This dessert is so delicious, the first time I made it my husband and I polished off half the pan in the first day. It's good by itself, it's good with ice cream, and it's good drizzled with honey. I've eaten it warm out of the oven and cold from the refrigerator and it's fabulous either way.
2 (8oz) cans of refrigerator crescent rolls
2 (8oz) packages of cream cheese
1 3/4 cups sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup butter (room temperature)
Soften cream cheese and beat in 1 cup of the sugar and vanilla until smooth. Spray a 9 x 13 pan and press one tube of crescent rolls on bottom of pan and partially up the sides. Pinch the seams closed and spread cream cheese mixture evenly on top. Cover with the other tube of crescent rolls. It doesn't matter if the seams are closed because they will close while it bakes. Mix remaining 3/4 cup sugar with cinnamon and butter and sprinkle on top. The butter will melt and cover the top so it doesn't have to be evenly sprinkled. Bake in 350 degree oven for 30 minutes or until crescent rolls are browned. Cool completely before cutting.
I bake mine until it is very well browned because I like the butter mixture to get kind of crispy on top. It's optional to drizzle 1/4 cup honey on top, but I like it better without.
No comments:
Post a Comment