Go Back

Funfetti Cheesecake Stuffed Crescent Rolls

Deliciously flaky crescent rolls filled with creamy vanilla cheesecake and sprinkled with colorful jimmies, perfect for a sweet treat any time of the day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Crescent Rolls
  • 1 tube (8 oz) refrigerated crescent roll dough
For the Filling
  • 8 oz cream cheese, softened Ensure the cream cheese is completely softened for easy mixing.
  • 1.5 tablespoons granulated sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 cup rainbow jimmies sprinkles Gentle folding preserves the sprinkles' integrity.
For the Glaze
  • 1/2 cup powdered sugar For drizzle.
  • 2 tablespoons milk or heavy cream Use milk for a lighter glaze or heavy cream for a richer finish.
  • 1/2 teaspoon vanilla extract For flavor.
  • 1 tablespoon non-pareil sprinkles for garnish (optional) Optional topping for extra crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine softened cream cheese, granulated sugar, and vanilla extract until smooth.
  3. Gently fold in the rainbow jimmies until evenly distributed.
  4. Open the crescent roll dough and separate it into 8 triangles.
Assembly
  1. Spoon about 2 tablespoons of the cheesecake mixture onto the wide end of each triangle.
  2. Roll up the triangles tightly toward the point, tucking the filling in as you go.
  3. Arrange the rolls on the prepared baking sheet with space between them.
Baking
  1. Bake for 10–15 minutes until puffed and golden brown.
  2. While baking, whisk together powdered sugar, milk or cream, and vanilla extract until smooth for the glaze.
  3. Allow the rolls to cool for a few minutes before drizzling with glaze and sprinkling with non-pareils if desired.

Notes

Best served warm for a soft filling and flaky exterior. Store leftovers in an airtight container in the fridge for up to 2 days and rewarm gently.