This batch of cream cheese cinnamon sugar rolls has been my go-to for weekend breakfasts and holiday brunches ever since I first combined a leftover package of crescent dough with a simple cream cheese filling. I discovered the pairing on a sleepy Sunday morning when I wanted something quick, comforting, and a little indulgent. The contrast between the tender dough and the cool, tangy-sweet cream cheese center is what makes these rolls unforgettable; each bite gives you soft layers, a creamy pocket, and a crisp cinnamon-sugared exterior.

I love that this method offers two reliable pathways: a shortcut using refrigerated crescent roll dough or puff pastry for when time is tight, and a straightforward homemade dough when you want the full, fresh-baked experience. Either way, the result is rich and comforting without being fussy. Family members have declared these the best rolls I make — one sibling even took half the batch home after the first bite. Serve warm, and watch them disappear.

Ingredients

• Refrigerated crescent roll dough or puff pastry: Use one 9 oz package (about 1 standard package) for the shortcut method — it gives immediate lift and flaky layers. If using a brand, I favor classic crescent dough for a softer interior and puff pastry for a flakier exterior.
• Cream cheese: One 8 oz (225 g) block, softened to room temperature so it whips silky; Philadelphia cream cheese is reliable for texture and tang.
• Sugars: Split between the filling and dough: 1/4 cup (50 g) for the filling, 1/2 cup (100 g) for rolling and glazing, and 2 tablespoons (25 g) sugar to feed the yeast in the homemade dough.
• Spices and extracts: 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon in the filling, plus 1 tablespoon cinnamon for the outer coating — use fresh ground cinnamon for a brighter aroma.
• Butter: For richness, use 1/2 cup (4 oz / 115 g) melted butter for tossing finished rolls, and 3 tablespoons (approx. 45 g) softened butter for the homemade dough.
• Yeast and liquids (homemade dough): One packet/2 1/4 teaspoons active dry yeast and 1/2 cup (120 ml) warm milk at about 110°F (43°C) to activate the yeast effectively.
• Flour and egg (homemade dough): About 2 1/2 cups plus 1 tablespoon (approximately 11 oz / 315 g) all-purpose flour, 1 large egg, and 1/2 teaspoon salt to build structure and tenderness.

Instructions

Prepare the cream cheese filling: In a large bowl, beat one softened 8 oz (225 g) cream cheese with 1/4 cup (50 g) granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon until completely smooth and lump-free. Scrape the bowl frequently; the goal is a silky paste that will stay soft when enclosed in dough. Shortcut method — shape with refrigerated dough: Unroll a 9 oz package of crescent roll dough or thawed puff pastry and press seams firmly to form a single sheet. Cut into equal squares roughly 2 1/2 to 3 inches across. Place 1 to 2 teaspoons of the cream cheese filling in the center of each square, fold the corners over, and pinch the edges tightly to seal. Ensure seams are well sealed to prevent leaking during baking. Homemade dough — activate yeast: Warm 1/2 cup (120 ml) milk to about 110°F (43°C). Stir in 2 1/4 teaspoons active dry yeast and 2 tablespoons (25 g) sugar; let sit 5 minutes until foamy. Foam indicates the yeast is active; if nothing happens, start over with fresh yeast. Homemade dough — mix and knead: In a mixing bowl combine approximately 2 1/2 cups plus 1 tablespoon (315 g) all-purpose flour, 1/2 teaspoon salt, the foamy yeast mixture, 1 large egg, and 3 tablespoons softened butter. Mix until a shaggy dough forms, then knead by hand or with a dough hook 5–7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. First rise: Cover the dough with a lightly oiled cloth and let rise in a warm place for about 1 hour, or until doubled in size. Gently deflate, roll out into a large rectangle roughly 1/4 inch thick, and cut into squares similar to the shortcut method. Fill and seal: Place 1–2 teaspoons of filling on each square, fold the corners up or fold over to fully enclose the cream cheese, and pinch edges to seal tightly. Good sealing prevents leaking and creates the classic pocket in the center. Bake — oven method: Preheat oven to 375°F (190°C). Arrange the filled rolls on a baking tray lined with parchment, leaving a little space for expansion. Bake 12–15 minutes until golden brown. Watch the first batch closely for timing specific to your oven; visual cues are golden edges and a lightly browned top. Cook — air fryer method: Preheat air fryer to 350°F (175°C). Place rolls in a single layer leaving space between each; cook 6–8 minutes until golden and puffed. Air fryers vary: check at 5 minutes for color and adjust as needed. Finish — butter and cinnamon sugar: While the rolls are warm, brush them lightly with 1/2 cup (4 oz / 115 g) melted butter, then immediately toss each roll in a bowl containing 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon ground cinnamon until evenly coated. Serve warm for the best flavor and texture.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to 3 days to maintain freshness. For longer storage, freeze cooled rolls in a single layer on a baking sheet, then move to a freezer bag for up to 3 months. To reheat refrigerated rolls, warm in a 325°F (160°C) oven for 8–10 minutes or microwave single rolls for 20–30 seconds. When baking from frozen, add 4–8 minutes to the bake time and watch for golden color as your cue.

Ingredient Substitutions

For a dairy-free option, substitute dairy-free cream cheese and vegan butter; note texture will be slightly different and flavor less tangy. Use Greek yogurt thinned with a teaspoon of milk if you need a lower-fat filling, but reduce sugar slightly to balance tartness. Swap 1 tablespoon of cinnamon for a mix of 1/2 teaspoon nutmeg and 1/2 teaspoon cardamom for a spiced twist. For the shortcut, puff pastry yields a flakier exterior while crescent dough creates a softer, bread-like roll.

Serving Suggestions

Serve warm with coffee, hot chocolate, or a mellow tea. For a brunch spread, pair with fresh fruit, scrambled eggs, and a simple green salad to balance richness. Garnish with a light dusting of powdered sugar or a drizzle of vanilla icing made from 1 cup powdered sugar and 1–2 tablespoons milk if you want sweet glaze. These also make indulgent dessert bites — serve two per person alongside a scoop of vanilla ice cream.

Cultural Background

Cinnamon-sugar rolls trace their roots to a variety of sweet bun traditions across Europe and North America, where enriched doughs and spiced fillings were prized for special occasions. The cream cheese-filled center nods to modern American innovation — combining the classic roll with the tang of cream cheese creates a dessert reminiscent of filled pastries that became popular in mid-20th-century home baking.

Seasonal Adaptations

Autumn: fold in 1/4 cup pumpkin purée into the cream cheese filling and swap cinnamon for pumpkin pie spice. Winter: add 1 teaspoon orange zest to the filling for a bright contrast. Spring/summer: top warm rolls with a lemon glaze and serve with berries to lighten the profile. Simple spice swaps and citrus additions transform the rolls to suit holidays and seasonal produce.

Meal Prep Tips

Assemble and seal rolls the night before, cover tightly, and refrigerate; in the morning allow 20–30 minutes to warm slightly while the oven preheats, then bake as directed. For freezer meal prep, freeze shaped unbaked rolls on a sheet, then transfer to a bag; bake directly from frozen, adding time. Label containers with bake times and temperature to make mornings effortless.

These cream cheese cinnamon sugar rolls are an easy way to add warmth and delight to any morning or gathering. Whether you choose the shortcut or the full homemade approach, the technique is forgiving and the results reliably delicious — make them your own, and don’t forget to share.