Mini Cherry Pie Crescent Rolls
Mini Cherry Pie Crescent Rolls are so simple and so delicious… the perfect breakfast treat! It starts with refrigerated crescent rolls filled with cherry pie filling and cream cheese, then baked to perfection and topped with powdered sugar.
Servings 32
Ingredients
- 2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
- 1 cup Cherry Pie Filling/Sauce/Preserves homemade recipe bellow
- 1 8 Oz Cream Cheese Softened at Room Temperature
- 1/2 Cup Sugar
- 1 Egg Yolk
- 1/2 Teaspoon Vanilla Extract
- 1 Teaspoon Lemon Juice
Homemade SAUCE This makes about 1 cup of filling
- 1/2 cup granulated sugar
- 2 cups cherries fresh or frozen pitted, thawed
- 1 Tablespoon lemon juice optional but recomended if using sweet cherries
- 1/8 teaspoon cinnamon optional
- 4 Tablespoons warm water
- 3 Tablespoons cornstarch
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper.
- HOMEMADE CHERRY SAUCE -
- Make a cornstarch slurry: Whisk together the water/lemon juice and cornstarch in a small bowl.
- Combine the cherries and sugar and cinnamon(optional) in a small saucepan over low-medium heat, for about 10-12 minutes, until the cherries start to soften, break apart and release their juices. If your cherries are not very juicy, you may want to add water (from a few tablespoons to ½ cup depending on your fruit) to thin your sauce.
- Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using.
- In a standing mixer, beat softened cream cheese until fluffy. About 2 minutes. Add sugar and beat another 2 minutes scraping down the sides of the bowl. Add vanilla, lemon juice, egg, and mix until combined. Set aside.
- Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces.
- (Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 - 2 1/2 inches wide and about 9-10 inches high).
- Spread a thin layer of cream cheese mixture over each triangle and then spread about 1 Tablespoon of the cherry sauce on top.
- Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
- Bake 10-12 minutes or until golden brown. Serve warm. Drizzle with milk and sugar glaze or dust with powdered sugar over the crescent rolls if desired.
Notes
Milk and Sugar Glaze
1/2 cup confectioner’s sugar
2-3 tbsp heavy cream or milk