Jelly Filled Crescent Rolls made with 6 ingredients in just 30 minutes! Fruity crescents made with strawberry & blueberry jelly & glazed with a simple icing.
This beautiful wreath is the perfect thing to serve for any holiday or brunch. It comes together quickly with crescent roll dough and jelly. These can be iced with a simple powdered sugar icing or a fruit jelly. You only need 30 minutes and 6 ingredients!
Why You’ll Love these Jelly Filled Crescent Rolls
- Takes ordinary crescent rolls and turns them into anything but! A few simple changes and basic crescents are made into a lovely brunch or breakfast everyone loves!
- Simple recipe with minimal ingredients. You don’t need many items to make these crescents!
- Quick and easy! These rolls are made in just 30 minutes and aren’t at all complicated to make.
When to serve Jelly Filled Crescents
These delightful crescent rolls are perfect for a variety of occasions. They’re great served at a holiday brunch or breakfast. Anything from Easter to Christmas, the fact that they come together fast really helps simplify the meal! They’re also well suited for a baby shower or really, any special occasion.
Jelly Crescents Ingredients
Here’s what you’ll need to make this lovely brunch recipe:
— CRESCENT ROLLS: You’ll need two 8-oz cans Pillsbury crescent sheet roll dough
— JELLY: We use 1/4 cup +2 TBSP strawberry jelly and 1/4 cup blueberry jelly. You’re also welcome to use any other type of jelly you’d like to use!
—EASY ICING: To make the simple glaze you’ll use 1 cup powdered sugar, 2 tablespoons milk & 1 teaspoon vanilla.
— BERRIES: We like to serve these crescents with fresh strawberry and blueberries. It’s optional, but lovely!
How to Make Jelly Filled Crescent Rolls
Heat the oven to 375°F and spray a large cookie sheet or pizza pan with cooking spray. (You can also line the pan with parchment paper.)
Prep the Rolls
Unroll a can of crescent roll dough and spread with the strawberry jelly. Roll the dough back up and cut into 8 even slices. Unroll the second can of crescent roll dough and spread with the blueberry jelly, then reroll the dough. Cut into the dough in half. Cut one half into 4 even slices. Cut the other half into 8 even slices.
Lay 7 large slices around in a circle on the pan. Place the smaller slices round the outside of the large circle. Make sure all the rolls are touching.
Bake the Crescents
Then place the pan in the oven and bake for 15 minutes or until the rolls are lightly browned and baked through.
Glaze with a simple icing
Combine the powdered sugar, vanilla and a teaspoon of milk and whisk to combine. Combine a tablespoon of the icing with 2 tablespoons of jelly.
Spread the jelly glaze over a few of the rolls and drizzle the remaining rolls with glaze.
Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days.
Tips for the Best Jelly Crescents
- It’s best to use the crescent sheets instead of the ones already cut for rolls so they hold together better. If you are using the rolls, make sure to pinch the seams together well.
- You can use any kind of jelly you prefer for this recipe.
- To make the wreath, cut one roll into 8 rolls and the second into 12 to 16 rolls. Use the larger rolls for the middle circle and place the smaller rolls around the outside to give the wreath some fun dimension.
Jelly Filled Crescent Rolls
Ingredients
- 16 oz cans Pillsbury crescent sheet roll dough two 8 oz cans
- ¼ cup +2 TBSP strawberry jelly divided
- ¼ cup blueberry jelly
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup Strawberry and blueberries optional
Instructions
- Heat the oven to 375°F and spray a large cookie sheet or pizza pan with cooking spray. (You can also line the pan with parchment paper.)
- Unroll a can of crescent roll dough and spread with the strawberry jelly. Roll the dough back up and cut into 8 even slices.
- Unroll the second can of crescent roll dough and spread with the blueberry jelly, then reroll the dough. Cut into the dough in half. Cut one half into 4 even slices. Cut the other half into 8 even slices.
- Lay 7 large slices around in a circle on the pan. Place the smaller slices round the outside of the large circle. Make sure all the rolls are touching.
- Place the pan in the oven and bake for 15 minutes or until the rolls are lightly browned and baked through.
- Combine the powdered sugar, vanilla and a TBSP of milk and whisk to combine. If glaze is too thick, add the remaining milk. Combine a tablespoon of the icing with 2 tablespoons of jelly.
- Spread the jelly glaze over a few of the rolls and drizzle the remaining rolls with glaze.
Notes
Nutrition
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What Type of Vanilla Extract Should I Use?
A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!
Can I use Jam instead of Jelly?
Yes, you can swap out the jelly for jam for these crescents! Jam contains more pureed fruit whereas jelly is made from just the fruit juice. Evenso, you can still swap one out for the other. You can even use homemade jam like our Blueberry Lemon Jam, Spiced Peach Jam or No-Pectin Strawberry Jam.
More recipes with Crescent Rolls:
- RASPBERRY CREAM CHEESE CRESCENT RING
- SAUSAGE CRESCENT ROLLS
- STRAWBERRY CRESCENT ROLLS
- ORANGE BREAKFAST CRESCENTS
- ASPARAGUS CRESCENT ROLLS
- CITRUS CRESCENT BLOSSOM
- CHEESY BACON CRESCENTS
- PUMPKIN CREAM CHEESE BARS
Ordinary crescent rolls are given a berry makeover with these jelly filled rolls. Simple ingredients combined with buttery crescents make for a memorable fruity dish!
Dianne says
Recipe calls for 2 TBS milk, you only used 1 tsp . I’m confused
Jessica says
Fixed it- you add 1 TBSP initially, but add the other if needed.