1 pint blueberries
3 tbsp sugar
2 tsp cornstarch
2-3 tsp lemon juice
3/4 c water
Cream Cheese Icing;
4 oz cream cheese (room temp)
1/2 stick (4 Tbsp) butter (room temp)
1/2 Tbsp vanilla
1 1/2- 2 c powdered sugar
In a small saucepan, combine blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring constantly until mix begins to thicken up. Remove and allow to cool.
Preheat oven according to directions, lay-out half the dough (4 crescents) on work surface and pinch the seams together. Turn over and do back side to ensure they are sealed. using a rolling pin, roll the dough into a square/rectangle shape.
Sprinkle with as much cinnamon and sugar as you like, next spread half of the blueberry filling onto the dough. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other roll of crescent dough and blueberry filling.
Bake at 375 for 15 to 18 minutes.Place cream cheese in bowl and beat on medium high until smooth, add butter and beat until fluffy. Add vanilla extract. Slowly add powdered sugar until its the consistency you like. Slop it on :) I just made swirls since I didn't want them too sweet for Big Daddy's work but at home I slathered them with icing. Yum.
Adapted from The Beantown Baker
Linking up with: