Name: Crispy Blueberry Cream Cheese Rolls
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Ingredients: 8 oz cream cheese, softened (full-fat for best texture; neufchâtel can work to cut calories); 1/4 cup powdered sugar (confectioners’ sugar); 1 tsp vanilla extract; 1 cup fresh blueberries (frozen will work; do not thaw fully); 1 package puff pastry (usually two sheets; thaw according to package directions); 1 tbsp milk (for egg wash)

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I still remember the first time I bit into one of these warm, flaky parcels — the puff pastry snapped, the cream cheese was silk, and a burst of blueberry juice cut through the richness. Crispy Blueberry Cream Cheese Rolls are the kind of treat you can whip up in under 30 minutes and pass off as bakery-level decadence. They’re perfect for weekend brunch, a quick dessert, or an impressive potluck contribution. If you like blueberry-stuffed pastries, you might also enjoy these blueberry cheesecake rolls for a different twist on the same flavor duo.

Why you’ll love this dish

These rolls hit the sweet spot between minimal effort and maximum payoff. Puff pastry does most of the heavy lifting — no laminating, no fuss — while the cream cheese adds a rich, tangy base that keeps the filling from tasting one-note. Fresh blueberries give little bursts of brightness and juice that contrast the golden, crunchy exterior.

“So flaky on the outside and lusciously creamy inside — perfect for breakfast or a sweet snack.” — a regular at my brunch table

When to make them:

Weekend brunch when you want something special without an all-day bake.
Quick dessert for guests — everyone thinks you did more work than you did.
Packable snack for picnics or school lunchboxes (cool completely first).

How this recipe comes together

Think of this as three quick stages: make a simple cream cheese filling, portion it onto puff pastry squares with blueberries, and bake until puffed and golden. No strange ingredients, little hands-on time, and most of the time is oven time. Prep and assembly usually take about 10–12 minutes, then 15–20 minutes in the oven.

Overview:

Make a smooth cream cheese sweetened with powdered sugar and vanilla.
Cut puff pastry into squares, spoon filling and berries onto each.
Fold pastry corners over the filling, brush with an egg wash, and bake.

Gather these items

What you’ll need for about 8–10 rolls:

8 oz (225 g) cream cheese, softened (full-fat for best texture; neufchâtel can work to cut calories)
1/4 cup powdered sugar (confectioners’ sugar)
1 tsp vanilla extract
1 cup fresh blueberries (frozen will work; do not thaw fully)
1 package puff pastry (usually two sheets; thaw according to package directions)
1 egg + 1 tbsp milk (for egg wash)

Substitution notes:

For a dairy-free version, try a thick vegan cream cheese and brush with plant-based milk for wash (won’t brown as deeply).
If blueberries are tart, add a teaspoon of honey or an extra tablespoon of sugar to the cream cheese.

If you like larger formats, try adapting these flavors into a loaf — see this blueberry cream cheese challah for inspiration.

Step-by-step instructions

Crispy blueberry cream cheese rolls with fresh blueberries and cream filling

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Use a spatula to scrape the sides.
Roll out the puff pastry on a lightly floured surface and cut it into even squares (roughly 3–4 inches).
Place a spoonful of the cream cheese mixture in the center of each square. Top with two to three blueberries.
Fold the corners of the pastry over the filling so they meet in the center, pinching lightly to seal. You can also fold one corner over for an open-faced look.
Whisk the egg and milk together. Brush each roll lightly with the egg wash to get a glossy, golden finish.
Bake on the prepared sheet for 15–20 minutes, until the pastry is puffed and deep golden. Rotate the pan halfway through if your oven browns unevenly.
Let the rolls cool for a few minutes on the baking sheet before transferring to a rack. Serve warm or at room temperature.

Best ways to enjoy it

Serve them warm so the cream cheese is pillowy and the pastry is at peak flake. Presentation ideas:

Dust with a little extra powdered sugar and a lemon zest sprinkle for brightness.
Drizzle a thin glaze (powdered sugar + lemon juice) for added sweetness.
Pair with coffee or a citrusy tea for contrast. For a full brunch spread, serve alongside zesty blueberry muffins with lemon cream cheese and fresh fruit.

Plating tips:

Stack two rolls on a small dessert plate and garnish with a few whole blueberries and mint leaves.
Use a small ramekin of whipped cream or crème fraîche for dipping if you want to go extra.

Storage and reheating tips

Short-term: Store cooled rolls in an airtight container at room temperature for up to 24 hours. Beyond that, refrigerate and consume within 3 days.

Reheating:

Oven: Reheat at 325°F (160°C) for 6–8 minutes to revive crispness.
Toaster oven: Same as above but watch closely.
Microwave: Quick but will soften the pastry; 15–20 seconds can work for a single roll.

Freezing:

Freeze assembled, unbaked rolls on a tray until solid. Transfer to a freezer bag and bake from frozen — add 5–8 minutes to the baking time.
Or freeze baked rolls in a single layer, wrapped well, for up to 2 months. Reheat from frozen in a 325°F oven until hot.

Food safety:

Keep cream cheese-based items refrigerated if held over 2 hours at room temperature. Cool completely before sealing in airtight containers.

Pro chef tips

Don’t overfill: Too much filling will leak and make the pastry soggy. Aim for a tablespoon of cream cheese and 2–3 berries per square.
Cold butter, cold hands: If your puff pastry gets warm, pop it in the fridge for 10 minutes before baking to keep layers distinct.
Dry excess berry moisture: If using very juicy berries, toss them briefly in a teaspoon of cornstarch to absorb juice and prevent sogginess.
Egg wash technique: Brush gently — too much wash can pool and burn; a thin, even coat is ideal.
Even squares: Use a ruler as a guide for consistent sizing so all rolls bake uniformly.

Creative twists

Lemon-Blueberry: Add 1 tsp lemon zest to the cream cheese and finish with lemon glaze.
Almond crunch: Sprinkle chopped toasted almonds on top before baking for crunch.
Savory-sweet: Swap blueberries for figs and add a teaspoon of honey and a pinch of black pepper for a brunchy bite.
Gluten-free: Use store-bought gluten-free puff pastry (bake temperature and time may vary).
Mini versions: Cut smaller squares for bite-sized appetizers — great for parties.

Your questions answered

Q: Can I use frozen blueberries?
A: Yes. Keep them mostly frozen and use straight from the freezer to avoid excess juice. Pat dry with a paper towel if partially thawed.

Q: Can these be made ahead?
A: You can assemble and refrigerate for up to 24 hours before baking. For longer prep, freeze assembled rolls and bake from frozen (add a few extra minutes).

Q: What if my cream cheese is too runny?
A: Make sure it’s softened, not melted. If it’s runny, chill it briefly and re-whip. Adding a tablespoon of powdered sugar can also thicken it slightly.

Q: How do I stop the pastry from leaking?
A: Don’t overfill, brush sealed seams with a little water or egg wash to glue corners, and press firmly to seal.

Conclusion

If you’re craving a quick, bakery-style treat with minimal fuss, these Crispy Blueberry Cream Cheese Rolls deliver every time. For a lower-carb take on the same flavors, check out this keto-friendly crispy blueberry roll-ups, which swaps puff pastry for low-carb wrappers. If you prefer an air-fryer shortcut, this recipe for air fryer blueberry cheesecake chimichangas shows how to get golden, crunchy results without an oven. And if you want a handheld, deep-fried style, the blueberry cream cheese egg rolls are a decadent alternative to try next.