Description
A delicious dessert made with crescent rolls and cream cheese, topped with a cinnamon sugar mixture.
Ingredients
Scale
- 2 cans Pillsbury crescent dinner rolls
- 2 bricks cream cheese (softened)
- 1 cup sugar (divided)
- 1 tbsp cinnamon (divided)
- ½ tsp cinnamon
- 1 egg
- 2 tsp vanilla extract
- pinch salt
- 3 tbsp butter (melted)
Instructions
- Preheat the oven to 350°F.
- In a small bowl, stir together ½ cup sugar, 1 tbsp cinnamon, and salt until combined. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Beat in the remaining ½ cup of sugar, egg, vanilla, and remaining ½ teaspoon cinnamon until smooth.
- Lightly grease a 9×13-inch baking pan. Sprinkle half of the cinnamon sugar mixture in an even layer in the bottom of the baking dish.
- Unroll one can of dinner rolls as one sheet, and place it in the bottom of the baking dish. Press it down and out to the edges of the pan. Press together any holes.
- Spread the cheesecake mixture onto the crescent dough.
- Unroll the second crescent roll layer on a piece of parchment and pinch the seams together. Stretch it out so that it is the same size as the top of the cream cheese layer. Invert it on top of the cream cheese filling with the parchment paper on top. Gently peel off the parchment paper.
- Spread the melted butter over the crescent dough. Sprinkle on the remaining cinnamon sugar.
- Bake for 25-30 minutes or until lightly browned.
- Let cool for 10 minutes before slicing and serving.
Notes
- This dessert is best served warm.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg