CHEESECAKE ROLLS
These easy, flaky cheesecake rolls are filled with cream cheese, frozen fruit and honey! Any frozen berry can be used for the filling. -Jennifer Stalcup, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, separate biscuits and flatten each to a 5-in. circle. In a small bowl, combine cream cheese and honey; gently fold in blueberries. Place 2 tablespoons mixture in center of each circle. Bring edges of dough together above filling; twist and pinch to seal., Place on parchment-lined baking sheets, seam side down. Brush with butter; sprinkle with granulated sugar., Bake until golden brown, 18-21 minutes. Remove from pans to wire racks to cool for 10 minutes. Meanwhile, whisk together confectioners' sugar, milk and lemon juice; brush over rolls. Cool completely. Refrigerate until chilled, if desired. Sprinkle with additional confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 535mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY CREAM CHEESE ROLL
Make and share this Blueberry Cream Cheese Roll recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 47m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored.
- gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla.
- Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended.
- add the hot water all at once and beat to a smooth batter.
- Line a 15x10" jelly roll pan with wax paper and grease.
- Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger.
- Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife.
- Beginning at short end, roll the cake and towel together into a firm roll.
- cool on a rack while you prepare the filling.
- in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside.
- in a saucepan, combine the sugar, cornstarch, lemon rind, and salt.
- place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside.
- cook over medium heat until thick, stirring constantly.
- Remove from the heat and stir in the butter, lemon juice and mace.
- Carefully fold in the blueberries.chill.
- carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface.
- Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake.
- place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving.
- cut into 1" slices and serve.
Nutrition Facts : Calories 331.8, Fat 7.5, SaturatedFat 4, Cholesterol 95.4, Sodium 334.6, Carbohydrate 62.4, Fiber 1.7, Sugar 44.7, Protein 5.3
BLUEBERRY CHEESECAKE CRESCENT ROLLS
"Not only are they absolutely delicious and definitely a special treat....but they couldn't be easier to make. Start to finish in less than 20 minutes", Recipe and description by Cathy of Lemon Tree Dwelling Blog. It took me about 30 minutes prep and 9-12 minutes baking time but is well worth the time spent on these delicious treats! Putting this here for safekeeping:)
Provided by Fox Hollow
Categories Dessert
Time 30m
Yield 8 Rolls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Unroll crescent dough; separate into 8 triangles on a baking sheet lined with parchment paper.
- In a small mixing bowl, combine cream cheese, 2 Tbsp. sugar, and 1 teaspoons vanilla. Mix until smooth.
- Fold in blueberries.
- Fill each crescent triangle with approximately ¼ cup filling. My note: (you may want to measure out 8 servings of this mixture in a separate dish so you don't run out. If needed add extra blueberries to make 8 separate fillings for the rolls).
- Fill each crescent triangle with approximately ¼ cup filling.
- Tuck edges to seal. My note: Gently form them into rectangles.
- In a separate bowl, combine flour, 2 Tbsp. butter, and 2 Tbsp. sugar. Mix until crumbly.
- Divide evenly among crescent rolls and sprinkle on top of each roll.
- Bake at 375 degrees for 12-15 minutes or until light golden brown. Check the bottoms at 9 minutes and watch carefully.
Nutrition Facts : Calories 256.9, Fat 14.5, SaturatedFat 7.8, Cholesterol 53.1, Sodium 247.2, Carbohydrate 27.1, Fiber 1.4, Sugar 9.7, Protein 4.9
BLUEBERRY BREAKFAST ROLLS
A very light roll with the goodness of fresh blueberries in the middle of every roll. Enjoy with your morning tea or coffee.
Provided by Cheerios
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h10m
Yield 12
Number Of Ingredients 9
Steps:
- Combine warm water and 1 teaspoon sugar in a large mixing bowl. Sprinkle yeast over the surface. Let sit until yeast becomes foamy, about 10 minutes. Stir in 2 cups flour, eggs, 1/4 cup sugar, and melted butter; mix until dough takes on the consistency of oatmeal. Add remaining flour. Knead with fists until dough is smooth and elastic.
- Turn oven to warm setting. Place dough in a lightly oiled bowl; set inside oven. Warm until dough has doubled in volume, about 1 hour.
- Remove risen dough from oven; punch down dough with hands until deflated. Place back in oven; allow to rise until doubled again, about 45 minutes. Remove from oven and punch down dough to deflate. Place on a lightly floured surface.
- Lightly grease 12 muffin cups.
- Divide dough into 12 equal portions. Roll out portions with the palm of your hand to flatten, shape into small rectangles. Place blueberries evenly in the center of each dough portion. Roll up dough and pinch the ends together; place rolls seam-side up into muffin cups. Sprinkle white sugar over roll tops. Allow to rise for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until lightly browned, about 20 minutes. Remove from the oven and carefully loosen the edges to remove the rolls from the muffin cups.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 43.3 g, Cholesterol 31.9 mg, Fat 1.7 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 16.4 mg, Sugar 6.6 g
EASY BLUEBERRY CHEESECAKE ROLLS
Those blueberry sweet rolls at the bakery have nothing on these cheesecake rolls! They're easy to make, simply scrumptious-and served warm from your oven.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix cream cheese and 1/2 cup sugar until blended.
- Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Spread with half the cream cheese mixture; sprinkle with half the blueberries. Roll up, starting at one short end; cut into 6 slices. Arrange, cut sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, cream cheese mixture and blueberries.
- Bake 30 min. or until golden brown. Cool 5 min.
- Mix remaining sugar and milk until blended; drizzle over warm rolls.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 370 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 18 g, Protein 4 g
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- Combine the cream cheese, vanilla and powdered sugar in a mixing bowl (or the bowl of a stand mixer) and use an electric mixer (I used a hand version) to mix the ingredients until thoroughly combined and smooth.
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