.

Blueberry Blast: Blueberry Crescent Rolls
Recipe details
  • 8  rolls
  • Prep time: 10 Minutes Cook time: 16 Minutes Total time: 26 min
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  • 1 8 oz. package store-bought crescent roll dough
  • 1/2 cup dried blueberries (freeze-dried from store or homemade dried blueberries explained below)
  • 1/2 cup blueberry preserves
  • 1.5 oz. plain cream cheese, softened
  • 1 tbsp water
  • 1 tbsp powdered sugar optional

Preheat oven to 375º F.
Take the dried blueberries and process them in a food processor until finely ground. Stop short of creating a powder if you prefer a rustic look in the dough.
Pull the crescent roll dough pieces apart and put in stand mixer, or large bowl for a hand mixer. Add ground blueberries and stir for a minute on low speed. Add 1 tbsp water, if the dough feels dry and you want to incorporate the blueberries a bit more.
On a lightly-floured surface, roll out the dough until it is 1/8 inch thick. Using a knife, gently cut the triangles to replicate the original pattern of alternating triangles.
Add the triangles to a baking sheet lined with parchment paper.
In a small bowl, mix the cream cheese and blueberries with a spoon until thoroughly combined. Small bits of cream cheese are "ok" to leave in the mixture.
Spoon 1 - 2 teaspoons of the blueberry cream cheese onto the wider end of each triangle and roll, starting from the wide end. Some mixture will leak out - you can either push some back in, pinch the sides a little to prevent further leakage, or just eat what crescent roll decided was extra. Reserve a few tablespoons of the cream cheese mixture for later.
Bake for about 16 minutes, or until the edges of the rolls are a medium-brown and the dough in the middle of the roll has a thin crust texture. Time is added to the instructions on the crescent roll package because of the filling.
Allow to cool on a wire rack. Sprinkle with powdered sugar, or drizzle with the remaining blueberry cream cheese mixture. Enjoy!
  • If you have fresh blueberries that you would like to dry at home, you can add a pint to a parchment-lined baking sheet (after washing and drying) and dry in a 225ºF oven for about 3 hours, depending upon the size of the blueberries. Otherwise, freeze dried blueberries from the store will work well - and provide a little more of a consistent texture when you add to the food processor. If the crescent rolls allow some of the cream cheese to spill onto the parchment paper while baking, it actually makes a really tasty treat to enjoy while you're waiting for the crescent rolls to cool! 
Melanie Lorick
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