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Apple Pie Cream Cheese Crescent Rolls

Apple pie cream cheese crescent rolls pair tender cinnamon apples with a smooth, sweet cream cheese filling inside flaky crescent dough. They bake until golden brown for an easy, hand-held dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling and resting time 20 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 1 tbsp unsalted butter
  • 1 apple small, Granny Smith, peeled, cored, and finely diced (about 3/4 cup)
  • 1 tbsp brown sugar packed
  • 0.25 tsp ground cinnamon
For the cream cheese filling
  • 4 oz cream cheese softened
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
For the crescent rolls
  • 1 can (8 oz) refrigerated crescent roll dough

Equipment

  • 1 8-inch skillet
  • 1 rimmed 18x13-inch baking sheet

Method
 

Make the apple filling
  1. Heat the oven to 375°F and line a rimmed 18x13-inch baking sheet with parchment paper.
  2. Melt the butter in an 8-inch skillet over medium heat, then add the apple, brown sugar, and cinnamon. Cook for 5–7 minutes, stirring often, until the apple is tender but still holds its shape and the pan is nearly dry.
  3. Transfer the apple mixture to a plate and let it cool for 10–15 minutes.
Make the cream cheese filling
  1. Beat the cream cheese, granulated sugar, and vanilla in a small bowl until smooth.
Assemble and bake
  1. Unroll the crescent dough and separate it into 8 triangles.
  2. Spread about 1 tablespoon of the cream cheese mixture over the wide end of each triangle.
  3. Top each triangle with about 1 tablespoon of the apple mixture.
  4. Roll each triangle toward the point and tuck the point underneath.
  5. Arrange the rolls on the prepared baking sheet and bake for 12–15 minutes, until golden brown.
  6. Let the rolls rest on the baking sheet for 5 minutes before serving.

Notes

For the best texture, cook the apples until tender but still holding their shape and the pan is nearly dry. Store leftovers covered in the refrigerator for up to 3 days; freeze baked rolls for up to 2 months and reheat before serving.