Can I make these the night before and bake in the morning?

Absolutely! Prepare the rolls up through slicing, place them in your greased baking dish, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let them sit at room temperature for 15 minutes while your oven preheats, then bake as directed. You may need to add 1-2 minutes to the baking time.

My cream cheese glaze is too thick. How can I fix it?

Add milk or cream one teaspoon at a time until you reach your desired consistency. For a thinner glaze that seeps into the rolls, add a bit more liquid. For a thicker frosting-like topping, use less.

Can I use homemade dough instead of crescent rolls?

Yes! While crescent rolls are the quick option, you can absolutely substitute homemade sweet dough if you have the time. The filling and glaze instructions remain the same.

Why did my rolls unravel during baking?

This usually happens when the dough isn't rolled tightly enough or the seam isn't placed down on the baking sheet. Make sure to roll firmly, seal the edge well, and place the rolls with the seam side down in your baking dish.

Quick & Easy Crescent Roll Cinnamon Rolls Recipe

Name: Quick & Easy Crescent Roll Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 sheets puff pastry, thawed; 8 ounces cream cheese, softened; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1/2 cup triple berry preserves; 4 teaspoons cornstarch; 2/3 cup fresh blueberries; 2/3 cup fresh raspberries; 2/3 cup fresh sliced strawberries; 3 tablespoons light brown sugar, packed; 2 tablespoons unsalted butter, melted; 1/3 cup all-purpose flour; 1 large egg; Splash of water; 1 cup powdered sugar; 1-2 tablespoons whole milk

Description

These quick & easy triple berry puff pastries are the perfect combination of buttery, flaky puff pastry filled with cream cheese and a mixed berry filling. Topped with a crumbly streusel and a sweet glaze, this recipe is great for special breakfasts, brunches, or simply treating yourself. Ready in under 30 minutes, they are a fabulous make-ahead option and customizable with your favorite berries.

Ingredients

Units Scale

Puff Pastry

2 sheets puff pastry, thawed

Cream Cheese Filling

8 ounces cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Berry Filling

1/2 cup triple berry preserves
4 teaspoons cornstarch
2/3 cup fresh blueberries
2/3 cup fresh raspberries
2/3 cup fresh sliced strawberries

Crumble Topping

3 tablespoons light brown sugar, packed
2 tablespoons unsalted butter, melted
1/3 cup all-purpose flour

Assembly

1 large egg
Splash of water

Glaze

1 cup powdered sugar
1–2 tablespoons whole milk

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). Line two large sheet trays with parchment paper and set them aside.
Prepare the Puff Pastry
Place one sheet of puff pastry on a clean surface. Cut along the folds to create 3 pieces, then cut these pieces in half to make 6 rectangles. Arrange them on the sheet tray, ensuring they don’t touch. Repeat with the second puff pastry sheet.
Score the Pastry
Using a paring knife, score a border around each pastry rectangle, about 1/2 to 3/4 inch wide. Poke a few holes in the center of each rectangle using a fork to prevent over-puffing.
Make the Cream Cheese Filling
In a bowl, mash together softened cream cheese, granulated sugar, and vanilla extract until well combined. Distribute about 1 tablespoon of filling into the center of each pastry and spread it out evenly within the scored border.
Prepare the Berry Filling
Microwave the triple berry preserves in a microwave-safe bowl for 15-30 seconds to loosen it. Stir in the cornstarch until dissolved, then mix in fresh blueberries, raspberries, and strawberries until coated. Evenly distribute the berry mixture over the cream cheese filling while staying within the border.
Add the Crumble Topping
In a medium bowl, mix brown sugar and melted butter until combined. Add in the flour and use a fork to stir until the mixture becomes crumbly. Sprinkle the crumble topping over each pastry.
Apply the Egg Wash
In a small bowl, whisk together the egg and a splash of water. Use a pastry brush to lightly coat the exposed outer border of each puff pastry with the egg wash.
Bake
Bake the pastries in the preheated oven for 13-15 minutes, or until golden brown with puffed edges. Transfer the pastries to a wire rack to cool slightly.
Make the Glaze
In a small bowl, whisk together powdered sugar and milk until smooth. Start with 1 tablespoon of milk and gradually add more until desired glaze consistency is reached.
Serve
Drizzle the glaze over the pastries. Serve warm for the best experience or let them cool completely for later.

Notes

You can customize the berry filling with your favorite fruits or substitute based on what’s in season.
To make this recipe ahead, assemble the pastries and store them unbaked in the refrigerator overnight. Simply bake fresh in the morning.
These pastries also freeze well; bake first, let them cool completely, and store in an airtight container in the freezer. To reheat, bake at 350°F (175°C) for a few minutes.
For a simpler version, you can skip the cream cheese filling.
These pastries pair wonderfully with coffee or a mimosa for brunch.

Nutrition

Serving Size: 1 pastry
Calories: 220
Sugar: 16g
Sodium: 120mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg