Strawberry Cheesecake Cinnamon Rolls with Pecans

1 can (8 oz) refrigerated crescent rolls
4 oz cream cheese, at room temperature
2 tbsp granulated sugar
1/4 tsp pure vanilla extract
1 cup freshly diced strawberries
1/2 cup finely chopped pecans
2 tbsp unsalted butter, melted
1/4 cup light brown sugar
1 tsp cinnamon powder

Preheat your oven to 375°F (190°C).
Unroll the crescent roll dough, carefully pressing the seams together to create a large rectangle.
In a mixing bowl, whip together the cream cheese, sugar, and vanilla extract until light and fluffy.
Generously spread the cream cheese mixture over the crescent roll dough, covering it completely.
Sprinkle the diced strawberries and chopped pecans evenly over the cream cheese layer.
Start rolling the dough from the longer end, ensuring a tight and compact roll.
Slice the roll into 8 equal portions, each about 1 inch thick.
Arrange the cinnamon rolls in a greased 9-inch round cake pan, leaving enough space between each roll for proper expansion.
In another bowl, mix together the melted butter, brown sugar, and cinnamon powder until well combined.
Pour the mixture over the cinnamon rolls, allowing it to sink into the crevices and coat the tops.
Bake the rolls for 15-20 minutes or until they are golden brown and the filling is bubbly.
Serve the cinnamon rolls warm, straight from the oven, and sprinkle with icing or powdered sugar for added sweetness. A truly irresistible treat, perfect for any special occasion or simply to satisfy your sweet tooth.

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