Lightly salted Mexican requesón and sweet strawberry jam wrapped in a tender, flaky dough baked until golden then topped with a delicious cream cheese frosting.
I’m kind of famous for my cinnamon rolls. There is a gorgeous old-fashioned clay oven at the family’s ranch and every time we plan to fire up the oven I’m asked to make a few batches of my famous rolls. These Roles de Fresa y Requesón have been one of the biggest hits with our family and friends. Lightly salted Mexican requesón and sweet strawberry jam wrapped in a tender, flaky dough baked until golden then topped with a delicious cream cheese frosting. I usually make my dough from scratch, but to make this recipe even easier I’ve used refrigerated crescent dough.
Preheat oven to 350°F. Lightly grease a 9-inch square baking pan with cooking spray.
Mix together the requesón and egg in a small bowl; season with salt. Heat strawberry jam in the microwave for 15 seconds.
Unroll crescent dough. Press to seal the perforations.
Spread the requesón mixture over dough. Drizzle the strawberry jam over the requesón.
Starting from the long side roll up the dough, as tightly as possible, like a burrito. Cut into 1-1/2 inch slices (about 9). Arrange slices in the prepared baking pan. Bake at 350°F for 18 to 20 minutes or until light golden brown.
While the rolls are in the oven, prepare the cream cheese glaze by mixing together the softened cream cheese and powdered sugar in a small bowl until well combined. Stir in the milk, 1 tablespoon at a time, until desired consistency.
Remove the rolls from the oven. Let cool slightly, about 10 minutes. Drizzle glaze over rolls.
Have fun with this recipe by trying different flavored jams. Some of my favorites include guava and apricot.