Cinnamon Cream Cheese Pockets

These Cinnamon Cream Cheese Pockets are so much fun to make and incredibly quick and easy! Using store bought biscuits, all you need to do is whip up some cream cheese, fill up the biscuits, fry them and roll them through some cinnamon sugar. It goes without saying that these are crazy good and such a crowd pleaser!

Cinnamon Cream Cheese Pockets

I love an easy little dessert recipe that requires almost no prep and barely any clean up! Literally all that’s required for this recipe is a little bit of mixing, a few dollops of filling with a spoon, and these dreamy creamy little pockets are ready to be fried! I chose to use store bought biscuit dough today, because hey I like a quick and easy dessert, I mean who doesn’t?

This recipe is not about expanding our culinary adventures, but this is really all about satisfying our sweet tooth. And satisfy our sweet tooth it does. Let me just tell you these rolls are so freaking good, they were gone in seconds, as soon as we were done with the pictures, we pretty much inhaled them.

Sometimes we just want to snack on something that’s delicious, creamy, dreamy, and oh so easy! Anyone else with me? These pockets are such a perfect dessert to whip together when you’re not quite feeling like assembling a master piece, but you still want something that is completely mouth watering.

Ingredients In Cinnamon Cream Cheese Pockets

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Cream cheese – Be sure it’s softened and at room temperature. I prefer to use full fat for my cream cheese.
• Sugar – Granulated and powdered sugar for texture and sweetness.
• Vanilla – This is a little flavor secret weapon to prevent your dessert from tasting flat.
• Biscuits – I used store bought but if you’d prefer to make your own I’ll provide a link below to instruct on how to do just that.
• Cinnamon sugar – Combine the two and dust it over top when you’re done frying.

How To Make Cinnamon Cream Cheese Pockets

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

1. Form the filling: Beat the cream cheese in a medium sized bowl until smooth. Add half the powdered sugar and the vanilla and beat until mostly combined. Scrape down the sides, add the remaining powdered sugar, and beat until creamy.
2. Assemble the biscuits: Pop the package of biscuits. Take a biscuit and roll it out until it’s about 1/4″ thick. Either spoon or pipe about 1 1/2 tbsp of the cream cheese mixture into the middle of the biscuit. Fold the edges over and pinch them together. Use a fork around the edges to ensure they’re fully sealed.
3. Fry the pockets: Heat the oil in a pot until it reaches 350F. Add a few pockets at a time, not overcrowding the pot, and let them fry for 1-2 minutes. Flip and fry for another 1-2 minutes, or until they’re golden brown. Remove with a slotted spoon and into a paper towel lined bowl.
4. Finish the dish: Stir the sugar and cinnamon together. While the pockets are still warm, but not too hot to touch, roll them through the cinnamon sugar to coat. Allow them to cool for 10-15 minutes before taking a bite.

Want To Make Your Own Biscuits?

I always say homemade is best, so if you really feel like abiding by this idea I won’t stop you! Here’s my flaky, perfectly tender biscuit recipe to ensure this dish really knocks some socks off.

What Kind Of Cream Cheese Is Best?

I prefer using Philadelphia cream cheese because it always makes a super silky filling. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat for best results.

Can I Make Cinnamon Cream Cheese Pockets In The Oven?

You definitely can! If you’d prefer to bake these treats over frying them, I certainly won’t stop you! Preheat your oven to 350 F degrees before assembling your pockets. Once assembled, pop them in the oven for 16 – 20 minutes, or until golden brown. Feel free to beat an egg and top these treats with egg wash before baking if you so desire!

Storing Leftover Cinnamon Cream Cheese Pockets

Fridge

These tasty little treats will keep in the fridge for 3 – 4 days if kept in an airtight container.

Freezer

For advanced preparation:  You can assemble the pockets through Step 2 and freeze them up to a month. First place the pockets on the baking sheet and place the baking sheet in the freezer and freeze them for about an hour. After an hour, wrap the pockets in plastic wrap then place back in the freezer.

Freezing after baking: You may also freeze these treats after baking, let it warm completely then wrap it up in plastic wrap and freeze it. That and warm it in the oven at 350 for about 10 minutes.

Craving More Cinnamon? Try These Delicious Desserts

• Cinnamon Chocolate Pecan Cookies
• Cinnabons Cinnamon Rolls
• Pumpkin Cinnamon Bread
• Giant Skillet Cinnamon Roll With Caramelized Pears
• Apple Cinnamon Scones
• Chocolate Cinnamon Cake
• 1 Hour No Knead Cinnamon Rolls

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Cinnamon Cream Cheese Pockets

4.75 from 8 votes

Prep: 20 mins

Cook: 10 mins

Total: 30 mins

Author: Joanna Cismaru

Serves: 20

Print Pin Rate

These Cinnamon Cream Cheese Pockets are so much fun to make and incredibly quick and easy! Using store bought biscuits, all you need to do is whip up some cream cheese, fill up the biscuits, fry them and roll them through some cinnamon sugar. It goes without saying that these are crazy good and such a crowd pleaser!

Ingredients

• 8 oz cream cheese softened
• 1 cup powdered sugar same as icing sugar or confectioners' sugar
• 1 tsp vanilla extract
• 2 packages canned biscuits 10 biscuits per pack
• vegetable oil for frying
• 1/2 cup granulated sugar
• 2 tsp cinnamon ground

US Customary - Metric

Instructions

• Beat the cream cheese in a medium sized bowl until smooth. Add half the powdered sugar and the vanilla and beat until mostly combined. Scrape down the sides, add the remaining powdered sugar, and beat until creamy.
• Pop the package of biscuits. Take a biscuit and roll it out until it's about 1/4" thick. Either spoon or pipe about 1 1/2 tbsp of the cream cheese mixture into the middle of the biscuit. Fold the edges over and pinch them together. Use a fork around the edges to ensure they're fully sealed.
• Heat the oil in a pot until it reaches 350F. Add a few pockets at a time, not overcrowding the pot, and let them fry for 1-2 minutes. Flip and fry for another 1-2 minutes, or until they're golden brown. Remove with a slotted spoon and into a paper towel lined bowl.
• Stir the sugar and cinnamon together. While the pockets are still warm, but not too hot to touch, roll them through the cinnamon sugar to coat. Allow them to cool for 10-15 minutes before taking a bite.

Video

Recipe Notes

1. These tasty little treats will keep in the fridge for 3 – 4 days if kept in an airtight container.
2. For advanced preparation:  You can assemble the pockets through Step 2 and freeze them up to a month. First place the pockets on the baking sheet and place the baking sheet in the freezer and freeze them for about an hour. After an hour, wrap the pockets in plastic wrap then place back in the freezer.
3. Freezing after baking: You may also freeze these treats after baking, let it warm completely then wrap it up in plastic wrap and freeze it. That and warm it in the oven at 350 for about 10 minutes.

Nutrition Information:

Serving: 1pocketCalories: 235kcal (12%)Carbohydrates: 35g (12%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 2g (13%)Cholesterol: 7mg (2%)Sodium: 489mg (21%)Potassium: 131mg (4%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 63IU (1%)Calcium: 42mg (4%)Iron: 2mg (11%)

Course:Dessert, Snack

Cuisine:American

Keyword:cinnamon cream cheese pockets

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