This recipe for cream cheese cinnamon sugar rolls is my go-to celebration treat when I want something tender, slightly tangy, and unapologetically indulgent. I first created this hybrid approach—an option to use refrigerated dough for speed or make a simple enriched dough from scratch—after a Sunday morning when guests arrived unexpectedly. The cream cheese filling is silky and mildly sweet, balancing the buttery, cinnamon-coated exterior. These rolls deliver a soft interior with a crisp, caramelized outer layer when tossed in the warm cinnamon-sugar mix right out of the oven.

I remember the first time I made a batch for a small holiday brunch: the house filled with warm, sweet spice and the soft tang of cream cheese, and every single guest asked for the recipe. Whether you choose the shortcut method with pre-made crescent or puff pastry or decide to proof your own yeast dough, the end result is the same comforting combination of textures — a tender, slightly airy bun surrounding a creamy pocket of filling, finished with a glossy butter coating and a crunchy cinnamon-sugar crust.

Ingredients

• Filling: 8 oz (1 block) cream cheese, softened and whipped with 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon. Choose full-fat cream cheese (Philadelphia or store brand) for the creamiest texture; beat until entirely smooth to avoid lumps in the center.
• Shortcut dough: 1 (9 oz) sheet refrigerated crescent roll dough or puff pastry. Crescent dough creates a tender roll quickly; puff pastry gives extra flakiness. Press seams to seal for an even surface.
• From-scratch dough: 1/2 cup warm milk (about 105°F/40°C), 2 1/4 teaspoons active dry yeast (one packet), 2 tablespoons granulated sugar to feed the yeast. Then add 2 1/2 cups plus 1 tablespoon all-purpose flour, 1/2 teaspoon salt, 1 large egg, and 3 tablespoons softened unsalted butter for an enriched, tender crumb.
• Butter wash & coating: 1/2 cup (8 tablespoons) unsalted butter, melted for brushing, and a bowl of 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon for tossing right after baking.

Instructions

Make the cream cheese filling: In a large bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar, 1 teaspoon vanilla, and 1/2 teaspoon ground cinnamon until completely smooth and fluffy, about 1–2 minutes with an electric mixer. Scrape the bowl so the filling is uniform — this prevents pockets of unmixed cream cheese that can burst during baking. Shortcut method — prep the refrigerated dough: Unroll the crescent dough or thawed puff pastry on a lightly floured surface and press any seams firmly to form an even rectangle. Cut into equal squares (about 9–12, depending on size). Place 1–2 teaspoons of the cream cheese filling in the center of each square, fold the dough up and over the filling, and pinch edges tightly to seal. Seal well so filling doesn't leak. From-scratch dough — activate the yeast: Warm 1/2 cup milk to about 105°F (warm to the touch), sprinkle 2 1/4 tsp active dry yeast and 2 tbsp sugar over the surface. Let sit 5 minutes until foamy — bubbly yeast means it’s active. If it doesn't foam, begin again with fresh yeast. Make and proof the dough: Combine the foamy yeast mixture with 2 1/2 cups plus 1 tbsp flour, 1/2 tsp salt, 1 large egg, and 3 tbsp softened butter. Mix and knead for 5–7 minutes until smooth and elastic (dough should pass the windowpane test or at least be tacky but not sticky). Cover the bowl with a damp towel and let rise in a warm place until doubled, about 1 hour. Shape the rolls: Roll the risen dough into a roughly 12x16-inch rectangle and cut into squares. Spoon 1–2 teaspoons of cream cheese filling into the center of each square. Fold corners towards the center and pinch to seal, or fold and roll to form a neat parcel. Make sure seams are pinched tightly. Bake in the oven: Preheat the oven to 375°F (190°C). Arrange rolls on a baking sheet lined with parchment, leaving space between them. Bake for 12–15 minutes until golden brown and the tops are set. Avoid overbaking — pull them when the edges are golden and the tops are light brown. Air fryer alternative: Preheat the air fryer to 350°F (175°C). Arrange rolls in a single layer without crowding and cook 6–8 minutes until golden; smaller air fryers may need rotation halfway. Air fryer batches will brown faster — watch them closely on the first run. Finish and coat: Brush freshly baked rolls with melted butter while warm, then immediately toss or roll them in a shallow bowl of 1/2 cup sugar mixed with 1 tbsp cinnamon until fully coated. The warm butter helps the sugar stick and creates a slightly crisp, shiny shell.

Storage Tips

Store uncoated, fully cooled rolls in a single layer in an airtight container to keep the outer crust from softening. For same-day enjoyment keep them at room temperature; for longer storage refrigerate for up to 3 days and reheat gently to restore softness. For freezing, place shaped, unbaked rolls on a tray until firm, then bag for up to 3 months. When baking from frozen, allow a few extra minutes; when reheating baked rolls from frozen, defrost in the refrigerator overnight and warm in a 325°F oven for 10–12 minutes.

Ingredient Substitutions

If you need to adapt ingredients: swap full-fat cream cheese for Neufchâtel for lower fat (texture will be slightly less rich). For a dairy-free approach, try a firm vegan cream cheese and vegan butter, but note the flavor and browning will differ. Gluten-free flour blends can replace all-purpose flour in the dough, but you may need a binder like xanthan gum and a slightly different hydration — expect a denser crumb. Use puff pastry instead of crescent dough for deeper layers and flakiness; if using refrigerated biscuit dough, reduce filling to 1 teaspoon to avoid bursting.

Serving Suggestions

Serve warm with coffee or a latte for brunch, or alongside fresh fruit to balance sweetness. For a single-serve dessert plate, add a dollop of whipped cream or a scoop of vanilla ice cream and drizzle warmed caramel or maple syrup. Garnish with a light dusting of powdered sugar or toasted pecans for texture contrast. These are also wonderful tucked into breakfast baskets or boxed for potlucks — wrap warm rolls in foil with a small butter packet for sharing.

Cultural Background

Sweet rolls and buns filled with dairy and sugar have deep roots across many baking traditions — the concept of enclosing a creamy or spiced filling in enriched dough is shared by European pastries and American comfort baking alike. This version leans into American brunch culture where warm, shareable baked goods are central to gatherings. The cinnamon-sugar coating echoes Latin American churros and Nordic cardamom or cinnamon-scented treats, blending techniques into a familiar but distinct pastry.

Seasonal Adaptations

In cooler months add a pinch of nutmeg or ground cloves to the filling for cozy spice. For spring, fold in citrus zest (orange or lemon) to the filling for brightness. During holiday seasons, swap plain sugar for brown sugar in the coating for a caramel note, or add a maple glaze in place of the cinnamon sugar toss. For summer brunches, serve alongside stone fruit compotes or berry compote to cut through the richness.

Meal Prep Tips

Prepare the filling and either the shaped unbaked rolls or the dough the night before. Refrigerate filled, sealed rolls on a tray covered and bake fresh in the morning — add 5–10 minutes to bake time if chilled. For large gatherings, par-bake rolls for 6–7 minutes, freeze, then finish in the oven for 6–8 minutes before coating when ready to serve; this keeps timing predictable and yields fresh-tasting rolls.

These cream cheese cinnamon sugar rolls are a reliable crowd-pleaser and adaptable enough to become your signature at brunches or casual celebrations. Whether you make the shortcut version for a weeknight treat or the from-scratch dough for a leisurely morning, the result will be warm, comforting, and impossible to resist. Share them, savor them, and make small adjustments that turn them into a family classic.