This batch of Cream Cheese Cinnamon Sugar Rolls has been a weekend ritual in my kitchen for years. I first pulled this combination together one sleepy Sunday morning when I had leftover pastry and a tub of cream cheese on the counter; the sweet tang of the filling tucked inside a buttery roll felt like the edible version of a warm blanket. These rolls strike a balance between tender, yeasted dough and a luxuriously smooth cream cheese heart, finished in a shimmering cinnamon sugar cloak that crunches just enough on the outside. The aroma as they bake is impossible to ignore — it draws people from other rooms like a friendly invitation.

I learned early that you don't need to be a bread wizard to get excellent results: a short rise, gentle kneading, and attention to temperature are the three real tricks. On busy mornings I use refrigerated crescent or puff dough for a shortcut that still delivers the soft interior and flaky exterior; when I have more time, I make the yeast dough to get that classic, pillowy crumb. Family, friends, and potluck guests always ask for the recipe — the first empty plate is the best compliment.

Ingredients

• Refrigerated dough or puff pastry: 1 (8.8 oz) package refrigerated crescent roll dough or an equivalent sheet of puff pastry. Crescent dough gives soft layers; puff pastry produces a flakier exterior. Buy well-chilled brands like Pillsbury for consistent results.
• Cream cheese filling: 8 oz cream cheese (softened), 1/4 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon. Use full-fat brick-style cream cheese for the creamiest texture; spreadable tubs work but drain excess moisture first.
• Butter for brushing: 1/2 cup (1 stick) unsalted butter, melted. This adds shine and helps the cinnamon sugar adhere.
• Cinnamon sugar coating: 1/2 cup granulated sugar and 1 tbsp ground cinnamon, mixed in a shallow bowl for tossing the warm rolls.
• Homemade dough option: 1 packet active dry yeast (2 1/4 tsp), 1/2 cup warm milk (about 110°F), 2 tbsp granulated sugar, 2 1/2 cups plus 1 tbsp all-purpose flour, 1/2 tsp salt, 1 large egg, 3 tbsp plus 1 tsp softened unsalted butter. This produces a classic yeasted roll with a tender crumb.

Instructions

Prepare the cream cheese filling: In a large bowl, beat 8 oz softened cream cheese with 1/4 cup sugar, 1 tsp vanilla, and 1/2 tsp ground cinnamon until completely smooth and lump-free. Scrape the bowl often; you want a spreadable, thick paste. Chill briefly if it seems too soft to handle, but keep it scoopable. Shortcut assembly with refrigerated dough: Unroll the crescent dough and press seams firmly to form rectangles. Cut into even squares roughly 3 x 3 inches. Place 1–2 teaspoons of the cream cheese filling in the center of each square, fold corners or edges over the filling, and pinch tightly to seal. Make sure seals are secure to prevent leakage during baking. Make the homemade dough: Warm 1/2 cup milk to about 110°F (43°C). Stir in 1 packet yeast and 2 tbsp sugar; let sit 5 minutes until foamy. In a mixing bowl combine 2 1/2 cups plus 1 tbsp flour and 1/2 tsp salt. Add the foamy yeast, 1 large egg, and 3 tbsp plus 1 tsp softened butter. Knead by hand or with a stand mixer for 5–7 minutes until smooth and elastic. Cover and let rise in a warm spot about 1 hour, until doubled. Roll and portion the dough: After rising, turn the dough onto a lightly floured surface and roll into a large rectangle about 1/4-inch thick. Cut into squares roughly 3 x 3 inches. Place 1–2 teaspoons of cream cheese filling in the center of each square; fold and pinch edges to seal tightly. Bake in the oven: Preheat the oven to 375°F (190°C). Arrange sealed rolls on a parchment-lined baking sheet about 1 inch apart. Bake 12–15 minutes until golden brown. Transfer immediately to a shallow bowl of the cinnamon sugar mix after brushing with melted butter so they pick up an even coating. Cook in an air fryer: Preheat air fryer to 350°F (175°C). Place rolls in a single layer leaving space for air circulation. Cook 6–8 minutes, checking at 5 minutes for color, until golden. Brush with melted butter and toss in cinnamon sugar while still warm. Finish and serve: Brush warm rolls with 1/2 cup melted butter and immediately roll or toss them in the prepared 1/2 cup sugar + 1 tbsp cinnamon mixture until evenly coated. Serve warm; they are best the day they are made but can be gently reheated.

Storage Tips

Store cooled rolls in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate up to 3 days—bring to room temperature and refresh in a 325°F (160°C) oven for 5–7 minutes. To freeze, assemble and seal unbaked rolls on a tray, freeze until firm, then transfer to a zip-top bag for up to 3 months. Bake from frozen, covered for the first half of bake time if tops color too quickly. Avoid glazing before freezing; glaze or toss in cinnamon sugar after baking for best texture.

Ingredient Substitutions

If you need dairy-free options, use a firm dairy-free cream cheese and a plant-based butter substitute—note the flavor will be slightly different and the coating may not stick as well. For gluten-free, a cup-for-cup gluten-free flour blend can work for the dough, but expect a denser crumb; a commercial gluten-free crescent dough can make the shortcut method easier. Swap white sugar for coconut sugar for a deeper caramel note, or use brown sugar in the coating for molasses undertones. For lower sugar, reduce filling sugar by half and dust with a cinnamon-erythritol blend.

Serving Suggestions

Present rolls warm on a wide platter dusted with a little extra cinnamon. They pair beautifully with thick coffee, chai, or a cup of warmed apple cider. For brunch, serve alongside scrambled eggs, roasted potatoes, and a fresh fruit salad to balance sweetness. Garnish with thin orange zest or toasted pecans for texture. For a decadent finish, drizzle a light vanilla glaze made from powdered sugar and milk, or serve with a side of fruit preserves.

Cultural Background

Sweet rolls stuffed with cheese or sweet curds appear in many baking traditions: from Scandinavian cardamom buns to Eastern European cheese-filled kolaches. This recipe borrows the idea of a sweetened cheese center and pairs it with American cinnamon-sugar finishing—a familiar flavor profile found in American diners and bake sales. The shortcut crescent option leans into modern convenience while the yeast dough honors traditional morning-bun textures common in Northern European kitchens.

Meal Prep Tips

For meal prep, make the filling and dough the night before. Assemble sealed rolls and place them on a tray covered in plastic in the refrigerator overnight; bake in the morning straight from cold, adding 4–6 minutes to the time. Alternatively, freeze unbaked portions; on baking day move them straight from freezer to oven and watch color closely. Portion into single-serve containers for grab-and-go breakfasts and reheat briefly in a toaster oven to revive the sugar crust.

These rolls meld comfort and convenience: whether you pick the speedy shortcut or the slow-rise route, each bite carries buttery warmth and cinnamon nostalgia. Bake a batch for weekend guests or prepare a few unbaked for holiday mornings — either way, these are meant to be shared and enjoyed warm.