Transform refrigerated crescent rolls into something truly delicious with a little bit of blackberry jam and balsamic vinegar. Now, you just need to decide if you want to enjoy these sweet little doughy bites of heaven for breakfast, brunch, lunch, dinner, or dessert.

It’s not often that I rely on a store-bought product where breakfast or dessert is concerned, I usually prefer to go the homemade route instead. However, after making these crescent rolls late last year, I’ve come to learn that sometimes you just need to embrace the cheat. And with this recipe, the cheat is definitely using pre-made store-bought crescent rolls. They’re easy to use, don’t take long to bake, and you can fill them with just about anything you have on hand in your pantry or fridge. Cheating doesn’t always have to be a bad thing. In fact, sometimes it can be a completely delicious thing.

Ingredients:

Crescent Rolls:

• 1 (8-oz.) Package Refrigerated Crescent Rolls
• 1/3 Cup Blackberry Preserves of Jam
• 1 Teaspoon Balsamic Vinegar

Icing:

• 1/2 Cup Powdered Sugar
• 1 Tablespoon Milk
• 1 Teaspoon Balsamic Vinegar
• 1 Teaspoon Vanilla
• Ground Sea Salt

Directions:

Crescent Rolls:

1. Preheat oven to 375 degrees.
2. In a small bowl, stir the blackberry jam and balsamic vinegar together.
3. Open, unroll, and separate the crescent rolls. Spread some of the blackberry jam mixture onto each crescent roll. Roll each crescent roll up long end to short end. Place the crescent rolls onto a Silpat or parchment paper-lined baking sheet, curving the ends in to form a moon shape.
4. Bake for 10 to 12 minutes, or until golden brown.
5. Remove the crescent rolls to a baking rack to cool for approximately 15 minutes.

Icing:

1. In a small bowl, whisk together all of the icing ingredients until smooth.
2. Use a small spoon to drizzle the icing on top of each crescent roll.
3. Sprinkle the top of each crescent roll with a tiny bit of ground sea salt.

Suggestions:

• You can use any size or brand of refrigerated crescent rolls for this recipe. I used the original small-sized crescent rolls. If you use larger crescent rolls, you will need to increase the baking time.
• You can use either jam, jelly, or preserves for this recipe.
• Make sure when you spread the jam mixture onto each crescent roll, that you attempt to stay away from the edges so that the filling will not ooze out too much when you roll each crescent roll up.
• If you drizzle the icing onto the crescent rolls before they have slightly cooled, the icing will not adhere.
• Garnishing the crescent rolls with ground sea salt will give them a lovely sweet and salty flavor.

Improvements:

• To create a glossy sheen, brush each crescent roll with a bit of egg wash before baking.
• Replace the blackberry jam with strawberry, blueberry, or cherry jam.
• Place a few white chocolate baking chips onto the crescent rolls before rolling them up.

Print

Yum

Sweet Balsamic Blackberry Crescent Rolls

Ingredients:

Crescent Rolls:
• 1 (8-oz.) Package Refrigerated Crescent Rolls
• 1/3 Cup Blackberry Preserves of Jam
• 1 Teaspoon Balsamic Vinegar
Icing:
• 1/2 Cup Powdered Sugar
• 1 Tablespoon Milk
• 1 Teaspoon Balsamic Vinegar
• 1 Teaspoon Vanilla
• Ground Sea Salt

Directions:

Crescent Rolls:
1. Preheat oven to 375 degrees.
2. In a small bowl, stir the blackberry jam and balsamic vinegar together.
3. Open, unroll, and separate the crescent rolls. Spread some of the blackberry jam mixture onto each crescent roll. Roll each crescent roll up long end to short end. Place the crescent rolls onto a Silpat or parchment paper-lined baking sheet, curving the ends in to form a moon shape.
4. Bake for 10 to 12 minutes, or until golden brown.
5. Remove the crescent rolls to a baking rack to cool for approximately 15 minutes.
Icing:
6. In a small bowl, whisk together all of the icing ingredients until smooth.
7. Use a small spoon to drizzle the icing on top of each crescent roll.
8. Sprinkle the top of each crescent roll with a tiny bit of ground sea salt.

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Make sure to check out all of the other great Baking Bloggers “Sweet Rolls” recipes below. A huge thanks to Palatable Pastime for hosting this event.

• Apple Bread Rolls from Sneha’s Recipes
• Cherry Sweet Rolls from Palatable Pastime
• Cottage Country Style Chelsea Buns from Making Miracles
• Fastelavnsboller + Some Danish Culinary History from Culinary Adventures with Camilla
• Hawaiian Sweet Rolls from A Day in the Life on the Farm
• Orange Sweet Rolls from Cookaholic Wife
• Overnight Apple Cinnamon Breakfast Rolls from Cook with Renu
• Pan de Mallorca from Caroline’s Cooking
• Portuguese-Style Sweet Potato Rolls from Karen’s Kitchen Stories
• Sticky Buns from Sid’s Sea Palm Cooking
• Sweet Balsamic Blackberry Crescent Rolls from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Voisilmäpulla (Finnish Butter Eye Buns) from Tara’s Multicultural Table