Easy Strawberry & Cream Rolls

This recipe post is sponsored by Reynolds Kitchens®.

Quick and easy strawberry and cream rolls, with Reynolds Kitchens® Parchment Paper with Stay Flat® Dispensing. These fluffy, buttery pastries are made with puff pastry dough filled with cream cheese filling and fruity strawberry jam. They’re easy to make and perfect for a weekend brunch or afternoon snack. From the early days, Reynolds® has focused on creating high quality products you can trust that will make life in the kitchen easier.

Watch My Easy Brunch Recipes Video Reel!

Watch my YouTube brunch reel for quick and delicious recipes with Reynolds® products! Enjoy these rolls with my easy egg casserole and roasted breakfast potatoes. Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients & Supplies for Strawberry Rolls

Here are my tips for the main ingredients and supplies you’ll need for this recipe. Find the full list of ingredients in the printable recipe card below.

• Reynolds Kitchens® Parchment Paper with Stay Flat® Dispensing – it’s non-stick for easy food removal and oven-safe to 425°F. Use the SmartGrid lines to evenly space out the pastries for better baking results.
• Reynolds Wrap® Non-Stick Foil– for tenting the pastries as they bake. It’s made with a non-stick coating on one side (the dull side) so the pastries won’t stick.
• Puff Pastry Dough – you’ll find this type of dough in the freezer aisle of most grocery stores, next to other frozen desserts and ice cream. Thaw the dough at room temperature for about 30 to 45 minutes before making the rolls. Do not warm the dough for too long, or it will become sticky and hard to work with.
• Strawberry Jam – any type of jam (regular or sugar-free) will work great for this recipe. You can also try other fruit and berry jams.
• Cream Cheese – soften the cheese at room temperature for the best results.

Preparing for the Recipe

These strawberry and cream rolls are a family favorite for weekend brunches! They’re quick and easy to make and smell incredible baking in the oven!

1. Remove the frozen puff pastry from the freezer and let it thaw at room temperature for about 30 to 45 minutes, until it’s soft enough to handle but still cool to touch. Also, remove the cream cheese from the refrigerator and soften.
2. Preheat the oven to 350°F. Line two large baking sheets with Reynolds Kitchens® Parchment Paper with Stay Flat® Dispensing.Simply tuck, press, and pull for a flat sheet that doesn’t curl around the edges. Watch my video reel to see how it’s done.

How to Make Strawberry & Cream Rolls

Here’s how to make these delicious pastries:

1. Place the softened cream cheese into a medium-sized mixing bowl. Use a mixer to beat the cheese for a few minutes until it’s creamy.
2. Next, add the powdered sugar, vanilla extract, and sea salt. Mix for a few minutes until the filling is creamy.
3. Unwrap and unroll one sheet of thawed puff pastry dough on a lightly floured work surface. Gently roll the dough into a slightly larger rectangle/square, making the dough thinner.
4. Spread the prepared cheese filling to the edges of the dough using an off-set spatula.
5. Spread the strawberry jam over the top of the cream cheese filling.
6. Unwrap and unroll the second sheet of dough. Roll it out so it’s the same size as the first, then carefully place it over the fillings.
7. Use a sharp knife to cut the dough into 1-inch strips vertically. Carefully lift, twist the dough into a rope, and roll the dough into a bun. Place the buns onto the lined baking sheets; use the SmartGrid lines to space them evenly, at least 2 inches apart.
8. Beat the egg in a small ramekin using a fork, then use a pastry brush to apply egg wash to pastries before baking.

Baking Instructions for Strawberry Rolls

1. Arrange the oven racks center and above so you can bake two sheets at the same time. Bake the pastries at 350°F for about 25 to 28 minutes, until the pastries are golden brown.
2. Place a sheet of Reynolds Wrap® Non-Stick Foilover the top of the pastries to tent them and continue to bake for an additional 25 to 28 minutes. Tenting the pastries with foil will allow the dough to bake all the way through without the pastries burning on the outside.
3. Remove the pastries from the oven and transfer onto a wire rack to cool completely. They can be enjoyed warm with coffee or tea.