Cream Cheese Crescent Rolls

Cream Cheese Crescent Rolls
Doesn’t February just feel great!  It’s kind of like a breath of fresh air. Here in Utah we start to think…maybe, just maybe the snow is going to be done soon, the blue skies are going to return and we may even be able to unleash our young children out into nature to play a bit. We know in our heart of hearts that it’s still going to be a while….but for some reason when the calendar turns to February things just seem better.
Here is my sweet recipe using Pillsbury Crescent Rolls.
 My son Mark (who has recently turned into “I’m a teenager now, I am very wise….and every one else suddenly got a LOT dummer”) gave me a little advice when I was creating this recipe.
   “You know Mom” he said, “Cream cheese should not be put into desserts.”
 I chortled to myself. Chuckled a good one really….and then told him “No problem, dear. I wouldn’t want you to pain yourself by eating any of these. Heaven knows I’m sure they will be just dreadful…you being so wise and all. You know, with all of your cooking experience, I’m sure you’re right. How could any one put cream cheese in a dessert?”
He ate 5 of them in one sitting…….it is such a joy to live with a boy who knows EVERYTHING. What a treasure!
Cream Cheese Crescent Rolls
Yield: 15 Rolls
2 packages Crescent Rolls
1 block cream cheese
1/2 C sugar
1 egg
1/2 t vanilla
1/2 t lemon juice
dash salt
1 t red food coloring
1 T melted butter
cinnamon and sugar
1. Combine cream cheese, sugar, vanilla, egg, lemon juice, dash of salt and red food coloring in your stand mixer, or in a medium sized mixing bowl. Mix for about 2 minutes. You want everything to be well incorporated.
2. Open up both packages of Crescent Rolls. Spray your counter with cooking spray, and unroll the rolls onto it. Press the seams together, so there are no cracks.
3. Spread the pink filling evenly over the rolls.
4. Roll each long end up towards the middle.
5. Spray a large knife with cooking spray and cut the big roll into 15 equal slices.
6. Place each roll onto a sprayed cookie sheet. Form the slices into heart shapes. Don’t get discouraged if they are a little messy, they don’t need to all be alike, just shape them the best you can, they will be fine.
7. Brush melted butter on the tops and sprinkle a bit of cinnamon sugar over each one.
8. Bake at 350 for about 15 minutes, or until golden brown. You can serve these warm, or let them cool. What ever you choose!
If you would like to see a fabulous recipe for heart shaped dinner rolls, check out my friend Fieda’s blog….
Lovin from the Oven. She has all kinds of great bread ideas!

Post a comment!


  1. 1
    February 2, 2010 at 1:28 pm

    Um, I have saliva dripping out of my mouth. Cannot wait to try these

  2. 2
    February 2, 2010 at 4:15 pm

    OMG I can't wait until I can make these… hmm looks around, good thing the husband hasn't seen these or he'd make me go grocery shopping again (was there today already and had to carry everything back with me). I'll have to surprise him with these one day while he is at work. AWESOME!

  3. 3
    February 2, 2010 at 7:16 pm

    Very, very clever! You did a fabulous job! Thanks for the props ~

  4. 4
    February 2, 2010 at 7:40 pm

    What a great idea!

  5. 5
    February 2, 2010 at 8:53 pm

    Don't you love 'em when they become teens! This is a great idea – and so pretty. Thanks for sharing.

  6. 6
    February 3, 2010 at 12:52 am

    I'm trying your sweet pork tonight!! Oh I love your blog! Stopping in to see how it's going! COme see my latest giveaway!

  7. 7
    February 3, 2010 at 1:21 pm

    Those look so good! I have to try them very soon.

    …stopping by from SITS…

    Steph @ A Grande Life

  8. 8
    February 3, 2010 at 1:24 pm

    Wow – that sounds awesome! I am making a strawberry cream cheese pie today. Got to love cream cheese!!!

    Stopping byfrom SITS and following you now.

  9. 9
    February 11, 2010 at 10:05 pm

    I am looking for a recipe my neighbor brought me over when I had surgery one time it was chicken and mushrooms and cream cheese and I think cream for chicken soup and it was inside a cresent roll soooo good. Would you have the recipe for that?

    • 10
      February 7, 2014 at 11:57 pm

      BECKY’S BREAD 8 c. hot water1 c. shortening or oil2 tbsp. salt1 1/2 c. sugar (may decrsaee if desired)2 eggs10 lbs. flour2 c. dry milk (optional)8 pkg. yeast, dry1 c. warm water1 tbsp. sugar1 qt. bowl8 bread pans spread with shortening (don’t use Pam or oil)Mix 1 cup lukewarm water with 1 tablespoon sugar. Add 8 packages dry yeast. Set aside. Do not use metal, only wood or glass 1 quart bowl.Mix all other ingredients except flour in very large bowl. Add yeast mixture after risen to very large bowl. Mix and add flour mixing as you go. Will make a stiff dough. Sprinkle board with flour. Knead 10 minutes. Put back in oiled bowl. Let rise 1 to 1 1/2 hours. Punch down. Split in 2. Let rise 1 to 1 1/2 hours in warm place covered with a towel. Punch down. Roll into a long roll. Cut into 8 sections. Put in bread pans. Rise 1 hour. Bake at 350 degrees for 30 to 40 minutes or until hollow sound when knock on bread. Oil or butter tops after take out of pans.To make rolls: take part of dough, roll into balls, place close together. Bake after risen.

  10. 11
    February 13, 2010 at 4:55 pm

    I loved the look and ease of there so I made them. However, they were a huge mess. By the time I got the dough arranged and the filling spread the dough was warm and just flopped onto the pan. It wouldn't keep a heart shape and filling spread out all over. I still cooked them up and they were yummy but ugly. I want to give this recipe another try. What are your suggestions to keep the dough from falling apart?

  11. 12
    February 13, 2010 at 9:04 pm

    Thanks so much for your comment! Here are some tips.
    I would try leaving the dough in the fridge until the very last second. Make your filling and have it all ready before you attempt getting the dough out. Once you have the dough unrolled be sure that you press all of the seams together, you don't want to have any gaps showing. They were a little messy when I made them as well. Maybe try not putting quite as much filling on.
    Also be sure you have a very sharp knife when you cut them. I always spray my knife with cooking spray as well, that seems to make the process go a little smoother.
    I hope you try again! I'm glad they tasted good. I don't know if you can tell from the picture I took…but all of mine are a little bit differently shaped. They don't have to be perfect. I hope they turn out better for you in the future.
    Let me know how it goes! Hope these tips helped.
    Good Luck!

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