Rich, tart, and delicious, these Cream Cheese Crescent Rolls are one of the simplest desserts to make. Ready in around 20 minutes, this sweet treat has the flavors of a yummy cream cheese danish straight out of a local bakery, but with the most minimal effort!
Enjoy them as a breakfast pastry, an after-dinner dessert, or even as a snack.
I’m a sucker for easy recipes already, but snack-sized desserts that are quick to whip up? Sign me up! I love packing these in my kid’s school lunches and taking them to potlucks. They are always a huge hit and disappear fast, so make sure you eat my share before they’re all gone!
All you have to do to make these cream cheese crescent rolls is prepare the raspberry cream cheese filling, assemble your rolls, and bake for 11 minutes. Then just top ’em with a little powdered sugar and enjoy!
What’s In Cream Cheese Crescent Rolls
- Cream cheese: Make sure you use softened cream cheese so it’s easier to mix and spread.
- Powdered sugar: Powdered sugar is used in both the cream cheese mixture and as a topping for the rolls. It adds a touch of sweetness and also helps thicken the filling.
- Raspberries: We used fresh raspberries as they add a nice tartness to balance out the sweetness of the cream cheese.
- Vanilla extract: A hint of vanilla in the cream cheese sugar mixture takes these crescent rolls to the next level!
- Pillsbury crescent rolls: We prefer this crescent roll dough because it keeps the recipe simple and delicious. You can always make your own dough if you prefer.
Substitutions & Additions
Don’t have powdered sugar? You can substitute with granulated sugar and a little bit of cornstarch, or even maple syrup or honey. These will all give slightly different flavors to the cream cheese filling, so feel free to experiment.
We used raspberries in this recipe, but blueberries or strawberries would also taste delicious! And for the crescent dough, you can always try using a different brand or making your own from scratch.
You can also add in some chopped nuts like pecans or almonds for an extra crunch or drizzle some melted chocolate over top for a decadent twist!
Pro Tips for Cream Cheese Crescent Rolls
- Be careful not to overfill the crescent rolls or they may burst open while baking. Using a 1.5-tablespoon cookie scoop will help ensure you have the right amount of filling for each roll. You can also seal the edges of the dough with your fingers or a fork to prevent the rolls from opening up while baking.
- If you want to make these ahead of time, you can assemble the rolls and refrigerate them for up to 24 hours before baking. Just make sure to cover them tightly with plastic wrap so they don’t dry out!
Storage + Freezer Directions
Once baked, these cream cheese crescent rolls will keep in an airtight container at room temperature for up to 4 days.
You can also freeze them before or after baking.
To freeze before baking, assemble the rolls and place them on a parchment-lined baking sheet. Freeze for 1 hour, then transfer to a freezer-safe bag or container. When ready to bake, add a few extra minutes to the baking time.
To freeze after baking, let them cool completely and store in an airtight container or freezer-safe bag for up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave.
What to Serve with Cream Cheese Crescent Rolls
These creamy raspberry crescent rolls would make a great addition to any brunch spread alongside some savory dishes like our Cottage Cheese Scrambled Eggs, Bacon and Cheddar Scones, and Breakfast Charcuterie.
You can also serve them as a sweet treat after a meal or enjoy them as a snack with some hot tea or coffee. However you choose to serve them, these cream cheese crescent rolls are sure to be a hit!
Raspberry Cream Cheese Crescent Rolls Recipe
Ingredients
- 8 oz. cream cheese softened
- 5 tablespoons powdered sugar divided
- ½ pint raspberries ~6 oz.
- ½ teaspoon vanilla extract
- 8 oz. Pillsbury crescent rolls
Instructions
- Preheat the oven to 375 degrees.
- Place the cream cheese, 4 tablespoons of powdered sugar, and vanilla in a large bowl. Stir to combine.
- Add the raspberries to the bowl and gently fold together until combined.
- Take 1 crescent roll and lay it on your work surface. At the larger end of the triangle, press to slightly stretch out the dough. Scoop 1.5 tablespoons of raspberry cream cheese and place in the middle of the bottom/larger end. Roll the crescent roll and place it on a baking sheet. Continue until all crescent rolls have been filled and rolled.
- Bake for 9-11 minutes.
- Sprinkle with remaining powdered sugar and serve.
Tips & Notes
- We used raspberries in this recipe. Blueberries or strawberries could be used too.
