Recipe Details
Cream Cheese Cinnamon Crescents (Community Pick Recipe)
Photo by eabeler | Total time: 40 minutes | Yields: 18–20 servings
Ingredients
2 (8-ounce) cans premade crescent roll dough
2 (8-ounce) packages cream cheese
1 ¾ cups sugar (divided)
1 teaspoon vanilla extract
½ cup butter
1 teaspoon ground cinnamon
Instructions
Unroll one can of crescent roll dough and spread it evenly across the bottom of a 9x13 inch baking pan. I pre-spray the pan with nonstick cooking spray for easy serving later.
In a mixing bowl, cream together the 2 packages of cream cheese, 1 cup of sugar, and 1 teaspoon vanilla until smooth.
Spread the creamy mixture evenly over the bottom crescent roll layer.
Unroll the second can of crescent rolls and lay it flat over the filling as a top layer.
Melt the ½ cup butter, mix in the remaining ¾ cup sugar and 1 teaspoon cinnamon, then pour the mixture evenly over the top crescent layer.
Bake at 350°F (175°C) for 30 to 35 minutes.
Community Questions & Discussions
I swapped regular cream cheese for brown sugar cinnamon cream cheese, instead of mixing extra add-ins into plain cream cheese. I also sprinkled extra brown sugar and cinnamon on top after spreading melted butter, and it worked great.
Any experienced bakers can help me swap premade crescent dough for homemade low-carb dough? I want to use almond or chickpea flour – would biscuit dough, pie crust, or another type of homemade dough work best as a substitute?
Is this recipe best served hot or cold?
I’m a little confused by the instructions: when it says "cream together", does that mean mix all the listed ingredients together before spreading?
Community Reviews
⭐⭐⭐⭐⭐ This was yummy! I served this for brunch at my son’s playgroup, and everyone loved it! Even my husband snuck a piece on his way to work before the event. I made a few small changes: I only used 1 package of cream cheese, ¼ cup sugar in the filling, spread a thin layer of strawberry jam over the cream cheese, and added fresh strawberries (since they’re in season right now). I also cut the sugar for the topping down to ¼ cup, and only used ¼ cup butter. I noticed the top layer was too soft after 35 minutes of baking, so I left it in for another 10 minutes and it came out perfect! Thanks for this super easy recipe!
⭐⭐⭐⭐⭐ We’re having our annual office "goodie day" today and I wanted something less sweet to pair with all the cookies and candies other people brought. I made these omitting the sugar and cinnamon entirely, and subbed in finely chopped jalapeño, two green onions, ¾ teaspoon cumin, ½ teaspoon cayenne, and ½ teaspoon garlic salt to the cream cheese. I used about ¼ cup of melted margarine over the top. I tested a small corner and I think these will be a huge hit. I’m already planning to make them for Christmas Eve. Thanks for a great and versatile base recipe!
⭐⭐⭐⭐⭐ This recipe is fantastic! A huge hit with everyone! My girlfriends and I always gather opening weekend of deer season to make a big chili dinner for the hunters. While we wait for the guys to return, we bake cookies and desserts and hang out. We made this recipe (doubled) exactly as written, then made a second doubled batch with added chocolate chips. There were only three pieces left when we cleaned up! There are so many options – we even talked about making a southwestern version by omitting the cinnamon and sugar and adding salsa or jalapeños. The options are endless! Thanks so much for sharing this great recipe!
⭐⭐⭐⭐⭐ Definite crowd pleaser!! Just make sure you cut the sugar WAY down from the original recipe.
⭐⭐⭐⭐⭐ Wow, sooooo good! I've made this twice now, and it's been amazing both times. I usually make a half-batch in an 8x8 or 9x9 pan. I use reduced fat cream cheese and reduced fat crescent rolls, but other than that I leave this recipe alone since it's perfect as written! It's fantastic fresh out of the oven.... but our favorite way to eat it is after it's been in the fridge for a few hours! So good! Thanks for sharing!
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Popular Community Tweaks
Only use half a cup of sugar for the filling, add blueberries! Cut the topping recipe in half and brush it on instead of pouring – too much topping will make it soggy!
My go-to tweaks: I swapped vanilla for orange extract, added a big extra dose of cinnamon because I love cinnamon, cut the total sugar overall, and used brown sugar for the cinnamon topping.
Add thawed, pitted frozen cherries to the middle layer. Yum.
Delish! Love how easy this is to put together. I'm sure the recipe would taste fabulous as written, but since we are trying to cut down on sugar and fat, I only used one brick of cream cheese and half cup of sugar for the filling, and for the topping I used cooking spray instead of melted butter, and just sprinkled a light amount of sugar and cinnamon. It was perfect for us. thank you for the recipe!
I made this for a Christmas brunch and it turned out great despite my mishaps. I went to add cinnamon to the cream cheese, and after shaking 3-4 times I realized I’d sprinkled chili powder instead of cinnamon. I scraped most of it off and added the correct cinnamon, but then the whole top of the cinnamon bottle fell off and the entire bottle poured in. I managed to get a lot of the extra cinnamon out, but the cream cheese still ended up quite brown. I didn’t tell anyone anything and they all loved it, so I confessed later. Thanks for a recipe that turned out so well, even with extra cinnamon and a little chili powder! :)
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About the Recipe Submitter
This recipe was submitted by a home cook who shares:
I live here in wild, wonderful West Virginia with my wonderful husband. I never give lower than a 3 star rating on any recipe. Just because I didn’t care for it doesn’t mean someone else won’t love it. We all have different tastes, and I don’t want to hurt anyone’s feelings.