Ingredients
Method
Step-by-Step
- Beat the softened cream cheese and powdered sugar together in a small bowl until smooth. Trim the crusts from all 8 bread slices, then flatten each slice with a rolling pin.
- Spread roughly 1 tablespoon of the cream cheese mixture over each flattened bread slice, leaving a small border around the edges. Add several fresh blueberries to each slice without overfilling.
- Roll each slice tightly from one end to the other, keeping the cream cheese and blueberries tucked inside. Place the finished rolls seam-side down while preparing the coating.
- Whisk the egg, milk, and vanilla extract together in a shallow bowl. In a separate dish, stir together the granulated sugar and ground cinnamon.
- Dip each bread roll-up briefly in the egg mixture, turning it to coat lightly on all sides. Do not soak the bread, since too much liquid can make it difficult to brown and may cause the roll-up to soften.
- Lightly spray the air-fryer basket and arrange the roll-ups seam-side down in a single layer. Air-fry at 350°F (175°C) for 5–7 minutes, turning halfway through, until lightly golden and crisp.
- Immediately roll the hot pieces in the cinnamon-sugar mixture so the coating sticks to the warm exterior. Serve the roll-ups warm.
Notes
Use softened full-fat cream cheese and avoid overfilling. Air-fry in batches if necessary because overcrowding can prevent even browning and leave the roll-ups soft. Blueberry preserves or pie filling may replace the fresh blueberries; use about 1/2 cup in a thin layer to help prevent leaking.