Cream Cheese Crescent Roll Pastries are made with convenient, refrigerated crescent rolls filled with sweetened cream cheese. So quick and easy!
Even though I enjoy cooking, I’m really not much of a baker. Baking is too precise with all the measuring. It’s just…”fiddly.” And I’m not a fiddly cook.
That’s why this recipe for Cream Cheese Crescent Roll Pastries is perfect for me!
Not only are cream cheese crescent rolls quick and hassle-free, they’re versatile! You can make them for an indulgent breakfast for birthdays and holidays, or surprise the family after dinner with a cheesecake-like dessert that will have them singing your praises.
They’re so easy! All you have to do is roll out some crescent rolls, fill them with sweetened cream cheese, then bake, and you’re done. Now you have a heavenly cheesecake crescent roll that is light, flaky, and oh-so-scrumptious. I personally believe refrigerated crescent roll dough to be one of the greatest inventions of mankind.
— This post was originally published on August 23, 2016. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 30 Minutes
Servings: 6
Primary Ingredient(s): Crescent rolls, cream cheese, sugar, butter, cinnamon
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
“What a cool recipe for using crescent roll dough. That made it so easy! It’s nice to change breakfast up sometimes…. and we all loved this dish!!”
— Melanie
Refrigerated Crescent Rolls Are a Baker’s Best Friend
In my opinion, pre-made crescent roll dough is one of the most versatile convenience products in the grocery store. They can go either savory or sweet and can be used as a substitute for many types of dough — pie crust, puff pastry, and even pizza dough!
You can use them in all sorts of recipes, and they will save you hours of mixing, kneading, and rising. There have even been entire cookbooks written about using refrigerated crescent roll dough. For me, they’re more than convenient – they’re essential.
I once heard someone say, “Give a southern girl a can of crescent rolls, and she’ll make a party!” Darn right.
I have quite a few go-to recipes that use them: Crescent Roll Breakfast Stacks, Prosciutto Ricotta Pinwheels, Italian Style Hand Pies, Sausage Swirls, and Sausage-Pineapple Rollups, to name a few.
This one, with its sweetened cream cheese filling, is very much like a cheese danish pastry or a cheesecake filled croissant. Tender, melt in your mouth, flaky dough with a lovely sweet filling.
Next time you’re looking for a crowd-wowing dessert to bring to a potluck or family get together, these cream cheese filled crescent rolls are the way to go. I hope you enjoy them. I know my friends and family love them!
What You’ll Like About This Recipe
- Quick and Easy (10 minutes to prep; 20 minutes to bake)
- Kid Friendly (Kids love these pastries!)
- You can serve it for breakfast or dessert
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
There’s nothing fancy in these ingredients. They’re so simple, you probably already have most of them in your refrigerator and pantry.
- Vanilla extract — Use real vanilla extract for the best flavor.
- Refrigerated crescent rolls — I like the Pillsbury brand crescent rolls, but honestly, any will work just fine. Be sure to press the seams together well so the filling doesn’t leak out during baking.
- Cream cheese — Plain, unflavored, nothing fancy. Full-fat cream cheese works best here. Let it soften at room temperature so it blends smoothly.
- Sugar — Granulated white sugar adds the right amount of sweetness to the cream cheese filling. You can adjust slightly up or down depending on your preference.
- Butter — Melted butter is poured over the top layer of crescent dough before baking. It creates a golden brown top and slightly crispy edges.
- Cinnamon — The cinnamon is mixed with a little sugar and sprinkled on top for a warm, spiced finish.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Cream Cheese Crescent Roll Pastries
Start by preheating your oven to 350 degrees.
- Unroll half a package (4 rolls) of crescent rolls. Press the seams together and place them on the bottom of an 8×8 baking pan.
- In a medium bowl, combine softened cream cheese, sugar, and vanilla. Stir with a wooden spoon until thoroughly combined.
- Spread the cream cheese mixture over the crescent rolls in the baking dish.
- Unroll the remaining crescent rolls, press the seams together, and place them on top of the cream cheese layer in the baking dish.
- Top with melted butter.
- Sprinkle top evenly with sugar and cinnamon.
- Bake for 20-30 minutes, until bubbly and slightly browned. Allow to cool, then slice and serve. May be topped with a drizzle of honey, if desired.
Storage and Reheating
On the off chance that you have leftovers, you’ll need to store them in an airtight container or resealable bag (make sure to gently squeeze out any excess air) in the refrigerator. They should keep for 3-5 days.
To reheat, I recommend using your regular or toaster oven at 300 degrees for 5 to 10 minutes. Make sure to keep an eye on them, checking them frequently to avoid burning the crescent dough.
I don’t recommend microwaving these pastries as you’ll lose that flaky, crisp texture of the dough that makes this recipe so amazing.
Questions about Cream Cheese Crescent Pastries
If you don’t have any crescent rolls on hand, you can use pie dough or even frozen puff pastry. Note that the cooking time will vary for each type of dough — make sure to check the baking instructions for the dough you’re using.
I typically use Pillsbury crescent rolls, but you can use any brand that your local store carries. It doesn’t have any impact on the taste or recipe outcome. Just use any brand that you like. They’re all fairly high quality.
No, it isn’t. While puff pastry and refrigerated crescent rolls have a similar flaky texture, they are not the same. They’re prepared in different ways, with the main difference being that crescent rolls contain yeast and baking powder, whereas puff pastry is strictly flour, water, and butter.
You probably did nothing wrong. It could be that your oven isn’t calibrated correctly and the temperature is off. Just give them a few more minutes in the oven while keeping a close watch on them so that they don’t burn.
More Breakfast and Brunch Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Cream Cheese Crescent Roll Pastries
Ingredients
- 8 ounces refrigerated crescent rolls (recommend: Pillsbury)
- 6 ounces cream cheese room temperature
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup butter melted
Topping:
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- Honey, for serving (optional)
Instructions
- Preheat oven to 350 degrees.
- Unroll half a package (4 rolls) of crescent rolls. Press the seams together and place on the bottom of an 8×8 baking pan.8 ounces refrigerated crescent rolls
- In a medium bowl, combine softened cream cheese, sugar, and vanilla. Stir with wooden spoon until thoroughly combined.6 ounces cream cheese, 1 cup sugar, 1 ½ teaspoons vanilla extract
- Spread cream cheese mixture over crescent rolls in baking dish.
- Unroll remaining crescent rolls, press seams together and place on top of cream cheese layer in baking dish.
- Top with melted butter.¼ cup butter
- Sprinkle top evenly with sugar and cinnamon.2 tablespoons sugar, 2 teaspoons ground cinnamon
- Bake for 20-30 minutes, until bubbly and slightly browned.
- Allow to cool, then slice and serve. May be topped with a drizzle of honey if desired.Honey, for serving
Notes
- You can use any brand of crescent rolls that you like. Even store brands are all fairly high quality.
- Leftovers will keep for 3-5 days stored in an airtight container or resealable bag (with excess air removed) in the refrigerator.
- To reheat, use your regular or toaster oven at 300 degrees for 5 to 10 minutes. Make sure to keep an eye on them, checking them frequently to avoid burning the crescent dough.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Can I make earlier in day? If so do I serve cold right from fridge? Or heat up
You can make it earlier if you like. I wouldn’t serve it from the fridge. Room temp or rewarmed is best.
can you add jam or anything to this ??
I haven’t tried adding jam to this recipe.
Light and delicate!!
Thank you! Glad you enjoyed the recipe.
A Cream cheese cake filling and crescent roll dough delicious treat!!! And easy to make!
Thank you for the fabulous Memorial Day recipes.
My pleasure, Scarlett. Hope you found one or two to try this weekend.
Delicious, easy to make, and loved by all!
Thanks, Frances. I’m glad you like them!
Can these be made and frozen for future use?
Hi Mary. I haven’t tried freezing these pastries.
So easy and really yummy. Thank you!
You’re welcome! I’m so glad you enjoyed the recipe.
What a cool recipe for using crescent roll dough. That made it so easy! It’s nice to change breakfast up sometimes…. and we all loved this dish!!
It always makes me happy to know that a reader enjoyed making one of my recipes!
Do I grease the pan and can I with butter?
I don’t bother to grease the pan because crescent roll dough has a pretty high fat content and typically doesn’t stick. However, if you want to be absolutely certain nothing sticks, or if you’re using a store brand of dough, it won’t hurt to grease the pan. Use butter or cooking spray.