Strawberry cream cheese crescents are delicious, buttery rolls stuffed with a sweet and tangy filling that will have you coming back for more.
From the flaky shells to the strawberry cream cheese filling, these rolls are something you'll want on your menu more often.
These crescent rolls were inspired by our Strawberry Cream Cheese Turnovers. Made with descent rolls instead of phyllo dough, we get incredible results that the whole family is sure to enjoy!
Why This Recipe Works
- They're easy to make. These crescent rolls are just as easy as you'd normally make them but with one or two small added steps.
- They're not too sweet. The tangy cream cheese and buttery rolls help to cut down on the sweetness from the jam making this recipe a perfect balance of flavors and not overpoweringly sweet.
- They're frugal and seasonal. Strawberries in spring, blueberries in summer, this recipe can easily be switched up with new jam flavors for seasonal variations all year long.
Crescent rolls- You can use any variety or brand of crescent rolls, but you'll need the ones from the cans in the grocery store's chilled section (found next to canned biscuits).
Strawberry jam- Use your favorite brand of strawberry jam or swap it out for a different flavor if desired.
Cream cheese- You'll need some cream cheese for the filling, but it's okay if it isn't softened. Brick cream cheese is easier to cut into pieces when chilled.
For the glaze, you will need:
Powdered sugar- This will make the glaze smooth and sweet.
Vanilla- For added flavor enhancement.
Milk- You'll need some milk to get the icing to the perfect drizzling consistency. The actual amount that you need will vary.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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Check out how to make Strawberry Cream Cheese Crescents with these simple step-by-step instructions:
Preheat oven to 375 degrees F and line a baking sheet with parchment paper or foil. Set aside.
Open the crescent rolls and unroll all of them so that none are sticking together.
Place about 1 teaspoon of strawberry jam into the center of the large end on each triangle.
Take the cream cheese and cube it into 8 equal-sized pieces. Place each cube onto the jam.
Take that large side of the triangle and roll it over to the narrow side.
Repeat until all have been rolled.
Place crescents on a baking sheet.
Bake for 12 minutes or until golden brown.
Let cool on the sheet for a minute or two before transferring to a wire cooling rack.
Add your glaze ingredients to a small bowl.
Whisk until smooth.
Drizzle the glaze over the tops of the turnovers.
Let set for 5 minutes before eating. The filling will be VERY hot when fresh out of the oven.
Serve and enjoy!
🍴 Recipe Tips
Jam, jelly, or preserves will all work the same in this recipe. Use store-bought or homemade, and you're sure to enjoy the results. Just make sure to get a good crimp on the edges so it doesn't leak out as it bakes.
These crescent rolls can last about 2-3 days in the fridge if stored in an airtight container. After that, they may become soggy and no longer as appetizing.
They can be frozen. After cooling, place them on a baking sheet in the freezer for 1 hour before placing in an airtight container and letting them remain frozen for up to 3 months. Thaw before eating.
I have had great success reheating them on a plate in the microwave in 15 second intervals. It usually takes 15-25 seconds to heat fully.
Crescent rolls are much more bread-like than croissants. While the names may imply some similarity, croissants are a laminated dough with loads of butter in between, helping to make them light and fluffy when baked. The crescent dough is just thinly rolled rough.
If you're in a pinch and don't have any crescent dough on hand, you can use puff pastry. Just slice into squares, add the filling, fold, crimp the edges, and bake.
Yes, according to Pillsbury, you can open the cans of crescent roll dough up to 2 hours in advance. This means you can prepare these breakfast rolls up to 2 hours in advance (keep them in the fridge) and bake them when ready.
More great sweet brunch recipes to check out soon
Strawberry Cream Cheese Crescents
- 1 can Crescent rolls (8ct) ($1.50)
- 4 Tablespoons Strawberry jam ($0.66)
- 2 ounces Cream cheese, softened ($0.50)
- 1 cup Powdered sugar ($0.25)
- ¼ teaspoon Vanilla extract ($0.01)
- 1-2 Tablespoons Milk ($0.01)
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper or foil. Set aside.
- Open the crescent rolls and unroll all of them so that none are sticking together.
- Place about 1 teaspoon of strawberry jam into the center of the large end on each triangle.
- Take the cream cheese and cube it into 8 equal-sized pieces. Place each cube onto the jam.
- Take that large side of the triangle and roll it over to the narrow side.
- Repeat until all have been rolled.
- Place crescents on a baking sheet.
- Bake for 12 minutes or until golden brown.
- Let cool on the sheet for a minute or two before transferring to a wire cooling rack.
- Add your glaze ingredients to a small bowl.
- Whisk until smooth.
- Drizzle the glaze over the tops of the turnovers.
- Let set for 5 minutes before eating. The filling will be VERY hot when fresh out of the oven.
- Serve and enjoy!
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