Categories: Cakes, Desserts, Mexican
Ingredients
- 2 cans Pillsbury Crescent rolls
- 2 8 ounce cream cheese, room temp
- 1 1/2 cup sugar
- 1 teaspoon vanilla (or more)
- 1 teaspoon cinnamon
- 1 stick butter (real butter not margarine)
Directions
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Spray a 13×9 inch pan with cooking spray.
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Unroll and press 1 can crescent rolls into the bottom of your baking dish, press the seams together.
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In a separate bowl, blend the cream cheese, 1 cup sugar and vanilla. Spread over the top of the dough.
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Unroll the second can of crescent rolls and place on top of the cream cheese mixture, pressing seams together again.
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Melt butter and pour over top layer of crescents.
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Mix the remaining 1/2 cup sugar and cinnamon together.
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Sprinkle cinnamon/sugar mixture generously over the top.
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If you don’t think that’s enough cinnamon sugar on top, add more…it’s really up to you…there’s no rules on this part of the recipe.
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Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown.
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Cool, slice and enjoy!