
Soft pillow-like rolls filled with a smooth cream cheese center, coated in warm cinnamon sugar. Fast shortcut with crescent dough or classic from-scratch dough.

This batch of cream cheese cinnamon sugar rolls began as a weekend experiment and quickly became the answer to every request for a special morning treat. I first combined a silky sweetened cream cheese filling with buttery dough on a rainy Saturday when I wanted something indulgent but not fussy. The result was soft, tender rolls that pull apart easily and deliver a creamy center inside a golden shell. They are sweet without being cloying, with a delicate tang from the cream cheese balanced by the warm aroma of cinnamon and a crisp sugary coating.
I developed two reliable approaches so you can choose what fits your day. For a shortcut when time is tight, refrigerated crescent roll dough or puff pastry transforms into pillowy parcels in minutes. For the true comfort of homemade bread, a simple enriched dough with warm milk, yeast, and butter yields rolls with a tender crumb after a single rise. Both methods finish the same way: a brush of melted butter and an even toss in a cinnamon sugar mix while warm, which creates that irresistible sticky, spiced exterior.
On the first Sunday I made these, my kitchen filled with a warm scent that drew everyone from the bedrooms. My partner declared them better than the bakery, and my neighbor asked for the recipe after stealing two before I could box them. These rolls have a way of making ordinary mornings feel celebratory.
My favorite part about these rolls is how quickly they change a regular morning into something festive. When guests arrive, the aroma signals hospitality. Over the years I have learned to double the cream cheese filling for a more generous center and to reserve extra cinnamon sugar for immediate tossing after baking so the coating stays glossy and crisp.
Store leftover rolls in an airtight container at room temperature for up to 48 hours. For longer storage refrigerate up to five days but allow the rolls to come to room temperature or warm gently in a 300 degrees Fahrenheit oven for five to eight minutes to restore softness. To freeze, place cooled, uncoated rolls on a parchment-lined tray and freeze until solid then transfer to a heavy-duty freezer bag for up to three months. When ready to bake, thaw in the refrigerator overnight and brush with melted butter before baking to revive color and crust.
For a lighter filling, use reduced-fat cream cheese though the texture will be slightly less rich. Greek yogurt can be stirred into the filling at a 3 to 1 ratio for tang and moisture but reduce the sugar slightly. Swap whole milk for 2 percent in the dough; note that lower fat produces a slightly firmer crumb. For a gluten-free version, use a one-to-one gluten-free flour blend and add a small binder such as 1/2 teaspoon xanthan gum per cup of flour for structure.
Serve warm with a strong coffee, a milky latte, or a bright citrus tea to cut the sweetness. For a brunch spread, place rolls on a wooden board with fresh fruit, soft cheeses, and smoked salmon. Garnish with a light dusting of extra cinnamon or a drizzle of simple vanilla glaze for special occasions. These pairs nicely with autumnal sides like baked apples or roasted squash for a seasonal table.
Sweet rolled pastries appear across many traditions. These rolls borrow the comforting concept of filled, spiced bread found in Scandinavian and North American baking. Cinnamon-sugar coatings have long been a favorite in American home baking for their quick assembly and appealing crunch. The addition of a cream cheese center creates a hybrid between classic sweet rolls and filled Danish pastries, giving a bright creamy note that contrasts the warm spice.
In cooler months add a pinch of nutmeg and a tablespoon of molasses to the dough for deeper flavor. For spring, fold chopped strawberries into the cream cheese filling or add lemon zest for brightness. Around the holidays, substitute half the sugar in the coating with demerara for a richer crunch and top with toasted pecans for texture. These small changes mirror seasonal produce and make the recipe feel new throughout the year.
Prepare the cream cheese filling up to three days ahead and refrigerate. Assemble unbaked sealed rolls on a tray and refrigerate covered overnight for fresh baking in the morning. You can also par-bake rolls for eight minutes, cool, and freeze. Finish baking from frozen with an extra two to three minutes and brush with melted butter before tossing in cinnamon sugar for a just-baked finish.
These cream cheese cinnamon sugar rolls are a warm piece of home you can customize for weekday ease or weekend indulgence. Share them with friends and family and encourage slight tweaks that make them your own.
Soften cream cheese to room temperature to avoid lumps and ensure a silky filling.
Press seams of crescent dough well or crimp puff pastry edges to prevent filling leakage during baking.
If yeast does not foam in warm milk, discard and start with fresh yeast to ensure proper rise.
For even baking, space rolls so they do not touch; for pull-apart rolls place them close together in a pan.
Toss rolls in cinnamon sugar while still warm so the coating sticks and creates a glossy finish.
This nourishing cream cheese cinnamon sugar rolls recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cream Cheese Cinnamon Sugar Rolls recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Beat the softened cream cheese with 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon until smooth and lump-free. Use a hand mixer for two minutes and scrape the bowl.
Unroll crescent roll dough or puff pastry and press seams together to form a rectangle. Cut into 12 equal squares for filling.
Warm 1/2 cup milk to 110 degrees Fahrenheit and stir in 2 1/4 teaspoons active dry yeast with 2 tablespoons granulated sugar. Let stand five minutes until foamy.
Combine flour and salt, add the foamy yeast mixture, 1 egg, and 3 tablespoons softened butter. Knead 5 to 7 minutes until smooth and elastic.
Place dough in an oiled bowl, cover and let double in size for about one hour. Punch down and roll into a rectangle; cut into 12 squares.
Place 1 to 2 teaspoons of filling in the center of each square. Fold dough over, pinch edges to seal, and arrange seam side down on a parchment-lined tray.
Oven: preheat to 375 degrees Fahrenheit and bake for 12 to 15 minutes until golden. Air fryer: preheat to 350 degrees Fahrenheit and cook 6 to 8 minutes in a single layer.
Brush warm rolls with 1/2 cup melted butter and immediately toss in a mix of 1/2 cup granulated sugar and 1 tablespoon cinnamon for an even coating.
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