This simple twist on a classic morning treat became a fast favorite in my kitchen the first time I made it for a sleepy Saturday brunch. I discovered the idea when I had a tube of crescent dough and a forgotten tub of cream cheese in the fridge; the experiment produced a tender, flaky spiral with a creamy center and pockets of hot, bursting blueberries. The contrast of buttery layers and a tangy-sweet filling made everyone at the table reach for seconds. It’s one of those recipes that feels both indulgent and effortless — the kind you can pull together when guests arrive without warning. What I love most about these pastries is how forgiving they are. Using store-bought refrigerated crescent dough cuts prep time dramatically, and the cream cheese filling brings structure and a rich mouthfeel so each bite tastes like pastry shop quality. The blueberries add a bright, juicy pop and the glaze ties everything together with a glossy finish. I often make these for potlucks and they are always the first to disappear; kids especially adore the spiral shape and the extra berries on top add a pretty, rustic finish.

Ingredients

• Refrigerated crescent dough (8 oz): Look for a seamless crescent sheet if possible (Pillsbury Seamless Crescent Sheet or similar). If you only have crescent rolls, press the perforations together to form a rectangle. The dough provides the flaky, buttery layers that make the pastries feel special.
• Cream cheese (4 oz), softened: Full-fat cream cheese gives the richest flavor and best texture. Let it sit at room temperature for 20 to 30 minutes so it spreads easily; brands like Philadelphia deliver a consistent tangy profile.
• Granulated sugar (1/4 cup): Balances the tang of the cream cheese and caramelizes slightly during baking for a glossy edge.
• Unsalted butter (2 tablespoons), melted: Use melted butter to brush the pan and the tops of the spirals for a golden finish. Salted butter is fine if you adjust other salt in your kitchen.
• Egg yolk (1): Adds richness and helps set the filling so it doesn’t weep during baking.
• Vanilla extract (1 teaspoon): Enhances sweetness and rounds the flavor of the filling; pure vanilla is worth the splash here.
• Blueberries (1/2 cup + extra for topping): Fresh or frozen work. If using frozen berries, do not thaw; they hold their shape and release less juice during the initial bake.
• Glaze — powdered sugar (1/2 cup) + milk (1 tablespoon): Adjust the milk a teaspoon at a time until you reach a spoonable but not runny consistency. This simple glaze adds shine and sweetness without overpowering the berries.

Instructions

Preheat and prepare: Preheat the oven to 375 degrees F. Generously brush an 8-cup muffin pan with the melted butter so the rolls won’t stick and the bottoms brown evenly. Allow the pan to sit while you assemble the spirals so the butter cools slightly and adheres to the wells. Prepare the dough sheet: On a sheet of parchment paper, unroll the crescent dough sheet. If you’re using standard crescent rolls, press the perforations together firmly with a rolling pin or your fingers to form a single rectangle; a seamless sheet yields more even spirals. Work gently to avoid stretching the dough. Make the filling: In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth. Beat in the egg yolk until the mixture is glossy and spreadable. Scrape the bottom of the bowl so there are no lumps; a smooth filling prevents pockets of raw dairy in the center. Assemble the log: Spread the cream cheese mixture evenly over the dough, leaving a 1/2-inch border along one long edge to help seal. Scatter about 1/2 cup blueberries evenly over the filling; press any large berries gently so they nestle into the cheese layer and don’t bump the roll out of shape. Roll and slice: Starting from the wider side, roll the dough into a log as tightly as you can without squeezing the filling out. Because the log is soft, slice it into 8 equal pieces using kitchen string for a clean cut: tuck an 8-inch length of string under the log, cross the ends over the top, and pull them in opposite directions to slice through. Alternatively, use a serrated knife and a gentle sawing motion. Arrange and finish: Place each spiral into a buttered muffin cup, cut side up. Brush the tops with a little more melted butter for a golden crust and press an extra blueberry on top if you like. This small touch makes them look bakery-fresh and adds visual appeal. Bake: Bake in the preheated 375 degrees F oven for 18 to 20 minutes, until the tops are golden and the filling is set. If you used frozen berries, add 2 to 4 minutes to the bake time and watch for extra juices pooling. To test doneness, the edges of the dough should be firm and lightly browned. Cool and glaze: Allow the muffins to cool in the pan for 5 to 10 minutes — this helps them hold their shape — then transfer to a wire rack. Whisk the powdered sugar with the milk until smooth and spoon or drizzle it over the warm spirals. If the glaze is too thick, add milk 1/4 teaspoon at a time; if too thin, add more powdered sugar in small increments.

Storage Tips

Store cooled pastries in a single layer in an airtight container at room temperature for up to 24 hours. For longer storage refrigerate for up to 3 days, placing a piece of parchment between layers to prevent sticking. To freeze, leave them unglazed and place on a baking sheet to hard-freeze before transferring to an airtight bag; thaw in the refrigerator overnight and reheat at 300 degrees F for 6 to 10 minutes. Look for softness in the center and flaky edges as indicators that they’re still good.

Ingredient Substitutions

If you need to swap ingredients: use puff pastry in place of crescent dough for a flakier, more laminated texture. For a lighter filling, fold in 2 tablespoons of Greek yogurt with the cream cheese. Use maple syrup or honey in place of some sugar for a deeper flavor — reduce any added liquid slightly. For a dairy-free version choose a plant-based cream cheese and brush with a neutral oil instead of butter; expect a slight difference in browning and mouthfeel.

Serving Suggestions

Serve warm with a dusting of extra powdered sugar or a drizzle of lemon glaze for brightness. These pair beautifully with a cup of bold coffee, a bright simple salad for brunch, or a scoop of vanilla ice cream for dessert. Garnish with a few mint leaves or a sprinkling of toasted almond slivers for texture. They also make a charming addition to a holiday pastry board alongside scones and quick breads.

Cultural Background

Spiral pastries filled with sweet or savory fillings appear in many baking traditions; this version marries American pantry staples with a technique reminiscent of European filled pastries. The convenience of refrigerated dough is a modern shortcut that preserves the layered texture associated with hand-laminated doughs. Blueberries are a New World fruit with deep roots in North American cuisine, so their pairing with buttery pastry feels quintessentially American.

Seasonal Adaptations

In summer, use peak-season fresh blueberries and add a spoonful of lemon zest to the filling. In autumn, swap the berries for chopped apples tossed in cinnamon and a touch of brown sugar. For winter holidays, incorporate candied orange peel and a splash of brandy into the filling. The method stays the same; only the fruit and spices change to reflect the season.

Meal Prep Tips

Make the filling ahead and store in an airtight container in the fridge for up to 24 hours. Assemble the log and slice the spirals, then refrigerate until baking day to save time. If you’re serving a crowd, double the recipe and bake in batches; keep finished pastries warm in a 200 degrees F oven on a wire rack set over a baking sheet for up to 20 minutes without drying them out.

These pastries are a delightful blend of convenience and comfort: quick to make, impressive to serve, and endlessly adaptable. Try them once and you’ll find reasons to make them again for everything from sleepy weekend breakfasts to celebratory brunches. Enjoy the buttery layers, creamy filling, and jewel-like blueberries — and don’t forget to share a few with friends.