Ingredients
Scale
For the rolls:
- 2 (8 oz) tubes refrigerated crescent roll dough
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups fresh strawberries, finely chopped & patted dry
- 1 tbsp granulated sugar (for macerating berries)
For the glaze:
- ¾ cup powdered sugar
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
Optional garnish:
- Extra diced strawberries
- Whipped cream
Instructions
- Prep berries: Toss chopped strawberries with 1 tbsp sugar. Let sit 10 minutes, then drain excess liquid and pat dry with paper towels.
- Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Assemble rolls:
- Unroll crescent dough onto a clean surface. Pinch seams together to form two 12×8″ rectangles.
- Spread half the cream cheese mixture evenly over each rectangle, leaving a ½” border.
- Sprinkle with drained strawberries.
- Roll tightly from the long side into a log. Pinch seam to seal.
- Cut & bake: Slice each log into 6 even rolls (12 total). Place cut-side up on a parchment-lined baking sheet.
- Bake at 375°F (190°C) for 14–16 minutes, until golden brown.
- Cool 10 minutes on pan.
- Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
- Garnish with extra strawberries or a dollop of whipped cream if desired.
💡 Pro Tips:
– Pat strawberries dry thoroughly—excess moisture makes the dough soggy.
– For extra flakiness, brush rolls with melted butter before baking.
– Serve warm or at room temperature—they’re best fresh!
Prep Time & Nutrition (per roll, makes 12):
Prep Time: 20 min | Cook Time: 16 min | Total Time: 36 min
Servings: 12 | Calories: 180 | Net Carbs: 18g | Fats: 11g | Protein: 4g
Servings: 12 | Calories: 180 | Net Carbs: 18g | Fats: 11g | Protein: 4g