These blueberry-cream cheese breakfast buns are easier than you think! Made with refrigerated dough, cream cheese, lemon zest and fresh blueberries, these sweet treats are perfect for breakfast, brunch or a quick coffee break.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (235 g) refrigerated crescent rolls
1/2 cup Philadelphia Light Cream Cheese Product, room temperature
zest of one lemon
1 cup blueberries
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How do I make it ?
Just follow our simple steps
Mix 1/2 cup Philadelphia Light Cream Cheese Product, at room temperature, with the zest of 1 lemon, until smooth.
Unroll 1 pkg. (235 g) refrigerated crescent rolls on well floured surface. Pinch perforations together, sprinkle with flour and roll out into 11 x 16 inch rectangle.
Spread with cream cheese mixture. Top with 1 cup fresh blueberries. Roll into long log. Cut into 1/2-inch circles. Bake at 375°F on ungreased baking sheet for 12 - 15 minutes or until golden brown.
Kraft Kitchen Tips!
Mix 1/2 cup Kraft Pure Orange Marmalade with 1 Tbsp. water and brush over snails while still warm.