why make this recipe
This crescent roll king cake is fast and fun. It uses store-bought dough and a simple cream cheese-cinnamon filling. You get a warm, soft pastry with sweet filling in under 30 minutes. It is great for parties, breakfast, or a quick dessert.
introduction
This Crescent Roll King Cake With Cream Cheese-Cinnamon Filling is an easy take on a classic king cake. The dough bakes golden and the cream cheese-cinnamon center stays soft and sweet. If you like quick oven treats, try banana bread with pancake mix as another simple treat.
how to make Crescent Roll King Cake With Cream Cheese-Cinnamon Filling
Make the filling, shape the dough, and bake. First, mix the cream cheese, powdered sugar, vanilla, and cinnamon until smooth. Then unroll the crescent dough, pinch seams, spread filling, fold and seal. Brush with egg and bake until golden. You can also use crescent dough for savory dishes like easy chicken pot pie with crescent rolls if you want a main dish idea.
Ingredients :
- 1 can crescent rolls
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 egg (for egg wash)
- colored sugar (for decoration)
Directions :
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth.
- Unroll the crescent roll dough and pinch seams together to form a rectangle.
- Spread the cream cheese mixture down the center of the dough.
- Fold the dough over the filling and seal the edges.
- Brush the top with beaten egg.
- Bake for 12-15 minutes or until golden brown.
- Allow to cool slightly before decorating with colored sugar.
how to serve Crescent Roll King Cake With Cream Cheese-Cinnamon Filling
Serve warm or at room temperature. Cut into slices or pull-apart pieces. Add extra colored sugar or a light glaze if you like. For a cold dessert idea, you can pair it with Labubu ice cream cake without milk for a sweet finish.
how to store Crescent Roll King Cake With Cream Cheese-Cinnamon Filling
Cool completely before storing. Keep in an airtight container in the refrigerator for up to 2-3 days because of the cream cheese. To freeze, wrap well in plastic and foil and freeze up to 1 month; thaw in the fridge before reheating. Reheat in a low oven for best texture.
tips to make Crescent Roll King Cake With Cream Cheese-Cinnamon Filling
- Use room temperature cream cheese so the filling mixes smooth.
- Do not overfill the dough to avoid leaks.
- Pinch seams well to seal the filling.
- Brush egg wash for a nice golden color.
- Cool slightly before adding colored sugar so it sticks but does not melt away.
- Bake time may vary by oven—watch for a golden top.
variation (if any)
- Shape into a ring to mimic a traditional king cake.
- Add chopped pecans or raisins to the filling.
- Swap powdered sugar for honey or a light glaze on top.
- Add a small amount of orange or lemon zest to the filling for a bright flavor.
- Make mini rolls by slicing the rectangle into pieces before baking.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, but the filling may be less creamy and a bit tangier.
Q: Can I make this ahead of time?
A: You can assemble and cover it, then store in the fridge for a few hours before baking. Do not bake too far ahead because the dough can dry out.
Q: Can I freeze the baked cake?
A: Yes. Wrap it well and freeze up to one month. Thaw in the fridge and reheat in a low oven.
Q: Can I skip the egg wash?
A: Yes, but the top will not be as glossy or deep golden. You can brush with milk for a lighter shine.
Q: Is this safe for kids?
A: Yes. Just be careful with warm filling when serving to children.
Crescent Roll King Cake With Cream Cheese-Cinnamon Filling
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth.
- Unroll the crescent roll dough and pinch seams together to form a rectangle.
- Spread the cream cheese mixture down the center of the dough.
- Fold the dough over the filling and seal the edges.
- Brush the top with beaten egg.
- Bake for 12-15 minutes or until golden brown.
- Allow to cool slightly before decorating with colored sugar.