This recipe is my answer to weekend mornings when the house needs to smell like comfort and something a little indulgent. I first developed these cream cheese cinnamon sugar rolls on a slow snow day when I wanted the soft, yeasty warmth of a pull-apart roll and the tangy richness of cream cheese in each bite. The outcome is a slightly crisp exterior, a tender, buttery interior, and a creamy pocket of sweet-tangy filling that balances the cinnamon sugar coating. They became an instant favorite with family and friends, a recipe that draws people into the kitchen before coffee is even poured.

I love that the recipe works two ways: a shortcut using refrigerated crescent or puff pastry when time is short, and a from-scratch dough when I want the slow fermentation flavor that comes from fresh yeast and a proper rise. The flavor profile is nostalgic — warmed butter, brown sugar notes from the cinnamon sugar coating, and that little surprise of cream cheese that melts into the dough as it bakes. We serve these for holiday breakfasts, lazy Sunday brunches, and whenever someone deserves a warm, sweet hug on a plate.

Ingredients

• Refrigerated dough or puff pastry: Use one package (about 8.8 oz) of refrigerated crescent roll dough or a sheet of puff pastry. Crescent dough is easiest for shortcut rolls and gives a tender texture; puff pastry will be flakier and slightly crisper.
• Cream cheese: One 8-ounce block, softened to room temperature. Full-fat cream cheese gives the best flavor and stability while baking; Philadelphia is a reliable brand to seek out.
• Filling sugar & vanilla: 1/4 cup granulated sugar and 1 teaspoon vanilla extract for balance. These round out the tang of the cheese without making it overly sweet.
• Cinnamon: 1/2 teaspoon for the filling and 1 tablespoon for the coating. Use fresh ground cinnamon for a bright, warm spice note.
• Butter (melted & softened): 1/2 cup melted butter for tossing after baking and about 3 tablespoons softened butter for the dough when making from scratch. Unsalted keeps salt levels consistent.
• Cinnamon sugar: 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon for coating the warm rolls.
• Yeast and milk (for scratch dough): 2 1/4 teaspoons active dry yeast (one packet), 1/2 cup warm milk (about 110°F). The warm milk activates the yeast and yields a soft, airy crumb.
• Drys & egg: Approximately 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 2 tablespoons granulated sugar, and 1 large egg for enrichment and structure.

Instructions

Make the cream cheese filling: In a large bowl, beat together 8 ounces softened cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon until completely smooth. Aim for a velvety texture with no lumps; scraping the bowl with a spatula ensures even mixing. Taste and adjust sweetness if needed. Set aside while you prepare the dough or unroll your shortcut dough. Shortcut dough: shape and fill: If using refrigerated crescent roll dough, unroll it on a lightly floured surface and press seams together to form a single sheet. Use a sharp knife or a pizza cutter to cut the dough into equal squares (aim for 12). Place 1 to 2 teaspoons of the cream cheese filling in the center of each square, fold the dough over to encase the filling, and firmly pinch edges to seal. Ensure seams are tight so the filling remains inside during baking. From-scratch dough: Whisk 1/2 cup warm milk (about 110°F) with 2 1/4 teaspoons active dry yeast and 2 tablespoons sugar. Let sit until foamy, about 5 minutes. Add 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 large egg, and about 3 tablespoons softened butter. Mix and knead by hand or with a stand mixer for 5–7 minutes until dough is smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour. Roll into a large rectangle and cut into squares as above. Assemble the rolls: Spoon the cream cheese mixture onto each square, fold the dough over and seal tightly. Arrange assembled rolls on a baking tray lined with parchment paper, leaving space between each for expansion. If you like a glossy finish, beat an egg and brush the tops lightly before baking for extra color. Bake in the oven: Preheat the oven to 375°F (190°C). Bake the rolls on the middle rack for 12–15 minutes, or until the tops are golden brown and the dough is cooked through. Watch the first batch closely as oven temperatures vary; you want a golden top without over-browning. Air fryer option: Preheat your air fryer to 350°F (175°C). Arrange rolls in a single layer, leaving space for airflow, and cook 6–8 minutes until golden. Depending on your air fryer size, you may need multiple batches for even browning. Brush and coat: While the rolls are still warm, brush generously with about 1/2 cup melted butter. Immediately toss or roll each piece in the cinnamon sugar mixture (1/2 cup sugar + 1 tablespoon cinnamon) until fully coated. Serve warm for best texture; cooled rolls can be reheated briefly to refresh the coating.

Storage Tips

Store cooled rolls in a shallow airtight container or a resealable bag at room temperature for up to 24 hours. For longer keeping, refrigerate up to 3 days; bring to room temperature or warm briefly in a 300°F (150°C) oven for 5–7 minutes before serving. For freezing, wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen at 300°F (150°C) for 12–15 minutes or until heated through. Avoid microwaving too long — the cream cheese pocket can become overly soft and separate.

Ingredient Substitutions

If you need to adapt, full-fat Greek yogurt (strained) can replace part of the cream cheese for a tangier, lighter filling — use a 3:1 cream cheese to yogurt ratio to maintain structure. For dairy-free versions, use a firm vegan cream cheese and plant-based butter, though texture will differ slightly and the flavor will be less rich. To make these gluten-free, use a cup-for-cup all-purpose gluten-free flour blend and increase hydration slightly; the shortcut option is harder to substitute because commercial crescent dough typically contains wheat.

Serving Suggestions

Serve warm with coffee, chai, or a small glass of cold milk. They pair well with fresh fruit, yogurt parfaits, or savory breakfast items like scrambled eggs and bacon for a balanced brunch spread. Garnish with a light dusting of powdered sugar or a drizzle of simple glaze (1 cup powdered sugar whisked with 1–2 tablespoons milk) if you prefer an extra-sweet finish. For a party platter, cut into smaller pieces and offer alongside jam and softened butter.

Cultural Background

While not tied to a single traditional pastry, these rolls draw from classic European enriched-dough techniques and North American sweet roll traditions. The use of cream cheese as a filling reflects modern baking innovations where tangy dairy balances sweet coatings. Variations of filled doughs appear across cultures — from Danish pastries to Central European kolaches — and this recipe sits comfortably in that lineage, blending convenience (shortcut dough) with old-fashioned yeast baking.

Seasonal Adaptations

In autumn, add a pinch of ground nutmeg or replace half the cinnamon with pumpkin pie spice for a harvest twist. During winter holidays, fold in a tablespoon of orange zest to the filling for brightness, or add chopped toasted pecans to the cinnamon sugar mix for crunch. In spring and summer, serve with a light lemon glaze and a scattering of fresh berries to cut through the richness.

Meal Prep Tips

Assemble unbaked rolls and place them on a parchment-lined tray, covered tightly with plastic wrap, then refrigerate for up to 12 hours for a slow overnight rise — bake the next morning for fresh rolls. For make-ahead breakfast, freeze assembled unbaked rolls; on the day, thaw in the refrigerator for 4–6 hours and bake as directed. Use sturdy, clear containers to stack rolls without crushing the shape.

These cream cheese cinnamon sugar rolls are comfort food at its best: adaptable, crowd-pleasing, and perfect for sharing. Try the shortcut the first time, then bake from scratch when you want to savor the slow rise and deeper flavor. I hope these become a weekend tradition in your home as they did in mine.