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Home » Breakfast » Strawberry Crescent Rolls

Strawberry Crescent Rolls

Created: April 15, 2016 Updated: May 9, 2023 by Lyuba Brooke 21 Comments *This post may contain affiliate links. Read More...

11.3K shares
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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.

Have any extra strawberries you need to use before they go bad? You’ll love my easy recipes like Strawberry Scones and Strawberry Cheesecake.

2 strawberry crescent rolls on a baking sheet tray with strawberries scattered.

Table of Contents

  • Ingredient Notes:
  • Baking Instructions:
  • Recipe FAQs
  • More Sweet Breakfast Recipes You’ll Love:
  • Strawberry Crescent Rolls Recipe

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!

four strawberry crescent rolls on a baking sheet tray.

Ingredient Notes:

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.

several strawberry crescent rolls on a baking sheet tray with strawberries around.

Baking Instructions:

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!

strawberry croissant rolls on a baking sheet tray with strawberries split in half.

Recipe FAQs

Can I use this recipe with different filling?

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.

Can I add glaze on top?

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.

How to store leftovers?

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°.

More Sweet Breakfast Recipes You’ll Love:

Single Serving Banana Pancakes

Apple Fritters

Chocolate Banana Muffins

The Best French Toast

If you’ve made my Strawberry Crescent Rolls recipe and found a lot of good information here, PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below as well. Don’t forget to subscribe to my newsletter!

6 strawberry crecent rolls on a baking sheet tray with strawberries scattered around the tray as viewed close up

Strawberry Crescent Rolls Recipe

Delicious Pillsbury crescent rolls rolled with an easy strawberry filling and topped with cinnamon sugar.
4.67 from 6 votes
Print SaveSaved! Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Calories: 201kcal
Author: Lyuba Brooke

Ingredients

  • 12 oz package of Crescent Grands dough the big and flaky kind

Filling:

  • 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

Topping:

  • 2 tsp white granulated sugar
  • 1 tsp cinnamon
US Customary – Metric

Instructions

  • 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.

Notes

  • 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°

Nutrition

Calories: 201kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 334mg | Potassium: 58mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 21mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

11.3K shares

Filed Under: Breakfast, Brunch, Easter, Mother's Day, Strawberry, Valentine's Day

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Nicole says

    May 13, 2020 at 11:30 am

    5 stars
    If I have left over strawberry filling can I save it?

    Reply
    • LyubaB says

      May 13, 2020 at 3:58 pm

      Hi Nicole,

      Absolutely! You can keep it in a glass container for 3-4 days in the refrigerator. It would be delicious on so many things like pancakes, toast, or ice cream.

      Reply
  2. lele says

    February 9, 2020 at 11:46 pm

    Can I substitute Original crescent dough for Crescent Grands dough the big and flaky

    Reply
    • LyubaB says

      February 11, 2020 at 9:31 am

      Hi Lele, you can use original crescent rolls! 🙂

      Reply
  3. Karen says

    May 13, 2018 at 4:06 pm

    5 stars
    Easy to make and tasty. I doubled the recipe but only used slightly under half a cup of sugar. It was sweet enough. Will be making these again!

    Reply
    • lyuba says

      May 25, 2018 at 11:30 am

      I am so happy to hear that, Karen! Thank you <3

      Reply
  4. Michael says

    August 20, 2017 at 11:02 am

    This website is absolutely terrible. Way too many ads and you shouldn’t have to scroll down 3/4 of the page to find the recipe. Never using this site again.

    Reply
  5. Christine says

    May 3, 2017 at 1:15 pm

    5 stars
    These are amazing! My daughter and I are strawberry fiends! It’s just perfect to make with her, and then have a little mom daughter tea party to enjoy them. Thanks for sharing this!

    Reply
    • Lyuba says

      May 8, 2017 at 10:07 pm

      Thank you so much, Christine! That sounds lovely, I hope you and your daughter enjoy!

      Reply
  6. Jac says

    June 1, 2016 at 5:39 am

    Drooling!

    https://www.willcookforsmiles.com/2016/04/strawberry-vanilla-crescent-rolls.html

    Reply
    • Lyuba says

      June 1, 2016 at 10:47 pm

      Thank you so much, Jac!

      Reply
  7. Cathy Trochelman says

    April 28, 2016 at 9:42 am

    Yep….these look pretty much amazing!

    Reply
    • Lyuba says

      May 1, 2016 at 4:30 pm

      Thank you, Cathy!

      Reply
  8. Sabrina Modelle says

    April 27, 2016 at 8:36 pm

    I’ve burned my mouth WAY too many times on hot jammy tasty things. You obviously learn faster than I do 😉
    These look delicious– love the special touch of the homemade jam!

    Reply
    • Lyuba says

      May 1, 2016 at 4:29 pm

      Aha, thank you Sabrina!

      Reply
  9. Kristen @ A Mind Full Mom says

    April 26, 2016 at 9:18 pm

    I could have one of these with my coffee any day!

    Reply
    • Lyuba says

      May 1, 2016 at 4:27 pm

      That’s the beauty of it 😉 thank you, kristen!

      Reply
  10. Caroline says

    April 26, 2016 at 8:16 pm

    That strawberry filling sounds incredible! Love the addition of vanilla bean!

    Reply
    • Lyuba says

      May 1, 2016 at 4:26 pm

      Thank you so much, Caroline!

      Reply
  11. Liz says

    April 15, 2016 at 10:50 pm

    Yum to all those nice desserts. Thank you Lyuba and have a Wonderful Weekend. They come and go so fast.

    Reply
    • Lyuba says

      April 18, 2016 at 11:26 pm

      Thank you, Liz! Enjoy 🙂

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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