A soft drizzle of rain was tapping against the kitchen window when I decided to bake these rolls. The late afternoon sky had turned a muted gray, and the house smelled faintly of freshly brewed coffee. My husband was dozing off in his armchair after reading the newspaper, and I thought, “What better time to surprise him with something warm and sweet?”
I still remember rummaging through the fridge and finding an unopened pack of cream cheese that had been sitting patiently on the middle shelf. Right beside it was a tube of crescent roll dough—perfect for one of those spur-of-the-moment bakes that doesn’t take much effort but always feels special.
As I worked the cream cheese into a smooth, velvety filling, I could hear the soft hum of the oven preheating, a sound I’ve grown fond of over the years. It reminded me of those quiet afternoons when my children were small, coming home from school and running into the kitchen hoping for a snack.
These cinnamon sugar cream cheese rolls are the kind of treat that feels like a warm hug on a cool day. They’re wonderfully soft with a slightly crisp coating that glistens with cinnamon sugar. My grandkids now love helping me brush the warm rolls with melted butter before we tumble them in that cinnamon-spiced sugar. Baking them isn’t just about the taste; it’s about slowing down and savoring the simple pleasure of sharing food.
Short Description
These fluffy cinnamon sugar cream cheese rolls are soft on the inside, golden on the outside, and coated in a sweet cinnamon sugar crust. They’re quick to prepare with crescent roll dough or can be made from scratch for a homemade touch—perfect for breakfast, dessert, or a cozy afternoon snack.
Key Ingredients
For the Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the Dough (Shortcut)
-
1 package (8 oz) refrigerated crescent roll dough or 1 sheet puff pastry
Cinnamon Sugar Coating
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Homemade Dough
- 2¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (110°F / 43°C)
- 2 tablespoons granulated sugar
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, softened
Tools Needed
- Large mixing bowls
- Electric hand mixer or whisk
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Pastry brush
- Air fryer (optional for quick cooking)
Cooking Instructions
Step 1: Make the Filling
In a medium bowl, beat the softened cream cheese, sugar, vanilla, and cinnamon until smooth and fluffy. Set aside.
Step 2: Prepare the Dough
Shortcut: Roll out the crescent dough. If using triangle-shaped pieces, pinch the seams to create small rectangles.
Homemade Dough: Mix warm milk, yeast, and sugar. Let it sit for 5–10 minutes until foamy. Add flour, salt, egg, and butter, then mix into a soft dough. Knead for 5–7 minutes until smooth. Cover and let rise for about 1 hour until doubled. Roll into a rectangle and cut into squares.
Step 3: Assemble the Rolls
Spoon 1–2 teaspoons of cream cheese filling into the center of each dough square. Fold the dough over the filling and pinch the edges to seal. Shape each into a ball or small log.
Step 4: Bake or Air Fry
Oven: Preheat to 375°F (190°C). Bake the rolls on a parchment-lined sheet for 12–15 minutes until puffed and golden.
Air Fryer: Preheat to 350°F (175°C). Cook the rolls in a single layer for 6–8 minutes until golden and cooked through.
Step 5: Coat in Cinnamon Sugar
While still warm, brush each roll generously with melted butter, then toss in cinnamon sugar until evenly coated.
Troubleshooting Tip:
If the dough feels too sticky while shaping, lightly flour your hands or the work surface. For air frying, avoid overcrowding the basket to ensure even cooking.
Why You’ll Love This Recipe
Sweetly Tangy Filling: The cream cheese offers a luscious, slightly tangy contrast to the sugary coating.
Quick & Convenient: Ready in under 30 minutes when using store-bought dough.
Kid-Friendly: Fun for children to help coat in cinnamon sugar.
Versatile Treat: Works as breakfast, dessert, or an after-school snack.
Warm Comfort: The aroma of cinnamon sugar makes the whole kitchen feel cozy.
Mistakes to Avoid & Solutions
Overfilling the Dough: Too much filling can cause leaks. Use 1–2 teaspoons only.
Under-Sealing the Edges: Make sure edges are pinched tight to keep the filling inside while baking.
Overbaking: Watch closely in the last few minutes; remove rolls when lightly golden.
Skipping the Butter Brush: The butter helps the cinnamon sugar stick and adds flavor.
Using Cold Cream Cheese: Always soften cream cheese first to prevent lumps in the filling.
Serving and Pairing Suggestions
Serve warm with a drizzle of honey or chocolate sauce.
Pair with coffee, chai latte, or hot apple cider for a cozy morning.
Present on a platter for brunch or as part of a dessert table at gatherings.
For a more indulgent dessert, top with a scoop of vanilla ice cream.
Storage and Reheating Tips
Store cooled rolls in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
Reheat in a 300°F (150°C) oven for 5–7 minutes or in an air fryer at 320°F (160°C) for 2–3 minutes to keep them soft and warm.
FAQs
1. Can I use puff pastry instead of crescent dough?
Yes, puff pastry creates a flakier, lighter roll but still works beautifully.
2. What’s the best way to soften cream cheese quickly?
Cut it into cubes and let it sit at room temperature for 15–20 minutes.
3. Can I prepare the rolls ahead of time?
Yes, assemble them up to a day ahead, refrigerate covered, then bake or air fry when ready.
4. How do I know the rolls are done baking?
The tops should be golden brown, and they should feel firm to the touch.
5. Can I reduce the sugar for a less sweet version?
Absolutely. Cut the sugar in both the filling and coating by one-third without compromising taste.
Tips & Tricks
For an extra cinnamon punch, sprinkle a pinch of cinnamon into the cream cheese filling.
Brushing the rolls twice with butter—once fresh out of the oven and again before serving—makes them richer and more fragrant.
To keep rolls uniform in size, use a small cookie scoop for the filling.
If baking for a crowd, double the recipe and keep the baked rolls warm in a low oven until serving time.
Recipe Variations
Chocolate Swirl: Add 2 tablespoons of melted chocolate chips to the cream cheese filling for a sweet surprise.
Apple Cinnamon Rolls: Add ¼ cup finely diced apples to the filling for a fruity twist.
Pumpkin Spice Rolls: Swap cinnamon with pumpkin pie spice and add 2 tablespoons pumpkin purée to the filling for a fall treat.
Nutty Crunch: Sprinkle crushed pecans or walnuts over the coated rolls before serving for texture and flavor.
Gluten-Free Option: Use a gluten-free crescent dough or homemade gluten-free dough.
Final Thoughts
Baking these cinnamon sugar cream cheese rolls has become my little way of brightening up even the dullest afternoons. My husband often sneaks one off the cooling rack before I can even coat it in sugar, and the grandchildren have turned brushing them with butter into their unofficial kitchen job.
I love that this recipe can be both quick and homemade, depending on how much time I have. When I’m craving a simple bake, I reach for the crescent dough; on slow weekends, I’ll let the homemade dough rise while I sip tea. These rolls remind me that some of the best bakes are the ones that bring people together, no matter how fancy or humble the ingredients are.
Cinnamon Sugar Cream Cheese Rolls
Ingredients
For the Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the Dough (Shortcut)
- 1 package 8 oz refrigerated crescent roll dough or 1 sheet puff pastry
Cinnamon Sugar Coating
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Homemade Dough
- 2¼ teaspoons active dry yeast 1 packet
- ½ cup warm milk 110°F / 43°C
- 2 tablespoons granulated sugar
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter softened
Instructions
- Make the filling by beating softened cream cheese, sugar, vanilla, and cinnamon in a bowl until smooth and fluffy; set aside.
- For the dough, roll out crescent dough and pinch seams to form rectangles, or prepare homemade dough by mixing warm milk, yeast, and sugar.
- Let it rest 5–10 minutes until foamy, then add flour, salt, egg, and butter. Knead until smooth, cover, and let rise about 1 hour before rolling into a rectangle and cutting into squares.
- Spoon 1–2 teaspoons of filling onto each dough square, fold and seal the edges, then shape into balls or small logs.
- Bake at 375°F (190°C) for 12–15 minutes until puffed and golden, or air fry at 350°F (175°C) for 6–8 minutes until cooked through.
- While warm, brush rolls with melted butter and toss in cinnamon sugar until evenly coated.
