Cinnamon Sugar Cream Cheese Rolls (Print Version)
# Ingredients:
→ Filling and Coating
01 -
Softened cream cheese (227g)
02 -
Granulated sugar (50g)
03 -
Vanilla extract (5ml)
04 -
Ground cinnamon (2.5ml)
05 -
Melted unsalted butter (113g)
06 -
Granulated sugar for coating (100g)
07 -
Ground cinnamon for coating (15ml)
→ Dough (Choose One)
08 -
Refrigerated crescent roll dough (227g) or puff pastry sheet (227g)
→ Homemade Dough (Alternative)
09 -
Active dry yeast (7g)
10 -
Warm milk (120ml, 43°C)
11 -
Granulated sugar (25g)
12 -
All-purpose flour (300g)
13 -
Salt (2.5g)
14 -
Large egg
15 -
Softened unsalted butter (45g)
# Instructions:
01 -
In a mixing bowl, combine the softened cream cheese, 50g granulated sugar, vanilla extract, and 2.5ml ground cinnamon. Beat until the mixture is smooth and fluffy, then set aside.
02 -
If utilizing refrigerated crescent roll dough or puff pastry, unroll it onto a clean surface. For crescent dough supplied as triangles, firmly pinch the edges together to create small rectangles, facilitating easier filling.
03 -
For homemade dough, first combine the warm milk, yeast, and 25g granulated sugar. Allow this mixture to rest for 5 to 10 minutes until it becomes foamy. Subsequently, incorporate the all-purpose flour, salt, egg, and softened butter. Mix thoroughly to achieve a soft dough. Knead the dough for 5 to 7 minutes until it develops a smooth consistency. Permit the dough to rise in a warm environment for 1 hour, or until its volume has visibly doubled. Once risen, roll the dough into a large rectangular shape and cut it into individual squares.
04 -
Carefully place approximately 5ml to 10ml (1-2 teaspoons) of the prepared cream cheese filling into the center of each individual dough piece.
05 -
Gently fold the dough over the filling and shape it into a compact ball or log. Ensure all edges are pinched tightly and sealed completely to encapsulate the filling within the dough, preventing any leakage during the cooking process.
06 -
Preheat your oven to 190°C (375°F). Arrange the assembled rolls uniformly on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, or until the rolls achieve a golden brown hue and are cooked through.
07 -
As an alternative cooking method, preheat an air fryer to 175°C (350°F). Place the rolls in a single layer within the air fryer basket, ensuring adequate space between each to allow for even cooking. Cook for 6 to 8 minutes, monitoring closely for a golden appearance and desired doneness.
08 -
While the rolls are still warm from baking, generously brush them with the melted butter. In a separate shallow dish, combine the 100g granulated sugar with 15ml ground cinnamon. Carefully toss the buttered rolls in this cinnamon sugar mixture until each is evenly and thoroughly coated.
# Notes:
01 -
To prevent cream cheese from leaking during baking, ensure all dough edges are sealed tightly around the filling.
02 -
Crescent roll or puff pastry dough is easier to handle and shape when thoroughly chilled.
03 -
Avoid overfilling each roll; a teaspoon of cream cheese filling is typically sufficient to prevent bursting.
04 -
Serve these rolls warm for the most enjoyable, creamy experience.
05 -
Store any leftover rolls in the refrigerator for up to 3 days. Reheat gently before serving for best results.
06 -
For a chocolatey variation, add a spoonful of Nutella to the cream cheese filling.
07 -
Create a fruity version by mixing fresh or frozen berries into the cream cheese filling.
08 -
For an apple cinnamon twist, spoon apple pie filling inside with the cream cheese.
09 -
To make savory rolls, use garlic herb cream cheese and coat them in grated Parmesan cheese instead of cinnamon sugar.