Easy strawberry rolls topped with a delicious cream cheese frosting. Perfect for breakfast or dessert, everyone will love these!
Keyword strawberry sweet rolls
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Servings 8sweet rolls
Strawberry Sweet Rolls:
1(8-ounce)package seamless crescent roll dough
1tablespoon(15 grams) buttersoftened
1/2cupfresh strawberrieschopped into small pieces
Cream Cheese Frosting:
2tablespoons(30 grams) unsalted buttersoftened
1/2cup(60 grams) powdered sugar
1tablespoon(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.
Storage: These sweet rolls will last up to 5 days. Store unfrosted at room temperature, or frosted in the fridge.