Cinnamon Sugar Cream Cheese Rolls (The Brunch Treat That Disappears Fast)

I baked a batch of these Cinnamon Sugar Cream Cheese Rolls this morning, and the aroma alone was enough to get everyone out of bed without a second call. Imagine a cross between a flaky croissant, a gooey cinnamon roll, and a creamy cheesecake. They have that golden, crackly sugar crust on the outside and a warm, molten cream cheese center that is—honestly—heavenly.

These rolls look like they came from a boutique bakery, but the secret is they are shockingly simple to assemble. No yeast, no kneading, and no waiting hours for dough to rise. We’re using a couple of clever shortcuts so you can go from “craving” to “eating” in under 30 minutes.

It’s the perfect recipe for a slow Sunday morning or a last-minute brunch invitation where you want to bring the dish everyone fights over.

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Simple Cinnamon Sugar Cream Cheese Rolls

Ingredients

• 1 can (8 oz) refrigerated crescent roll dough or seamless dough sheet

• 4 oz cream cheese, softened

• ¼ cup granulated sugar (plus 2 tbsp for topping)

• 1 tsp vanilla extract

• 1 ½ tsp ground cinnamon

• 2 tbsp butter, melted

• Optional: A quick glaze (powdered sugar + splash of milk)

Instructions

1) Preheat and Prep Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat so the oozing sugar doesn’t stick.

2) Make the Sweet Cream Cheese In a small bowl, beat the softened cream cheese, ¼ cup sugar, and vanilla extract until smooth and creamy.

3) Prepare the Dough Unroll the crescent dough. If using triangles, pinch the seams together to create one large rectangle. If using a sheet, you’re ready to go! Cut the rectangle into 8 even strips or smaller squares depending on your preferred shape.

4) Fill and Roll Spread a generous spoonful of the cream cheese mixture onto each piece of dough. Roll them up tightly (like a mini burrito or a traditional crescent shape), ensuring the ends are tucked as much as possible to keep the filling inside.

5) The Topping In a small dish, mix the remaining 2 tbsp sugar with the cinnamon. Brush each roll with melted butter, then roll it in the cinnamon-sugar mixture until heavily coated.

• Bake for 12–15 minutes, or until the rolls are puffed and a deep golden brown.

6) Serve Let them cool for at least 5 minutes! That cream cheese center is like lava right out of the oven. Serve warm as is, or with a tiny drizzle of vanilla glaze.

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Why These Rolls Are the Best

• 30-Minute Magic: Total time from start to finish is less than a sitcom episode.

• Texture Contrast: You get the crunch of the cinnamon-sugar crust and the silkiness of the cream cheese.

• Shortcut Savvy: Using crescent dough saves you hours of prep without sacrificing flavor.

• Crowd Favorite: It’s a flavor profile that literally everyone loves.

Tips for Success

• Softened Cheese is Non-Negotiable: If the cream cheese is cold, it will be lumpy and won’t spread evenly on the delicate dough.

• Don’t Overfill: It’s tempting to use all the cheese, but if you overstuff them, they will explode in the oven.

• Seal the Seams: Give the dough a good pinch where the edges meet to keep that sweet filling trapped inside.

Easy Variations

• Fruit Swirl: Add a teaspoon of strawberry or raspberry jam on top of the cream cheese before rolling.

• Pumpkin Spice: Swap the cinnamon for pumpkin pie spice during the fall months.

• Apple Pie: Add very finely diced sautéed apples to the filling.

• Nutty Crunch: Roll the buttered dough in crushed pecans along with the cinnamon sugar.

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FAQ – Cinnamon Sugar Cream Cheese Rolls

Can I make these the night before?

You can assemble them and keep them covered in the fridge, but don’t brush with butter or sugar until right before you bake, otherwise the sugar will dissolve and get soggy.

Can I use puff pastry instead of crescent dough?

Yes! Puff pastry will make them even flakier and more “French bakery” style. Just adjust the bake time according to the pastry package instructions.

Why did my cream cheese leak out?

A little leakage is normal, but if it’s a lot, the rolls might not have been pinched tightly enough or the oven wasn’t hot enough to set the dough quickly.

How do I store leftovers?

Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for 2 minutes to bring back the crunch.