Let Me Tell You About These Little Bites
You know, there are days when I want to feel like a baking genius without actually, you know, being one. That’s where these Cinnamon Sugar Cheesecake Crescent Bites come in handy. The first time I made these was actually a bit of a happy accident—my grocery list got a little creative, and I grabbed crescent rolls instead of puff pastry. And you know what? Turned out, my mistake was kind of a stroke of genius. (Even if my family still teases me about the great "pastry mix-up" of 2021!)
Making these always reminds me of sneaking bites of cheesecake filling as a kid—except these come together faster, and nobody's watching you pinch a piece of dough in the kitchen. Plus, they're fun to make with kids, but let's be honest, they're also perfect for a quiet midnight snack. Not that I'm admitting to anything!
Why I Keep Coming Back to This Recipe
I whip up these bites when I'm craving something sweet but really don’t want to deal with a springform pan or water bath. My family goes through them like locusts—seriously, I put out a plate and it’s gone faster than you can say "where’d they go?" (Okay, sometimes I hide a few for my afternoon tea. Priorities.)
Honestly, I think these are the only dessert that pleases my picky eater and my sugar-holic brother in law. And when I run out of time—or patience—this is my go-to. Also, if you’ve ever tried to make a beautiful swirl on a fancy cheesecake but ended up with what looked like a muddy puddle, these crescent bites will save your sanity. Trust me on that.
What You'll Need (and What I Sometimes Switch Up)
- 1 (8 oz or 225g) tube of refrigerated crescent roll dough (I’ve used store brands, Pillsbury, or whatever's on sale. My grandmother swore by name brands, but I honestly can’t taste the difference.)
- 1 (8 oz/225g) package cream cheese, softened (full-fat is creamier, but I’ve used light in a pinch and nobody complained)
- ⅓ cup granulated sugar (sometimes I go with a bit less, and it still tastes lovely)
- 1 teaspoon vanilla extract (imitation works fine, but if you have the real deal, go for it!)
- 2 tablespoons melted butter (sometimes I use a touch more if I’m feeling wild)
- 2 teaspoons ground cinnamon (I love Saigon cinnamon, but regular works)
- 3 tablespoons granulated sugar (for the topping—brown sugar works too, gives a little caramel vibe)
- Pinch of salt (optional, but I find it wakes up the flavor)
If you’re feeling experimental: a little orange zest in the filling is surprisingly nice. My cousin tried it with a splash of maple syrup once—jury’s out on that, but hey, you do you.
How I Actually Make These (Warts and All)
- First things first, crank that oven to 350°F (175°C). I always forget to preheat until I’m halfway done mixing, but you’re probably more organized.
- Line a baking sheet with parchment paper. If you don’t have any, just grease the pan—no big whoop.
- In a medium bowl, mix the cream cheese, ⅓ cup sugar, vanilla, and a pinch of salt. Here’s where I usually taste-test, just to… quality control.
- Pop open the crescent dough (brace yourself for that weird pop sound) and separate into triangles.
- Spoon about a tablespoon of the cream cheese filling onto the wide end of each triangle. Roll ‘em up gently from the wide end to the point—don’t sweat it if a little filling sneaks out. They’ll look rustic, as my aunt says.
- Mix the cinnamon and 3 tablespoons sugar together in a small bowl. Brush each little roll with melted butter, then sprinkle (or, let’s be honest, dump) the cinnamon sugar over the top. Use every last bit.
- Bake for about 15–18 minutes, or until they’re golden and slightly puffed. If your oven runs hot (mine's a bit cranky), check at 14 minutes.
- Let cool for 5–10 minutes before you try to eat one. I always burn my tongue because I can’t wait, but you might have more self-control.
Stuff I've Figured Out Along the Way
- Let your cream cheese come to room temperature, or you'll be fighting lumps forever. (I once tried to microwave it, but ended up with a weird, half-melted mess.)
- If you overfill the crescents, they’ll leak. Not the end of the world, but the pan gets extra sticky.
- Actually, if you’re in a hurry, you can just buy pre-mixed cinnamon sugar—no shame in shortcuts.
Variations I’ve Tried (and a Fail or Two)
- Added mini chocolate chips to the filling—instant hit with the kids, though I’m not sure it beats the classic.
- Swapped cinnamon for pumpkin pie spice in the fall. It was… okay. Not my fave, but my neighbor loved it.
- Tried making these with crescent sheets instead of triangles, then cutting them up—the shape was weird but the taste was bang on.
- Once tried adding crushed pecans on top. Didn’t stick very well, but tasted good in the bites that kept ‘em.
Tools I Use (And What to Do If You Don’t Have ‘Em)
- Baking sheet—if yours is ancient and warps like mine, just use a cake pan, works fine in a pinch.
- Parchment paper or aluminum foil (you can skip it, but clean-up is more of a pain)
- Pastry brush for the butter, but honestly, a spoon or even your fingers do the trick if you don’t mind getting messy
Also, I've seen folks use a toaster oven for small batches. Works, but adjust the time and keep an eye on them!
How Long They Keep (If They Last That Long)
Store these in an airtight container at room temp for up to 2 days, or the fridge for maybe 3 days—but honestly, in my house, they never make it past the 24-hour mark. If you do stash some in the fridge, give ‘em a quick zap in the microwave (about 10 seconds) to revive the gooeyness. Freezing? Tried it once. Texture got a little funny when thawed, so not my first pick, but desperate times and all that.
How We Eat Them at Home
Personally, I love these bites with a hot cup of tea late at night; my kids dunk them in milk (which is a little chaotic, but cute). If you’re feeling fancy, pile ‘em up and dust with extra cinnamon sugar right before serving. For brunch, I sometimes serve them alongside a fresh fruit salad—makes me feel a bit more virtuous.
If I Could Go Back in Time: What I’d Tell Myself
- Don’t try to unroll the crescent dough too fast (it tears—ask me how I know).
- Seriously, resist the urge to overfill. I always think more filling = better. It does not.
- Let cool longer than you think. The filling is molten lava right out of the oven. I once learned this the hard way, and I wasn't even multitasking!
Questions Folks Actually Ask Me
- Can I use puff pastry instead?
Yeah, you can, but it comes out flakier and less sturdy—still good, just a different vibe. - What if I don’t have vanilla?
Just skip it! Or try almond extract for a twist, but use less (it’s strong stuff, learned that the hard way!). - Can I double the recipe?
Absolutely. Just use two pans or bake in batches. But keep an eye—they bake a little faster if the pans are dark. - Are these good cold?
Honestly, I think they taste better the next day after chilling in the fridge. But I’ll eat them any which way. - Where do you get inspiration for recipes?
Honestly? Sometimes I just Google around—Allrecipes is a go-to. Or Pinterest rabbit holes (dangerous, but so much fun). - Any favorite brands?
I used to be brand loyal, but now I just grab whatever’s on sale. For cinnamon, though, King Arthur Baking has a Saigon cinnamon I splurge on sometimes.
Before I forget, if you love these kinds of easy treats, there are some wild ideas for crescent dough desserts over at Pillsbury’s dessert recipe page. Gets the wheels turning for next time!
Anyway, happy baking, and don’t worry if yours look a bit wonky—mine always do. That’s half the charm, right?
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- ¼ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, mix together the softened cream cheese, ¼ cup granulated sugar, vanilla extract, and a pinch of salt until smooth.
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3Unroll the crescent dough and separate into 8 triangles. Place a spoonful of the cream cheese mixture at the wide end of each triangle.
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4Roll up each triangle, starting from the wide end, and place on the prepared baking sheet.
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5Brush the tops of the crescent bites with melted butter. In a small bowl, combine ¼ cup sugar and cinnamon, then sprinkle generously over the bites.
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6Bake for 16-18 minutes or until golden brown. Allow to cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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