Blueberry Almond Crescent Rolls

5 steps · 30 min total

1. 01

   Preheat Oven

   Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, and set it aside.
2. 02

   Make Cream Cheese Filling

   In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), combine the softened cream cheese, blueberry jam, 2 tablespoons of confectioner's sugar, flour, a pinch of sea salt, and 1/2 teaspoon of almond extract. Mix until the filling is smooth, which should take about 30 seconds. Set this aside.
3. 03

   Fill and Roll Crescent Rolls

   Lay the crescent roll wedges out on a large work surface. Take about a tablespoon of the cream cheese mixture and dollop it onto the wide end of each crescent roll.

   Roll them up, starting from the wide end, until the narrow end is sealed underneath. Transfer the filled rolls to your prepared baking sheet. Brush each one with the egg wash, then sprinkle with turbinado sugar.

4. 04

   Bake Crescent Rolls

   Place the crescent rolls in the oven and bake for 13-15 minutes, or until they're puffed and golden. Remove them from the oven and transfer to a wire rack to cool.
5. 05

   Make Glaze and Serve

   While the crescent rolls cool slightly, prepare the glaze. In a medium bowl, whisk together the remaining 2/3 cup of confectioner's sugar, the remaining 1/2 teaspoon of almond extract, and the milk until smooth. If the glaze tastes too sweet, a pinch of sea salt can help balance it.

   Drizzle the glaze over the slightly cooled crescent rolls. Serve them immediately while still warm.