Description
These strawberry cinnamon rolls are soft, gooey, and loaded with fresh strawberries rolled inside refrigerated crescent roll dough. Easy to make and perfect for a sweet summer breakfast!
Ingredients
Scale
For the Rolls
- 1 cup diced strawberries
- 1 tablespoon corn starch
- 8 ounces Challenge Strawberry Cream Cheese, room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla
- 1 (8-ounce) tube seamless crescent roll dough
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon butter
- 2 tablespoons milk
- 1 teaspoon vanilla
Instructions
- In a medium bowl, mix the diced strawberries and cornstarch until coated. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese, sugar, and vanilla until smooth.
- Stir in the strawberry mixture until evenly incorporated.
- Unroll the crescent roll dough and stretch it slightly so it’s evenly rectangular.
- Spread the cream cheese mixture evenly on top of the dough, leaving about an inch at the edges. Roll the dough up as tightly as you can into a log and wrap it in Cling Wrap. Refrigerate this for at least 2 hours or overnight.
- When you’re ready to bake, preheat your oven to 350°F/175°C
- Spray an 8-cup baking dish with cooking spray.
- Unroll the dough from the cling wrap and slice the log into 1 1/2 inch slices. Place the rolls into the pan and bake for 30 minutes or until golden brown.
Add the Glaze
- Mix the powdered sugar, butter, milk, and vanilla in a bowl until smooth.
- Pour the glaze on the warm rolls.
- Serve warm or at room temperature.
Notes
- Store airtight in the refrigerator for up to 3 days. Reheat before serving.
- Please note you can use any brand of Strawberry Cream Cheese in this recipe.
Nutrition
- Serving Size:
- Calories: 243
- Sugar: 24 g
- Sodium: 121.4 mg
- Fat: 13.6 g
- Carbohydrates: 27.9 g
- Protein: 2.3 g
- Cholesterol: 37.2 mg
