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Berries ‘n’ Cream Roll-Ups

This special dessert is easy to prepare and pretty, too. This recipe helped me win the top prize in a state cooking competition.—Julianne Snell, Bellingham, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings


  • 4 ounces cream cheese, softened
  • 1/4 cup plus 6 tablespoons sugar, divided
  • 1 large egg yolk
  • 10 slices bread, crusts removed
  • 1-1/2 teaspoons ground cinnamon
  • 3 tablespoons butter, melted
  • 1/2 cup sour cream
  • 1 cup sliced fresh strawberries


  • In a small bowl, beat the cream cheese, 1/4 cup sugar and egg yolk until smooth. Spread 1 tablespoon over each slice of bread. Roll up jelly-roll style, starting with a long edge. In a shallow bowl, combine cinnamon and remaining sugar. Brush roll-ups with butter; coat with cinnamon-sugar.
  • Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly toasted. Serve with sour cream and strawberries.
Editor's Note: This recipe was tested with original Pepperidge Farm bread.
Nutrition Facts
1 each: 186 calories, 10g fat (6g saturated fat), 51mg cholesterol, 140mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 3g protein.

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Average Rating:
  • talon49
    Mar 5, 2013

    In my opinion I would give this recipe 10 stars. I did not change any ingredients or measurements, made exactly as recipe says. The filling filled 10 slices of bread with no filling left over. After cooking, I placed the roll-ups on a wire rack to cool a while and served them with strawberries and whipped cream. Delicious!!!!