Sweet Strawberry Cheesecake Rolls

This strawberry cheesecake breakfast roll recipe transforms a classic dessert into a morning treat that will make weekends special. The combination of creamy cheesecake filling and fresh strawberries wrapped in flaky crescent dough creates a breakfast that feels indulgent yet comes together quickly enough for even busy mornings.

I first made these rolls for a holiday brunch and was amazed by how quickly they disappeared. Now my family requests them whenever we have overnight guests or special weekend breakfasts.

Ingredients

• Package of refrigerated crescent roll dough: Serves as your time saving base that creates flaky layers without hours of work
• Softened cream cheese: Provides the signature cheesecake flavor and creamy texture (look for full fat versions for best results)
• Granulated sugar: Sweetens the filling perfectly without making it overly sweet
• Vanilla extract: Adds depth to the cream cheese mixture (use pure extract rather than imitation for best flavor)
• Fresh strawberries: Bring brightness and natural sweetness (choose bright red berries with no white shoulders for peak flavor)
• Powdered sugar: For dusting, adds a beautiful finishing touch and just the right amount of extra sweetness
• Beaten egg: Creates that golden brown exterior through the egg wash technique
• Optional whipped cream: Makes these rolls even more decadent for special occasions

Step-by-Step Instructions

Oven Preparation:

Heat your oven to exactly 375°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier. Allow your oven to preheat fully before baking as the initial heat rise is crucial for the proper puff of the dough.

Creating The Filling:

Combine softened cream cheese, granulated sugar, and vanilla extract in a medium bowl. Beat until completely smooth with no lumps remaining. The texture should be spreadable but not runny. If your cream cheese is not soft enough, you risk tearing the dough during spreading.

Preparing The Dough:

Carefully unroll the crescent roll dough on a lightly floured surface. Separate along perforated lines to create triangles. Handle gently to avoid stretching or tearing the dough which can lead to filling leakage during baking.

Assembling The Rolls:

Spread about 1 tablespoon of the cream cheese mixture onto the wider end of each triangle. Leave a small border around the edges to prevent overflow. Sprinkle diced strawberries evenly over the cream cheese layer using about 1 tablespoon per roll.

Rolling Technique:

Starting from the wide end where the filling sits, carefully roll each triangle toward the pointed end. Apply gentle pressure to ensure the roll is tight enough to hold the filling but not so tight that it squeezes out. Tuck any escaping strawberries back in as you roll.

Preparing For Baking:

Position each roll on the parchment lined baking sheet with the seam side down to prevent unraveling. Space them at least 2 inches apart to allow for expansion. Brush the tops and sides with beaten egg using a pastry brush for an even golden color.

Baking To Perfection:

Bake in the center rack of your preheated oven for 12 to 15 minutes. Watch carefully after the 10 minute mark as oven temperatures vary. The rolls should be puffed up and golden brown with slightly firmer edges.

Finishing Touches:

Allow rolls to cool on the baking sheet for exactly 5 minutes before transferring to a serving plate. This brief cooling period allows the filling to set slightly without the rolls becoming soggy. Dust generously with powdered sugar just before serving for visual appeal and added sweetness.

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The fresh strawberries are truly the star ingredient in this recipe. I discovered this after trying the recipe with various berries and fruits. Something about the way strawberries release their juices during baking creates little pockets of jammy sweetness that perfectly complement the tangy cream cheese.

Make Ahead Options

These breakfast rolls can be completely assembled the night before and stored covered in the refrigerator. Simply remove them from the refrigerator while the oven preheats and add 2 to 3 minutes to the baking time. The convenience factor makes them perfect for holiday mornings when you want something special without spending hours in the kitchen before coffee.

Seasonal Variations

While strawberries are the classic choice, these rolls welcome seasonal adaptations. Try blueberries in summer, diced apples with cinnamon in fall, or orange segments with cranberries for winter holidays. The base cream cheese mixture remains the same, creating a versatile recipe that works year round. Each variation brings its own character while maintaining the delightful contrast between creamy filling and flaky exterior.

Serving Suggestions

Transform these rolls into a complete breakfast spread by serving alongside a protein source like scrambled eggs or Greek yogurt. For special occasions, create a breakfast board with these rolls as the centerpiece, surrounded by fresh fruit, nuts, and perhaps some breakfast meats. A light drizzle of warm maple syrup or honey just before serving adds another dimension of sweetness that guests particularly enjoy.

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These breakfast rolls are a delightful way to start your day. Their simplicity and versatility make them a family favorite year-round.

Frequently Asked Questions

→ Can I make these rolls ahead of time?

Yes! You can prepare the rolls the night before and refrigerate them unbaked. In the morning, let them sit at room temperature for 15 minutes before baking. You can also fully bake them ahead of time and reheat in a 300°F oven for 5-7 minutes.

→ What can I substitute for fresh strawberries?

Blueberries, raspberries, or a berry mixture work beautifully. For non-berry options, try diced peaches, apples sprinkled with cinnamon, or even chocolate chips for a different flavor profile.

→ How should I store leftovers?

Store any leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes until warmed through.

→ Can I use homemade dough instead of refrigerated crescent rolls?

Absolutely! Homemade pastry dough or even puff pastry makes a delicious substitute. Just roll it out to about 1/4 inch thickness and cut into triangles before adding the filling.

→ How can I make these less sweet?

Reduce the granulated sugar to 2 tablespoons and use less powdered sugar for dusting. You can also add a touch of lemon zest to the cream cheese mixture to balance the sweetness with a hint of tartness.

→ Can I freeze these breakfast rolls?

Yes, they freeze well! Bake them as directed, cool completely, then freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat from frozen in a 350°F oven for about 10 minutes until warmed through.