Seems like whenever I find a good sale on crescent rolls, I buy a few then stare at them in the fridge thinking, now what do I do with these?! I'm not a fan of the rolls on their own, but I've had this simple recipe for years and it's always a good choice! It's delicious on its own, but I've also wondered how they'd be with 1/2 tsp of raspberry jam added to each roll... hmmm... there are so many possibilities!
I show pictures of each step below but really, they're super easy. The pictures are just an added bonus!
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- 4 oz cream cheese {half a block} softened {put in the microwave for 30 seconds}
- 3 TBSP honey
- 1 tube 8 ct Crescent Rolls
- sliced almonds, if you'd like
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Use a whisk to combine the soft cream cheese and the honey. If you're having a hard time getting the mixture smooth, put it in the microwave for 15-20 seconds.
Unroll crescent dough and separate the 8 triangles.
Spoon 1 TBSP of the cream cheese/ honey mixture onto each triangle. Gently spread the mixture out a bit.
Starting at the wide end of the triangle, begin loosely rolling the dough up, ending at the point. Even if the rolls look a little messy, don't worry, baking tends to iron out those imperfections.
You can leave the rolls as-is, or you can slightly turn the ends in, so they're more croissant shaped.
Bake 12-14 minutes, until rolls are golden brown.
Drizzle each roll with a little additional honey and sprinkle with sliced almonds, if desired.
Spread 1 TBSP honey- cream cheese mixture on each roll. You don't have to cover each and every part, but just a light spread will do.
Roll each crescent loosely- don't try and roll them too tight or all the filling will squish out the sides.
Turn the ends in to make each more croissant shaped.
ENJOY!
