Here’s a super easy and crowd-pleasing recipe for Cheesecake Crescent Rolls — buttery, flaky crescents stuffed with creamy vanilla cheesecake filling and topped with cinnamon sugar. Tastes like a shortcut version of a sopapilla cheesecake!
🥐 Cheesecake Crescent Rolls
Ingredients
- 2 cans crescent roll dough
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp melted butter
- Optional topping:
- 2 tbsp sugar + 1 tsp cinnamon
- Powdered sugar for dusting
- Honey drizzle
Instructions
1. Preheat
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Make the cheesecake filling
- In a bowl, beat together cream cheese, sugar, and vanilla until smooth and fluffy.
3. Fill the crescents
- Unroll the crescent dough and separate into triangles.
- Add about 1 tablespoon of cheesecake filling to the wide end of each triangle.
- Roll up like a normal crescent roll, keeping the filling tucked inside.
4. Brush & sprinkle
- Brush each roll lightly with melted butter.
- Sprinkle with cinnamon sugar (optional but so good).
5. Bake
- Bake 12–15 minutes, or until golden brown.
6. Serve
- Let cool slightly so the filling can set.
- Serve warm.
- Dust with powdered sugar or drizzle with honey for extra sweetness.
⭐ Variations
Sopapilla Cheesecake Rolls
- Add a thicker layer of cinnamon sugar on top.
- Drizzle with warm honey before serving.
Berry Cheesecake Crescents
- Add a teaspoon of strawberry or blueberry pie filling inside each roll.
Chocolate Chip Cheesecake Crescents
- Add mini chocolate chips to the filling.
Savory Breakfast Version
- Skip the sugar + vanilla and mix: cream cheese + chives + bacon bits.
If you want, I can also give you:
🍓 Strawberry cheesecake crescent rolls
🍫 Nutella cheesecake crescent rolls
🍯 Sopapilla cheesecake bars (full pan version)
Just tell me!
