🫐 Blueberry Cheesecake Rolls 🫐
constituents
1 package crescent roll dough
8 oz cream rubbish, softened
/ 2 mug granulated sugar
1 tsp vanilla excerpt
1 mug blueberries( fresh or frozen)
1 tbsp bomb zest
mug pulverized sugar( for dusting)
🫐 Directions
1️⃣ Prep
Preheat your roaster to 375 °F( 190 °C).
smoothly grease a baking distance or line it with diploma paper.
2️⃣ Dough
Unroll the crescent roll dough onto a flat face.
Press the seams together to form a single distance of dough.
3️⃣ Filling
In a medium coliseum, mix together the softened cream rubbish, granulated sugar, and vanilla excerpt until smooth and delicate.
Spread this cream rubbish admixture unevenly over the dough distance.
4️⃣ Condiments
Unevenly sprinkle the blueberries over the cream rubbish stuffing.
Add the bomb zest on top for a fresh, citrusy flavor.
5️⃣ Roll
Starting from the long edge, precisely roll the dough into a log.
Slice the log into 8- 10 equal rounds.
Place the rounds cut side down on the set baking distance.
6️⃣ Singe
Singe in the preheated roaster for 15- 20 twinkles, or until the rolls are golden brown and the dough is cooked through.
Once ignited, remove from the roaster and allow the rolls to cool slightly.
7️⃣ Finish
Dust the warm rolls with pulverized sugar for a sweet finishing touch.
Enjoy these warm, fruity, and succulent Blueberry Cheesecake Rolls as a pleasurable breakfast or cate
treat! 🫐 🍰