Step 1:
Start by preheating your oven to 375°F (190°C). You want it nice and hot so the rolls can puff up beautifully. Lightly grease a baking dish or line it with parchment paper.

Step 2:
In a medium bowl, beat the softened cream cheese until it’s creamy and smooth. This always reminds me of my grandmother’s kitchen, where the hand mixer whirred endlessly as she whipped up cheesecake batters. Once the cream cheese is fluffy, blend in the powdered sugar and vanilla extract until everything is luscious and combined.

Step 3:
Now, gently roll out the crescent dough on a lightly floured surface. Press the seams together to form a single sheet of dough. It’s okay if it’s not perfect — imperfections add character!

Step 4:
Spread that dreamy cream cheese mixture evenly over the dough, leaving about half an inch at the edges. Scatter your blueberries generously on top. Watching the vibrant blue berries dot the creamy white spread is oddly satisfying — almost like painting a masterpiece you’ll soon get to eat.

Step 5:
Roll the dough up carefully, starting from the long side, just like you would with cinnamon rolls. Pinch the seam to seal.

Step 6:
Cut the log into about 8 slices and arrange them in your prepared baking dish. They may look a little messy right now, but trust me, they bake up into glorious swirls of happiness.

Step 7:
Brush the tops lightly with melted butter. Then sprinkle the granulated sugar and cinnamon over them for that lovely golden, slightly crunchy topping.

Step 8:
Bake for about 18-22 minutes, or until the rolls are puffed up and golden brown. Your kitchen will smell like pure bliss — buttery, sweet, and just a little tangy.

Step 9:
Let them cool slightly before serving. The hardest part is waiting, but it’s worth it when you bite into that creamy, fruity swirl of goodness.