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Baked Cream Cheese Blueberry Bombs

Delicious bite-sized pastries filled with creamy cheesecake and fresh blueberries, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces Frozen Rhodes Rolls Opt for high-quality frozen rolls to ensure the best flavor.
  • 4 ounces Cream Cheese, Room Temperature Full-fat cream cheese is recommended.
  • 1/2 cup Granulated Sugar, Divided This sweetness balances out the tartness of the blueberries.
  • 3 cups Fresh Blueberries Fresh is best, but frozen can be used as a substitute.

Method
 

Preparation
  1. Remove the Rhodes rolls from the package and arrange them on a greased baking sheet. Cover with greased plastic wrap.
  2. Allow rolls to thaw at room temperature for 3 to 5 hours or refrigerate overnight.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, beat together the cream cheese and 1/4 cup of granulated sugar until smooth.
  3. In a skillet on medium-high heat, add the blueberries and the remaining 1/4 cup of sugar. Stir until the blueberries start to release juices, about 5-7 minutes. Set aside.
  4. Once the rolls have doubled in size, gently flatten each roll. Place a spoonful of the cream cheese mixture in the center and seal the dough around the filling.
  5. Place the filled rolls seam-side down on the blueberry mixture. Bake for 30 to 34 minutes or until golden brown.
  6. Allow to cool for 5 to 10 minutes before serving.

Notes

For best results, make sure the cream cheese is at room temperature. Store leftovers in an airtight container: at room temperature for one day or in the fridge for up to three days.