Preheat oven as directed on crescent roll package.
Open tube of crescent rolls, pull apart and set out individually, and fill with cream cheese. Exact amount is up to you as each crescent rolls varies is size somewhat. 1-2 tbsp of cream cheese per roll is good. Once filled, roll up the crescent rolls as you would normally.
Mix together cinnamon and sugar in a bowl large enough to roll the crescents in. Exact amount of cinnamon is based on your own personal tastes. I prefer a more subtle cinnamon flavor and go for 1 tbsp, while some like the cinnamon to be more prominent.
Roll each crescent roll in the cinnamon and sugar mixture to that all sides are covered and place on ungreased baking sheet. I prefer a Pampered Chef stone, but you can use any baking sheet you have.
Bake rolls according to directions on crescent roll package. Usually 9-12 minutes
Let cool for 5-10 minutes and serve! Best when served fresh and warm, but can also be eaten at room temperature.
Store in sealed container in the refrigerator for up to 2 days. Reheat when ready to eat.
