Strawberry Sweet Rolls
Easy strawberry rolls topped with a delicious cream cheese frosting. Perfect for breakfast or dessert, everyone will love these!
Are you surprised that I’m back with another recipe involving fruit? I hope not. I’ve kind of become obsessed with making sweet rolls, especially when they involve a cream cheese frosting. Oh yes!
I know I say this a lot of the time, but I promise these strawberry rolls are super easy to make. Why? Because instead of making our own dough, we’re using crescent roll dough. I kind of feel like it’s almost cheating, but I wanted these to be easy for a couple of reasons.
- I like easy recipes. Let’s be honest, everyone loves easy recipes.
- Mother’s Day is coming up and I wanted these to be easy enough for kids to be able to help make too!
Not only are these strawberry cream cheese crescent rolls perfect for a weekend breakfast or brunch, but they also make a great dessert too! Enjoy!
What Ingredients Are in This Recipe?
I used a few shortcuts when making these strawberry cinnamon rolls, but they taste completely homemade! Here’s what you’ll need for this easy recipe:
- Crescent roll dough: Look for seamless crescent roll dough in the refrigerated section of your grocery store.
- Butter: Since it’s such a small amount, either salted or unsalted butter will work fine!
- Strawberry jam: Buy a good-quality strawberry jam. You want there to be strawberry pieces in it.
- Strawberries: I used fresh strawberries and don’t recommend using frozen as they may make the dough soggy.
- Cream cheese: Use full-fat cream cheese for the thickest frosting.
- Powdered sugar: Sweetens the frosting without making it grainy or lumpy.
- Vanilla extract: Pure vanilla extract delivers the best flavor.
- Milk: You may need to add a splash of milk to thin out the frosting. It depends on how thick you like yours.
How to Make Strawberry Rolls
Unroll the crescent roll dough, then spread softened butter and jam over it. Top with chopped strawberries before rolling it into a long log.
Cut the log into eight equal pieces, then place each piece into a greased muffin cavity. Bake until lightly golden brown.
While the strawberry cream cheese cinnamon rolls bake, make the icing. Let the rolls cool for about 10 minutes before frosting.
Can I Use Another Fruit?
I bet you could! I love making this recipe as strawberry rolls, but I’m sure another jam and fruit pairing would work too.
- I only used a little bit of the frosting for the pictures, but the recipe makes enough to cover them nicely.
- I baked these strawberry cream cheese cinnamon rolls in a muffin pan and I definitely encourage you to use one as well. I tried these in a 9-inch baking dish and while it does work, they do spread a lot. The muffin pan helps them to keep that nice rounded shape and they bake up perfectly.
- The easiest and the best way I’ve found to cut cinnamon rolls/sweet rolls is unwaxed and unflavored dental floss. Most people probably already know this, but it works much better than using a knife. It’s also only about $1 at any grocery store!
More Cinnamon Roll Recipes to Try!
Strawberry Sweet Rolls:
- 1 (8-ounce) package seamless crescent roll dough
- 1 tablespoon (15 grams) butter softened
- 1/4 cup strawberry jam
- 1/2 cup fresh strawberries chopped into small pieces
Cream Cheese Frosting:
- 3 ounces cream cheese softened
- 2 tablespoons (30 grams) unsalted butter softened
- 1/2 cup (60 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon (15 ml) milk (or as needed to thin out the frosting)
To make the sweet rolls:
- Preheat the oven to 375°F. Spray 8 cavities in a muffin pan well with non stick cooking spray and set aside.
- On a clean surface, unroll the crescent roll dough into a rectangle (if not using seamless, make sure to press the seams together). Spread the tablespoon of softened butter evenly over the dough, then spread the strawberry jam evenly across the dough. Evenly distribute the chopped strawberries over the dough.
- Starting with the long side, tightly roll the dough up. Using unwaxed, unflavored dental floss or a knife, cut the roll into 8 equal pieces.
- Place each piece into each of the muffin cavities. Bake at 375 for 12-13 minutes or until lightly golden brown.
- Remove from the oven and allow to cool in the pan for about 10 minutes.
To make the frosting:
- Using a handheld mixer, beat the cream cheese and butter until smooth. Add in the vanilla extract and powdered sugar and mix well. Add in one tablespoon of milk and mix until fully combined. If you prefer a thinner frosting, add a little more milk and mix until it has reached your desired consistency.
- Evenly distribute the frosting between all 8 rolls.