These bite-size strawberry pinwheels are the cuter, springtime version of cinnamon rolls.
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- Yields:
- 6
- Prep Time:
- 15 mins
- Total Time:
- 30 mins
Ingredients
For the rolls
- 1 tube crescent rolls
- 1 c. strawberry preserves
- 1 c. chopped strawberries
- 1 tbsp. melted butter
- sugar (for sprinkling)
For the glaze
- 4 oz. cream cheese, softened
- 4 tbsp. butter, softened
- 1 c. powdered sugar
- 1 tbsp. milk
- 1 tsp. pure vanilla extract
- 1 tsp. lemon zest
Directions
- Step 1Preheat oven to 375° and grease an 8"-x-8" baking pan with cooking spray.
- Step 2On a lightly floured surface, unroll dough and separate the sheet into 4 rectangles. Pinch the perforations to seal. Spread strawberry preserves onto each rectangle, then top with chopped strawberries. Starting with one short side, roll up each rectangle and pinch edges to seal. Cut each roll into 4 to 5 slices. Place side by side, cut side up in baking pan.
- Step 3Brush the tops with melted butter and sprinkle with sugar. Bake until golden, about 15 minutes.
- Step 4Meanwhile, make glaze: In a medium bowl using a hand mixer, beat cream cheese, butter and powdered sugar until well combined. Add milk, vanilla and lemon zest and mix until smooth.
- Step 5Drizzle baked rolls with cream cheese glaze. Serve warm.
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