These blueberry cinnamon cream cheese pinwheels are the kind of sweet roll that feels bakery-worthy without any of the fuss. Crescent roll dough gets spread with a sweetened cream cheese filling, dotted with fresh blueberries, dusted with cinnamon, and rolled into beautiful swirls that bake up golden and flaky. They’re ready in 30 minutes flat and smell absolutely incredible coming out of the oven. Perfect for a lazy Sunday brunch, a special breakfast for guests, or honestly just because it’s Tuesday and you deserve something good.
- Swap: Use reduced-fat cream cheese — it softens and spreads just as well while cutting calories significantly.
- Make-ahead: Assemble and slice the pinwheels the night before; cover and refrigerate, then bake fresh in the morning.
- Storage: Store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days; warm slightly before serving.
- Variation: Swap blueberries for raspberries, sliced strawberries, or a thin layer of jam for an easy flavor swap.
- Serving: Drizzle with a simple powdered sugar glaze and serve warm alongside fresh fruit and coffee.
Another simple pillsbury recipe coming your way.. 🙂 These tasty little treats only require 4 ingredients and about 20 minutes of your time. The combination of the blueberries and cream cheese make for one delicious dessert.. And they are only 2 smart points each. I don’t know about you…but that makes me happy!! 🙂
Blueberry cinnamon cream cheese pinwheels
Ingredients
- 1 package of pillsbury reduced fat crescent rolls
- 1/4 cup softened light cream cheese
- 1 tsp cinnamon
- 3/4 cup fresh blueberries
Instructions
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Preheat oven to 350F, spray a large baking sheet and set aside.
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Lay your crescent rolls in 2 strips of 4.Pinch close any openings in the pastry.
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Spread 2 Tbsp of cream cheese on to each piece and then sprinkle with 1/2 tsp cinnamon on each.
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Roll up and place them in the freezer for about 5 minutes, it helps when cutting them.
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Cut each roll into 8 pieces and then top with your blueberries. You will want to push down the blueberries into the pinwheel so they wont fall off.
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Bake in the oven for 12-14 minutes. Serve warm. Pinwheels are 2sp each or 1pp, 2 for 3pp. Enjoy 🙂
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Nutritional info (not incl blueberries) Calories 54… Fat 2.3g… Saturated fat 0.9g… Carbs 6.9g… Fiber 0.1g… Sugars 1.8g… Protein 1.3g
