Cheesecake Crescent Rolls (Print Version)

Flaky crescent dough wrapped around creamy cheesecake filling - a quick, easy treat that tastes like it came from a bakery.

# Ingredients:

→ Dough and Filling

01 - 2 cans (8 oz each) refrigerated crescent roll dough
02 - 1 package (8 oz) cream cheese, softened
03 - 1/2 cup granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1/4 cup butter, melted

→ Topping

06 - Cinnamon sugar for sprinkling

# Steps to Follow:

01 - Preheat the oven to 350°F (175°C). Grease a baking sheet lightly with butter or line it with parchment paper to prevent sticking and ensure even baking.
02 - In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Blend using a hand mixer or spoon until smooth and creamy, ensuring there are no lumps.
03 - Unroll the crescent roll dough onto a clean, dry surface. Separate the dough along the perforated lines to form individual triangles, handling carefully to avoid tearing.
04 - Spread a spoonful of the cream cheese mixture evenly over the surface of each crescent roll triangle. Roll the dough from the wide end to the narrow tip to form a crescent shape. Repeat for all triangles.
05 - Place the assembled rolls on the prepared baking sheet. Brush melted butter over each roll, then sprinkle with cinnamon sugar generously.
06 - Bake in the preheated oven for 12-15 minutes or until golden brown. Ensure the rolls are flaky and crisp, with the filling remaining creamy.
07 - Allow the rolls to cool slightly before serving. Enjoy warm or at room temperature, optionally dusted with powdered sugar or drizzled with honey.

# Additional Notes:

01 - Soften cream cheese quickly by microwaving it for 10-15 seconds. This prevents lumps in the filling.
02 - Avoid overfilling to prevent bursting during baking. Spread a thin, even layer of filling.
03 - Roll the dough gently but firmly, pressing the edges slightly to seal. This helps retain the filling during baking.
04 - The rolls are done when golden brown and firm to the touch. If undercooked, bake for an additional 2-3 minutes.
05 - Store leftover rolls in an airtight container in the refrigerator for up to three days. Reheat in the oven at 300°F (150°C) before serving.

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