Description
These strawberry cheesecake cinnamon rolls combine a creamy cheesecake filling with juicy strawberries, all wrapped in flaky crescent roll dough, making them a perfect treat for brunch or dessert.
Ingredients
Scale
- 1 can of crescent roll dough
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Unroll the crescent roll dough on a clean surface and press the seams together to form a rectangle.
- In a bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Spread this mixture over the dough, leaving a small border at the top edge. Sprinkle the chopped strawberries evenly on top.
- Roll the dough into a log and cut into slices about 1 to 1 1/4 inches thick. Place them cut-side up in the greased baking dish with space between each roll. Mix together sugar and cinnamon, then sprinkle over the tops. Drizzle the melted butter on top.
- Bake for 25-30 minutes until puffed, golden brown, and the centers are set. Let cool slightly before serving warm.
Notes
For best results, use softened cream cheese and pat the strawberries dry if they’re very juicy to avoid sogginess. Serve warm and enjoy with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 21g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg