Delectable Summer Treat: Strawberries and Cream Roll Recipe

If you missed the inaugural collab pop-up between Buttercup Baking and Sonoma Mountain Breads on Memorial Day weekend, don't worry! They're coming back every last Sunday of the month throughout the summer at Spinster Sisters, including this Sunday from 9 a. m.-noon.

Jenny Malicki of Buttercup Baking will be showcasing her seasonal homemade pies, including her wildly popular strawberries and cream roll. Lee Magner of Sonoma Mountain Breads will also be presenting a selection of his pastries.

To complete the perfect Sunday morning, join Dani DiAngelo from "South of A" neighbor Strange Constellation for your caffeine needs and more, with treats from the espresso machine.

Don't wait too long to come and enjoy these delectable treats, as most goods sold out by 11 a. m. during the first event.

Ingredients:

1 tube of refrigerated crescent roll dough
1/2 cup of chopped strawberries
4 oz. of cream cheese
1/4 cup of powdered sugar
1 tsp of vanilla extract
1/4 cup of butter, melted
1/4 cup of granulated sugar

Directions:

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Unroll the crescent roll dough on a lightly floured surface and pinch the seams together to create one large sheet.
Spread the cream cheese mixture over the dough, leaving about a 1/2 inch border around the edges.
Sprinkle the chopped strawberries over the cream cheese mixture.
Roll the dough up tightly, starting with the shorter end, and pinch the edges together to seal.
Cut the roll into 8 equal-sized pieces and place them in a greased baking dish.
In a small bowl, mix together the granulated sugar and melted butter, then drizzle it over the roll pieces.
Bake for 20-25 minutes, until golden brown.
Allow to cool for a few minutes before serving.

Originally Post From https://www.pressdemocrat.com/article/lifestyle/breakfast-pop-up-santa-rosa/

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