Cherry Crescent Rolls (Quick & Easy)
Delight in sweet simplicity with these cherry crescent rolls! Flaky, golden dough hugs a juicy cherry pie filling in this simple recipe that’s the perfect dessert for any day of the week!
Throughout the growing season here in the Okanagan, we are blessed with an abundance of fresh produce. We are surrounded by orchards and vineyards on all sides and I love to take advantage of that any chance I get.
Peaches, pears, plums, and cherries – I make sure to hit up our local farmers’ market and fruit stands as much as possible throughout the spring, summer, and fall.
I always grab a giant bag of fresh cherries as soon as they hit their peak—and after my boys devour half of them straight from the fridge, I love turning the rest into something magical, like these sweet little rolls. They are perfect for breakfast, snack time, or when your teen asks, “Do we have anything good to eat?” for the hundredth time.
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Let’s be honest—dessert doesn’t need to be complicated to be amazing. These cherry-filled crescent rolls are basically the lazy baker’s dream come true. We’re talking buttery pastry filled with gooey, homemade cherry filling that just tastes like summer.
Why You’ll Love This Recipe
This crescent roll recipe is everything you want in a homemade dessert—quick, easy, and bursting with flavor. It uses simple ingredients you probably already have, and you can make it in just about 30 minutes.
Whether you’re whipping up a batch for brunch, dessert, or just a Tuesday pick-me-up, these cherry turnovers are sure to be a hit with the whole family. And bonus: they look fancy, but nobody needs to know how little effort it took!
One of the things I particularly love making with fresh cherries is pie filling. It is incredibly easy to make and tastes so much better than any store-bought version I have ever tried.
I use it to make cherry hand pies, cherry tarts, and today’s recipe for cherry puff pastry turnovers.
These cherry crescent rolls are perfect on their own, but they are equally tasty served with a scoop of ice cream. You are going to love them!
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Supplies
- Cherry pitter – This is a great one, but a sharp pairing knife works too!
- Medium bowl – This Pyrex set is my go-to.
- Measuring cups and spoons – These ones are awesome!
- Medium pot – For making the homemade cherry filling.
- Rubber spatula – For stirring the filling.
- Baking sheet – These are my go-to cookie pans.
- Parchment paper – A must-have for all of my baking.
Ingredients
- Cherries, pitted – Use fresh if you’ve got them; they bring that sweet-tart Okanagan sunshine to every bite.
- Water – Just enough to simmer those cherries in.
- White sugar – A little sugar goes a long way in this cherry filling.
- Lemon juice – Adds just the right zing to balance the sweet.
- Cornstarch – Our secret weapon for thickening that glorious filling.
- Water – Used to create a slurry when mixed with the cornstarch.
- Pillsbury crescent rolls – Classic, reliable crescent dough that bakes up buttery and golden brown.
- Confectioners’ sugar – This is what makes our easy icing sweet and dreamy.
- Water – Just enough to turn the icing sugar into drizzle-able gold.
Instructions
1. In a medium saucepan, combine pitted cherries and 1 cup of water.
2. Bring the cherries and water to a simmer over medium-high heat.
3. In a small bowl, stir together cornstarch and 1/2 cup water until there are no lumps.
4. Add the cornstarch slurry, sugar, and lemon juice to the cherries.
5. Cook over medium until the cherry filling thickens, then set it aside to cool.
6. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
7. Pop open the cans of Pillsbury crescent roll dough and separate them into triangles.
8. Spoon about 2 tablespoons of cherry filling onto the wide end of each triangle.
9. Roll the dough over the filling. Repeat with all of the rolls.
10. Bake the rolls in a preheated oven for 10-12 minutes or until golden brown.
11. Mix powdered sugar and water in a small bowl to create an easy icing.
12. Drizzle icing over the cherry rolls and enjoy!
Variations You’ll Love
- After removing your filling from the heat, mix in a splash of vanilla, almond extract, or some lemon zest.
- Use a can of cherry pie filling in place of the scratch filling.
- Substitute any flavor of canned or homemade pie filling for the cherry.
- Add a spoonful of softened cream cheese to the crescents with the cherry filling for a cheesecake version.
- Instead of the crescent rolls, use store-bought puff pastry or store-bought or homemade pie crust as your base.
- For a wonderfully crunchy topping, baste the assembled turnovers with egg wash and top with coarse sugar before baking.
- Make a simple vanilla glaze for the turnovers by mixing icing sugar with a little bit of water or milk and a splash of vanilla extract.
Tips and Tricks
- A cherry pitter is the easy way to prep cherries, but a sharp knife and some determination work too.
- I love to use sour cherries in this recipe if I can get them. Sweet cherries work too though, as the lemon adds that bit of extra tartness to the filling.
- Freeze extra cherries while they are in season—just pit, bag, and toss in the freezer to use all year long.
- If you are concerned about your frozen cherries clumping together, you can also flash freeze them on a baking sheet before adding them to the bag.
- Leftovers keep best in an airtight container for 2-3 days.
I highly recommend that you take advantage of your local produce selection as often as you can. The flavor is so much better and it supports your local growers. It’s a win-win!
Frequently Asked Questions
Can I use canned cherry pie filling instead of making it from scratch?
Absolutely! It’s a great shortcut when you’re in a hurry. Just scoop and go.
How do I store leftover cherry crescent rolls?
Keep them in an airtight container at room temperature for up to 3 days. You can reheat them in the oven for a fresh-baked feel.
Can I use puff pastry instead of crescent dough?
Yes! Puff pastry will make these more like traditional cherry turnovers, with a crispier, flakier finish.
Can I bake these in a muffin tin?
Totally! Use a regular muffin tin to make cute little cherry pie bites that are perfect for parties or lunchbox surprises.
The next time you’ve got some cherries and a roll of dough, whip up this delightful treat. It’s one of those simple recipes that hits all the right notes—sweet, flaky, and totally addictive.
Share them, hoard them, or eat them straight off the baking sheet. However you enjoy them, this one’s a keeper!
If you love these cherry crescent rolls, please give them a five-star review and help me share them on Facebook or Pinterest.
Cherry Crescent Rolls
Ingredients
- 4 cups cherries pitted
- 1 cup water
- ¼ cup white sugar
- 1 tsp lemon juice
- ¼ cup cornstarch
- ½ cup water
- 2 cans Pillsbury crescents
- ½ cup confectioners sugar
- 1-2 Tbsp water
Instructions
- In a medium saucepan, combine pitted cherries and 1 cup of water.
- Heat over medium high heat until the cherry mixture is simmering.
- In a small bowl, combine cornstarch and 1/2 cup water. Stir until there are no lumps.
- Add the cornstarch slurry, sugar, and lemon juice to the cherries.
- Cook over medium until the filling starts to thicken, then remove from heat.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Pop open the can of Pillsbury puff pastry and unroll the crescents.
- Spoon cherry mixture onto the large end of the crescent roll dough, using about 2 tbsp per roll.
- Roll the dough over the filling. Repeat with all of the rolls.
- Bake the rolls in a preheated oven for 10-12 minutes or until golden brown.
- Mix powdered sugar and water in a small bowl.
- Drizzle icing over the cherry rolls and enjoy!
Notes
- A cherry pitter is the easy way to prep cherries, but a sharp knife and some determination work too.
- I love to use sour cherries in this recipe if I can get them. Sweet cherries work too though, as the lemon adds that bit of extra tartness to the filling.
- Freeze extra cherries while they are in season—just pit, bag, and toss in the freezer to use all year long.
- If you are concerned about your frozen cherries clumping together, you can also flash freeze them on a baking sheet before adding them to the bag.
- Leftovers keep best in an airtight container for 2-3 days.
Nutrition
This recipe makes wayyyy too much for 2 packs of crescent rolls! And make sure u cool the filling before placing it on the dough. Tasted okay but needed more sugar.