One chilly evening after work, I stopped by a little roadside stand run by a cheerful woman named Nora, who sells homemade sweet rolls out of a tiny camper near the park. She handed me one warm from her oven—soft, pillowy bread with a gooey cream cheese center and a cinnamon-sugar crust that crunched delicately between my teeth.

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I ate it sitting on a bench, still in my work blazer and heels, watching the late-afternoon sun slip behind the trees. That quick bite changed my whole mood after a long day at the office.

Back home, I couldn’t get that flavor out of my head. I wanted to recreate it for my family but in a way that wouldn’t keep me up until midnight baking. So, I decided to work out a simpler version that even a tired mom can pull off on a weeknight. After a few tries and a couple of floury disasters on my kitchen counter, I landed on this recipe—easy, reliable, and loved by my husband and kids.

My kids usually hang around the kitchen while they bake, waiting for the smell of cinnamon to fill the house. Even my husband, who’s not big on sweets, sneaks one or two when they’re still warm. There’s just something comforting about the blend of creamy filling and that crisp cinnamon-sugar coating.

Short Description

These Cinnamon Sugar Cream Cheese Rolls are soft, buttery pastries with a sweet cream cheese center and a crisp cinnamon-sugar coating—perfect for cozy mornings, quick desserts, or sharing at gatherings.

Key Ingredients

For the Rolls:

1 package (8 oz) refrigerated crescent roll dough (or 1 sheet puff pastry)
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

For the Cinnamon Sugar Coating:

½ cup unsalted butter, melted
½ cup granulated sugar
1 tablespoon ground cinnamon

For Homemade Dough (Optional):

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

Mixing bowls
Hand or stand mixer
Parchment-lined baking sheet
Pastry brush
Rolling pin (if making homemade dough)
Small spoon or cookie scoop

Cooking Instructions

Step 1: Make the Filling

Beat cream cheese, sugar, vanilla, and cinnamon in a bowl until smooth and fluffy. Set aside.

Step 2: Prepare the Dough

Shortcut: Roll out crescent dough. If using triangles, pinch seams to form rectangles.

Homemade: Combine warm milk, yeast, and sugar in a bowl. Let sit 5–10 minutes until foamy. Stir in flour, salt, egg, and butter until a soft dough forms. Knead 5–7 minutes until smooth. Cover and let rise 1 hour until doubled. Roll into a rectangle and cut into squares.

Step 3: Assemble the Rolls

Place 1–2 teaspoons of filling in the center of each dough piece. Fold over and roll into a ball or log, pinching edges to seal the filling inside.

Step 4: Bake or Air Fry

Oven: Preheat to 375°F (190°C). Bake rolls on a parchment-lined sheet for 12–15 minutes until golden brown.

Air Fryer: Preheat to 350°F (175°C). Cook in a single layer for 6–8 minutes until golden and puffed.

Step 5: Coat in Cinnamon Sugar

While warm, brush rolls with melted butter, then toss in the cinnamon-sugar mixture until fully coated.

Why You’ll Love This Recipe

Quick & Easy: With crescent dough, these come together in under 30 minutes.

Irresistible Flavor: A sweet, creamy center wrapped in buttery dough with a cinnamon-sugar crunch.

Family-Friendly: Loved by both kids and adults.

Versatile Treat: Works for breakfast, dessert, or as a snack to pack for picnics and lunchboxes.

Freezer-Friendly: Unbaked rolls can be frozen for later, making them a handy make-ahead option.

Mistakes to Avoid & Solutions

Overstuffing the Rolls: Too much filling can cause leaks during baking. Stick to 1–2 teaspoons per roll.

Not Sealing the Edges: If seams aren’t sealed tightly, filling will ooze out. Pinch and press firmly.

Skipping Preheat Time: Putting rolls into a cold oven affects the rise and browning. Always preheat fully.

Overbaking: Rolls can dry out quickly—watch closely and remove as soon as they turn golden.

Coating When Cold: Butter won’t stick if the rolls cool completely before brushing. Coat while still warm.

Serving and Pairing Suggestions

Serve warm with a cup of coffee or hot cocoa for breakfast.

Dust with powdered sugar for a fancier dessert look.

Pair with fresh berries or a drizzle of caramel sauce for added flair.

Arrange on a platter for brunch buffets or holiday gatherings.

Great as a sweet snack for lunchboxes or road trips.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4 days.

To reheat, warm in the oven at 300°F for 5–6 minutes to revive the texture.

Freeze unbaked rolls on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the baking time.

FAQs

1. Can I use low-fat cream cheese?
Yes, but the texture will be slightly less creamy.

2. Can I make these the night before?
Absolutely. Assemble the rolls, cover tightly, and refrigerate overnight. Bake fresh in the morning.

3. Can I swap puff pastry for crescent rolls?
Yes, puff pastry gives a flakier texture and a bit more crispness.

4. Do I need to proof the dough if I use the shortcut?
No, crescent dough doesn’t need proofing—just roll, fill, and bake.

5. Can I air-fry frozen rolls?
Yes, just add 2–3 extra minutes of cooking time.

Tips & Tricks

Softened cream cheese blends more smoothly, so let it sit at room temperature for 20 minutes before mixing.

Use a cookie scoop for neat, even portions of filling.

Brush rolls with butter right out of the oven for better sugar adhesion.

For extra crunch, sprinkle a little coarse sugar over the coating.

Recipe Variations

Apple Cinnamon Rolls: Add 2 tablespoons of finely chopped cooked apples to the filling for a fruity twist.

Chocolate Cream Cheese Rolls: Stir in 2 teaspoons cocoa powder and 1 tablespoon powdered sugar into the filling.

Pumpkin Spice Rolls: Replace cinnamon with pumpkin spice mix and add 2 tablespoons pumpkin purée to the filling.

Savory Herb Rolls: Omit sugar and cinnamon; add 2 tablespoons chopped herbs and ¼ teaspoon garlic powder to the filling for a savory appetizer.

Final Thoughts

A few nights ago, I baked these for my son’s soccer team as a post-game treat. I packed them still warm in a tin, and the kids polished them off before the parents even had a chance to grab one. Watching their sugar-dusted smiles made all the extra effort worth it. Recipes like this remind me how food can brighten a long day and bring people together without much fuss.

Cinnamon Sugar Cream Cheese Rolls

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Ingredients

For the Rolls:

1 package 8 oz refrigerated crescent roll dough (or 1 sheet puff pastry)
8 oz cream cheese softened
¼ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

For the Cinnamon Sugar Coating:

½ cup unsalted butter melted
½ cup granulated sugar
1 tablespoon ground cinnamon

For Homemade Dough (Optional):

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

Beat cream cheese, sugar, vanilla, and cinnamon until smooth and fluffy, then set aside.
Roll out crescent dough, pinching seams if needed. For homemade dough, mix warm milk, yeast, and sugar; let sit until foamy.
Stir in flour, salt, egg, and butter to form a soft dough, knead until smooth, let rise 1 hour, then roll into a rectangle and cut into squares.
Spoon 1–2 teaspoons of filling into each piece, fold over, and seal the edges.
Bake at 375°F (190°C) for 12–15 minutes until golden, or air-fry at 350°F (175°C) for 6–8 minutes.
While still warm, brush with melted butter and toss in cinnamon sugar until coated.