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!
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
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
- 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.
- 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.
- 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.
- 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 You Bake These?
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!
Leftovers
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
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
- ½ cup granulated sugar
- 2 tsp cinnamon ground
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
- These tasty little treats will keep in the fridge for 3 – 4 days if kept in an airtight container.
- 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.
These sounds delicious! All I have is the grands biscuits. Will they work, other than being big is there anything I should do differently? Thanks and can’t wait to make these! I have some mascarpone cheese to use up so maybe I’ll use half of that and half cream cheese. Yummy!!
They should be fine!
Excellent and easy. Crowd pleaser for sure
Hi Jo;
Good morning and I am going to make your cinnamon cream cheese pockets recipe next month and I am going to copy down your recipe today.Your recipe seems easy enough to make butfrying them in a pot on the stove might be more difficult for me to do because I am partually sighted with limited vision so my mom can help with that or I can put them in the oven and bake them in the oven which is safer for me to do.
Kim
We haven’t tried them baked but you are free to give it a go. Brush them with some butter or vegetable oil, then bake at 350 for 12-16 minutes.
Yummy Jo!!! 😀 Just made these with my granddaughter, and they were a big hit! I bought some budget small biscuits (so not the big Grands), and thought they might end up too small, but with a scant teaspoon of filling, they were great! And not too small at all! They really puffed up beautiful! Gone in a blink! 😀
Thanks for sharing another great recipe… I look forward to your emails every day! Happy tummy 😀 <3
These sound yummy and easy to boot, trying this weekend. Thanks for sharing.
My pleasure, let me know how you like them!
Have you ever tried making this in an air fryer and have any suggestions for cook times?
I am really looking forward to making this after I get back from my vacation (packing up my daughter’s house!). I’m grateful that I discovered you and your delightful recipes, as well as the bubbly personality that you bring to us through your emails. I’m ordering your cookbook today.
I haven’t tried in an air fryer, but you can bake them if you wish to do so. There are instructions in the post.
I just tried these in the air fryer. I put them on 330 for about 6/ 7 minutes. Flipped halfway. Came out perfectly!