Strawberry Rolls

Since the quarantine, I've been trying to bake some kind of treat every week to share with my family.  So far I've made the No-Knead Dutch Oven Bread and Chocolate Cookies with White Chocolate Chips.  My mom had some blackberries in her freezer that she shared.  Much to my brother's chagrin I did not make homemade blackberry cobblers, I used them to make the Berry Best Muffins.  (Sorry Bro, I'll make you a cobbler on your birthday!) By far, the Strawberry Rolls have been the biggest hit, AND the easiest to prepare!  These sweet little rolls would be ideal for a Mother's Day Breakfast or Brunch, and they would look lovely in a little basket as a gift for Mom or Grandma.  Bonus, they are easy enough for the kids to help prepare and everyone loves them.  Strawberries are in season right now, so it's easy to find big, beautiful bright red berries at peak flavor.  Using crescent roll dough makes this recipe a breeze, and it takes just a handful of ingredients.  Surprise your family (and especially the MOMS) this weekend with a super simple, strawberry treat...

   

A tasty, simple to prepare treat.
Ideal for Mother's Day or anytime you
need a little snack.

Combine fresh chopped strawberries,
sugar, vanilla and salt.

Roll up strawberry mixture in to
prepared crescent roll dough triangles.

Sprinkle generously with cinnamon sugar.

It's okay if the filling leaks out.
You want to see the pretty
color once they're baked.

Warm tender rolls with a sweet berry filling

The perfect treat for MOM, or anyone
who deserves a little homemade strawberry snack.

STRAWBERRY ROLLS

16 ounce package fresh strawberries, washed, tops removed, and chopped
3/4 cup granulated sugar
2 teaspoons vanilla + 1 teaspoon vanilla, separated
pinch Kosher salt
2 tubes crescent roll dough
1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F.  In a saucepan over medium heat, combine strawberries, 3/4 cup granulated sugar, 2 teaspoons vanilla and salt.  Simmer approximately 15 minute  until thickened and most of the liquid is gone.  Remove from heat and stir in remaining 1 teaspoon vanilla.  Allow mixture to cool.  Unroll crescent roll dough and separate into triangles.  Place a heaping tablespoon of strawberry mixture onto the triangle and spread around.  Start at the large end and roll up as you would to make regular crescents.  (It's okay if a little leaks out, you want to see the filling peeking out of the baked dough.) Place 8 crescents onto a parchment paper-lined cookie sheet.  Combine 1 tablespoons granulated sugar with 1 teaspoon ground cinnamon and sprinkle generously over rolls.  Repeat this process with the second tube of crescent dough to make 16 strawberry rolls.  Bake approximately 15 minutes and remove to a cooling rack until cool enough to eat.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 15 minutes
YIELD: 16 rolls