Alright, so let me just tell you: these Cream Cheese Crescent Rolls are a legend in my house (if you can call two kids and a dog a household legend, which I do). I remember the first time I tried making them—spilled flour everywhere, cream cheese on the elbows, the works. But wow, the result? I've been hooked ever since. My neighbor popped in once just when the rolls came out of the oven, and now she checks in 'coincidentally' around the same time every month, ha!
Why I Keep Making These (and You Might, Too)
I whip these up when I'm craving something both comforting and embarrassingly easy (lazy Sunday mornings, for instance—or when Netflix drops a new season of literally anything). My family goes nuts for them because, honestly, they’re pillowy and just the right side of decadent. Rolling 'em up is kinda therapeutic after a long day. If you’re like me and once had a traumatic memory of dry store-bought pastries, these rolls will totally redeem your trust in baking. Also, if you’ve felt personally victimized by leaky cream cheese, join the club—messy is part of the fun.
Sometimes I grumble about the stickiness, but really, it’s part of the charm (and I get to lick the bowl when nobody’s looking).
Here’s What You’ll Need (Substitutions Welcome)
- 1 can of refrigerated crescent roll dough (any brand—though my grandma swore by Pillsbury, but I’ve gone off-brand and honestly, can’t tell the diff)
- 4 oz cream cheese, softened—full fat is classic, but Neufchâtel works in a pinch if you want slightly less rich
- 3 tablespoons sugar (white is standard, brown sugar if you’re feeling wild)
- 1 teaspoon vanilla extract (I sometimes forget this and no one says anything, so...)
- Pinch salt (or skip it , but I think it matters)
- Optional: a dusting of cinnamon; swap in lemon zest if you want a little zing
- Egg wash (1 egg beaten with a splash of milk)—if you can be bothered, but I usually forget and the sky doesn’t fall
Let’s Do This: How I Make Cream Cheese Crescent Rolls
- First, preheat your oven to 375°F (190°C). I mean, you don’t have to be hyper-precise—my oven runs hot and I’ve forgotten to preheat, turns out fine.
- Open the crescent roll tube carefully. (Have you ever jumped at the ‘pop’? Every. Single. Time.) Unroll and separate into triangles on a baking sheet lined with parchment. Wax paper will do if parchment is out — just don’t use foil, ask me how I know.
- In a bowl, mash together the cream cheese, sugar, vanilla, and salt until smooth-ish. Sometimes I leave a few lumps and, honestly, no one cares. Taste it here (the best part), just mind your fingers.
- Spoon a heaping teaspoon of this mix onto the wide end of each crescent dough triangle. More is more, but you don’t want it bursting out the sides, or maybe you do? Your call.
- Roll up each triangle, starting at the wider end. Pinch the sides a bit if you’re worried about leaks. Sometimes they still squidge out, but that’s half the fun, I think.
- Arrange them (somewhat spaced out unless you want them to get a little crowded—which can be charming) on your baking sheet. Brush with egg wash if you’re feeling fancy; otherwise, press on.
- Bake for about 11-13 minutes, ‘til golden and puffed. My advice? Keep an eye on them after 10 minutes: my oven has a mind of its own. If one looks darker than the others, just swap them around, no stress.
- Cool for a few minutes (good luck waiting). They’re pretty molten inside at first, so don’t burn your tongue. Or do, but you’ve been warned.
Notes from My Genuinely (Imperfect) Kitchen
- If you overfill, you’ll get tasty puddles on your baking sheet. Just scoop those up with a spoon—zero waste policy, right?
- Don’t worry about perfectly wrapping each one. The rustic look is in, at least at my house.
- I once used cold cream cheese, and it was a bear to mix. Let it soften a bit, or cheat with a few seconds in the microwave (10 sec at a time!).
Swaps and Experiments: Some Worked, Some… Not So Much
- I traded out vanilla for almond extract once—oddly good, but pretty strong, so use half as much.
- Added mini chocolate chips—big win, especially with kids.
- One time I tried a swirl of raspberry jam, but it got a bit soggy. Maybe jam inside after baking works better.
- If you’re feeling posh, finish with a drizzle of melted white chocolate on top—but that’s ‘special guest’ territory, not Tuesday night TV snack territory for me.
The Not-so-Special Equipment Situation
Technically, a baking sheet is all you really need. Don’t have parchment? Butter the pan or just live dangerously and pry them up with a spatula (bonus tasty scraps left behind, not a tragedy). I’ve even baked them in a glass casserole in a pinch; turns out fine, just check under for browning. If you want to see some fancier kitchen tools, Serious Eats has a fantastic run-down. But honestly, keep it simple.
How to Store These (If They Last That Long)
I guess in theory you could keep these in an airtight container at room temp for a day or two; supposedly they refrigerate for up to four days. Reality check: they’ve never made it past 10am the next morning here. But if you do stash them, pop back in the oven for 5 minutes to refresh (microwave softens ‘em too much, IMHO).
How I Serve ‘Em (Or How We Devour Them)
I like mine barely warm with a mug of strong filter coffee—and if it’s Saturday, maybe a sprinkle of icing sugar for good measure. My kids dunk theirs in hot cocoa (no accounting for taste, eh?). Oh! And these look deceptively fancy on a plate for brunch guests, which is nice in case you want to seem posh but secretly didn’t try hard at all. If you want more decadent brunch ideas, try Sally’s Baking Addiction—love her stuff.
Hard-Won ‘Pro’ Tips (a.k.a. Learn from My Goofs)
- One time I tried to roll these up too fast—cream cheese shot out from every angle. Go slow, don’t press too hard.
- Bake them on the center rack; otherwise, the bottoms brown too quick (unless you like the crunch, but I don’t, that’s all).
- Egg wash gives shine, but honestly, if you’re short on eggs, skip it. I’ve made them plain loads of times and it’s fine.
Some Questions I’ve Actually Gotten (with My Take)
Q: Can I use homemade dough instead of the tube stuff?
A: Sure, go for it! But honestly—most days, I just don’t have the patience. (Weekends only, if ever!)
Q: What if my filling leaks out everywhere?
A: Keep on rollin’. It happens to me all the time. The messy bits on the pan get crunchy and delicious anyway.
Q: Can I make these with savory fillings?
A: Oh, good shout! I have—tried chives, shredded cheddar, even a dab of pesto (not half bad). Just don’t expect the sweet version vibe!
Q: Do they freeze well?
A: I hear they do, but I’ve never actually managed to freeze any—people eat them too quick in my place. But if you try it, let me know!
Quick sidebar: You ever notice how baking makes the whole house smell welcoming? It’s like a free therapy session, and in winter, worth its weight in gold. Anyway, if you’re still reading, thanks for hanging in. Let me know how yours turn out!
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 3 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- 1 tablespoon powdered sugar (for dusting)
Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2In a bowl, blend the cream cheese, granulated sugar, vanilla extract, lemon juice, and salt until smooth.
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3Unroll the crescent dough and separate into 8 triangles. Place 1 heaping tablespoon of the cream cheese mixture at the wide end of each triangle.
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4Roll up each triangle, starting at the wide end, and place them seam-side down on the prepared baking sheet.
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5Brush the tops with melted butter. Bake for 12–15 minutes, or until golden brown.
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6Remove from oven and let cool slightly. Dust with powdered sugar 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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