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Cheesecake Crescent Rolls RECIPE - Easy, Creamy, and Irresistible

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

Ingredients
  

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar (plus 2 tablespoons for topping)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest (optional but lovely)
  • 1 large egg yolk (for extra creaminess)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • Pinch of kosher salt

Method
 

  1. Prep the oven and pan: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Make the filling: In a bowl, beat cream cheese, 1/3 cup sugar, vanilla, lemon zest, egg yolk, and a pinch of salt until smooth and fluffy, about 1–2 minutes.
  3. Open the dough: Unroll the crescent dough and separate it into triangles. Work with one triangle at a time.
  4. Fill and roll: Place about 1 tablespoon of filling near the wide end of each triangle. Gently roll up toward the tip, tucking in any exposed filling. Curve the ends slightly to form a crescent shape.
  5. Top for crunch: Mix 2 tablespoons sugar with cinnamon. Brush crescents with melted butter, then sprinkle the cinnamon-sugar over the tops.
  6. Bake: Arrange on the sheet, leaving space between each roll. Bake for 12–15 minutes, or until puffed and golden brown.
  7. Cool slightly: Let them rest on the pan for 5 minutes, then move to a rack. They taste great warm or at room temp.
  8. Optional glaze: For extra sweetness, whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and a drop of vanilla. Drizzle over cooled rolls.