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Crescent Roll Cinnamon Cream Cheese Rolls

  • Author: Michelle Burns
  • Total Time: 25 minutes
  • Yield: 12 rolls 1x


The recipe includes icing which is optional.




  • 1 8 oz tube of crescent rolls
  • 2/3 tub cream cheese
  • 1.5 tbs butter, melted but cool
  • 1/3 cup sugar
  • 1/2 Tbs ground cinnamon


  • 1/3 cup powdered sugar
  • 2 tsp butter, melted
  • 1/2 tsp vanilla
  • 1 Tbs milk



  • Preheat the oven to 350º F.
  • Line a baking sheet with parchment paper or a silpat
  • On a piece of wax paper, open the tube of dough and lay it out flat
  • Gently pinch together all the seams so you have one continuous sheet of dough.
  • Spread a layer of cream cheese across the dough from edge to edge. (can adjust to thickness of preference)
  • Brush the melted butter on top of the cream cheese to cover the dough.
  • In a small bowl, combine together the sugar and cinnamon
  • Sprinkle the sugar mixture over the butter to cover the dough.
  • Starting at the long edge of the dough, roll the dough tightly and end with the seam side up.
  • Now, pinch the seam closed.
  • With a sharp serrated knife, cut the roll into 12 pieces.
  • Place each piece on the baking sheet, cut side down and up and gently flatten slightly.
  • Place the pieces pretty close together but not touching.
  • Brush the top with any remaining melted butter.
  • Bake for 10-13 minutes, until just turning golden (we keep our pretty light because we will reheat them to eat and we don't want them getting too brown and crispy)


  • While the rolls are baking, whisk together the powdered sugar, melted butter, vanilla, and milk until thoroughly combined.
  • Pour over the top of the warm cinnamon rolls


Source:  Sherry Scott & Michelle Burns

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1 rolls (38 gm)
  • Calories: 122
  • Fat: 5.54 g
  • Carbohydrates: 13.64 g
  • Protein: 2.61 g
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