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White Chocolate Gingerbread Crescent Rolls

These White Chocolate Gingerbread Crescent Rolls are filled with gooey white chocolate, cream cheese, and crushed gingersnaps and topped with a white chocolate gingersnap drizzle. A perfect holiday breakfast treat!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Cathy Trochelman


  • 1 roll 8 ct. crescent rolls
  • 4 oz. cream cheese
  • ¾ c. white chocolate chips
  • 8 gingersnap cookies crushed
  • candy sprinkles


  1. Roll out crescents on a lightly greased baking sheet.
  2. Fill each with ½ oz. cream cheese, 1 Tbsp. white chocolate chips, and a sprinkle of crushed gingersnaps.
  3. Roll gently to form crescent shape, starting with the wide end of the dough.
  4. Bake at 350 degrees for 15-18 minutes or until golden brown.
  5. Drizzle with remaining white chocolate chips, melted, and remaining crushed gingersnaps. Top with candy sprinkles.