Jam-Filled Crescent Rolls
Pillsbury crescent rolls filled with jam and baked until golden. A quick and easy 5-ingredient recipe that is great for breakfast or dessert!
Crystal | Beat Bake Eat
Jam Crescent Rolls
can (8 ounces) refrigerated crescent roll dough
jam, jelly, or preserves (any flavor)
– 2 1/2 teaspoons milk (or as much needed)
Make the rolls:
Preheat the oven to 350°F.
Line a baking sheet with parchment paper or a nonstick baking mat.
Remove the crescent roll dough from the package and place it on the baking sheet. Unroll and separate into triangles.
Spread 2 teaspoons (maximum!) of jam onto each triangle leaving space at the very edges to prevent it from leaking out.
Starting with the wide ends, roll up the pieces of dough and space them evenly apart.
Bake for 10 – 11 minutes until lightly golden brown and no longer raw in the center.
Cool on sheet 5 minutes.
While rolls are cooling make the glaze:
In a small bowl mix together the powdered sugar, milk, and vanilla until smooth.
Drizzle over the crescent rolls.
How I made the jam glaze shown in the photos: I added 1 teaspoon of jam, 1 drop of food coloring, and about a 1/2 teaspoon more milk.
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