This cream cheese cinnamon sugar roll recipe has been my weekend comfort project for years. I first tested the combination during a rainy Saturday morning when I had leftover cream cheese and a tube of refrigerated dough on hand. The result — a warm, tender roll with a rich, slightly tangy center and a crackly cinnamon-sugar exterior — became an instant favorite in my house. It’s the kind of recipe that fills the kitchen with a bakery aroma and makes everyone linger at the table a little longer.

What I love most is how flexible it is: you can take the shortcut using crescent roll dough or make dough from scratch when you have time. The cream cheese filling is lightly sweetened and scented with vanilla and cinnamon so it melts into the dough as the rolls bake, creating pockets of creamy, slightly tangy custard. These are perfect for breakfast, brunch, or a dessert with coffee. I often make a double batch for gatherings — they disappear fast.

Ingredients

• Crescent roll dough or puff pastry (shortcut): Use one 9-ounce package of refrigerated crescent roll dough or one sheet of puff pastry. Crescent dough gives a soft, tender crumb while puff pastry yields flakier layers.
• Cream cheese: One 8-ounce block of full-fat cream cheese, softened to room temperature. Full-fat gives the best creamy texture; brands like Philadelphia or store-brand block cream cheese work well.
• Sugars: Use 1/4 cup for the filling and an additional 1/2 cup for the cinnamon coating. Granulated sugar provides a clean sweetness and helps the exterior caramelize when tossed with butter.
• Spices and vanilla: 1 teaspoon pure vanilla extract and 1/2 teaspoon ground cinnamon in the filling, plus 1 tablespoon ground cinnamon for the coating. Freshly ground cinnamon offers brighter flavor.
• Butter: 1/2 cup melted butter for tossing the baked rolls, plus about 3 tablespoons softened butter for the homemade dough version. Use unsalted so you can control seasoning.
• Dough-from-scratch components: 2 1/4 teaspoons active dry yeast, 1/2 cup warm milk (approximately 110°F), 2 tablespoons sugar to bloom the yeast, 2 1/2 cups plus 1 tablespoon all-purpose flour, 1/2 teaspoon salt, and 1 large egg to enrich the dough.

Instructions

Prepare the cream cheese filling: In a large bowl, beat one 8-ounce softened cream cheese with 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon until completely smooth and free of lumps. Aim for a spreadable consistency — chill briefly if it feels too soft before filling the dough. Shortcut dough method (quick): Unroll the refrigerated crescent dough and press seams tightly to form a uniform rectangle. Roll gently with a rolling pin to even thickness, then cut into equal squares roughly 3 inches wide. Place 1 to 2 teaspoons of the cream cheese mixture in the center of each square. Fold corners or edges over to seal tightly; press seams to prevent leaking. Homemade dough method: Combine 1/2 cup warm milk (about 110°F), 2 1/4 teaspoons active dry yeast, and 2 tablespoons sugar in a bowl. Let it stand until foamy, about 5 minutes. Add 2 1/2 cups plus 1 tablespoon all-purpose flour, 1/2 teaspoon salt, 1 large egg, and 3 tablespoons softened unsalted butter. Knead by hand or in a stand mixer for 5 to 7 minutes until the dough is smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour. Roll into a large rectangle and cut into squares the same size as the shortcut method. Shape and seal: Place a teaspoon or two of filling in each square’s center, fold the dough over to fully encase the filling, and pinch edges firmly to create a tight seal. For an attractive finish, tuck seams underneath so the top surface is smooth. Bake in oven: Preheat oven to 375°F (190°C). Arrange rolls on a baking tray lined with parchment paper, leaving space between for expansion. Bake for 12–15 minutes until golden brown and puffed. Check the bottoms — they should be lightly browned and set. Cook in air fryer: Preheat air fryer to 350°F (175°C). Arrange rolls in a single layer without overcrowding; depending on size, work in batches. Cook 6–8 minutes, watching closely near the end to avoid over-browning. Internal centers should be set but still soft. Finish with butter and cinnamon sugar: Brush hot rolls generously with 1/2 cup melted unsalted butter, then immediately toss or roll each in a mixture of 1/2 cup granulated sugar and 1 tablespoon ground cinnamon until fully coated. Serve warm for the best contrast of textures.

Storage Tips

For short-term storage, keep cooled rolls in an airtight container at room temperature for up to 48 hours. If you plan to keep them longer, refrigerate for up to 4 days; allow to come to room temperature or reheat briefly before serving to restore softness. To freeze, place uncoated, cooled rolls in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Freeze unbaked, sealed rolls for the best make-ahead option — bake from frozen by adding a few minutes to the baking time and tenting with foil if the tops brown too quickly.

Ingredient Substitutions

If you need lower-fat options, substitute light cream cheese but expect a slightly looser filling that may spread during baking; chill the filling briefly to firm it up. For a dairy-free version, use a vegan cream cheese alternative and dairy-free butter for coating, though texture will be different. Gluten-free all-purpose flour blends can replace regular flour in the homemade dough, but results vary by brand — add an extra tablespoon of liquid if the dough is dry. Swap whole milk for plant-based milks warmed to 110°F if preferred.

Serving Suggestions

Serve warm alongside a cup of strong coffee or chai; the fragrant cinnamon complements both black and milky drinks. For brunch presentations, place rolls on a wooden board and garnish with a dusting of extra cinnamon or a light drizzle of vanilla glaze. Pair with fresh fruit, whipped cream, or a sharp cheddar platter for a savory counterpoint — the tang of cheese contrasts nicely with the sweet rolls.

Meal Prep Tips

To streamline mornings, prepare and shape rolls the night before, cover loosely, and refrigerate overnight; bake in the morning for fresh rolls. Alternatively, freeze shaped unbaked rolls on a tray, then transfer to freezer bags; thaw in the fridge before baking and allow the dough to come to room temperature while the oven preheats. Use portion-sized containers for leftovers to prevent drying and reheat gently to maintain creaminess in the center.

Cultural Background

Sweet yeast rolls with creamy fillings appear across many baking traditions: Scandinavian cardamom buns, North American sweet rolls, and European filled pastries share the concept of a sweetened, enriched dough wrapped around a custard-like center. The cinnamon-sugar coating is a classic American touch, recalling diner-style comfort baking and holiday brunch tables. This recipe blends familiar American flavors — cream cheese and cinnamon — into an approachable hand-held pastry.

Seasonal Adaptations

In autumn, fold a spoonful of pumpkin puree and a pinch of pumpkin spice into the cream cheese for a seasonal twist. For winter holidays, add orange zest to the filling and sprinkle chopped toasted pecans on top after coating. Spring and summer benefit from a light lemon-vanilla cream cheese filling and a garnish of fresh berries. Small adjustments in spice and citrus can shift the rolls to suit any occasion.

These rolls are a simple pleasure that reward a little attention. Whether you use the quick crescent-roll method or knead dough from scratch, the combination of warm cinnamon, melted buttery sugar, and a soft cream cheese center is reliably comforting. I hope you find as much joy in making and sharing them as my family has — bake a batch, invite a friend, and savor the little moments they create.