Blueberry Lemon Crescent Ring
This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch. The center has a lemon, blueberry, and cream cheese filling and the top is drizzled with a light glaze.
BLUEBERRY LEMON CRESCENT RING
My poor husband. Just like I feel that the laundry is never ending, the bane of his existence is replacing light bulbs in our house. Granted, I’m a weirdo. I like to have all of the lights on, all of the time. It makes it feel like there’s life in the house. I get it from my mom. I think there’s one lamp in my mom’s house that stays on infinitely.
In our own house, we have a ton of recessed lighting and tall ceilings so keeping up with the burnt out lights is no easy task. It seems like as soon as my husband has replaced the last light and sits down on the couch, one immediately goes out just to taunt him. It’s an insanity cycle.
This Blueberry Lemon Crescent Ring is phenomenal. I had a pint of blueberries and wanted to make something light and springy. It starts with crescent dough. I used the seamless sheet but you can use the rolls and just press them together to form a rectangle.
The inside is smothered in a lemon cream cheese mixture and sprinkled with fresh blueberries. You could definitely use frozen here too. Roll it up tightly, just like you would cinnamon rolls.
Slice it into 12 pieces using a serrated knife so you don’t squish it. I had softened my cream cheese too much in the microwave so my filling was a little thin making it hard to cut. Don’t worry if it doesn’t look pretty. After you bake it, it’s very forgiving. 
Drizzle it with a light glaze and it’s done. We gobbled this up in less than 10 minutes.
OTHER BREAKFAST RECIPES
- Blueberry Croissant Puff
- Lemon Blueberry Muffins
- Blueberry Streusel Muffins
- Apple Muffins
- Soft Cinnamon Rolls
- Banana Muffins
- Cinnamon Roll Breakfast Bake
Blueberry Lemon Crescent Ring
This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch. The center has a lemon, blueberry, and cream cheese filling and the top is drizzled with a light glaze.
Ingredients
- 4 ounces cream cheese , softened
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest (see Note)
- 1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1/2 cup fresh or frozen blueberries
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
Instructions
-
Preheat oven to 350°F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
-
Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.Sprinkle evenly with blueberries.
-
Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that's okay!
-
With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don't worry if it's messy. When it bakes it will take care of any issues.
-
Arrange slices on cookie sheet in a circle, overlapping slightly.
-
Bake 15 to 20 minutes or until golden brown.
-
In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature.
Recipe Notes
Use a zester or fine grater to grate the skin of the lemon. Make sure you just do the yellow portion and not the white part underneath the skin which can be very bitter.
Source: Inspired from this Lemon Crescent Ring. http://www.pillsbury.com/recipes/lemon-cream-cheese-crescent-ring/81508345-3d1c-4eef-a616-15906ea81702
If you use frozen blueberries, can you make it ahead and refrigerate? Or will the frozen
blueberries thaw and make a mess?
Absolutely delicious! Will definitely make these for Easter brunch. I didn’t roll as tight as I should have but still good. Used Meyer lemon for zest and juice, very good. I also used Meyer lemon juice in the glaze. Yummy😊
Another baker asked this question but I couldn’t find your response. Can you make these ahead of time & keep in the freezer or refrigerator ? If so, what would be he baking instructions?
I made mine the night before and stored the roll in the fridge. I did not slice them until I was ready to bake them the next morning. Slicing was also easier with the roll being refrigerated. I baked them at the same temperature and time! Turned out great!
Could this be assembled the night before and baked in the morning?
So delicious!
I tried cutting the filling sugar in half, I think next time I will omit all together. The decadent glaze pairs great with the lemon-y creamy filling, and my boyfriend is really sensitive to sugar, so I try to keep it down 🙂
I’ll have to learn how to post pics, I’m just starting to cook and bake with aesthetic value in mind and this made it look like I know what I’m doing, thank you for the great recipe!
Oh Awesome!!! Glad you look like a pro.
How do you get the baked ring off the parchment paper?
You should be able to slide it off once it’s baked.
Hi There, this sounds great! I’m not sure I can get canned crescent rolls (I guess like croissants?) here in Ireland, is it just like a sheet of puff pastry- would that work? Thanks, have a great day!
Puff pastry should work!
I made it. It’s wonderful! Love that seamless dough. I used frozen blueberries which really helped me in the rollup. They created a structure to keep the dough away from the creamy-loose filling. It took a lot longer to get done because they were frozen, but when it did–YUM! Thanks for the recipe. I used more blueberries because I couldn’t help myself. 🙂 Everyone — try this. It is easy and looks like you spent so much more time and effort. You will be a hero without breaking a sweat.
This was delicious! We made it for breakfast. Made it according to the directions except I just used all the juice I got out of half a lemon into the filling, and then the other half of the lemon’s juice went into the glaze. (roughly a tablespoon per half of a lemon so it really didn’t change the recipe) just because I can’t waste a lemon!! But it was delicious. An absolute hit. I’m going to make another batch and freeze them individually wrapped and see if I can take them out of the freezer and pop into the toaster oven for quick breakfasts during the week. This recipe is being printed and put into the family binder, and that my friend, is an honor.
Thank you for your feedback!