Description
Strawberry Cheesecake Sweet Rolls combine bakery favorites into one irresistible breakfast treat. These fluffy rolls feature cream cheese filling swirled with strawberry preserves, creating morning magic for special brunches.
Ingredients
- 2 cans (8 oz each) refrigerated crescent rolls
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup strawberry preserves
- 2 tbsp butter, melted
- 1 cup powdered sugar
- 2–3 tbsp milk
- Fresh strawberries for topping
Instructions
1. Preheat oven to 350°F. Unroll crescent dough and pinch seams together. Roll into 12×16 inch rectangle.
2. Beat cream cheese, granulated sugar, and vanilla until fluffy. Spread evenly over dough leaving 1-inch border.
3. Dot strawberry preserves over cream cheese layer. Don’t spread—dollops create pretty swirls when rolled.
4. Starting from long side, roll dough tightly into log. Slice into 12 equal pieces and place in greased baking dish.
5. Brush tops with melted butter. Bake 25-30 minutes until golden brown. Let cool 10 minutes.
6. Whisk powdered sugar with milk until smooth. Drizzle over warm rolls. Top with fresh strawberry slices.
Notes
- Use dental floss for clean slicing without squishing rolls.
- Make overnight by refrigerating before baking.
- Double glaze recipe if you like extra-sweet rolls.
- Freeze unbaked rolls up to 1 month before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 285
- Sugar: 24g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg