There’s something incredibly comforting about pulling a warm tray of crescent rolls out of the oven—especially when they’re filled with sweet, creamy cheesecake. This recipe for Cheesecake Crescent Rolls isn’t just a dessert; it’s a little bite of nostalgia. Maybe it’s the flakiness of the crescent dough that reminds you of grandma’s kitchen, or the smooth cream cheese filling that takes you back to bake sales and cozy Sunday mornings.

These rolls are the kind of treat that feels homemade, even if they come together in just minutes. Perfect for when you want something sweet without spending hours in the kitchen. I first made these on a rainy afternoon with my little niece, who couldn’t stop licking the filling off the spoon—and honestly, who could blame her?

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Whether you serve them for breakfast, brunch, dessert, or just a midday pick-me-up, they always hit the spot. And during the holidays? They disappear faster than you can say “save me one!” These are the kinds of recipes we return to again and again—not just because they’re easy, but because they bring joy to the table.

Why You’ll Love This Recipe:

Incredibly easy to make, even for beginners
Uses simple, store-bought ingredients
Perfectly golden, flaky crust with a rich, creamy center
Sweet enough for dessert, but light enough for breakfast
Customizable—add fruit, drizzle with glaze, or sprinkle with cinnamon

INGREDIENTS YOU’LL NEED:

2 cans crescent rolls
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1/2 cup granulated sugar (for topping)
1 tablespoon ground cinnamon

HOW TO MAKE CHEESECAKE CRESCENT ROLLS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

Step 2: Lay Down the Base Layer
Unroll one can of crescent roll dough and press it into the bottom of your prepared baking dish. Make sure to pinch the seams together to form one solid layer—kind of like laying down the crust for a cheesecake, only flakier.

Step 3: Mix the Creamy Filling
In a medium bowl, beat the softened cream cheese, 1 cup of sugar, and vanilla extract until the mixture is smooth and creamy. No lumps! This step always reminds me of holiday baking with my mom—she insisted on using a hand mixer, but a stand mixer or a strong arm works just fine too.

Step 4: Spread the Love
Pour the cream cheese mixture over your crescent base, smoothing it out with a spatula. This is where all the rich, cheesecake flavor comes in. Don’t worry if it looks a little messy—it’ll bake up beautifully.

Step 5: Add the Top Layer
Unroll the second can of crescent rolls and carefully place it over the cream cheese layer. Again, pinch those seams together to make a solid top crust. This step might require a little patience, but it’s worth it!

Step 6: Butter + Cinnamon Sugar Magic
Melt your butter and pour it evenly over the top layer. In a small bowl, mix together the remaining 1/2 cup sugar and cinnamon, then sprinkle generously over the buttered dough. This buttery cinnamon-sugar topping bakes into a golden, slightly crisp top that’s simply irresistible.

Step 7: Bake and Cool
Pop your dish into the oven and bake for 30–35 minutes, or until the top is beautifully golden brown and your kitchen smells like a cozy bakery. Once baked, let it cool for at least 15–20 minutes. You can slice it warm for a gooey dessert or chill it in the fridge if you prefer a more traditional cheesecake texture.

HELPFUL TIPS:

Room temperature cream cheese blends better and gives you that ultra-smooth filling.
Want a fruity twist? Add a layer of strawberry jam or cherry pie filling between the cream cheese and top layer.
To make slicing easier, chill the baked dish in the fridge for an hour—especially helpful if you’re serving this at a party or brunch.
If you prefer less sweetness, you can reduce the sugar in the filling slightly.

DETAILS:

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dessert, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

These cheesecake crescent rolls are super versatile. Serve them warm with coffee, cold with fruit, or even pack them up for a sweet picnic treat. You can also experiment with different extracts—try almond or lemon for a fun twist!

NUTRITIONAL INFORMATION (Per Serving, Approximate):

Calories: 320
Fat: 21g
Carbohydrates: 29g
Protein: 4g
Sugar: 18g
Fiber: 0g

FREQUENTLY ASKED QUESTIONS:

Can I use low-fat cream cheese?
Yes, but keep in mind that the texture might be slightly less creamy. Full-fat gives the richest flavor.

Can I make these ahead of time?
Absolutely! You can bake them a day in advance and store in the fridge. They’re delicious cold or reheated gently.

What’s the best way to reheat them?
Pop a slice in the microwave for 10–15 seconds or warm in the oven at 300°F for a few minutes.

Can I freeze them?
Yes! Wrap tightly in plastic wrap and foil, then freeze. Thaw overnight in the fridge before reheating.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices individually and thaw as needed.

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CONCLUSION

Cheesecake Crescent Rolls are one of those magical recipes that combine simplicity with indulgence. They’re easy enough for a weekday treat but special enough for guests. Whether you’re whipping them up for a cozy morning in or adding them to your dessert table, these sweet, creamy rolls are always a hit. So go ahead—grab a spoon, sneak a taste of that filling, and enjoy the comfort of home-baked goodness.