Ingredients
Equipment
Method
- Preheat your oven to 350F (175C) and grease a 9x13-inch baking pan.
- Mix 1/2 cup sugar and 2 tablespoons of ground cinnamon in a small bowl and set aside.
- In a mixing bowl, beat the cream cheese until smooth, then add 1/2 cup sugar, 1 egg, and 1 teaspoon of vanilla extract; beat until creamy.
- Sprinkle half of the cinnamon sugar mixture evenly over the bottom of the greased pan.
- Unroll one can of crescent roll dough onto a lightly floured surface and press the seams together to form a single sheet, then place it in the pan on top of the cinnamon sugar mixture.
- Spread the cream cheese mixture evenly over the crescent dough in the pan.
- Unroll the second can of crescent roll dough, press the seams together, and place it over the cream cheese layer.
- Sprinkle the remaining cinnamon sugar mixture evenly over the top layer of dough.
- Bake in the preheated oven for about 30 minutes until the top is light brown and the edges are bubbly. Allow to cool completely in the pan before cutting into squares.
Nutrition
Calories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 9gVitamin A: 4IUCalcium: 6mgIron: 4mg
Notes
For best results, ensure all ingredients, especially the cream cheese, are at room temperature. This ensures a smooth and creamy filling.
Store leftovers in an airtight container in the refrigerator for up to 5 days; they can be frozen for up to 2 months.
For a special twist, consider adding a dash of nutmeg or a hint of cardamom to the cinnamon sugar mixture for added flavor.
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