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!
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 8x8 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:
- Easy Overnight Sweet Rolls
- 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
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.
Video
Notes
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Michelle
Really simple to make and VERY yummy... it was different from the usual desserts. Will make again.
I followed the recipe exactly as it is and it came out perfect.
Maplugger
I will make tomorrow for friends dessert. Can i add coconut flakes instead of cinnamon sugar
Lana Stuart
It's okay with me!
Mary Thierrin
Absolutely make this! It is a great desert & stays well in the fridge.
Tiffany
Mine has been in the oven for 30 minutes. Checked it and it's still really doughy. So I'm putting it in in 10 minute increments. Maybe my oven is off and I need a new one. Or maybe the middle has thicker dough. It smells and looks delicious though. Thank you.
Diane Knoll
Is there any way to print out your recipes ? I like to have a printed copy in front of me when I try it out. Thank you.
Lana Stuart
Hi Diane. Yes, each recipe has a "Print" button. Look for the recipe card near the bottom of the post and the print button is solid black and just below the circular photo in the recipe.
Brandy B.
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
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
I question the amount of cream cheese...2-3 ounces? Or is is supposed to b 2. . 8ounce pkgs?
Lana Stuart
It's two 3-ounce packages.
STLori
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
This is the same thing as Williamsburg bread