Kristen W
2 8-oz cans crescent rolls
1/2 c. sugar
2 TB ground cinnamon
2 8-oz packages cream cheese, softened
2/3 c. sugar
1 egg
1 tsp vanilla
Combine 1/2 c. sugar with the cinnamon. In a separate bowl beat the cream cheese until smooth. Add the 2/3 c. sugar, egg, and vanilla. Beat until smooth. Spray a 9x13 pan then sprinkle half of the cinnamon sugar mix evenly into the bottom of the pan. Unroll the dough (I do mine on a silicone baking mat so it doesn't stick) and press all seams together to make a solid dough sheet. Life into the pan and place on top of cinnamon and sugar. Gently press into pan edges. Spread the cream cheese mixture on the dough. Do the same with the second sheet of dough - pressing seams together and place on top of cream cheese. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350 degrees for 28-32 minutes until light brown. Serve warm or cold, on its own or with whipped cream/vanilla ice cream. It delicious with caramel sauce, strawberry drizzle or other topping! (warmed up and smashed strawberries)
