These mini dessert rolls are the kind of treat that disappears fast at a party. They’re cute, easy to grab, and deliver just the right hit of sweetness. Think soft, golden pastry wrapped around creamy filling, with a hint of vanilla and a touch of fruit or chocolate.

They look special, but you don’t need fancy tools or hours to make them. If you want something crowd-pleasing that’s easy to prep and even easier to serve, this is it.

Why This Recipe Works

Mini rolls are simple: a light, flaky wrapper and a creamy, flavorful center. Using store-bought puff pastry keeps the texture airy and crisp, without the hassle of making dough from scratch.

The filling is stabilized with a bit of cream cheese so it doesn’t ooze out, even at room temperature. You can flavor the filling any way you like—lemon, chocolate, berry—so it fits the mood of your party. Best of all, they bake quickly and can be made ahead.

Ingredients

• Puff pastry sheets (2 sheets, thawed)
• Cream cheese (8 oz, softened)
• Heavy cream (1/2 cup)
• Powdered sugar (3/4 cup, plus extra for dusting)
• Vanilla extract (1 teaspoon)
• Lemon zest (optional, 1 teaspoon)
• Fresh berries or jam (1/2 cup; raspberry, strawberry, or apricot)
• Mini chocolate chips or finely chopped chocolate (1/3 cup, optional)
• Egg (1, for egg wash)
• Granulated sugar (2 tablespoons, for sprinkling)
• Pinch of salt

Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C).Line two baking sheets with parchment paper. Lightly flour your work surface.
2. Make the filling: In a bowl, beat cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth. In a separate bowl, whip the heavy cream to soft peaks.Fold the whipped cream into the cream cheese mixture. Stir in lemon zest if using.
3. Add flavor accents: Divide the filling if you want variety. Fold in mini chocolate chips to one portion, and keep another plain for berry jam.You can also stir a tablespoon of jam into a portion for a fruity swirl.
4. Roll out the pastry: Unfold a puff pastry sheet and gently roll it to smooth seams. Aim for about a 10×12-inch rectangle. Cut into 3×3-inch squares.Repeat with the second sheet.
5. Fill the squares: Place a small spoonful (about 1 heaping teaspoon) of filling in the center of each square. For the berry version, add a small dot of jam on top of the cream.
6. Shape the rolls: Roll each square up like a tiny burrito: fold two opposite edges slightly over the filling, then roll from one open side to the other to seal. Place seam-side down on the baking sheet.
7. Seal and finish: Beat the egg with a teaspoon of water for egg wash.Brush each roll lightly. Sprinkle with a pinch of granulated sugar for sparkle and crunch. Use a sharp knife to make a tiny slit on top to vent steam.
8. Bake: Bake 12–15 minutes, until puffed and golden.Rotate the pans halfway through for even browning. Let them cool on the sheet for 5 minutes, then transfer to a rack.
9. Dust and serve: Once warm (not hot), dust with powdered sugar. Serve plain or with a small side of extra jam for dipping.

Keeping It Fresh

These rolls stay crisp the day they’re baked.

If you’re baking ahead, store them at room temperature for up to 6 hours in a loosely covered container. For longer storage, refrigerate in an airtight box for up to 2 days. Re-crisp in a 325°F (165°C) oven for 5–7 minutes before serving.

Want to get ahead without baking?

Assemble the rolls and freeze them on a tray until firm. Transfer to a freezer bag and bake from frozen, adding 3–5 extra minutes. Dust with powdered sugar after baking to keep the tops clean and pretty.

Why This is Good for You

• Portion control: Mini rolls satisfy a sweet tooth in a few bites, so it’s easy to enjoy dessert without overdoing it.
• Balanced sweetness: Cream cheese brings protein and tang, keeping the filling from being overly sweet and helping you feel satisfied sooner.
• Flexible ingredients: Using berries or citrus zest adds antioxidants and natural flavor, reducing the need for extra sugar.
• Better-for-you swaps: You can lighten the filling with Greek yogurt or cut sugar as needed without losing flavor.

Common Mistakes to Avoid

• Overfilling: Too much filling leads to leaks and soggy bottoms.Stick to about a teaspoon per square.
• Warm pastry: Puff pastry should be cold but pliable. If it gets sticky, chill it for 10 minutes before shaping.
• Skipping the vent: A tiny slit on top helps steam escape and prevents bursting.
• Heavy egg wash: A light brush gives shine. Too much can cause pooling and uneven browning.
• Baking at low heat: Puff needs high heat to rise.Don’t dip below 375°F (190°C).

Variations You Can Try

• Lemon Meringue Style: Add extra lemon zest and a spoon of lemon curd inside. Dust with powdered sugar and a tiny pinch of crushed lemon candy.
• Tiramisu Twist: Mix in instant espresso powder and mini chocolate chips. Dust with cocoa powder instead of sugar.
• Apple Pie Mini Rolls: Add a small spoon of finely diced sautéed apples with cinnamon to the cream filling.
• Berry Cheesecake: Swirl raspberry jam through the filling and add a crumble of graham cracker on top after baking.
• Nutella Hazelnut: Spread a thin layer of chocolate-hazelnut spread, then add a dab of cream filling and roll.
• Maple Pecan: Stir chopped toasted pecans and a drizzle of maple syrup into the filling.Sprinkle with a touch of flaky salt after baking.
• Lightened-Up: Replace half the cream cheese with Greek yogurt and reduce powdered sugar by one-third.

FAQ

Can I use crescent roll dough instead of puff pastry?

Yes. Crescent dough will be softer and breadier, not flaky. Bake at 375°F (190°C) for 10–12 minutes and watch for golden edges.

How far in advance can I make these?

You can assemble and freeze them up to 1 month in advance.

Bake straight from frozen. Baked rolls keep 2 days in the fridge and re-crisp well in the oven.

What if I don’t have heavy cream?

Use 2–3 tablespoons of milk to loosen the cream cheese and whip it extra smooth. The filling will be denser but still tasty.

How do I keep the bottoms from getting soggy?

Don’t overfill, vent the tops, and bake on parchment.

Let them cool briefly on the sheet, then move to a rack so steam can escape.

Can I make them gluten-free?

Use a gluten-free puff pastry or crescent-style dough. Check the labels on your jam and chocolate to be sure they’re gluten-free.

Can I serve them cold?

Yes, but they taste best slightly warm or at room temperature. Reheat briefly to bring back the flaky texture.

What size should each mini roll be?

Three-inch squares make perfect bite-sized rolls.

If you want slightly larger portions, cut 4-inch squares and add a bit more filling.

Do I need to chill the rolls before baking?

It helps. A 10–15 minute chill firms the butter in the pastry, which improves puff and shape during baking.

Final Thoughts

Mini dessert rolls bring charm to any table without a lot of stress. They’re easy to customize, bake fast, and hold up well for parties.

With a flaky shell and creamy, flavorful center, they feel special but still low-effort. Keep puff pastry in the freezer, and you’ll always be just a few steps away from a batch of sweet, crowd-pleasing bites. Serve them on a simple platter, dust with sugar, and watch them disappear.