White chocolate gingerbread crescent rolls are a gorgeous sweet treat that’s so easy to whip up anytime. They’re the perfect edible present hiding a sweet cream cheese, chocolate, and ginger snap surprise inside!
The holiday season is hectic, but making delicious holiday treats doesn’t have to add to the chaos of the season.
Point in case: these white chocolate gingerbread crescent rolls.
They are totally delicious and super easy to make!
So you can serve up a treat without worrying that you’re going to be doing tons of extra work.
Ingredients
To make these you’ll need:
- Crescent roll dough– The kind that comes in a refrigerated tube.
- Cream cheese– Softened and cut into 8 equal cubes.
- White chocolate chips– To stuff inside and melt down for a candy drizzle
- Gingersnap cookies– Crushed
- Sprinkles– Red, green, and/or white sprinkles or other holiday sprinkles for an extra festive touch
How to Make
These gingbread crescents are so easy!
To do it, unroll the crescent dough onto a lightly greased baking sheet and tear at the perforation so you have the dough ready to make crescent rolls.
Fill each crescent roll with 1 cube of the cream cheese, 1 tbsp of the white chocolate chips, and a pinch of the crushed gingersnaps.
Then, start at the fat end and gently roll up the triangle to form crescent shape.
Repeat this for the remaining crescents.
Bake the prepared rolls at 350 degrees for 15-18 minutes or until golden brown.
In a double boiler, or in the microwave, melt the rest of the white chocolate chips.
Once the chocolate is melted, drizzle it over the crescent rolls.
Then sprinkle the rest of the crushed ginger snaps over top.
Finish off with a handful of candy sprinkles.
Serve warm with a big cup of holiday cheer!
Enjoy!
Storing leftovers
Store leftovers in an airtight container on the counter for up to 3 days.
You can pop them in a warm oven to warm them up.
Tips and Tricks
- Don’t want to use white chocolate to drizzle on top? You could also drizzle some vanilla frosting on top.
- Make sure not to overcook the chocolate when you are melting it. If you are microwaving it to melt it, melt it for 30 seconds first. Then stir. After that, microwave in 15 second increments, stirring after each one, until the chips are melted.
- You could use this same concept with all kinds of festive flavors. For example, you could substitute the crushed gingerbread with peppermint pieces instead.
Other Easy Holiday Treats
White chocolate gingerbread crescent rolls are a favorite holiday treat. Make them and enjoy some extra festive flavor!
Looking for other easy holiday treats? Try these:
- Christmas Jello Cups
- Snickerdoodle Crescent Rolls
- Eggnog Cookie Dough Bark
- Glazed Gingerbread Loaf
- Candy Cane Danish
If you’ve tried these WHITE CHOCOLATE GINGERBREAD CRESCENT ROLLS, or any other recipe on the 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!
White Chocolate Gingerbread Crescent Rolls
Ingredients
- 1 8 oz tube crescent roll dough
- 4 oz cream cheese softened and cut into 8 equal cubes
- 3/4 cup white chocolate chips
- 8 gingersnap cookies crushed
- red, green, and/or white candy sprinkles
Instructions
- Roll out the crescent dough onto a lightly greased baking sheet.
- Fill each crescent roll with 1 cube of the cream cheese, 1 tbsp of the white chocolate chips, and a pinch of the crushed gingersnaps. Be sure to spread the cream cheese out some.
- Start at the fat end and gently roll up the triangle to form crescent shape, repeating for the remaining crescents.
- Bake the prepared rolls at 350 degrees for 15-18 minutes or until golden brown.
- In a double boiler, or in the microwave, melt the rest of the white chocolate chips. Drizzle the chocolate over the crescent rolls and then sprinkle the rest of the crushed ginger snaps over top. Finish off with a handful of candy sprinkles. Serve warm.
Notes
- Don't want to use white chocolate to drizzle on top? You could also drizzle some vanilla frosting on top.
- Make sure not to overcook the chocolate when you are melting it. If you are microwaving it to melt it, melt it for 30 seconds first. Then stir. After that, microwave in 15 second increments, stirring after each one, until the chips are melted.
- You could use this same concept with all kinds of festive flavors. For example, you could substitute the crushed gingerbread with peppermint pieces instead.
Nutrition
recipe adapted from Lemon Tree Dwelling
recipe originally published December 16, 2015
thehomemakerslife says
That looks heavenly!:)
CrumblesAndKale says
So simple yet they both sound and look delicious!
lapetitepaniere says
Meaghan, your White Chocolate Gingerbread Crescent Rolls look so festive, a perfect holiday treat. Thanks for sharing this with Fiesta Friday and have a good weekend! 🙂
Jhuls says
Do we belong with the same batch? I also took Masters in Procrastination! 😀 And I am in doctorate now! Haha! These crescent rolls are so lovely and they look delicious, too. I hope you enjoy weekend.
Ginger says
What a pity Christmas is all over – I could start all over again – with these little rolls, who cares if it says ‘January’ in the calendar …
Happy Fiesta Friday!