See ingredients, but does contain dairy, sugar, and gluten
2 - 8 oz. crescent roll tubes (seamless)
1 1/2 - 8 oz. cream cheese packages, softened
3/4 cup sugar
1 tsp. vanilla
brown sugar, cinnamon
Directions (Steps, Oven Temperature, Time per Step)
Preheat oven to 350 degrees.
Mix cream cheese, sugar and vanilla in a bowl until you have a smooth, even mix.
Unroll one tube of crescent dough and place on a lightly greased cookie sheet. Push edges up to a nice rectangle.
Spread cream cheese mix gently over dough, up to edges and corners.
Unroll second crescent dough and place on top, seal outer edges by pinching dough rolls together on exterior perimeter (stretch to fit).
Spread soft butter on top evenly -a thin film, then smooth a light layer of brown sugar on top (I take a handful and smooth it with my fingers to the edges). Spritz cinnamon over it all.
Bake until edges are golden brown.
Optional-drizzle honey on top if desired (I personally find this too sweet, but it is in the original recipe).
Cut into bars after cooling slightly. Serve warm or cool. If kept overnight, make sure to refrigerate.
Suggested Pairings (Optional)
Dinner first is recommend….. but also optional!
Recipe’s Story: Anecdote (Three to Five Sentences)
To be honest, I’m not sure of what the origin story for this desert is, but all I do know is that every time it is made, there are always no leftovers! It is a unique treat with a unique sweet taste that will leave you wanting more!
N/A – Unfortunately, I could not get a picture! I wish I was more of a baker. I checked online, and unfortunately nothing seemed to match!