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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
It’s the perfect mashup of strawberry cheesecake and flaky breakfast pastries! A quick layer of cream cheese, jam, and fresh strawberries turns a Pillsbury™ Original Crescent Dough Sheet into warm, fruity breakfast rolls with just the right amount of sweetness. These Strawberry Cheesecake Crescent Rolls bake up golden and tender with a creamy, tangy-sweet filling—with no fussy mixing or kneading required. Serve them warm for brunch, as an afternoon treat with coffee, or for dessert that tastes like it came right from the bakery but is easy enough to whip up anytime.
Here’s everything you need to make these sweet, strawberry-filled crescents.
Pillsbury™ Original Crescent Dough Sheet: This forms the flaky pastry that wraps everything together.
Fresh Strawberries: The fresh berries provide bright, juicy pops of real fruit flavor and texture that keep the rolls tasting fresh and not overly sweet.
Seedless Strawberry Jam: This boosts the strawberry flavor and sweetness while helping hold the filling together.
Cream Cheese: Adds rich, tangy, cheesecake-like creaminess to balance the sweet strawberries.
Other Ingredients You’ll Need: Melted butter brushed on top of the dough before baking helps the rolls brown for a beautiful, bakery-style finish. Sparkling sugar, found in the baking aisle of most grocery stores (with the cake decorating products), adds light crunch, shimmer, and a touch of extra sweetness. If you can’t find it, regular sugar will work!
Here’s a quick look at how to turn crescents into flaky, fruity, strawberry cheesecake treats. Read on for the full recipe!
Unroll the Pillsbury™ Crescent Dough Sheet and cut it into 9 rectangles. Some home bakers mentioned that the dough can get sticky and difficult to roll out. If you’re using it right out of the fridge, it shouldn’t be a problem—cold dough is easiest to work with. If you’re running into issues, a little sprinkle of flour on your working surface should do the trick!
Microwave the cream cheese on high for 20 seconds to soften, then spread it over the dough rectangles. Make sure the cream cheese isn’t too hot, or it will make the dough sticky.
Spread a little bit of strawberry jam over the cream cheese, then sprinkle the strawberries evenly on top. Our original recipe called for chopped strawberries, but after testing, we changed them to finely diced so they’re easier to spread, helping to prevent the dough from becoming soggy.
Roll each rectangle from the short side and pinch seam to close. Brush with melted butter and sprinkle with sparkling sugar.
Bake on a parchment paper-lined baking sheet for 14 to 18 minutes until deep golden brown. Cool for 2 minutes so they’re easier to handle, then serve warm.
These cheesecake-inspired pastries are best enjoyed fresh, but leftovers can be stored and gently reheated for another sweet treat.
You can store leftover Strawberry Cheesecake Crescent Rolls in an airtight container in the fridge for up to 2 days. Be sure to store leftovers within 2 hours of finishing preparation.
We don’t recommend freezing your strawberry cheesecake rolls because the dough may get soggy and dense when thawed.
Microwave individual servings on high for 30 to 60 seconds, then in 15-second intervals if needed until heated through. Or, you can reheat them in the toaster oven at 350°F for 3 minutes.
Heat oven to 375°F. Line baking sheet with parchment paper.
Unroll dough on work surface. Cut dough into 9 rectangles (2 cuts lengthwise and 2 cuts crosswise).
In small microwavable bowl, microwave cream cheese uncovered on High 20 seconds to soften. Evenly divide cream cheese among dough rectangles (about 2 teaspoons each) and spread to 1/4 inch of edge. Evenly divide and gently spread jam (about 1/2 teaspoon each) over cream cheese. Scatter about 2 1/2 teaspoons strawberries over the jam.
Roll up each rectangle, starting with shortest side, and pinch seam to seal. Place on baking sheet, seam-side down. Brush with butter and sprinkle with sugar.
Bake 14 to 18 minutes or until golden brown. Cool 2 minutes; remove from baking sheet. Serve warm.
If you want your Strawberry Cheesecake Crescent Rolls to be sweeter, drizzle the filling with a little honey before rolling up—or dust the outside of the crescents with powdered sugar after baking.
For a different flavor, you could use different fresh berries and a different flavor of jam—like raspberries and seedless raspberry jam.
If you want more strawberry flavor, serve with extra seedless jam for dipping. Or, you can sprinkle about 1/4 to 1/2 teaspoon of freeze-dried strawberry powder on the inside of each roll before rolling up. To make the powder, buy freeze-dried strawberries, put them in a resealable food-storage plastic bag, seal, and use a rolling pin to crush them yourself.
You can use Pillsbury™ Original Crescent Rolls in place of the dough sheets. Just unroll the crescent dough and pinch the seams together.
