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Cherry Cream Cheese Rolls


  • Pepperidge Farms Puff Pastry Sheets (you will need 2 sheets)
  • 16 oz of cream cheese
  • 1 jar of CherryMan maraschino cherries with juice
  • 1 ½ c powder sugar
  • 4 tbsp butter


  1. Chop the cherries into quarters. You can save a few to add to the top on your frosted rolls. Make sure to save the jar of juice.

  2. Mix the cherries in with 8 oz of cream cheese.

  3. Roll the pastry sheets out onto a piece of parchment paper that has been lightly sprinkled with flour.

  4. Spread the Cherry Cream Cheese Mix out onto the pastry sheets.

  5. Roll the pastry sheets up and slice into rolls. I cut mine at about 1.5 inches, getting 6 out of each roll.

  6. Place in a lightly greased baking dish or pan.

  7. Bake at 400 degrees for 30 minutes. Let cool.

  8. In a mixing bowl, mix together 8 oz of cream cheese with butter until smooth, add in the 1 ½ cups of Powder Sugar and then add in 7-8 tsp of the cherry juice. You can add more or less, to your liking.

  9. Spread on cooled rolls. If you saved cherries for the top, add one to each roll.