The very first morning I made these Cinnamon Sugar Cream Cheese Rolls, my entire kitchen filled with the kind of buttery, sweet aroma that makes you stop mid-step and just close your eyes. It reminded me of walking past a bakery with warm cinnamon pastries glowing in the window, only this time it was coming from my own oven. I loved how simple the process felt—rolling, sprinkling, filling—and yet the final result looked and tasted like something far more elaborate. The moment I bit into one, the warm cinnamon layers and creamy center melted together in the most satisfying way, and I instantly knew this recipe would become one of my go-to comfort bakes.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers all the cozy flavors of a bakery-style cinnamon roll in a much simpler, faster format, and that creamy center adds a luxurious twist you don’t get in ordinary cinnamon rolls.
Ingredients
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tube refrigerated crescent roll dough or crescent roll sheet
- 4 tbsp melted butter
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- Optional glaze: ½ cup powdered sugar + 2 tbsp milk
I’ve made these with both the regular perforated crescent dough and the crescent sheet, and the sheet definitely makes rolling easier. Full-fat cream cheese gives the filling its richest texture, while the vanilla rounds out the flavor beautifully. If you like your rolls sweeter, you can bump the sugar in the filling up by a tablespoon or two. And while the glaze is optional, it adds a lovely bakery-style finish that I personally adore.
Equipment Needed
- Mixing bowl
- Small whisk or fork
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife or dough cutter
A rolling pin helps seal the crescent dough seams and gives you a smooth surface to spread the filling. I always line my baking sheet with parchment because it keeps the rolls from sticking and makes cleanup effortless. A pastry brush helps evenly coat the dough with melted butter, but if you don’t have one, you can easily use the back of a spoon or even clean fingers.
Step-by-Step Instructions
When I begin making these cream cheese rolls, I like to start by whipping the filling first. Mixing the cream cheese, sugar, and vanilla until smooth always feels like the start of a really indulgent recipe. The mixture becomes silky and slightly fluffy, and it smells faintly of cheesecake. This step is important because a well-whipped filling spreads more evenly and melts beautifully inside the rolls.
Next, I unroll the crescent dough onto a lightly floured surface. If I’m using the perforated version, I pinch the seams together with my fingers and lightly roll over them with a rolling pin. This creates a solid sheet that won’t tear when rolled up. I’ve learned the hard way that skipping this step will cause the filling to leak out during baking, so now I take a minute to seal it properly every time.
Once the dough is prepped, I brush the entire surface with melted butter, making sure to get all the way to the edges. Then I sprinkle the cinnamon sugar over it, and the moment the mixture hits the warm butter, the air fills with that unmistakable holiday scent. After that, I dollop the cream cheese filling across the dough and gently spread it into an even layer. The key here is not to press too hard—just glide the spatula so the dough stays intact.(See the next page below to continue…)