Recipes / Breakfast

Strawberries and Cream Breakfast Rolls

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Strawberries and Cream Breakfast Rolls

Kim
The Cook
24 Servings
6 Ingredients
10 Comments

Kelly's Homemade Crescent Rolls stuffed with cream cheese and homemade strawberry jam – a perfect seasonal treat.

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24 Servings
6 Ingredients
10 Comments

Ingredients

  • 24 individual Homemade Crescent Rolls
  • 2 cups Cream Cheese
  • 2 teaspoons Lemon Juice
  • 2 teaspoons Vanilla Extract
  • ½ cups melt Butter
  • 1 ½ cups Strawberry Jam

Containers

Supplies

  • Parchment Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Prepare Refrigerator Rolls according to recipe card instructions and refrigerate after first rise (you will do this the night before your big cooking day).
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Prepare Refrigerator Rolls according to recipe card instructions and refrigerate after first rise (you will do this the night before your big cooking day).
  2. Combine cream cheese, lemon juice, and vanilla in a small bowl.
  3. Pull dough out of refrigerator and roll into a large circle leaving dough 1/4 – 1/3 inch thick.
  4. Brush circle with melted butter; cut like a pie into indicated number of rolls.
  5. At the wide end of one triangle, place one heaping teaspoon cream cheese mixture and one heaping teaspooon Naturally Sweetened Strawberry Jam. Roll up, starting from wide end to point. Place on parchment lined baking sheet with point-face-down on pan.
  6. Repeat with remaining dough.
  7. Cover with towel and let rise 2 hours.
  8. Bake at 400 for 10-15 minutes (with the filing they take a little longer than the original recipe). Brush with melted butter.

Categories

traditional, vegetarian, spring, summer, nut-free, fall, winter, kid-friendly, soy-free, fish-free, shellfish-free

Categories

traditional, vegetarian, spring, summer, nut-free, fall, winter, kid-friendly, soy-free, fish-free, shellfish-free

10 Comments

Join the discussion

    1. Yes, I was actually inspired by a recipe that used store bought dough, but I wanted to provide an option for our whole foods readers. I’m sure they’re enjoyable either way.

      Reply

  2. Yeah… I wish I had studied the unadjusted recipe before I used my “adjusted for 6 people” version through the recipe cards. Now I have 12 insanely huge rolls and an entire extra batch of dough. The recipe cards had me make enough for 48 rolls, the instructions say it yields 24, but the instructions only say to use ONE batch for 12 rolls. Should have said to divide in half and make 24 🙁 And I have no idea why it made me make 4 times as much dough as needed.

    Reply

    1. Erin,
      I am having a similar issue. I adjusted the recipe for 12 people and I needed to put everything in a giant bucket meant for brewing beer! The dough just kept rising and rising even after I punched it down. Maybe it will continue to rise until it is refrigerated? I can’t fit it in the refrigerator but I did manage to find some space in the freezer. I hope that I didn’t ruin it!

      Reply

      1. Yes, you should refrigerate this dough unless you are going to bake it right away. We will try to get the math issue cleared up. But in the meantime I hope that you enjoy the extra rolls. They can be frozen before or after baking.

        Reply

  4. I want to make these, but now live in Morocco and I can’t find ready made dough here. I don’t know what crescent rolls are. Is.it a doughorpastry? Wheat dough recipe would work with these?

    Reply