Strawberry Jam Sweet Rolls

So mine did not turn out very pretty but they were still tasty. I definitely need to check the measurements on my pie tin because my strawberry rolls just sort of smooshed out instead of fluffed up into nice little rolls. I would suggest a slightly smaller dish than the recipe recommends, if you have one, to see if they look prettier when baked.

There are quite a few recommendations I would make on this one to make it easier/less messy. First off, I need some grocery store scouters out there. I have had quite a few recipes lately that have called for the Pillsbury Crescent Recipe Creations dough and I haven't been able to find them. Granted I've probably only looked at Winco and Save Mart, but still. Next time you are at the grocery store, look for them and let me know who has them in stock. I try to get by with the regular crescent rolls, but seriously, no matter how much I pinch the perforations together, they always explode apart when I put them in the oven.

Rolls

• 1 can Pillsbury Crescent Recipe Creations dough sheet
• 2 Tbsp unsalted butter, softened
• 1 cup strawberry jam (or your favorite flavor jam, nut butter or spread)

Glaze

• 3 oz regular or 1/3 less fat cream cheese, softened
• 2 Tbsp unsalted butter, softened
• 1 tsp vanilla
• fresh berries (optional garnish)

My not-so-pretty strawberry rolls

Heat oven to 350 degrees. Spray 9 inch pie plate or 8 or 9 inch square glass baking dish with cooking spray; set aside. Unroll dough onto wax papered work surface. Spread 2 tablespoons butter evenly over dough. Top with jam, spreading evenly. 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. Place slices in pie plate. Bake about 20 minutes or until tops are set and light golden brown.

Meanwhile, in small bowl, beat glaze ingredients until smooth. 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.

NOTES: I added the words "wax papered" into the instructions. During this lovely warm summer weather (and by that I mean 110+, seven shades of hell temperatures), the dough for the rolls tends to get gooey very fast. I spent almost as much time trying to scrape the dough off the cutting board surface as I did spreading the butter and jam. Which of course made my tightly pinched together perforations come apart even more. I was doomed from the start.

Also, I didn't use their glaze recipe. Growing up, my mom always used milk and powdered sugar for cinnamon roll frosting so that's what I used. I'm warning you though, it is addicting. I may have accidentally (aka on purpose) made extra frosting so that I could eat it plain....

Serves: 10
Prep Time: 10 min
Total Time: 30 min

Recipe from www.Pillsbury.com