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Crescent Roll Dessert That Is Flaky and Sweet - Easy, Cozy, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients
  

  • 1 can refrigerated crescent roll dough (8-count)
  • 4 oz cream cheese, softened
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup fruit preserves (strawberry, raspberry, or apricot)
  • 1 egg, beaten (for egg wash)
  • 1 tbsp butter, melted (optional, for extra shine)
  • 1/2 tsp ground cinnamon (optional)
  • Powdered sugar for glaze (about 1/2 cup)
  • 1–2 tbsp milk or cream (for glaze)
  • Pinch of salt

Instructions
 

  • Preheat and prep: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
  • Make the filling: In a small bowl, mix cream cheese, granulated sugar, vanilla, and a pinch of salt until smooth. If you like spice, stir in cinnamon.
  • Open the dough: Unroll the crescent dough and separate it into 8 triangles. Work on a cool surface so the dough stays easy to handle.
  • Add the filling: Spread about 1 tablespoon of the cream cheese mixture onto the wide end of each triangle. Top with 1 to 2 teaspoons of fruit preserves. Don’t overfill or it will leak.
  • Roll them up: Starting at the wide end, gently roll each triangle toward the tip. Tuck the ends slightly to help seal. Place them on the prepared baking sheet, point-side down, with space between each roll.
  • Brush and bake: Brush the tops with beaten egg for a glossy finish. Bake for 11–14 minutes, or until puffed and deep golden brown. If you like, brush with melted butter right after baking.
  • Cool slightly: Let the rolls cool on the sheet for 5–8 minutes. This helps the filling set and keeps the glaze from melting off.
  • Glaze and serve: Whisk powdered sugar with milk until smooth and pourable. Drizzle over the warm rolls. Serve warm or at room temperature.