Crispy Strawberry Cheesecake Breakfast Rolls – Better Than Takeout!
Crispy on the outside, creamy on the inside, these Strawberry Cheesecake Breakfast Rolls are the best way to start your day. After making these many times, I’ve discovered the trick to getting that perfect crispy exterior and creamy cheesecake filling. Keep reading for my tips on making these better than takeout rolls. If you love recipes like this, you’ll also enjoy Crispy Bang Bang Chicken Skewers and Oven-Baked Chicken Parmesan.
Why This Crispy Strawberry Cheesecake Breakfast Rolls – Better Than Takeout! Is Pure Comfort
- Crispy exterior with a soft, flaky interior
- Creamy cheesecake filling that's not too sweet
- Easy to make and perfect for a cozy weekend brunch
- Better than takeout and freezer-friendly
What You'll Need for Crispy Strawberry Cheesecake Breakfast Rolls – Better Than Takeout!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pillsbury Crescent Rolls
- Cream Cheese
- Strawberry Jam
- Egg
- Sugar
- Vanilla Extract
- Ground Cinnamon
- Powdered Sugar
- Optional: Fresh Strawberries
- Optional: Whipped Cream
📝 Ingredient Notes
- Cream Cheese: Ensure cream cheese is at room temperature for easy mixing.
🛒 Tools & Equipment I Recommend
- Pillsbury Crescent Rolls — Easy to work with and perfect for breakfast rolls. → See on Amazon
- KitchenAid Mixer — Makes light work of mixing the cream cheese filling. → See on Amazon
How to Make Crispy Strawberry Cheesecake Breakfast Rolls – Better Than Takeout!
- Prepare the filling: Mix cream cheese, strawberry jam, vanilla extract, and sugar until smooth. Set aside.
- Unroll the dough: Unroll the crescent roll dough and press the seams together to form a rectangle.
- Spread the filling: Spread the cream cheese mixture evenly over the dough, leaving a 1/2-inch border.
- Roll up the dough: Starting from the long side, roll up the dough tightly. Cut into 12 equal pieces.
- Let them rise: Place the rolls on a parchment-lined baking sheet, cover with a clean towel, and let rise for 30 minutes.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Brush with egg: Brush the tops of the rolls with an egg wash (1 egg + 1 tbsp water).
- Sprinkle with cinnamon: Sprinkle the tops with ground cinnamon.
- Bake: Bake for 18-20 minutes or until golden brown.
- Glaze and serve: Mix powdered sugar and milk to make a glaze. Drizzle over the rolls and serve with fresh strawberries and whipped cream.
Cook's Tips for Perfect Crispy Strawberry Cheesecake Breakfast Rolls – Better Than Takeout!
- Common mistake and fix: Avoid overfilling the rolls to prevent them from bursting during baking. If this happens, simply scoop out the filling, let the rolls cool, and refill.
- Pro tip: For a quicker breakfast, assemble the rolls the night before, let them rise in the fridge overnight, and bake in the morning.
- Pro tip: To freeze, bake the rolls as directed, let them cool completely, then freeze in an airtight container. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
Storing & Reheating Crispy Strawberry Cheesecake Breakfast Rolls – Better Than Takeout!
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can assemble the rolls the night before and let them rise in the fridge overnight.
Freezing Crispy Strawberry Cheesecake Breakfast Rolls – Better Than Takeout!
Freeze baked rolls for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a tangier filling, use strawberry preserves instead of jam.
- Best substitution: You can substitute the crescent roll dough with homemade pizza dough for a more rustic roll.
- Make-ahead: These rolls can be assembled ahead of time and frozen before baking. Bake directly from frozen, adding a few extra minutes to the baking time.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your rolls are browning too quickly, tent them with aluminum foil during the last 5-10 minutes of baking.
Want to level up this recipe?
Parchment Paper — Prevents the rolls from sticking and makes cleanup a breeze. → Check price on Amazon
Crispy Strawberry Cheesecake Breakfast Rolls – Better Than Takeout!
Ingredients
Main Ingredients
- Pillsbury Crescent Rolls
- Cream Cheese
- Strawberry Jam
- Egg
- Sugar
Seasonings
- Vanilla Extract
- Ground Cinnamon
- Powdered Sugar
Optional Toppings
- Fresh Strawberries
- Whipped Cream
Instructions
- Prepare the filling: Mix cream cheese, strawberry jam, vanilla extract, and sugar until smooth. Set aside.
- Unroll the dough: Unroll the crescent roll dough and press the seams together to form a rectangle.
- Spread the filling: Spread the cream cheese mixture evenly over the dough, leaving a 1/2-inch border.
- Roll up the dough: Starting from the long side, roll up the dough tightly. Cut into 12 equal pieces.
- Let them rise: Place the rolls on a parchment-lined baking sheet, cover with a clean towel, and let rise for 30 minutes.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Brush with egg: Brush the tops of the rolls with an egg wash (1 egg + 1 tbsp water).
- Sprinkle with cinnamon: Sprinkle the tops with ground cinnamon.
- Bake: Bake for 18-20 minutes or until golden brown.
- Glaze and serve: Mix powdered sugar and milk to make a glaze. Drizzle over the rolls and serve with fresh strawberries and whipped cream.
Notes
- Chef tip: For a tangier filling, use strawberry preserves instead of jam.
- Best substitution: You can substitute the crescent roll dough with homemade pizza dough for a more rustic roll.
- Make-ahead: These rolls can be assembled ahead of time and frozen before baking. Bake directly from frozen, adding a few extra minutes to the baking time.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your rolls are browning too quickly, tent them with aluminum foil during the last 5-10 minutes of baking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze baked rolls for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, but be careful not to overheat.
- Make ahead: You can assemble the rolls the night before and let them rise in the fridge overnight.
Nutrition Per Serving
- Calories: 220
- Protein: 5g
- Fat: 10g
- Carbs: 30g
- Fiber: 1g
- Sugar: 12g
- Sodium: 350mg
- Cholesterol: 45mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Strawberry Cheesecake Breakfast Rolls – Better Than Takeout! FAQs
Yes, you can assemble the rolls the night before, let them rise in the fridge overnight, and bake in the morning.
Overbaking can cause the rolls to become dry. Be sure to check them at the minimum baking time and adjust accordingly.
Yes, you can freeze baked rolls for up to 3 months. Thaw overnight in the fridge before reheating.
While you can try, the air fryer may not cook the rolls evenly due to their size. It's best to stick with the oven for this recipe.
You can substitute the crescent roll dough with homemade pizza dough for a more rustic roll.
A Warm Final Note
I can’t wait for you to try Crispy Strawberry Cheesecake Breakfast Rolls – Better Than Takeout! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
