Baked Cream Cheese Blueberry Bombs are fluffy rolls filled with sweetened cream cheese and baked in a skillet with fresh blueberries coated in a sprinkle of sugar. Once baked to a golden brown, the rolls are inverted onto a serving platter, covered in the blueberry glaze. They are best enjoyed warm, and I love the burst of flavor in every ooey-gooey bite! For a fun and quick alternative that is still bursting with blueberry flavor, try my Air Fryer Blueberry Pie Bombs, too!
Ingredients & Substitutions
- Rhodes Rolls: When it comes to thawing the rolls, I have included both countertop thawing instructions and an overnight refrigerator thaw. Either works fine for this recipe.
- Cream Cheese: Ensure the cream cheese is at room temperature before mixing it with the sugar. This ensures a creamy texture for the filling.
- Sugar: Some granulated sugar is mixed with the cream cheese; the rest is used to coat the blueberries.
- Blueberries: I love using fresh blueberries, especially when they are in season! Add the blueberries to an oven-safe skillet and sprinkle with the rest of the sugar. This will be the glaze that will cover the cream cheese bombs.
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries in these cream cheese blueberry bombs. If using frozen berries, do not let them thaw–simply add them to the skillet frozen. Then, sprinkle with sugar. But, you may need to add a few minutes to the baking time.
Can I Use Homemade Dough Instead Of Rhodes Rolls?
Sure! If you want to make the dough from scratch, use your favorite yeast dough recipe. My easy dinner roll dough would work, too!
Can I Substitute A Baking Dish For The Oven-Safe Skillet In Cream Cheese Blueberry Bombs?
Absolutely! If using a baking dish, be sure to grease it first. Then, follow the instructions as written. You may need to adjust the baking time if using a different dish, so watch the cream cheese blueberry bombs carefully.
Storing & Reheating Baked Cream Cheese Blueberry Bombs
If you have any leftover cream cheese blueberry bombs, you can store them in the refrigerator or freeze them for longer storage.
- To Refrigerate: Once cooled, keep the cream cheese blueberry bombs in an airtight container in the refrigerator. They will last up to 2-3 days.
- To Freeze: To freeze, allow the bombs to cool to room temperature, then freeze them on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Be sure to label and date the bag. Let the blueberry bombs thaw in the refrigerator before reheating.
- Reheating Cream Cheese Blueberry Bombs: Reheat the blueberry bombs in the oven (best for a crispier outside) or microwave.
Baked Cream Cheese Blueberry Bombs
Ingredients
- 12 frozen Rhodes rolls, (see thawing options included in instructions)
- 4 ounces (½ package) cream cheese, room temperature
- ½ cup (100 g) granulated sugar, divided
- 3 cups (444 g) fresh blueberries
Instructions
- Remove the Rhodes rolls from the package. Place frozen rolls onto a large greased baking sheet. Cover with greased plastic wrap.
- To thaw the rolls, you can either place them on the counter to thaw and rise or let them thaw in the refrigerator overnight.Countertop Thaw: Place the baking sheet in a warm location and allow them to thaw and rise in the pan. They should be doubled in size. From frozen, that will take between 3-5 hours.Overnight Thaw: Place the baking sheet in the refrigerator overnight. In the morning, take the rolls out of the refrigerator and place them in a warm location to rise until doubled (about 1-2 hours).
- Preheat oven to 375°F.
- In a medium bowl, use a hand mixer to beat together the cream cheese and ¼ cup of granulated sugar until smooth and creamy. Set aside.
- To a 10-inch oven-safe skillet, add the fresh blueberries and the remaining granulated sugar.
- Working with one roll at a time, flatten it on a lightly floured surface to about 3 inches wide. Evenly spoon the cream cheese mixture into the center of each roll. Wrap the dough around the filling, pinching the edges to seal and form a ball. Repeat with the remaining dough and filling.
- Place each filled roll seam-side down on top of the blueberry mixture in the skillet.
- Bake until the rolls are golden brown, about 30-34 minutes.
- Let the cream cheese blueberry bombs cool slightly for 5-10 minutes.
- Once slightly cooled, carefully invert the dish onto a large serving platter so that the blueberry mixture is on top of the rolls.* Serve warm.
Notes
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What the Test Kitchen had to say about this recipe:
Autumn
Absolutely delicious! The combination of sweet blueberries and smooth cream cheese is heavenly. I was pleasantly surprised at how well the Rhodes rolls baked up; they turn golden brown and fluffy.
Elizabeth
Simple, but delicious blueberry treat! I love the cream cheese with the fresh blueberries. Yum!
Bella
I loved how simple yet impressive these turned out! They are super easy to make and perfect for when you are craving a blueberry treat!
Annabelle
These would make for a fantastic breakfast or dessert. They are a little messy, but in the most delicious way.
Selena
What a treat! The rolls puff up beautifully and create the perfect little pockets for the blueberry and cream cheese filling.
It looks fun. Do you think peaches or cherries would work? I’m not a berry fan.
Cherries would work great!