Prep 15 mins
Cook 30 mins
This is straight for Kraft:Family & Foods magazine. It is very similar to another recipe posted here on the zaar, with a few changes. It is yummy and will not last long...at least they don't in this house.
- 2 (8 ounce) cans refrigerated crescent dinner rolls, divided
- 2 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla
- 1 egg, slightly beaten
- 3⁄4 cup sugar, divided
- 2 tablespoons ground cinnamon
- Preheat oven to 350º.
- Unroll 1 can of crescent dough and press into the bottom of a greased 9x13" baking dish. Firmly press seams together to seal.
- Beat the cream cheese, vanilla, egg and 1/2 cup of the sugar with an electric mixer on medium speed until well blended.
- Spread cream cheese mixture over crescent dough in dish.
- Unroll the remaining crescent dough onto a sheet of wax/parchment paper. Pat out dough to form 13x9" rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust. Discard paper.
- Bake 30-35 min or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in a small bowl; sprinkle over squares before cutting.
Great recipe! My DH isn't much on sweets, but he loved it as well. It's perfect as a dessert or for brunch with a cup of coffee. I followed the directions exactly and wouldn't change anything. I would suggest storing the leftovers covered, and in the refrigerator, because of the cream cheese. Thank you SkinnyMinnie for posting this wondeful recipe!