Home » Breakfast » Blueberry Lemon Crescent Ring
posted by Christy Denneyon Apr 5, 202272 comments »
Jump to Recipe
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
4.24 from 30 votes
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.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Servings: 12 rolls
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
Glaze
- 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.
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
Cuisine: American
Course: Breakfast, Dessert
Author: Christy Denney
All Recipes blueberry Breads and Rolls Breakfast Holiday Recipes Lemon Mother's Day Rollsblueberry lemon ring
published on Apr 5, 2022
72 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
stay connected get new recipes via email:
« Previous Post Peanut Butter Chocolate Bars
Next Post » Carrot Cake for Easter
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
72 comments on “Blueberry Lemon Crescent Ring”
-
Teresa Legler — Reply
Haven’t tried for myself, but sent recipe to my sister. She grows her own blueberries.
A friend, who made Cinnamon rolls from scratch used to cut the roll using dental floss. Each roll was perfectly cut!
Can’t wait to try. Thanks for sharing.-
Christy Denney — Reply
Thank you!
-
-
Kelsey — Reply
This was super good. I subbed frozen mixed berries because it’s all I had but was still amazing!
-
Mimi — Reply
Not understanding what to do with the crescent rolls, , asking two rectangles? Can you please explain that ? Thank you
-
Christy Denney — Reply
Each roll comes in a rectangle so you are just pressing the edges of those two rectangles together to form one large rectangle.
-
Amy Szyperski — Reply
I was confused about this as well. What are you pressing together? Are you using two cans of crescent rolls?? Because one can is usually around 9×13, right? I have a cab of crescent rolls and some blueberries and want to make these!!
-
-
-
Susan — Reply
If you use frozen blueberries, can you make it ahead and refrigerate? Or will the frozen
blueberries thaw and make a mess?-
Christy Denney — Reply
Yeah they shouldn’t make too bad of a mess I don’t think.
-
-
Marlene — Reply
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😊
-
Christy Denney — Reply
Ooh thanks!
-
-
Judy — Reply
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?
-
Mindy — Reply
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!
-
-
Amie — Reply
Could this be assembled the night before and baked in the morning?
-
Alix — Reply
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!
-
Christy Denney — Reply
Oh Awesome!!! Glad you look like a pro.
-
-
Kay Redman — Reply
How do you get the baked ring off the parchment paper?
-
Christy Denney — Reply
You should be able to slide it off once it’s baked.
-
-
Jodie — Reply
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!
-
Christy Denney — Reply
Puff pastry should work!
-
-
Brenda — Reply
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.
-
Kittery — Reply
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.
-
Christy Denney — Reply
Thank you for your feedback!
-
-
anna — Reply
Can I make this the night before and cover with plastic wrap then bake in the morning?
-
Christy Denney — Reply
Crescent rolls tend to dry out. I would maybe bake the night before and reheat in the oven quickly?
-
-
Kell — Reply
Made this for our church breakfast! Flavor combination was great. very yummy, although mine did not rise as much as I thought it would. Friend suggested next time I should try it with biscuit dough, instead of crescents. Also think I’d cut back the sugar a little next time. Thank you for sharing this recipe. I will definitely make it again. I think this would be good with any kind of fruit.
alway fun to try something new. 🙂-
Christy Denney — Reply
Thank you Kell. I’m glad you liked it!
-
-
Lisa — Reply
Can you just use extra lemon in place of the lemon zest, as I have a bottle of lemon juice, but no lemon.
-
Christy Denney — Reply
Yes, of course!
-
-
Karen — Reply
Thoughts on whether or not this would work to put the cut rolls in a pan as a pull-apart? Or would it really have to be a ring so it cooks more evenly….?
-
Christy Denney — Reply
I think that would be absolutely delicious. You may need to adjust baking time and cover the top towards the end so they don’t brown too much but I like your thinking.
-
-
Tracey — Reply
Made these this morning and they were delicious!! They made for a beautiful dish at breakfast for company! Thank you!
-
Christy Denney — Reply
You’re so welcome! I’m glad company got to enjoy it!
-
-
Gayatri Mantra — Reply
Looks so good !
-
Christy Denney — Reply
Thank you!
-
-
Linda — Reply
I made this. REALLY GOOD!! Watch when baking and don’t leave it in for the 20 min as then the cream cheese oozes out. Delicious!
-
Christy Denney — Reply
Glad you loved it!
-
-
Lisa — Reply
Just wondering how raspberries would work. My son says this looks good but he didnt like blueberries but asked about the raspberries
-
Christy Denney — Reply
I think it would be great!
-
-
cincin couple murah — Reply
An impressive share! I have just forwarded this onto a colleague who was doing a little homework on this.
And he actually ordered me lunch due to the fact that I discovered it for him…
lol. So allow me to reword this…. Thank YOU
for the meal!! But yeah, thanks for spending the time to talk about this subject here on your
internet site. -
Anne — Reply
I so appreciate your fast and easy to make dishes!! You must have 4 children, too!😉 This recipe was delicious and super easy. My husband could not stop eating them. I didn’t even add the glaze cause I figure we get enough sugar already. Also, I use dental tape- or you could use floss, to cut them into rolls. It’s an easy hack for cinnamon rolls or any dough like that. Thanks again!
-
Christy Denney — Reply
I’ve done that before with mint dental floss. Oops.
-
Christy Denney — Reply
Yes, I actually have 5 kids so easy is good!
-
-
VineeV — Reply
Can you make the filling the night before?
-
Christy Denney — Reply
Definitely can make the filling the night before.
-
-
Maria — Reply
Thanks for the great recipe. We made it this morning and it was delicious. Messier, but delicious. We used lemon juice instead of milk in the glaze because we adore lemon. 🙂
-
Christy Denney — Reply
Great idea. I like how you think.
-
-
And Recipes — Reply
I love Blueberry lemon crescent ring and was excited to see this pie recipe. How easy and delicious!!!
-
donitalynn — Reply
Thank you for the recipe!
Just made these,, but since had so much cr. cheese left,, 8oz pkg,, decided to use it for icing,, cr cheese, butter, and powdered sugar,,, OMG!! just heaven! but watch out,, these lil things are addictive!!! Awesome with coffee,, now ready to try with raspberries, strawberries, etc,, or mix,,!! ooohhhh,, or pumpkin!! -
Carol D. — Reply
This recipe looks delicious! I just came home with a pint of blueberries so this will be tomorrow’s breakfast. I solved our lightbulb issue by having hubby use Cree LED light bulbs when a regular bulb goes out. They are very affordable when replacing one or two at a time and last for 25000 hours and come with a 10 year warranty.
-
Christy Denney — Reply
Good to know!
-
-
Cassandra — Reply
I love this version! I will be trying this for the fourth…with strawberries too! Thanks for the tips.
-
Steph — Reply
Looks and sounds amazing! I’m not familiar with the dough brand. Is it short or puff pastry?
-
Christy Denney — Reply
It’s not puff pastry. It’s Pillsbury crescent dough which is made with softened butter not chilled butter like puff pastry.
-
-
Jennifer I. — Reply
Not big blueberry fans here. I wonder if you could use apple or cherry pie filling?
-
Christy Denney — Reply
Absolutely. The dough can’t hold a lot of filling though. A little goes a long way.
-
-
Linda Dei Santi — Reply
This was absolutely delicious!!! I made 2 batches, one was for our neighbors as they had had a terrible week and I thought they needed some cheering up. They could not stop raving about it and my husband said that it was the best thing I had ever made!! I had some leftover lemon zest so I put it in the glaze and it made it even more lemony. This will definitely be a favorite in our house! Christy, thank you for your web-site, you have the best recipes and I love the personal stories that go along with them!
-
Christy Denney — Reply
Thank you so much Linda. I really appreciate you taking the time to tell me that!
-
-
Jamie — Reply
I just made these for breakfast this morning. Huge hit! They are delicious. The lemon and blueberry taste excellent together in this. Next time, I’m going to make it with raspberries. Thanks for another family favorite, Christy! 🙂
-
Christy Denney — Reply
You’re welcome Jamie!
-
-
joanne — Reply
oh yum!! and looks so easy!!!
-
Joan Hayes — Reply
Christy, this looks so unbelievably yummy! I know what I’m making for breakfast this weekend…
-
Christy Denney — Reply
Thank you Joan! You’re amazing at what you do!
-
-
Lolo — Reply
Wow, this sounds amazing! Blueberry and lemon go together so well. I can’t wait to make this!
-
Lara — Reply
OMG! Yum! I know what I’m doing with my crescent dough tomorrow! Have you tried the LED lightbulbs? They’re supposed to last like 18 years (at least that’s what the box says, I guess we’ll see!).
-
Christy Denney — Reply
I’ll have to try those!
-
-
Nora @ Savory Nothings — Reply
I always need all the lights on and then my husband comes along and switches them all off, telling me I need to save money and lightbulbs. And then I go and turn them on again 😉 Loving this crescent ring, looks so incredibly delicious!
-
Medeja — Reply
I would eat half of it for breakfast! Yummy!
-
Karen @ The Food Charlatan — Reply
We don’t even have recessed lighting, and I still avoid replacing light bulbs like the plague. I will sit in the dark for days. Which is dumb, because I’m with you, a lights on person. I love having All The Lamps on. This crescent ring? Just stop. Lemon and blueberry is just the best.
-
Christy Denney — Reply
Haha. You’re funny.
-
-
Medha @ Whisk & Shout — Reply
Wow, these look amazing! This looks like a breakfast worth waking up for 🙂
-
Catherine — Reply
This would be so welcome to wake up to with a delicious cup of coffee. Have a wonderful weekend. xoxo Catherine
-
Shawnna — Reply
Oh boy!! now this really looks good!!
Leave a comment »
