Strawberry Crescent Rolls are sweet and easy breakfast treats that are made flavorful with real strawberries! Big, flaky refrigerated crescent dough filled with easy to make strawberry filling. Perfect recipe for Mother’s Day, brunch, and many other occasions.
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Strawberry crescent rolls are one of my all-time favorite morning treats! I don’t think anything can beat a perfectly baked flaky crescent roll… with strawberry filling! The best part is that while the strawberry filling is fresh and homemade, I cut a major corner by using some good quality store-bought dough for the rolls.
If you’ve never made homemade strawberry jam, have no fear. The strawberry jam that makes these rolls so good is made in just 15 minutes on your stove top with incredibly easy to follow steps. I also like to mix in a little bit of vanilla extract AND vanilla bean with the filling to create a sweet, real vanilla flavor that compliments the vibrant strawberries beautifully.
Springtime is the best season to make these freshly flavored strawberry crescent rolls, and I especially love to bake a big batch of them on Mother’s Day! Treat yourself to the sweet treat you and your mother deserve this Mother’s Day with these easy to make strawberry vanilla crescent rolls. You’ll be so glad you did!
Strawberries – Be sure to use fresh strawberries for the very best results. I don’t recommend using frozen berries for this jam recipe.
Lemon Juice – Keeping with our fresh theme here, freshly squeezed lemon juice is really the only way to go! It has the best flavor and acidity needed to make the very best jam.
Vanilla – Create real vanilla flavor by using a simple combination of pure vanilla extract AND a vanilla bean.
Crescent Dough – I’ve found that Crescent Grands dough yields the best results every time. However, I’m sure any store-bought brand will get the job done. If you have any extra dough in your fridge, use it to make some Chocolate Hazelnut Cinnamon Twists and thank me later!
Cinnamon – You’ll need some cinnamon and sugar to dust your crescent rolls. It’s the best final touch!
See recipe card for complete information on ingredients and quantities.
Store-bought crescent rolls are all dressed up with homemade strawberry jam in this quick and easy recipe. Perfect for breakfast, brunch, and all other morning time occasions!
Step 1: Make the strawberry jam. Chop all the strawberries and place them in a small pot with vanilla seeds, lemon juice, vanilla extract and sugar. Give it a good stir and simmer over medium heat for about 13-15 minutes. Note that a lot of the liquid will cook out, making it nice and thick. Let your jam cool to room temperature.
Step 2: Prepare. Preheat the oven to 350°F and cover a large baking sheet with parchment paper. Grease the paper.
Step 3: Assemble the rolls. Open the crescent roll dough and cut it into triangles. Spread about a tablespoon of the strawberry jam onto each triangle. Roll up each triangle and place them on the prepared baking sheet.
Step 4: Dust and bake. Sprinkle the cinnamon sugar mixture all over the rolls, then bake for 15 minutes. Enjoy!
PRO TIP: Keep an eye on your crescent rolls as they bake. Once they rise and have that signature golden brown color, they’re ready to go!
Absolutely! You can easily substitute blueberries, raspberries, or a mix of berries. Just make sure to keep an eye on the amount of liquid, you don’t want to filling to be too thin.
Feel free to also add chopped nuts to the berry filling.
Of course! You can easily omit the cinnamon sugar and instead, use a glaze topping. Use 1/4 cup of powdered sugar, about 1/4 cup of cinnamon (if you wish) and 1 Tbsp of heavy cream or half and half. Combine powder sugar and cinnamon and whisk in heavy whipping cream. Whisk until glaze is smooth and pour some glaze over the warm scones.
If you happen to have any crescent rolls leftover, it’s best to store them in the refrigerator. Use an air-tight food storage container and refrigerate. They should last 2-3 days. You can easily reheat them for a few seconds in a microwave or in the oven at 300°.
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Strawberry Crescent Rolls Recipe
- 12 oz package of Crescent Grands dough the big and flaky kind
- 10 oz strawberries
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 1 vanilla bean or 1 tsp vanilla bean paste
- 1/3 cup white granulated sugar
- 2 tsp white granulated sugar
- 1 tsp cinnamon
- Chop strawberries and add them to a small sauce pot. Scrape vanilla seeds into the pot with strawberries. Add lemon juice, vanilla and sugar as well. Mix well until all incorporated. Simmer over medium heat for 13-15 minutes. A lot of the liquid will be cooked out (not all!), making it thicker and easy to spread without pouring out. Let cool to room temperature so you don’t get burned.
- Preheat oven to 350 and cover a large baking sheet with parchment paper. Lightly grease the parchment paper.
- Open the crescent dough, unroll it and cut the predesignated triangles.
- Spread about a tablespoon of vanilla strawberry mixture over each triangle. Carefully roll up the triangles, starting at the wide end. Lay all the rolled strawberry rolls on the prepared baking sheet.
- Mix 2 tsp of sugar with 1 tsp of cinnamon and sprinkle each rolled pastry.
- Bake for 15 minutes, until raised and golden brown.
- To Add Glaze: Use 1/4 cup of powdered sugar, about 1/4 cup of cinnamon (if you wish) and 1 Tbsp of heavy cream or half and half. Combine powder sugar and cinnamon and whisk in heavy whipping cream. Whisk until glaze is smooth and pour some glaze over the warm scones.
- Storing and Reheating: If you happen to have any crescent rolls leftover, it’s best to store them in the refrigerator. Use an air-tight food storage container and refrigerate. They should last 2-3 days. You can easily reheat them for a few seconds in a microwave or in the oven at 300°