There’s something irresistibly cozy about warm, flaky pastry wrapped around a creamy, slightly tangy filling — and that’s exactly what Cheesecake Crescent Rolls deliver. These little pockets of goodness smell like buttered pastry and warm cream cheese the moment they come out of the oven, and they disappear fast at breakfast tables, weekend brunches, or holiday buffets. Cheesecake Crescent Rolls bring that homemade comfort with a playful, bite-sized twist on traditional cheesecake.
I love making Cheesecake Crescent Rolls when friends drop by unexpectedly or when I want a dessert that feels special but doesn’t take all afternoon. They’re one of those recipes that fills the kitchen with a sweet, toasty scent and instantly makes everyone gravitate toward the counter, napkin in hand. If you enjoy light pastries like lemon rolls, you might also like trying a different spin on sweet rolls for your next brunch: check out these lemon rolls for another bright favorite.
Why you’ll love this recipe
- They taste indulgent but honestly take only minutes to prepare.
- The texture is delightful: flaky, buttery dough outside and rich, silky cream cheese inside.
- You can make them for breakfast, a coffee bar, or a quick dessert — they adapt to any occasion.
- They feel homemade and special without needing fancy tools or hours of baking.
- Kids and adults both love them, making Cheesecake Crescent Rolls a crowd-pleasing choice every time.
How to make Cheesecake Crescent Rolls
First, gather your ingredients and let the cream cheese soften so it mixes smoothly. Next, whip the cream cheese with a little sugar, vanilla, and an egg yolk until the filling feels bright and creamy — that’s when it starts to smell amazing. Then unroll the crescent dough and cut it into triangles, spoon the filling onto the wide ends, roll them up snugly, and slide them onto a parchment-lined baking sheet. Finally, pop the tray in the oven and bake until the edges turn a beautiful golden brown, which only takes about a quarter of an hour.
This is a great recipe to make while you brew coffee or set the table; the filling comes together in one bowl and the assembly is quick. Don’t worry if the filling seems a little soft as you spoon it — it firms up in the short bake time and stays creamy inside.
Ingredients
- 1 can crescent roll dough
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 1/4 cup powdered sugar (for dusting)
- 1/2 tsp cinnamon (optional)
The cream cheese gives these rolls their classic cheesecake tang and velvety texture, so start with full-fat cream cheese for the best flavor and mouthfeel. The crescent roll dough provides the flaky, buttery exterior without having to make pastry from scratch. Sugar and vanilla sweeten and round out the filling, while the egg yolk helps the mixture set during baking. Powdered sugar dusted on top gives a pretty finish and a touch of extra sweetness; a little cinnamon adds warm spice if you like.
If you want to change things up, you can use a flavored cream cheese (like honey or strawberry) for a twist, or swap the granulated sugar for a light brown sugar for a slightly caramel note. For a lighter version, try reduced-fat cream cheese, though the texture will be a touch less rich. If you enjoy fruit-forward cheesecake ideas, try pairing these with a fruity topping or dip after baking — and for another cheesecake-style treat to try later, you can explore these caramel apple cheesecake bars.
Directions
Begin by preheating your oven to 375°F (190°C). This ensures the oven is nice and hot when your crescent rolls go in and helps the dough puff and turn golden.
In a mixing bowl, combine the softened cream cheese, sugar, vanilla extract, and egg yolk until smooth. Use a hand mixer or a sturdy spoon to beat away any lumps; you want a silky, uniform filling. Give it a quick taste to check the balance — a hint more sugar or vanilla can be added if you prefer it sweeter.
Unroll the crescent roll dough and separate it into triangles. Lay them flat on your work surface and plan to work quickly so the dough stays cool and flaky.
Place a spoonful of the cheesecake mixture at the wide end of each triangle. Don’t overfill — a tablespoon or so per triangle is usually perfect. You’ll notice the filling look generous but not overflowing once you roll it.
Roll the dough from the wide end to the point and place on a baking sheet lined with parchment paper. Tuck the point under if it looks loose so the roll holds together while baking. Space them a little apart so air circulates and edges get crisp.
Bake for 12–15 minutes or until golden brown. You’ll notice the edges turn golden and the filling will set up. Keep an eye on the first batch — oven times vary, but you want a warm, lightly browned exterior.
Remove from the oven and allow to cool slightly. Let them rest a few minutes to avoid burning fingers, and to let the cream cheese firm up so it doesn’t ooze out.
Dust with powdered sugar and cinnamon if desired before serving. The powdered sugar gives a lovely photo-worthy finish and the cinnamon adds a warm, cozy note.
How to serve Cheesecake Crescent Rolls
Serve these warm on a platter for brunch, as a sweet appetizer, or as an after-dinner treat. They look charming arranged in a circle with a small bowl of berry compote or chocolate sauce in the center for dipping. For breakfast, pair Cheesecake Crescent Rolls with strong coffee or a milky latte; for dessert, they pair wonderfully with a scoop of vanilla ice cream or a drizzle of caramel.
Visually, you want the rolls to show a golden-brown exterior with a light dusting of powdered sugar. When you break one open, the interior should look creamy and slightly dense — that’s the cheesecake filling doing its work. The contrast between the flaky dough and the smooth filling is what makes them so appealing to both the eyes and palate.
How to store Cheesecake Crescent Rolls
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The filling is perishable, so refrigeration keeps them safe and maintains a good texture. If you want to freeze extras, place cooled rolls on a baking sheet to freeze individually, then transfer them to a freezer-safe bag for up to 2 months.
To reheat, warm them in a 325°F (160°C) oven for 8–10 minutes to restore a crisp edge and warm center. If you’re short on time, a quick 20–30 second microwave zap will warm the center, but you’ll lose a bit of crispness. For the best texture, reheat in the oven or a toaster oven so the outside crisps up again.
Tips for perfect Cheesecake Crescent Rolls
- Use room-temperature cream cheese. Cold cream cheese will clump and make the filling lumpy; softened cheese whips into a smooth, luxurious filling.
- Don’t overfill the triangles. Too much filling can force seams to open during baking and make a mess on the sheet.
- Seal the tips under the roll to keep them from unrolling in the oven; a gentle pinch works well.
- Watch the first batch closely. Ovens vary, and you want a pale golden color rather than a dark brown.
- If you need to make them ahead, assemble the rolls and refrigerate them on a lined tray for up to a day; then bake right before serving for fresher texture. For more dessert inspiration that combines pastry and creamy fillings, I like to look at other cheesecake-style treats like this creamy cherry pistachio cheesecake recipe.
Variations
Fruit-stuffed: Fold a teaspoon of fruit jam or a few fresh berries into the cream cheese filling before rolling. The bursts of fruit add freshness and color and make these feel more like a danish.
Cinnamon sugar: Brush the outside with melted butter right before baking and sprinkle with cinnamon sugar for a more pronounced spiced-sweet crust. This gives a crunchy, sweet finish that contrasts nicely with the soft interior.
Chocolate-hazelnut: Add a dollop of chocolate-hazelnut spread inside each triangle with the cream cheese for a decadent twist. The combination tastes like a miniature cheesecake-meets-pain au chocolat.
Savory twist (vegetarian): Omit the sugar and vanilla, and mix cream cheese with chives, a pinch of salt, and shredded sharp cheddar for a savory version. Bake the same way for a tasty brunch finger food.
Gluten-free/dairy-free options: Use gluten-free crescent dough if you need to avoid gluten, and try a dairy-free cream cheese alternative for a vegan or dairy-free version; bake times stay similar but texture will vary slightly.
FAQs
Q: Can I use low-fat cream cheese for Cheesecake Crescent Rolls?
A: Yes, you can use low-fat cream cheese, but the filling will be less rich and slightly less creamy. The rolls will still taste good, especially with a touch more vanilla or a spoonful of jam to add flavor. If richness matters, stick with full-fat cream cheese for the classic texture.
Q: Can I prepare Cheesecake Crescent Rolls ahead of time?
A: Absolutely — assemble them on a parchment-lined tray, cover tightly, and refrigerate for up to 24 hours before baking. Alternatively, freeze them assembled on a tray, then transfer to a bag; bake from frozen with an extra few minutes in the oven.
Q: What can I serve with Cheesecake Crescent Rolls for breakfast?
A: They pair beautifully with coffee, tea, fresh fruit, or yogurt. For a brunch spread, include savory items like scrambled eggs and bacon to balance the sweetness. A simple fruit salad adds bright color and a fresh counterpoint.
Q: Can I make these larger or smaller?
A: Yes — cutting the dough into larger triangles gives you a more substantial individual pastry, while smaller triangles make bite-sized treats perfect for parties. Adjust the baking time slightly: smaller rolls may bake faster, larger ones may need a couple of extra minutes.
Q: My rolls leaked filling while baking. How do I prevent that?
A: Avoid overfilling and make sure to tuck the tip under when rolling so the seam stays sealed. Press the edges gently to create a snug pocket for the filling. Also, chilling the assembled rolls for 10–15 minutes before baking can help them hold their shape.
Conclusion
Cheesecake Crescent Rolls are one of those joyful, simple recipes that make mornings and gatherings feel a little more special. They combine buttery pastry and creamy filling in a way that’s both comforting and a tiny bit indulgent, and they’re easy enough to whip up whenever you want a quick, show-stopping treat. If you love this Cheesecake Crescent Rolls idea, save it for later or share it with someone who’d enjoy it too. For more inspiration and similar takes on sweet crescent desserts, check out this take on Cheesecake Crescent Rolls from a favorite food blog and another Easy Crescent Roll Cheesecake Recipe for additional ideas.
Cheesecake Crescent Rolls | 12 Tomatoes
Easy Crescent Roll Cheesecake Recipe | All Things Mamma
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Cheesecake Crescent Rolls
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Warm, flaky pastry wrapped around a creamy, slightly tangy cheesecake filling, perfect for breakfast or dessert.
Ingredients
- 1 can crescent roll dough
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 1/4 cup powdered sugar (for dusting)
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, sugar, vanilla extract, and egg yolk until smooth.
- Unroll the crescent roll dough and separate it into triangles.
- Place a spoonful of the cheesecake mixture at the wide end of each triangle.
- Roll the dough from the wide end to the point, tucking the point under if loose.
- Place on a baking sheet lined with parchment paper.
- Bake for 12–15 minutes or until golden brown.
- Remove from the oven and let cool slightly.
- Dust with powdered sugar and cinnamon if desired before serving.
Notes
Use room-temperature cream cheese for the best filling texture. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
