Ah, crescent rolls. I love you an extra ton because baking is not one of my strong suits. Number one: I make a massive, giant, huge, kitchen-earthquake of a mess. Number two: my stuff never turns out right. Number three: it’s not as much fun as cooking because you have to stick to the recipe and get out a billion and one measuring cups and spoons. Whoops, sorry…a billion and two.
BUT – then we have our beautiful little can of crescent rolls. Pop that baby open, roll ’em up, and BAM – a better than homemade (in my opinion) little pastry. Crescent rolls are so dang yummy on their own, but there are also so many ways to experiment with them and make them into something more.
Like these cheesecake stuffed crescent rolls! Cinnamon cheesecake, to get technical. You basically throw together a quick cheesecake filling, spoon it in, roll it up, bake it, drizzle with glaze, and eat FO-EVA. I pounded like three of these things within ten minutes and quickly realized that they must make a quick exit out of my house immediately or else I would eat the entire batch within a few days (hello pregnancy appetite). Especially because my husband is out of town! So I brought the whole batch over to my sister’s house and regretfully said goodbye to my scrumptious little cinnamon friends.
You know what I love about this dessert? It’s easy and foolproof to make. You have to KNOW that’s true, because if I can make this dessert, anyone can. Let’s talk details:
- The crescent rolls: the only step here is to pop the can and lay them out on your counter top, ready to be filled
- The filling: mix all the ingredients together in a bowl with an electric hand mixer: cream cheese, cinnamon, egg, sugar, and flour. Spoon one tablespoon of filling out into each triangle and spread that out so it’s not just one big lump.
- The rolling: Roll ’em up just like regular crescent rolls! And (optional) sprinkle with turbinado sugar.
- The glazing: Whisk super simple glaze ingredients together (powdered sugar, milk, butter, vanilla) and drizzle over slightly cooled crescent rolls!
Easy peasy, yo. And supa yummy. So yummy that I had to forcibly remove them from my home.
You know what I DON’T like about crescent rolls? My sister-in-law judges me so hard for this. But I hate, hate, hate, hate opening the crescent roll can. Really any Pillsbury can for that matter…the kind where you pull the wrapper around and then press a spoon against the seam and it POPS. Note my capital letters…it doesn’t pop…it POPS.
And it’s terrifying. You know what it’s like? It’s like a Jack-in-the-Box. You’re turning the crank, turning it, turning it, turning it, and then BAM. A little doll thing pops out and scares the pants off of you. Same thing with the little pop-able pastry containers. You press the spoon, and press it, and press it, and then POP, it opens and scares you.
Same thing, nahmean?? I don’t like it!
When my husband is home (or when anyone else is at my house), I force them to do it, and I leave the room or just turn around, plug my ears, and sing, but I was the only one at my house when I was creating this recipe. So it was just me and the crescent roll cans. Having a staring contest while I built myself up for the peel and pop.
If you are judging me right now, I suppose I understand. But we all have our weird quirks, right?? Well, this is one of mine. LOVE ME FOR WHO I AM.
It’s worth the trauma when the end result is this delicious 😍.Print
Cinnamon Cheesecake Stuffed Crescent Rolls
Super easy and SUPER tasty, these crescent rolls are filled with flavorful cinnamon cheesecake filling, baked to perfection, and drizzled with a simple glaze!
- Prep Time: 15 mins
- Cook Time: 11 mins
- Total Time: 26 minutes
- Yield: 16 rolls
For the crescent rolls
- 2 tubes crescent rolls
- 8 oz package cream cheese
- 1 egg
- 2 tablespoons flour
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- Turbinado sugar (optional – for sprinkling over rolls before placing in oven)
For the glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- Preheat your oven to 375 degrees.
- Pop your cans of crescent rolls, pull apart each triangle, and lay them out on the counter.
- In a medium bowl, combine your filling ingredients (cream cheese, egg, flour, sugar, and cinnamon) and beat with an electric hand mixer (stand mixer will work, too) until totally combined.
- Spoon about a tablespoon of filling into the wide side of each crescent roll, and spread out a bit so it’s not just at the top.
- Roll the crescent rolls up just like your normally would, place them on a parchment paper lined baking sheet, and sprinkle with turbinado sugar.
- Bake for about 11 minutes or until crescent rolls are golden brown on the top. Remove from the oven and let them cool while you make your glaze.
- For the glaze, whisk all ingredients (powdered sugar, milk, melted butter, and vanilla) together in a bowl until well combined. When ready, drizzle the glaze over the baked crescent rolls. Enjoy!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more delicious crescent roll goodness? Check these out: