Strawberry Matcha Cream Cheese Crescent Roll Loaf
This strawberry matcha cream cheese crescent roll loaf is a sweet, bakery-style breakfast treat layered with flaky crescent dough, creamy matcha filling, and fruity strawberry jam. Baked until golden and finished with a vibrant strawberry glaze, this easy loaf recipe delivers the perfect balance of earthy matcha and bright berry flavor in every slice. It’s a beautiful make-ahead brunch recipe, afternoon snack, or dessert that feels impressive without requiring complicated baking techniques. Serve it fresh for the flakiest texture and the most vibrant flavor.
Total Time
1 hr 35 min
1 hr 35 min
Prep Time
5 minutes
5 min
Cook Time
1 hr 15 min
1 hr 15 min
Inspired by eatsbyrachel.com
Total Time
1 hr 35 min
1 hr 35 min
Prep Time
5 minutes
5 min
Cook Time
1 hr 15 min
1 hr 15 min
Inspired by eatsbyrachel.com
Ingredients
for 1 loaf
Loaf
- unsalted butter, for greasing pan
- 4 oz cream cheese, softened
- 1 teaspoon matcha powder, plus more to taste and for dusting
- 2 (8-ounce) cans Pillsbury Original Crescent Roll
- 6 tablespoons strawberry jam, divided
- 2 tablespoons heavy cream
- 2 tablespoons Demerara or turbinado sugar
Glaze
- 3 tablespoons powdered sugar
- 2 teaspoons whole milk, plus more as needed
- 4 oz Freeze-dried strawberries
Preparation
- Make the loaf: Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with butter. Line with parchment paper, leaving a 1-inch overhang on the long sides. Set aside.
- Stir together the cream cheese and matcha powder in a small bowl; add more matcha powder to taste, if desired. Set aside.
- Carefully pop open one of the crescent roll cans, and unroll the dough on a work surface. If there are any holes in the dough or pieces that are starting to separate, use your fingers to gently press the dough together to form 1 big rectangle (about 9 x 14 inches).
- Using an offset spatula, spread half of the matcha cream cheese evenly over the dough to the dough edges. Dollop on 3 tablespoons of the jam, and spread it evenly over the cream cheese layer.
- Starting at 1 short edge of the dough, gently roll up the dough into a log. Place the log, seam side down, in the prepared loaf pan.
- Repeat Steps 3 through 5 with the remaining can of dough, matcha cream cheese, and strawberry jam.
- Using a brush, spread the heavy cream on top of the dough logs. Sprinkle evenly with the Demerara.
- Bake for 40–45 minutes, until the top is golden brown and a toothpick inserted in the center of the loaf comes out clean. (If the loaf starts to brown too quickly, cover with aluminum foil halfway through the bake time.)
- Remove the loaf pan from the oven, and transfer it to a wire rack. Let the loaf cool in the pan for 10 minutes.
- Meanwhile, make the glaze: Whisk together the powdered sugar and milk in a small bowl. Set a fine mesh strainer on the top of the bowl, and press the freeze-dried strawberries through to form a powder. Discard the solids. (Alternatively, you can blitz the berries in a food processor or blender until powdered.) Whisk the mixture together until smooth. If it’s too thick, add a little more milk until it gets to a pourable consistency. Set aside.
- Using the parchment paper, lift and remove the cooled loaf from the pan. Let stand until completely cooled, about 10 additional minutes.
- Drizzle the glaze over the cooled loaf. Dust with a little matcha powder on top, if preferred. The loaf is best enjoyed the day of, but it can be stored in an airtight container in the refrigerator for up to 3 days.
- Enjoy!
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