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Easy Cheesecake Crescent Rolls - A Sweet, Flaky Treat You’ll Love

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cans refrigerated crescent roll dough (8 rolls each)
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar (plus 2 tablespoons for topping)
  • 1 teaspoon vanilla extract
  • 1 large egg (for egg wash, optional)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • Optional add-ins: lemon zest, mini chocolate chips, berry jam, or sliced strawberries

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Make the filling: In a bowl, beat softened cream cheese, 1/2 cup sugar, vanilla, and a pinch of salt until smooth and fluffy.
  3. Open the dough: Unroll crescent dough and separate into triangles. Work on a cool surface so the dough stays firm.
  4. Fill and roll: Add about 1 tablespoon of cheesecake filling near the wide end of each triangle. Roll toward the tip, tucking in the sides slightly to keep filling from leaking.
  5. Brush the tops: Stir cinnamon with 2 tablespoons sugar. Brush rolls with melted butter (or a quick egg wash for extra shine), then sprinkle generously with cinnamon sugar.
  6. Bake: Arrange on the baking sheet, tip side down. Bake 13–16 minutes, until golden brown and set.
  7. Cool briefly: Let them rest 5–10 minutes so the filling sets. Serve warm for a gooey center, or at room temp for a firmer bite.
  8. Optional glaze: Drizzle with a quick glaze (1/2 cup powdered sugar + 1–2 teaspoons milk) if you want extra sweetness.