Strawberry Jam Sweet Rolls How-To
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- There’s nothing better than digging into a warm, buttery sweet roll. Although I do make traditional cinnamon rolls and other yeast-based sweet rolls from scratch, they require advance planning and take many hours from start to finish.
- Sometimes I don’t have that many hours, and I want to cut the time it takes to get a big bite of a soft roll into my mouth. That’s when I reach for a can of seamless crescent dough sheets to jumpstart my sweet roll-making.
- These rolls take less than 10 minutes to get into the pan, and about 20 minutes to bake. Within a half-hour, tender, sweet, big, juicy strawberry bites will be yours.
- finished rolls in a glass baking dish surrounded by cut strawberries
- Open one can of Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets and lay it flat. (You can also use a can of Pillsbury crescents that you squish together.) Spread butter on top of it. dough rolled out with butter spread on it
- Top with strawberry jam or preserves, leaving a small margin around the edges. I’ve made this recipe using other kinds of jam and jelly, such as raspberry, blueberry, peach and apricot. I’ve also used honey-roasted peanut butter and chocolate-hazelnut spread. Use your favorite filling and you’ll clean out odds and ends of jelly or nut butters that are taking up space. I’ve made them as peanut butter and jelly rolls – that’s a really fun twist. strawberry jam spread over rolled out dough
- Starting with a long side, roll up into a tight cylinder. dough being rolled up
- Slice the cylinder into 10 pieces. For bigger, plumper rolls, slice into eight pieces. Tip: Using a piece of unwaxed, unflavored dental floss and pinching off segments helps prevent the cylinder from becoming squished. Or, if you have it, use a bench scraper or a very sharp knife. rolled dough cut up into slices
- Place pieces in prepared baking dish and bake for about 20 minutes or until lightly golden on top. Don’t overbake; dried-out rolls just don’t have the same soft-and-gooey appeal. The smell of warm bread and strawberries baking is positively intoxicating, and you’ll want to fetch them from the oven sooner rather than later. slices laid upright in a glass baking dish
- While the rolls are in the oven, you can make the glaze. After baking, drizzle it on and dig in. I like to make extra on purpose because it’s so creamy and tangy with a perfect pop of vanilla. I could eat it with a spoon! If you’re watching calories, the glaze can be made with light cream cheese and a light buttery spread.
- 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet (or 1 can Pillsbury® refrigerated crescent dinner rolls, seams pressed together)
- 2 tablespoons unsalted butter, softened
- 1 cup strawberry jam or preserves (or your favorite flavor jam, nut butter, or spread)
- 3 oz regular or 1/3-less-fat cream cheese, softened (about 1/3 cup)
- 2 tablespoons unsalted butter or light buttery spread, softened
- 1 teaspoon vanilla
- Garnish, if desired
- Fresh berries
- 1 Heat oven to 350°F. Spray 9-inch pie plate or 8- or 9-inch square (2-quart) glass baking dish with cooking spray; set aside.
- 2 Unroll dough onto work surface. Spread 2 tablespoons butter evenly over dough. Top with jam, spreading evenly.
- 3 Starting with 1 long side, roll up dough into tight roll. With serrated knife (or bench scraper or unwaxed plain dental floss), cut roll into 10 slices (or 8 slices for bigger rolls). Place slices in pie plate.
- 4 Bake about 20 minutes or until tops are set and light golden brown.
- 5 Meanwhile, in small bowl, beat Glaze ingredients with electric mixer on medium speed or with whisk until smooth.
- 6 Generously drizzle glaze over rolls (it’s not necessary to wait for them to cool). Garnish with fresh berries. Serve warm. Store in airtight container up to 2 days
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