Submitted by: Tammy Reese, Farm and Dairy
Ingredients:
- 2 8 ounce cans crescent roll sheets
- 2 8 ounce packages cream cheese, room temperature
- 1 1/2 cups sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
Directions:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.
- Unroll one crescent roll sheet and press it into your baking dish.
- In a bowl of your mixer, blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent roll layer.
- Unroll your second can of crescent rolls and place on top of the cream cheese mixture. Pour the melted butter on top of the crescent dough.
- In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
- Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool completely in the refrigerator. When ready to serve, slice and add whipped cream and your favorite fruit topping. Leftover’s should be placed in an airtight container and kept in the refrigerator.
