Cinnamon Sugar Cream Cheese Rolls

A warm roll with cinnamon sugar on it gets me every time. Put cream cheese filling in there too, and well, there you have it: the Cinnamon-Sugar-Cream-Cheese-Roll. I mean we are talking about warm, sweet, buttery rolls with this creamy surprise filling that simply turns your mouth into a dessert paradise. I still can vividly remember when I was doing this for the first time; I never thought something so simple could taste like it was made in a bakery. But once made, there will be no going back to the store-bought version.

What Are Cinnamon Sugar Cream Cheese Rolls?

These are considered, cinnamon rolls blended with cheesecake. Soft dough or crescent bread is filled with sweetened cream cheese, rolled up, and coated in melted butter, cinnamon, and sugar. The magic happens in the oven: They bake golden and crisp outside and creamy, luscious inside.

They’re perfect for weekend breakfasts, coffee breaks, or even a cozy dessert after dinner. And the best part? They only take about 20 minutes from start to finish.

Why This Recipe Is Special

I adore recipes that invite the running comments of “You made that?!” while underneath lies an easy route. This one does just that. The rolls use practically kitchen-simple materials, yet would raise the eyebrows of even the hardest judges were they tasted. Furthermore, you may dress them any way you fancy: berries, maybe with a drizzle of caramel sauce, chocolate chips, unsure?

I also love that these rolls make your kitchen smell like a cinnamon-scented candle store. There’s something so comforting about that aroma—it pulls everyone to the kitchen before the timer even dings.

Why You’ll Love This Recipe

• Quick And Easy: Few ingredients, practically no prep, no special skills required.
• Awesomely Good Flavor: Buttery, sweet, and creamy with just the right hint of spice.
• Big Crowd Pleaser: Perfect for brunches, parties, or lazy Sunday mornings.
• Easily Customizable: Throw in some fruit, some nuts, or your favorite spread.
• Kid-friendly: Little hands love to help with rolling and coating.

Tools You’ll Need

You don’t need any fancy equipment—just a few kitchen basics:

• Mixing bowl: For combining the cream cheese filling.
• Hand mixer or whisk: Helps get the cream cheese nice and smooth.
• Pastry brush: To coat the rolls in melted butter evenly.
• Baking sheet: Lined with parchment paper for easy cleanup.
• Small bowl: For mixing the cinnamon sugar coating.
• Knife or kitchen scissors: To cut the dough into equal rolls.

Ingredients

Makes 12 rolls

For the rolls:

• 8 slices of soft white bread (or 1 tube crescent roll dough)
• 4 oz (115 g) cream cheese, softened
• 2 tbsp (25 g) granulated sugar
• 1 tsp (5 ml) vanilla extract
• 4 tbsp (60 g) unsalted butter, melted

For the coating:

• ¼ cup (50 g) granulated sugar
• 1½ tsp (4 g) ground cinnamon

Step-by-Step Instructions

1. Prep Your Station

Set the oven to 350°F (175°C) and cover a baking sheet with parchment paper. You’ll be grateful for it later, I assure you.

2. Make the Filling

In a bowl, beat the cream cheese, sugar, and vanilla. The result should be a blend that is enlarged and creamy-looking. You should taste some as well; you may simply want to eat it with a spoon.

3. Prepare the Bread

Cut the crusts from each slice of bread, then flatten with a rolling pin; This helps in that nice, tight swirl once baked.

4. Fill and Roll

Spread about 1 tablespoon of cream cheese mixture onto each sliced piece of bread, then roll tightly like a little cinnamon log.

5. Coat in Butter and Cinnamon Sugar

Put melted butter in one bowl and mix cinnamon and sugar in another. Briefly dip each roll in the butter, coating it well but not soaking it, and roll it in the cinnamon-sugar mixture to coat completely.

6. Bake to Perfection

Arrange the rolls on the prepared baking sheet, seam-side down, and bake for 15–18 minutes or until golden and crisp. The outside should feel gentle when you touch it—with a slight crunch—and the inside should be soft and creamy.

7. Cool (If You Can Wait)

Let them cool for a few minutes before serving. I know it’s tempting, but that filling can get lava hot!

Serving Ideas

• Serve warm with coffee or tea for an elegant breakfast treat.
• Dust with powdered sugar for an extra-special touch.
• Serve with a scoop of vanilla ice cream for dessert.
• Drizzle with caramel or chocolate sauce for extra indulgence.

Variations & Customizations

• Berry Cream Cheese Rolls: Before rolling, add a spoonful of strawberry or blueberry jam.
• Pumpkin Spice Version: In fall, forgo the cinnamon sugar for pumpkin pie spice.
• Crescent Dough Shortcut: Use crescent roll dough instead of bread for a flakier texture.

Storage & Make-Ahead Tips

• Store in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
• To reheat, pop them in the oven at 300°F (150°C) for 5–7 minutes to re-crisp.
• Freeze unbaked for up to 1 month. Then thaw overnight and bake as usual.
• Make ahead: Assemble the rolls the night before, refrigerate, and bake fresh the next morning.

Pro Tips & Mistakes to Avoid

• Use soft bread: Stale bread cracks when you roll it.
• Don’t overfill: A little filling goes a long way—too much and it’ll leak out.
• Seal the edges: Gently press the seam down so it stays closed while baking.
• Keep an eye on them: Every oven’s a bit different—golden brown means done.
• For extra crunch: Bake a few minutes longer, or broil for 1 minute at the end.

Recipe Details

• Yield: 12 rolls
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: About 25–30 minutes

Nutrition (per roll):

• Calories: 150
• Fat: 8g
• Carbohydrates: 16g
• Sugar: 8g
• Protein: 3g

Final Thoughts

These Cinnamon Sugar Cream Cheese Rolls are one of those recipes that feel like a hug in food form—simple, sweet, and made to share. Whether you’re making them for a lazy Sunday brunch or a quick weekday pick-me-up, they never disappoint.