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 with sweetened cream cheese, and bake. Done. I personally believe refrigerated crescent roll dough to be one of the greatest inventions of mankind.
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 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!
Cream Cheese Filled Crescent Roll Pastries
Ingredients
- 1 pkg. refrigerated crescent rolls
- 2-8 oz. pkgs. 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:
Serving Size: 1Amount Per Serving: Calories: 63 Sodium: 1mg Carbohydrates: 13g Sugar: 9g
More crescent roll recipes you might enjoy:
- Monte Cristo Crescent Roll Ups from Picky Palate
- Garlic Butter Cheesy Crescent Rolls from Rasa Malaysia
- Lemon Cheesecake Crescent Rolls from Diethood
- Ham and Cheese Crescent Bake from Taste and Tell
- Mexican Stuffed Crescent Rolls from A Spicy Perspective
My aunt does something similar and adds home-canned peaches. Simply delectable.
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!
Sprinkle blueberries over the cheese. Delicious
I haven’t tried blueberries, Margaret. That sounds great!
Move over. I don’t want to elbow you as I go for this treat.
Miss P
Avoiding the elbows! Try this with a little peach preserves spooned over the cream cheese layer. Yum!!
Is the butter 1/4 stick or 1/4 cup? I’m guessing 1/4 cup ’cause more butter is better in baked goods.
It’s 1/4 cup! So sorry – I’m correcting the recipe right now.
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
You’re right, Brenda. That is an 8×8 pan in the photos. I’ll make a correction.
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
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?
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.
Ok thanks. For the meantime, we’ll just enjoy our cream cheese crescent roll “cake” ?
I bet it still tastes good!
Do these need to be refrigerated?
I would refrigerate any leftovers.
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!
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?
Yes, that’s correct.
This is the same thing as Williamsburg bread