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Strawberry Jam Sweet Rolls How-To

You only need 30 minutes in the kitchen to make a pan of these buttery, jam-filled sweet rolls.

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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.

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.
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.
Starting with a long side, roll up into a tight cylinder.
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.
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.
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.
I promise that leftovers won’t be a problem.
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