These cream cheese crescent rolls are so easy to make, yet so impressive! The combo of fresh orange and cinnamon is just delightful. Perfect for brunch or even dessert. Everyone will love them. Always eaten up as soon as I put them out.
I have slimmed down the recipe just a bit or should I say, “skinny sized” them. You can’t tell the difference. Just by swapping out a couple basic ingredients with the lower calorie or lower fat version, you have a great tasting recipe and no one will know. Of course, you can always swap back the original ingredients. This is the easiest and most delicious cinnamon roll!!
Cream Cheese Cinnamon Orange Crescent Rolls
Servings 8 rolls – calories 146, fat 6 g, fiber .2 g, carbs 22 g, protein 2.5 g
- 1 can crescent rolls, I used the reduced fat version
- 4 ounces cream cheese, softened to room temperature. I used reduced fat
- 1/4 cup superfine sugar (caster) or granulated sugar is fine
- 1/2 tsp fresh orange juice
- 1 tsp orange zest
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup sifted powdered sugar
- 2-4 tsp milk or orange juice
- zest for garnish, optional
- Preheat oven to 375 degrees; have a cookie sheet lined with parchment paper. Keep the tube of crescent rolls in fridge until ready to use and you have all your ingredients ready to go.
- In a small mixing bowl, combine cream cheese, orange juice, zest and cinnamon. Mix well with a whisk to get a nice smooth, creamy cheese spread.
- Now, take the tube out of fridge and roll out on a cutting board. You want to flatten the dough out with your hands to make a rectangle. Use a rolling pin if needed. you want to make the same thickness is throughout the dough.
- Spread the cream cheese mixture over the dough. I used an off set spatula.
- Starting with the shorter end, roll the dough up into a log. Place on cookie sheet.
- Place in fridge for about 10 minutes for easy slicing.
- Take out of fridge and with a sharp knife cut the roll into 8 slices. To do this, start by cutting the roll in half then half again until you have 8 slices.
- Place the rolls on the lined cookie sheet. Make sure they are sealed and you may want to reshape them if needed.
- Bake for about 10 to 12 minutes. Turn the pan around after 5 minutes and check after 10 minutes. They should look puffed, light brown and the bottoms will look light to medium brown as well. Remove from the oven and place on a cooling rack.
- Let cool for just about 5 minutes. At this time you can make your glaze. In a small bowl blend the powdered sugar with the milk and mix up until you have a glaze consistency. If you have a mini whisk this makes for easier mixing. You can use a spoon or small fork as well. When the rolls are slightly cooled, drizzle the glaze over each roll.
Enjoy while they are warm. They are so yummy!