Cinnamon Cream Cheese Roll-Ups

This is a ridiculously cozy little pastry that feels like a hug in the morning — flaky roll-up dough spread with tangy cream cheese, generous cinnamon–sugar, rolled, sliced (or left whole), and baked until golden and slightly sticky. Think cinnamon roll vibes without the marathon of dough-making: shorter prep, a forgiving texture, and a cream-cheese tang that keeps them from tasting too sweet. Do this for brunch, for a midnight snack, or for when you need to bribe the family into folding laundry.

My husband lost his mind the first time I made these. He called them “the sneaky cinnamon thing” and ate three before coffee. Our kid now demands them as a weekend ritual; they have become the edible bookmark of our mornings. Once I forgot to add the cinnamon-sugar to half the batch (classic me) and somehow they still vanished — proof these are dangerously flexible and very loved.

Kitchen Talk

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I have an ongoing relationship with butter sticking to everything. Pro tip from my ongoing failures: cool your filling so it doesn’t turn dough into a melting disaster. I once tried to streamline by microwaving the cream cheese with butter — it turned into a puddle and the dough wept. On the bright side, my “oops” batch made killer crumbs for ice cream. Also: these are perfect for using up that lonely tub of cream cheese you bought for a recipe and never used again.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): You won’t need flour if using pre-made dough, but buy good granulated sugar and a little powdered sugar if you want a simple glaze.
– Dairy: Full-fat cream cheese gives the best texture and flavor; don’t buy ultra-skinny if you want rich, spreadable filling.
– Fats & Oils: Real butter for the cinnamon-sugar spread is worth it — it browns and bubbles better than margarine.
– Spices: Fresh ground cinnamon tastes brighter; if your jar has been in the back of the pantry for years, grab a new one.
– Nuts & Seeds: Optional: toasted pecans or walnuts are a great crunch add — buy them pre-chopped if you’re lazy like me.

Prep Ahead Ideas

– You can mix the cream-cheese filling the night before and keep it chilled in an airtight container — just give it a quick stir before spreading.
– Cinnamon-sugar can be blended and stored in a small jar; saves time and makes mornings feel organized.
– Roll the filled dough, wrap tightly in plastic, and refrigerate the log overnight; slice and bake in the morning for fresh-out-of-the-oven vibes.
– Use shallow airtight containers or resealable bags for cut roll-ups to avoid squishing if refrigerated.

✔Time-Saving Tricks

– Use store-bought roll or crescent dough — it’s the biggest shortcut and still tasty.
– Warm the dough slightly (not hot) to make rolling easier; cold dough tears, warm dough becomes sticky.
– If you’re short on time, press the filling into the dough and bake as one slab — slice after baking for rustic bars.
– Letting the rolls rest a few minutes after baking helps the filling set so you don’t make a glorious mess trying to plate them.

✔Common Mistakes

– Overstuffing: I once packed in too much filling and the roll split in the oven — slice extra thick and call them cinnamon cheese boats next time.
– Cold filling = tearing dough. If your cream cheese is straight from the fridge, let it soften a bit so it spreads smoothly.
– Baking too long: they go from gorgeous to dry quickly. Pull them when golden and slightly glossy.
– Under-sugaring the filling: they can taste flat without enough sugar; balance with a pinch more if you love sweet.

What to Serve It With

– A big mug of coffee or a spiced chai — warm drinks soak up that buttery cinnamon goodness.
– Fresh fruit or a simple green like baby spinach with a bright vinaigrette for contrast.
– Yogurt or a small scoop of vanilla ice cream for dessert-level indulgence.
– Toasted nuts or a light drizzle of honey if you want extra texture and shine.

✔Tips & Mistakes

– Heat level: bake at moderate oven temps so the centers cook without the edges burning.
– Pan size: give them a bit of space or they’ll fuse together into one delicious blob.
– Salt timing: a tiny pinch of salt in the filling makes flavors pop — don’t skip it.
– Quick fix: if filling leaks, press crumbly edges back together and sprinkle a little extra cinnamon-sugar on top.

✔Storage Tips

Store leftovers in an airtight container at room temperature for a day or in the fridge for a couple of days. Rewarm briefly in a low oven or toaster oven to revive crisp edges — the microwave makes them soft and floppy, but hey, still tasty. Cold is not shameful; I’ve eaten them straight from the fridge and they’re like chilled cream-cheese cookies. For longer storage, freeze in a single layer and reheat from frozen.

✔Variations and Substitutions

Swap in puff pastry if you want extra flakiness, or use a whole-wheat roll dough for a nuttier bite. Honey or maple syrup can replace some of the sugar in the filling if you like complexity, but reduce other liquids slightly. Add citrus zest to the filling for a bright note, or toss in raisins or chocolate chips for crowd-pleasing variety. If dairy is off-limits, try a well-drained vegan cream cheese — texture will differ but flavors still work.

Frequently Asked Questions

Cinnamon Cream Cheese Roll-Ups

Buttery, cinnamon-sugar coated roll-ups filled with tangy sweet cream cheese and baked until crisp. A quick, crowd-pleasing breakfast treat or dessert.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 12 oz soft white sandwich bread trim off crusts, then flatten
• ▢ 9 oz block cream cheese, softened
• ▢ 0.33 cup powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ 1.5 tbsp milk just to loosen the filling
• ▢ 0.5 cup granulated sugar
• ▢ 1.5 tsp ground cinnamon
• ▢ 5 tbsp unsalted butter, melted
• ▢ 0.125 tsp fine salt a tiny pinch balances sweetness

Instructions

Preparation Steps

• Heat oven to 350°F. Line a rimmed baking sheet with parchment.
• Beat cream cheese, powdered sugar, vanilla, milk, and salt until smooth and spreadable.
• Trim crusts from the bread and gently flatten each slice with a rolling pin.
• Spread 1 to 1½ tablespoons filling over each slice, going nearly to the edges. Roll up tightly.
• Stir granulated sugar and cinnamon together in a shallow dish.
• Brush each roll-up all over with melted butter.
• Roll the buttered logs in cinnamon sugar to coat on all sides.
• Arrange seam-side down on the baking sheet. Bake 10–13 minutes, turning once, until crisp and lightly golden.
• Cool 5 minutes before serving. Enjoy warm.

Notes

Try a swirl: spread a thin layer of strawberry jam or add a little orange zest to the filling. Air fryer option: cook at 375°F for 6–8 minutes, turning once. Freeze unbaked roll-ups on a sheet, then bag and bake from frozen, adding 2–3 minutes.

This recipe is an original creation inspired by classic Cinnamon Cream Cheese Roll-Ups flavors. All ingredient ratios and instructions are independently developed.