Step-by-Step Instructions
- Preheat oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the filling: In a bowl, beat softened cream cheese, 1/4 cup sugar, and vanilla until smooth.
- Assemble rolls: Unroll crescent dough. Place 1 tablespoon cream cheese mixture on the wide end of each triangle and roll up tightly.
- Butter and coat: Brush rolls with melted butter. In a shallow bowl, mix 1/2 cup sugar with cinnamon. Roll each buttered roll in the cinnamon sugar mixture until coated.
- Bake: Place rolls on prepared sheet and bake for 18–20 minutes, or until golden brown and puffed.
- Cool & serve: Let cool slightly before serving. Best enjoyed warm!
Why This Recipe Works
- Crescent dough: Provides a flaky, buttery shell with zero fuss.
- Cream cheese filling: Balances sweetness with tangy creaminess.
- Cinnamon sugar coating: Creates a crisp caramelized crust with warm spice.
Expert Tips
- Add chocolate chips or Nutella inside for a twist.
- Top with a quick glaze (powdered sugar + milk) for extra sweetness.
- For a richer flavor, mix 1–2 tablespoons brown sugar into the cream cheese filling.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 300°F (150°C) for 5–7 minutes for best crispiness.
- Freeze unbaked rolls, then bake straight from frozen at 375°F, adding 5 minutes to baking time.
Frequently Asked Questions
Can I use puff pastry instead of crescent rolls?
Yes—puff pastry makes them extra flaky; just adjust baking time.
Do I need to chill the rolls before baking?
Not required, but chilling 15 minutes can help them keep shape better.
Can I make them ahead?
Yes—assemble, refrigerate up to 24 hours, then bake fresh.
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