Description
A rich and comforting casserole that blends flaky crescent roll layers with a smooth cream cheese filling and a crisp cinnamon-sugar topping. Perfect for brunch, dessert, or any special occasion, this easy-to-make dish delivers bakery-level flavor with minimal effort.
Ingredients
2 cans (16 oz total) refrigerated crescent roll dough
16 oz (2 blocks) full-fat cream cheese, softened
¾ cup granulated sugar (for filling)
¼ cup granulated sugar (for topping)
1 tsp vanilla extract
1 tbsp ground cinnamon
¼ cup (4 tbsp) unsalted butter, melted
Optional Add-ins:
Chopped walnuts or pecans
Dark chocolate chips
Lemon zest
Fruit preserves (raspberry, apricot, peach)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Base Layer: Unroll 1 can of crescent roll dough. Press into the bottom of the dish, sealing any seams.
Cream Cheese Filling: Beat softened cream cheese in a bowl for 3–4 minutes. Add ¾ cups sugar and vanilla, and beat for two more minutes until fluffy. Spread evenly over the dough layer.
Top Layer: Unroll the second can of crescent dough and place over the filling.
Topping: Brush with melted butter. Mix ¼ cup sugar and 1 tbsp cinnamon, and sprinkle evenly over the top.
Bake for 30–35 minutes until the top is golden brown.
Cool for at least 20 minutes before slicing. Serve warm or chilled.
Notes
Pre-baking the bottom crust for 8–10 minutes helps prevent sogginess.
Bring cream cheese to room temperature for a smoother filling.
Can be made ahead and frozen for up to 2 months.
Variations include pumpkin spice, Nutella, or citrus zest additions.
Dust with powdered sugar or drizzle with caramel before serving for presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: Cheesecake crescent rolls, breakfast casserole, brunch dessert, cinnamon cream cheese bake, crescent roll casserole, easy sweet casserole, make-ahead dessert