Cinnamon Sugar Cream Cheese Rolls

Ingredients

For the Rolls:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 package (16 oz) refrigerated crescent roll dough (or pizza dough, if preferred)

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Instructions

1. Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This will ensure the rolls don’t stick to the pan and makes cleanup easier.
2. In a medium-sized mixing bowl, combine the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract. Use an electric mixer or a whisk to beat the mixture until smooth and creamy. The cream cheese filling should be well-combined, with no lumps, and have a smooth, spreadable texture.
3. Unroll the crescent roll dough on a clean surface. If you’re using a pizza dough, roll it out into a rectangle about 1/8-inch thick. If you’re using crescent rolls, lay out the dough in a single layer and press the seams together to form one large rectangle.
4. Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges. Make sure the filling is spread in a thin, even layer across the dough. This will help the cream cheese filling stay inside the rolls when baked.
5. Starting from one edge, carefully roll the dough into a log or cylinder, making sure the cream cheese filling stays inside. Pinch the seam to seal it, and then cut the rolled dough into individual pieces about 1-inch wide. You should be able to get about 8-10 rolls, depending on how thick or thin you cut them.