Funfetti Crescent Rolls
Funfetti crescent rolls take a tube of crescent dough and turn it into a colorful, fun treat perfect for birthdays, holidays, or anytime you want a quick, sweet treat. A vanilla cream cheese laced with rainbow sprinkles takes an ordinary tube of crescent rolls and turns it into something that can add some sparkle to any day!
Birthdays are a big deal in this house.
And what says birthday more than Funfetti and sprinkles?
Nothing really.
I like to add little touches of sprinkles and fun throughout the day.
That’s where these Funfetti crescent rolls come in!
They come together with just a handful of ingredients and bake up in minutes, which makes them perfect on a day when I went to focus most of my attention on the birthday person.
The result?
A flaky, soft crescent stuffed with sprinkle filled cream cheese and drizzled with a sweet glaze.
The perfect treat to add some festivity to a special day!
Ingredients
To make these you’ll need a set of ingredients for the rolls themselves and one for the glaze.
For the rolls you’ll need:
- Crescent rolls– A tube of them. Any kind you like.
- Cream cheese– Let it soften on the counter first.
- Sugar– Powdered. To sweeten the cream cheese.
- Vanilla extract– The real kind.
- Sprinkles– Rainbow though you can use any kind you want if you are making these for a holiday or other occasion.
For the glaze you’ll need:
- Sugar– Powdered.
- Milk– You could also use half and half or cream.
- Vanilla extract– Again real is best.
How to Make
These Funfetti crescent rolls are very easy to make!
Just use a hand mixer to beat together the cream cheese, vanilla extract, and sugar in a mixing bowl until the mixture’s smooth and creamy.
Fold the sprinkles into the cream cheese mixture with a spatula.
Open, unroll, and separate the crescent rolls.
Then spoon roughly 2 tablespoons of the cream cheese mixture onto the wide end of each crescent roll.
Roll them up and put them on a parchment paper lined baking sheet, spaced evenly apart.
Repeat this for all the crescent rolls.
Bake the filled crescent rolls at 350° for 10-15 minutes or just until the crescent rolls are puffed up and lightly golden brown.
Take the pan out of the oven and let the rolls cool for at least 5 minutes.
Then whisk all of the glaze ingredients together a small bowl until it is smooth.
Drizzle the glaze evenly out over the slightly cooled rolls.
Top them with more sprinkles.
Serve and enjoy!
Storing
While you probably won’t have leftovers because everyone loves these so much, you can store them in an airtight container in the fridge for up to 3 to 4 days.
Just let them cool completely first to help keep them from getting soggy.
When you’re ready to enjoy them again, either serve them cold or heat them in the microwave for 15 to 30 seconds to soften the pastry and make the filling creamy again.
Freezing Instructions
If you want to store them longer, you can freeze them in a freezer safe container or freezer safe ziplocking bag for up to 2 months.
Again make sure they are cooled completely prior to freezing them.
Thaw them by transferring them to the fridge overnight before serving them.
For best results, warm them slightly before serving.
If you know you plan to freeze them, do not ice them first.
Instead, put the glaze on after thawing them and warming them slightly.
Tips and Tricks
- Make sure to use room temperature cream cheese as it will combine easier.
- Do not overfill the crescent rolls or the filling will leak out of the rolls.
- If you have leftovers and refrigerate them, you may want to make a little more glaze when you serve them again. The crescents will absorb the icing in the fridge.
- Don’t skip lining the pan with parchment or foil. It will help make clean up easier.
Other Filled Crescent Rolls
Funfetti crescent rolls add a sprinkle of color and fun to any occasion!
Make them and enjoy!
Looking for other filled crescent rolls?
Try these:
- Lemon Cheesecake Crescent Rolls
- Snickerdoodle Crescent Rolls
- Blueberry Cream Cheese Crescent Rolls
- Nutella Stuffed Crescent Rolls
If you’ve tried these FUNFETTI CRESCENT ROLLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Funfetti Crescent Rolls
Ingredients
For The Stuffed Crescent Rolls
- 1 8 oz tube crescent rolls
- 8 oz block cream cheese softened
- 1 1/2 tbsp powdered sugar
- 3/4 tsp vanilla extract
- 1/4 cup rainbow sprinkles + more for garnish
For The Glaze
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Add the cream cheese, vanilla extract, and sugar to a mixing bowl. Using a hand mixer, beat together until the mixture's smooth & creamy. Add the sprinkles to the bowl and fold in with a spatula.8 oz block cream cheese, 1 1/2 tbsp powdered sugar, 3/4 tsp vanilla extract
- Open, unroll, and separate the crescent rolls. Add roughly 2 tablespoons of the cream cheese mixture to the wide end of each crescent roll, then roll up, and transfer to a parchment paper lined baking sheet. Repeat for all the crescent rolls.1 8 oz tube crescent rolls
- Bake at 350° for 10-15 minutes, until the crescent rolls are puffed and lightly golden brown.
- Carefully remove the hot pan from the oven and let the rolls rest and cool for 5 minutes.
- Add all of the glaze ingredients to a small bowl, then whisk together until evenly combined & smooth.1/2 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla extract
- Drizzle the glaze evenly out over the slightly cooled rolls. Top with sprinkles.1/4 cup rainbow sprinkles
- Serve and enjoy!
Notes
- Make sure to use room temperature cream cheese as it will combine easier.
- Do not overfill the crescent rolls or the filling will leak out of the rolls.
- If you have leftovers and refrigerate them, you may want to make a little more glaze when you serve them again. The crescents will absorb the icing in the fridge.
- Don't skip lining the pan with parchment or foil. It will help make clean up easier.
Nutrition
