Cinnamon Sugar Cream Cheese Rolls

Ingredients

1 package refrigerated crescent roll dough (8 count)
1 (8 oz) block cream cheese, softened
1/4 cup granulated sugar (for filling)
1 teaspoon vanilla extract
1/4 cup melted butter
1/2 cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Tip: Use full-fat cream cheese and real butter for the creamiest, most flavorful result.

Step-by-Step Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar and the vanilla extract until the mixture is smooth and creamy.
Unroll the crescent dough and separate it into 8 triangles. Place approximately 1 tablespoon of the cream cheese filling at the wide end of each triangle, then roll toward the narrow tip, sealing the edges gently.
Brush each roll with melted butter. In a shallow bowl, whisk together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Roll each buttered pastry in the cinnamon-sugar mixture until evenly coated.
Arrange the rolls on the prepared baking sheet, leaving a small gap between each. Bake for 18–20 minutes or until the rolls are puffed and golden brown.
Allow the rolls to cool briefly on a wire rack. Serve warm for the best contrast of crisp exterior and creamy interior.

Troubleshooting & Consistency Tips

Filling leaks: Avoid overfilling the triangles; roughly 1 tablespoon per triangle is sufficient. Seal the narrow tip well and place seam-side down on the baking sheet.
Rolls too soft on the bottom: Use a parchment-lined baking sheet and ensure the oven is fully preheated. If bottoms brown too quickly, lower the rack one position.
Pastry not flaky: Work quickly and do not overhandle the crescent dough. Keep ingredients cold until assembly for best flakiness.
Cinnamon sugar not sticking: Brush rolls generously with melted butter before coating so the sugar adheres and caramelizes in the oven.

Storage & Make-Ahead

Short-term storage: Store cooled rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 5–7 minutes to refresh crispness.
Freeze unbaked: Assemble the rolls, place them on a baking sheet, freeze until firm, then transfer to a sealed container. Bake directly from frozen at 375°F (190°C), adding about 5 minutes to the bake time.
Make-ahead: Prepare the filling in advance and keep refrigerated. Assemble and chill rolls up to 24 hours before baking for convenience; bake from chilled, adding a couple of minutes to baking time if needed.

Why This Recipe Works

This recipe succeeds because it pairs an easy, buttery crescent dough with a simple cream cheese filling that is both sweet and tangy. The crescent dough bakes into layered, flaky pastry with minimal effort, while the cinnamon-sugar coating caramelizes for a crisp, flavorful crust. Brushing with butter before coating ensures excellent adhesion and a golden finish. The result is an irresistible contrast of textures—crisp outside, tender and creamy inside—achieved in very little hands-on time.

Expert Tips

Add 1–2 tablespoons brown sugar to the cream cheese filling for a deeper caramel note.
Fold in a tablespoon of mini chocolate chips or a teaspoon of lemon zest to the filling for a fun variation.
For an extra-glossy finish, brush rolls with a simple glaze (1/2 cup powdered sugar + 1–2 teaspoons milk) once slightly cooled.
If you prefer a less sweet exterior, reduce the coating sugar to 1/3 cup and increase cinnamon to 1½ teaspoons.
To make smaller bite-size pastries, divide each triangle into two strips and adjust baking time accordingly.