Cream Cheese Sweet Rolls

Wakey, wakey, eggs and bakey — well, not quite.


I’m not a huge breakfast person. I actually skip breakfast a lot and don’t eat anything until around lunch time.


However, C is a HUGE breakfast fan. He could eat breakfast food anytime of the day and be a very very happy man. Yes, I’ve found the secret to of a healthy and happy marriage with my husband. Just whip him up some eggs and I can pretty much get anything I want. Shhh… don’t tell him I know that.

Anyway, of course when it comes to this breakfast food, he wants it to be tried and true – eggs, bacon, potatoes, sausage gravy – the works! And I’m all, “can’t we just have pancakes or something with sugar on it?”


We end up compromising and it’s a sweet breakfast treat with some kind of meat thrown into the mix. Compromise is key to any food disagreement marriage I tell ya.

I love love love these sweet rolls! They’re easy to make and they make any boring egg and bacon breakfast well, not boring.


I could eat them day or night. As a matter of fact, I have.

Cream Cheese Sweet Rolls
Super easy, oooey, gooey breakfast rolls! The perfect sweet addition to your egg and bacon breakfast!
  • 1 roll Pillsbury crescent rounds
  • 8oz cream cheese, softened
  • ½ stick unsalted butter, softened
  • ½ cup sugar
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  1. Spray baking sheet lightly with Pam.
  2. In a small bowl, mix cream cheese, butter and sugar.
  3. Lay out crescent rounds on a flat surface and spread cream cheese mixture evenly across.
  4. Carefully roll each section of crescent rounds to form a roll and place on baking sheet.
  5. Bake according to crescent round instructions.
  6. While rolls are baking, make glaze by combining powdered sugar, milk, and vanilla in a small bowl.
  7. Once rolls are finished baking, remove from oven and immediately drizzle with glaze.
  8. Best when served immediately.
  9. Store in airtight container for 2-3 days.


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