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Blueberry and Cheese Danish Rolls

I'm always looking for new breakfast recipes to add to my rotation, and I happened upon this blueberry cream cheese danish recipe. These rolls are so easy to make and they're seriously delicious. If you're a fan of blueberries and cream cheese, then you need to try these!

Freshly baked Blueberry Cream Cheese Danish drizzled with icing on a blue pioneer woman plate with a piece on a fork

This easy cream cheese danish recipe starts with refrigerated crescent rolls, like this which are used in place of homemade pastry dough, making it ready in no time at all.

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This is a wonderful pastry to serve year round but is an extra special treat when made with fresh blueberries.

You can also try my recipe for blueberry pie filling using it in place of the preserves.


This is an overview of the ingredients. You'll find the full measurements and instructions in the printable recipe card at the bottom of the page.

  • cream cheese
  • granulated sugar
  • lemon juice
  • refrigerated crescent rolls
  • blueberry preserves
  • vanilla extract
  • milk


This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.

Crescent roll separated into two triangles and rolled out for blueberry cream cheese danish

Separate crescent rolls and press seams together.

Sectioned crescent rolls with flavored cream cheese spread down the center for blueberry cream cheese danish

Spread mixture evenly in center of roll.

crescent rolls with flavored cream cheese being added down center for blueberry cream cheese danish recipe

Top with cream cheese mixture.

crescent roll being rolled into a tube after cream cheese filling has been added for blueberry cheese danish

Roll and pinch ends to seal.

Crescent roll formed into a coil for blueberry cream cheese danish

Coil stuffed crescent roll dough.

fresh out of the oven blueberry cream cheese danish on a blue pioneer woman plate

Drizzle with icing....

coiled crescent rolls filled with cream cheese and topped with blueberries for blueberry cream cheese danish

Top with preserves and bake.

fresh out of the oven blueberry cream cheese danish on blue plate with fork taking a piece out

and serve!

Hint: Shape the stuffed crescent rolls directly on the baking sheet you'll be using or on a silicone sheet rather than on a cutting board.

Free Grocery List Printable


  • Blueberry pie filling can be used in place of the blueberry preserves.
  • Fresh blueberries can be gently folded into the softened cream cheese before spreading it onto the crescent rolls.
  • Almond extract can be used in place of vanilla extract.
  • Heavy cream is a great replacement for milk when making the icing. The glaze will be a little thicker and will not drizzle as easily as icing made with milk but will have a richer flavor.

🍽 Equipment


To keep your crescent rolls from drying out, wrap them individually in plastic wrap and store in an airtight container or use a heavy duty freezer bag.

Frozen blueberry and cheese Danish rolls can be defrosted in the refrigerator and should not be frozen for more than 2 to 4 weeks.

💭Top tip

These are best served and enjoyed fresh from the oven.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Blueberry Cream Cheese Danish

Delicious blueberry cream cheese danish made with crescent rolls. Easy and quick! Use blueberry preserves, fresh blueberries, or blueberry pie filling.
Print Recipe Pin Recipe
Easy Blueberry Cheese Danish on plate with icing and fork
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins


  • Cookie Sheet


  • 8 ounces cream cheese softened
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 16 ounces refrigerated crescent rolls 2 can -8 ounces each
  • 8 ounces blueberry preserves



  • Preheat oven to 350°.
  • In a small bowl beat together softened cream cheese, sugar, and lemon juice.
  • Separate crescent rolls into 8 rectangles and press the perforations to seal.
  • Spread each rectangle of crescent roll dough with 1 heaping tablespoon of the cream cheese mixture.
  • Firmly pinch edges and ends to seal. Don't push too hard or the cream cheese filling will pop out!
  • On an ungreased cookie sheet, coil each roll into a circle with the seam side down. I made mine first on a cutting board but it would have made much more sense to shape them on the baking sheet instead.
  • Tuck the end under.
  • Make an indentation in the top and fill with a teaspoon of the preserves.
  • Bake for 20 to 25 minutes until golden brown.


  • While the danishes are baking make the glaze.
  • In a small bowl mix the powdered sugar and vanilla adding the milk until the glaze is of drizzling consistency.
  • Drizzle over each freshly baked blueberry danish.
Servings: 8
Author: Mary Beth
Cost: $6.00

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Recipe Rating


  1. Love a recipe like this for breakfast with family home for the Holidays or a long weekend.
    It is delicious and so pretty too!
    Great to have you at TOHOT!

    1. Mary Beth says:

      Thank you, Jemma! xo

  2. Laura Ingalls Gunn says:

    Oh these look SO good! We so appreciate you joining the Thoughts of Home on Thursday gathering. May you have a delightfully lovely weekend.

    1. Mary Beth says:

      Thank you, Laura! Have a lovely week.