Easy Crescent Rolls Dessert
Strawberry Cream Cheese Crescent Rolls are an easy crescent roll dessert or morning pastry filled with sweet strawberries and a lemony cream cheese mixture. A drizzle of sweet vanilla glaze finishes each pastry.
These sweet crescent rolls are incredibly easy to make, too. They begin with refrigerated pastry dough—talk about quick & easy!
If you crave all things strawberry, like strawberry cheesecake, strawberry shortcake or strawberry cheese danishes, then you should really give this recipe a try.
I don’t know about you, but when strawberries are in-season, I just can’t seem to get enough. So I love having another way to enjoy this sweet summertime berry.
Why You’ll Love this Sweet Strawberry Crescent Roll Recipe
- Ready to eat in 30 minutes. Using store-bought crescent roll dough makes this strawberry-filled sweet pastry quick and easy to make. Just chop some fresh strawberries, mix together the cream cheese filling, roll the crescents, bake and enjoy!
- Delicious for dessert or as a breakfast treat. Strawberry cream cheese crescent rolls are a delightful summertime dessert, especially a la mode. They’re also a tasty pastry to enjoy with your morning coffee. A tray of pretty glazed strawberry crescent rolls is perfect to set out at special spring brunches like Easter and Mother’s Day.
Strawberry Cream Cheese Crescent Rolls Recipe
What makes this strawberry cream cheese crescent rolls recipe so easy to make is that it begins with a can of pre-made, pre-sliced crescent rolls.
There’s no need to dig out flour and make homemade dough. Call me crazy, but I’m all for less baking messes!
Just grab a can of crescent roll dough, like Pillsbury Original Crescents, from the refrigerated section of your grocery.
Strawberry Filling Ingredients
- Fresh Strawberries
- Sugar
Some strawberry crescent roll recipes call for strawberry jam as the filling. I prefer to use finely diced fresh strawberries macerated in granulated sugar.
There’s nothing quite like the flavor of sweet strawberries in their own juice.
Cream Cheese Filling Ingredients
- Cream Cheese
- Powdered Sugar
- Lemon Juice (freshly squeezed)
This sweetened cream cheese filling makes this pastry a bit like a cheese danish.
It has just 3 ingredients and only takes a minute to mix together into a sweet, smooth filling that’s easy to spread onto the unbaked crescent roll dough.
Sweet Vanilla Glaze Ingredients
- Powdered Sugar
- Heavy Cream (or milk)
- Vanilla Extract
These strawberry cream cheese crescents are finished with sweet vanilla glaze. For an even easier option, you may dust powdered sugar on top instead.
To make the glaze, just stir together sugar, cream and vanilla. Add more cream/milk until it reaches your desired consistency.
Then drizzle the glaze over each strawberry crescent roll hot out of the oven, using the tip of a spoon or a squeeze bottle.
How to Make Strawberry Cream Cheese Crescent Rolls
- Pre-heat oven and prep baking sheet and crescents. Set oven to temperature listed on your can of crescent rolls. (350-375 °F for Pillsbury). Line baking sheet with parchment paper for easier clean up. Unroll crescents and separate along the perforated marks with a sharp knife.
- Make strawberry filling. Wash strawberries, then finely dice. Combine diced strawberries and granulated sugar in small bowl. Gently stir. Set aside.
- Make cream cheese filling. In medium mixing bowl add softened cream cheese, powdered sugar and freshly squeezed lemon juice. Add lemon zest if desired. Using an electric mixer, beat until smooth and creamy.
- Fill, roll and bake crescents. Add about 1 tablespoon cream cheese filling to each crescent. Using a small rubber spatula, spread the cream cheese to the edges. Scrape some off if too thick. Next add a tablespoonful of strawberries to each crescent and spread close to edges. Beginning at the wide end, loosely roll each crescent, almost using a lifting motion so the strawberries aren’t pushed off. Place crescents seam side down and bake until light golden brown.
- Prepare sweet vanilla glaze. While the strawberry cream cheese crescent rolls are baking, make the glaze by stirring together the three glaze ingredients (powdered sugar, heavy cream, vanilla extract). Add more cream to reach desired glaze consistency. Drizzle glaze on crescents as soon as they are removed from the oven.
Recipe Notes
Roll the crescents loosely. These crescent rolls have a lot of filling, so don’t roll them too tightly. You don’t want any of the yummy strawberries and sweet cream cheese to squeeze out. Instead, sort of lift each crescent as you roll it.
Try another fruit filling. I love baking with strawberries. They’re naturally sweet and juicy, and who doesn’t love a strawberry cheese danish?
But feel free to substitute strawberries with another fruit like raspberries, blueberry or mango. Just make sure the fruit is finely diced or mashed for these dessert crescents.
Adjust the cream cheese filling the way you like it. For a sweeter filling, add a little more sugar. For a brighter, cheesecake-style filling, add more lemon juice and lemon zest, or a touch of sour cream. You really can’t go wrong here.
Best served warm. These sweet crescent rolls are best served hot-from-the-oven.
They can be stored in the refrigerator for 3-4 days and reheated in the microwave, but freshly baked is my favorite way to enjoy them.
FAQs
Can I make strawberry crescent rolls with frozen strawberries?
Yes, you can make the strawberry filling using frozen strawberries. Thaw a bowl of the frozen berries in the refrigerator overnight (if you plan ahead) or in the microwave. Combine the thawed strawberries with sugar and blend into a puree. Spread the puree over the cream cheese layer, then roll up the crescent dough.
Can I make strawberry crescent rolls ahead of time?
For the best sweet crescent rolls, fill and roll just before baking. To save time, both the strawberry and cream cheese fillings and the glaze can be made in advance. Let the cream cheese filling come to room temperature, then just assemble before baking.
More Easy Crescent Roll Dessert Recipes
- Easy Cinnamon Sugar Crescent Rolls (for Dessert!)
- Easy Peach Dumplings with Crescent Rolls and Sprite
Want to save this recipe to make later?
PIN it to your Pinterest board!
Strawberry Cream Cheese Crescent Rolls
This easy Strawberry Cream Cheese Crescent Rolls recipe is sweet, delicious and ready in under 30 minutes. All you need is store-bought crescent rolls, fresh strawberries and cream cheese. Make a batch to serve as dessert or a breakfast pastry.
Ingredients
- 8 ounce package Crescent Rolls (8 rolls)
- 1/2 cup diced strawberries
- 2 teaspoons granulated sugar
- 4 ounces cream cheese, softened (half a brick)
- 1 tablespoon powdered sugar
- 1 tablespoon lemon juice (freshly squeezed)
- 3/4 cup powdered sugar
- 2-3 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven and prep baking sheet and crescents. Set oven to temperature listed on your can of crescent rolls. (350-375 degrees F for Pillsbury). Line baking sheet with parchment paper for easier clean up. Unroll crescents and separate along the perforated marks with a sharp knife.
- Make strawberry filling. Wash strawberries, then finely dice. Combine diced strawberries and granulated sugar in small bowl. Gently stir. Set aside.
- Make cream cheese filling. In medium mixing bowl add softened cream cheese, 1 tablespoon powdered sugar and freshly squeezed lemon juice. Add lemon zest if desired. Using an electric mixer, beat until smooth and creamy.
- Fill, roll and bake crescents. Add about 1 tablespoon cream cheese filling to each crescent. Using a small rubber spatula, spread the cream cheese to the edges. Scrape some off if too thick. Next add a tablespoonful of strawberries to each crescent and spread close to edges. Beginning at the wide end, loosely roll each crescent, almost using a lifting motion so the strawberries aren't pushed off. Place crescents seam side down and bake until light golden brown (about 9 minutes).
- Prepare sweet vanilla glaze. While the strawberry cream cheese crescent rolls are baking, make the glaze by stirring together 3/4 cup powdered sugar, heavy cream and vanilla extract. Add more cream to reach desired glaze consistency. Drizzle glaze on crescents as soon as they are removed from the oven.
