Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 1/4 cup cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared dish, sealing any seams.
- In a mixing bowl, beat softened cream cheese, 3/4 cup sugar, and vanilla extract until smooth. Spread the mixture evenly over the dough.
- Unroll the second can of crescent roll dough and layer it over the cream cheese mixture, gently pressing it into place.
- In a small bowl, combine the remaining 1/4 cup sugar with the cinnamon. Brush the top layer of dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over it.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Allow to cool for 10 minutes before slicing. Serve warm or chilled.
Notes
- For extra decadence, drizzle with caramel or chocolate sauce before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for a warm treat.
- Use a rolling pin to gently flatten the crescent roll dough for a more uniform layer.
- This recipe can be made ahead of time and served at room temperature for convenience.