If you are a regular reader of Mess For Less, then you know my love of crescent rolls. I have made a number of crescent roll recipes in the past, the most popular one being Apple Pie Crescents. Today I am sharing a recipe I made with the kids where we made the crescent roll dough into muffin cups and then added some fruit filling.
Why you'll love fruit filled crescent rolls
- Crescent dough takes the work of out this delicious dessert
- Easy to change up the taste by switching out the fruit filling
- Great for breakfast or dessert
- crescent rolls
- blueberry pie filling
- strawberry pie filling
- confectioners' sugar
Quantities found in recipe card.
How to make Crescent Rolls with Fruit
A standard tube of crescent rolls will make 8 fruit filled cups.
Preheat oven to 375 degrees. Remove the dough from the tube and unroll it. The crescent dough has already been scored so you can make it into crescents. Try and connect the dough back together rather than breaking it apart. If you are using all the dough in the tube, you will have two sections that look like this:
Cut each section so you get four equal portions. You can use a knife or a pizza cutter. Using all the dough in the tube will give you 8 equal portions.
Push each portion into a greased muffin tin so that they take the shape of a muffin cup.
Open up your pie filling. We used Strawberry and blueberry pie filling, but whatever flavors you prefer (such as cherry pie filling) would work. You have filling leftover and can use it to make other crescent roll recipes like this Strawberry Crescents Recipe.
Place one large spoonful of each flavor of filling into your dough cup.
To make ¾ cup of streusel topping (which will be plenty for even 8 crescent cups) you will mix ⅓ cup of sugar, ⅓ cup of flour, ½ tablespoon of water, ⅔ teaspoon of Cinnamon and 2 tablespoon of softened butter.
After the ingredients are mixed, use a fork to mash the butter in until the mixture becomes crumbly.
Sprinkle the streusel on top of the fruit filling. Pop the cups in the oven for 11-13 minutes or until the edges start to turn a golden brown.
After they come out of the oven you can let them cool while you make your glaze.
These are best warm, but be sure to let them cool enough so that the fruit filling won't burn your tongue. The whole family loved these! They are SOOOO good that people will think you are some kind of culinary wizard. Little will they know it was all done using crescent roll recipes!
Crescent Roll Recipes - Fruit Filled Crescent Cups
- Preheat oven to 375 degrees.
- Remove the dough from the tube and unroll it. Divide into two equal sections.
- Connect the dough in each section together along the score marks.
- Cut each section so you get four equal portions.
- Push each portion into a greased muffin tin so that it takes the shape of a muffin cup.
- Place one tablespoon of strawberry filling and one tablespoon of blueberry pie filling into each dough cup.
- To make the streusel topping:
- Mix ⅓ cup of sugar, ⅓ cup of flour, ½ tablespoon of water, ⅔ teaspoon of cinnamon and 2 tablespoon of softened butter.
- Using a fork or pastry blender, cut the butter into the mixture until it becomes crumbly.
- Sprinkle 1-2 tablespoons of the streusel topping on each cup.
- Bake in a 375 degree oven for 11-13 minutes or until the edges start to brown.
- Remove from oven and let cool.
- To make icing:
- Combine confectioners' sugar, milk and vanilla until it reaches an appropriate consistency for drizzling.
- Drizzle over the cooling cups.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
I do not recommend storing these at room temperature. Store in the refrigerator for up to five days.
They taste best warm, but not hot. Let them cool a bit when they come out of the oven as the fruit filling can get quite hot.
Do you want to teach your kids to cook? The easiest way to do so is to get them a subscription to Raddish, a monthly subscription box for kids.
Had a great time preparing these with my 3-year old granddaughter! Prepared as written and found the bottoms to be on the soggy side. Perhaps they would have done better if they had been baked a few minutes before adding the fruit.