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Strawberry Breakfast Rolls


  • 1 large can refrigerated buttermilk biscuits
  • 1/2 cup strawberry preserves
  • 1/2 cup confectioners' sugar
  • 3 tablespoons whipping cream


  1. Heat oven to 375 degrees F. Coat a baking sheet lightly with cooking spray.
  2. Separate dough into 8 biscuits. Roll each biscuit on lightly floured surface into a 5-inch round. Spread about 2 teaspoons preserves on half of each dough round. Fold each dough round in half to form a half moon. Brush edges of dough with water; press tightly to seal. Place on prepared baking sheet.
  3. Bake rolls until golden, 12 to 14 minutes.
  4. Remove rolls from baking sheet; place on wire rack to cool. Place wire rack over wax paper.
  5. Stir together confectioners' sugar and whipping cream in a small bowl until a smooth glaze forms. Place glaze in resealable plastic bag with small hole cut in corner. Drizzle glaze over rolls.

Yield: 8 rolls