Cream Cheese Filled Crescent Roll Pastries – Convenient, refrigerated crescent rolls filled with sweetened cream cheese. 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 these Cream Cheese Filled Crescent Roll Pastries are perfect for me!
Roll out some crescent rolls, fill them with sweetened cream cheese, and bake. Done. I personally believe refrigerated crescent roll dough to be one of the greatest inventions of mankind.
Who Doesn’t Like Convenience?
They’re one of the most versatile “convenience” products in the grocery store. They can go either savory or sweet and can substitute for many types of dough in all sorts of recipes saving 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.
There are quite a few recipes on Never Enough Thyme that use refrigerated crescent rolls: Crescent Roll Breakfasts 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 danish pastry. Tender, flaky dough with a lovely sweet filling, they’re very easy and quick to make and are wonderful for breakfast, dessert, or just an afternoon snack. Hope you enjoy them!
Cream Cheese Filled Crescent Roll Pastries - Convenient, refrigerated crescent rolls filled with sweetened cream cheese. Click To Tweet
How to Make Cream Cheese Filled Crescent Roll Pastries
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.
In a medium bowl, combine softened cream cheese, sugar, and vanilla. Stir with a wooden spoon until thoroughly combined.
Spread 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.
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.
Enjoy!
More Breakfast Recipes on Never Enough Thyme:
- Crescent Roll Breakfast Stacks
- Hash Brown-Omelet Skillets
- Sausage Gravy and Biscuits with Tomatoes
- Easy Peach Turnovers
- Ham on Rye Breakfast Sandwich
- Easy Weekend Breakfast Strata
crescent roll recipes from Other Bloggers:
- Monte Cristo Crescent Roll Ups from Picky Palate
- Lemon Cheesecake Crescent Rolls from Diethood
- Ham and Cheese Crescent Bake from Taste and Tell
- Mexican Stuffed Crescent Rolls from A Spicy Perspective
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Cream Cheese Filled Crescent Roll Pastries
Convenient, refrigerated crescent rolls filled with cream cheese. Quick and easy!
Ingredients
- 1 package refrigerated crescent rolls
- 2 3-ounce packages cream cheese, room temperature
- 1 cup sugar
- 1 1/2 tsp. vanilla extract
- 1/4 cup butter, melted
Topping:
- 2 tblsp. sugar
- 2 tsp. ground cinnamon
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 8x8 baking pan.
- In a medium bowl, combine softened cream cheese, sugar, and vanilla. Stir with wooden spoon until thoroughly combined.
- Spread 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.
- 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.
Notes
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 323Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 170mgCarbohydrates: 39gFiber: 1gSugar: 36gProtein: 2g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Brandy B. says
I happened to only have about 3 or 4 oz of neufchatel so I also halved the sugar and it still came out amazing. I didn’t bother putting much effort into squishing the dough into one smooth piece, instead I lined up the perforations of the bottom layer with those of the top so that when it was done it made 4 big easy to separate slices. Also, I always substitute almond extract for vanilla. It always makes treats more decadent in my opinion. This came out great, the family loved it.
Danielle says
I used an 8 oz package of cream cheese and it turned out really good. My husband and I liked it. I will make it again.
Amy Deranek says
I question the amount of cream cheese…2-3 ounces? Or is is supposed to b 2. . 8ounce pkgs?
Lana Stuart says
It’s two 3-ounce packages.
STLori says
I made this last night. Not sure what I did wrong, but mine was not done at 30 minutes. I baked at 350 for 50 minutes and the middle still was not puffed up. Taste is good, but my results were off.
Tanya says
This is the same thing as Williamsburg bread
SS says
If you unroll 1 can you get 8 crescents… so should it be one can of the crescents? 4 on top + 4 on bottom is 8 meaning 1 can correct?
Lana Stuart says
Yes, that’s correct.
Irish1 says
I love this recipe. I went further and added 1egg and 2/3 cup ricotta, and 1/2 tsp. orange zest to the cream cheese. Delicious!
Val J says
Do these need to be refrigerated?
Lana Stuart says
I would refrigerate any leftovers.
Dors says
Tried making this but I used 2 rolls of crescent rolls ( bottom-2 layers + top- 2 layers)… it came out looking like a cake ?. Not sure if I read the recipe right, or should I have used only 1 roll & spread out the first 4 triangles then topped it with the next 4?
Lana Stuart says
It should be one layer on top and one layer on bottom. I went back and clarified the instructions to make it easier to understand.
Dors says
Ok thanks. For the meantime, we’ll just enjoy our cream cheese crescent roll “cake” ?
Lana Stuart says
I bet it still tastes good!
Darlene Campbell says
Made this with apples and extra Conn sugar. My husband are half in about an hour. Bad boy gotten a tummyache. Bet he learned to share. Darlene
Brenda says
This looks delicious and I want to try it soon,but this pan does not look like a 9×13 pan more like an 8×8 or 9×9 pan. Which is right? Thanks
Lana Stuart says
You’re right, Brenda. That is an 8×8 pan in the photos. I’ll make a correction.
Jim says
Is the butter 1/4 stick or 1/4 cup? I’m guessing 1/4 cup ’cause more butter is better in baked goods.
Lana Stuart says
It’s 1/4 cup! So sorry – I’m correcting the recipe right now.
Miss P says
Move over. I don’t want to elbow you as I go for this treat.
Miss P
Lana Stuart says
Avoiding the elbows! Try this with a little peach preserves spooned over the cream cheese layer. Yum!!
Margaret says
Sprinkle blueberries over the cheese. Delicious
Lana Stuart says
I haven’t tried blueberries, Margaret. That sounds great!
Alice says
My aunt does something similar and adds home-canned peaches. Simply delectable.
Lana Stuart says
Sounds delicious! This basic recipe can be taken in so many directions – almost any kind of cooked or fresh fruit can be added with a drizzle of sugar frosting on top. Or you could drop in some chocolate chips on top of the cream cheese filling and top the finished dish with drizzled chocolate…so many options!