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+ servings

Blueberry Lemon Breakfast Rolls

Carolina Girl Blog
The perfect way to celebrate summer's blueberries!
5 from 1 vote
Course Breakfast
Cuisine American
Servings 4


  • 1 can of crescent rolls
  • 1/4 cup of softened butter
  • 1/2 cup of brown sugar
  • 1 cup of fresh blueberries washed and dried
  • 1 lemon 1 Tbsp of the zest and juice
  • 2 oz of cream cheese at room temperature
  • 3/4-1 cup of powdered sugar.


  • Wash and dry the blueberries. In a small bowl, mash together the softened butter and brown sugar.
  • On a cutting board, roll out the crescent dough pinching together the perforated edges. Cut about 8 strips of dough.
  • Smear the dough strips with the sugar mixture and dot with blueberries.
  • Roll them up and place them in a cake pan.
  • Bake at 350 for about 15-20 minutes. The tops of the rolls should be golden brown.
  • In another small bowl, combine the cream cheese, powdered sugar, lemon juice and zest. Mix together until it's a spreadable icing. Add more lemon juice to thin out, or add more powdered sugar to thicken, whichever you may need.
  • When the rolls come out of the oven, allow them to cool for about 5-10 minutes before icing.
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