Cream Cheese Crescent Roll Pastries
Whether enjoyed as a sweet start to the day or served as a crowd-pleasing dessert, these flaky crescent pastries filled with a smooth cream cheese blend deliver both simplicity and indulgence in every bite.
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Servings: 6
Ingredients
- 1 cup granulated sugar divided
- ¼ cup unsalted butter fully melted
- 6 oz cream cheese softened to room temperature
- 8 oz pre-packaged crescent dough such as store-bought refrigerated rolls
- 2 tsp ground cinnamon
- 1½ tsp pure vanilla extract
- Optional: honey for drizzling upon serving
- 2 tbsp granulated sugar for topping
Instructions
- Begin by setting your oven to preheat at 350°F (175°C).
- Separate the crescent roll dough into halves. Lay the first portion (four triangles) into the bottom of an 8x8-inch baking dish, gently pressing the perforations together to form a uniform layer.
- In a medium-sized mixing bowl, thoroughly blend the room-temperature cream cheese with 1 cup of sugar and the vanilla extract. Stir until the mixture is completely smooth and homogeneous.
- Spread the prepared cream cheese filling evenly over the layer of dough in the pan.
- Unroll the second half of the crescent dough and repeat the process of sealing the seams. Carefully place this layer over the cream cheese spread, aligning the edges with the bottom crust.
- Evenly pour the melted butter across the surface of the top dough layer.
- In a small bowl, combine 2 tablespoons of sugar with the ground cinnamon. Sprinkle this cinnamon-sugar mixture over the buttered dough.
- Bake the dish for approximately 20 to 30 minutes, or until the top is lightly golden and the filling is bubbly.
- Once out of the oven, allow the pastries to cool slightly. Cut into squares and serve as is, or optionally finish with a light drizzle of honey.
Notes
Any brand of crescent roll dough will work effectively for this recipe, including generic labels.
Store leftovers in an airtight container or a sealed plastic bag with the air removed; they will remain fresh in the refrigerator for 3 to 5 days.
To rewarm, place the pastries in a conventional or toaster oven at 300°F for 5 to 10 minutes. Monitor closely during reheating to prevent over-browning of the pastry.