Cinnamon Sugar Cream Cheese (Print Version)
Flaky crescent dough wrapped around sweet cream cheese, coated with cinnamon sugar for a warm, golden finish.
# What You'll Need:
→ Dough
01 -
1 package refrigerated crescent roll dough (8 triangles)
→ Filling
02 -
113 grams (4 ounces) cream cheese, softened
03 -
50 grams (1/4 cup) granulated sugar
04 -
1 teaspoon vanilla extract
→ Topping
05 -
56 grams (4 tablespoons) unsalted butter, melted
06 -
100 grams (1/2 cup) granulated sugar
07 -
1 tablespoon ground cinnamon
# Steps to Follow:
01 -
Preheat oven to 375°F and position rack in the center. Line a baking sheet with parchment paper to prevent sticking.
02 -
In a medium bowl, beat softened cream cheese with 1/4 cup sugar and vanilla extract until smooth and lump-free using a mixer or whisk.
03 -
Unroll crescent dough and separate into 8 triangles. Press seams firmly to seal any perforations.
04 -
Spoon about 1 tablespoon of cream cheese mixture onto the wide end of each triangle. Spread gently up one-third of the triangle without overfilling.
05 -
Roll each triangle tightly from the wide end to the point, securing the filling inside. Pinch ends lightly to seal.
06 -
Brush each roll evenly with melted butter on all sides to help cinnamon sugar adhere and promote browning.
07 -
Combine 1/2 cup sugar with 1 tablespoon ground cinnamon in a shallow bowl. Roll buttered crescents in mixture, pressing lightly to coat fully.
08 -
Arrange rolls on the prepared baking sheet spaced apart. Bake for 18 to 20 minutes until golden brown and puffed.
09 -
Allow rolls to cool a few minutes on the baking sheet. Serve warm for optimal creaminess and texture.
# Additional Notes:
01 -
Store baked rolls airtight at room temperature up to 2 days or refrigerate for 4 days. Reheat gently to maintain texture.
02 -
Ensure cream cheese is very soft for the smoothest filling and seal rolls well to prevent leakage.