• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbook
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes

Cinnamon Cream Cheese Pockets

30 minutes
4.77 from 13 votes
9 Comments
Jump to RecipePrint RecipeJump to Video
  • 212
  • 865
by: Joanna Cismaru
08.22.19

This post may contain affiliate links. Please read my disclosure policy.

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!

a hand holding a Cinnamon Cream Cheese Pocket with a bite take out of it

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.

overhead shot showing all ingredients needed to make Cinnamon Cream Cheese Pockets

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.
process shots showing how to make Cinnamon Cream Cheese Pockets

How To Make Cinnamon Cream Cheese Pockets

  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.

a bunch of Cinnamon Cream Cheese Pockets on parchment paper

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.

overhead shot of Cinnamon Cream Cheese Pockets in a bowl

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

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a hand holding a cinnamon cream cheese pocket that has a bite taken out of it

Cinnamon Cream Cheese Pockets

4.77 from 13 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
  • ½ 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
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of tongs picking up a scoop of pasta from a pan
Previous Post
Pesto Shrimp Asparagus Pasta
side view shot of a plate full of jacked up chicken scampi with linguine
Next Post
Jacked-Up Chicken Scampi

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…

My Cookbook

Order Now: Amazon | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
spring rolls cut in half in a black bowl with peanut sauce.

Asian

overhead shot of a fork with spaghetti twirled around it in a plate full of spaghetti.

Italian

freshly made pineapple salsa in a white bowl.

Mexican

sweet cheese buns stacked on top of each other with the top one broken in half.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbook
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

2376shares
  • 212
  • 865