Description
These strawberry cheesecake rolls are a quick and delicious dessert made with flaky crescent dough, creamy cheesecake filling, and fresh strawberries. Perfect for breakfast, brunch, or a sweet treat, they come together in under 30 minutes!
Ingredients
Units
Scale
For the Rolls:
- 1 (8 oz) can refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh strawberries, diced
For the Topping:
- 1 tbsp butter, melted
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon (optional)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the cheesecake filling – In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Prepare the dough – Roll out the crescent dough and separate into 8 triangles.
- Assemble the rolls – Spread a spoonful of cheesecake filling on each triangle, then sprinkle with diced strawberries. Roll up from the wide end to the tip.
- Brush & Bake – Brush each roll with melted butter and sprinkle with sugar (and cinnamon, if using). Bake for 12-15 minutes or until golden brown.
- Make the glaze – Whisk together powdered sugar, milk, and vanilla extract. Drizzle over warm rolls before serving.
Notes
- For extra flavor, add a sprinkle of lemon zest to the cheesecake filling.
- Use frozen strawberries if fresh aren’t available—just thaw and drain first.
- Make it even sweeter by dusting with powdered sugar before serving.
- Store leftovers in an airtight container for up to 3 days.