Cream Cheese Crescent Rolls – Flaky Pastry Perfection
Cream cheese crescent rolls are the ultimate easy baked treat that takes just minutes to throw together. With flaky, buttery crescent roll dough enveloping a sweet and tangy cream cheese filling, it’s no wonder this recipe is a crowd favorite. Whether enjoying them for breakfast or dessert, these pastries always hit the spot. Read on for pro tips on making these melt-in-your-mouth rolls.
What is the Best Brand of Crescent Rolls for This Recipe?
I typically use Pillsbury crescent rolls, but you can use any brand that your local store carries. Generic or store brands work just as well! The brand doesn’t impact the outcome, so use whatever refrigerated crescent rolls you have on hand.
Should I Use Room Temperature or Cold Cream Cheese?
It’s best to use cold cream cheese directly from the fridge. If the cream cheese is too warm, it can make the dough soggy. The cold temperature helps the filling set up nicely when baked.
How Do I Get the Rolls Super Flaky?
Be sure not to overwork the crescent roll dough. Gently stretch and place without squeezing or compressing too much. Over-handling can result in less flaky layers.
My Filling Oozed Out – What Happened?
If your filling leaks out, the crescent roll seams may not have been tightly sealed. Be sure to firmly press the perforated edges together when assembling to fully encase the filling.
Can I Double This Recipe for a Crowd?
Absolutely! This recipe doubles beautifully. Just use an entire sleeve of crescent roll dough and double the filling ingredients. Bake a bit longer when making a bigger batch.
Cream Cheese Crescent Rolls
- Crescent Rolls, refrigerated, 8 ounces (such as Pillsbury)
- Cream Cheese, at room temperature, 6 ounces
- Sugar, 1 cup
- Vanilla Extract, 1 ½ teaspoons
- Butter, melted, ¼ cup
For the Topping:
- Sugar, 2 tablespoons
- Ground Cinnamon, 2 teaspoons
- Honey (optional, for serving)
- Preheat your oven to 350 degrees Fahrenheit.
- Take half of the crescent roll package (4 rolls) and lay them out. Seam them together and position them in an 8×8 baking pan.
- Blend cream cheese, sugar, and vanilla in a medium bowl. Mix with a wooden spoon until smooth and well-combined.
- Evenly spread this mixture over the crescent rolls in your baking dish.
- Unroll the remaining crescent rolls, join the seams, and lay them atop the cream cheese layer.
- Drizzle with melted butter.
- Combine sugar and cinnamon, then sprinkle over the top layer.
- Bake for 20-30 minutes until it turns bubbly and slightly golden.
- Allow to cool, slice, and serve. Optionally, add a drizzle of honey on top.
- Any brand of crescent rolls works well for this recipe, including store brands.
- Store leftovers in an airtight container or sealed bag in the fridge for 3-5 days.
- Reheat in a regular or toaster oven at 300 degrees Fahrenheit for 5-10 minutes, monitoring to prevent over-browning.