Kristen W
- 2 8-oz cans crescent rolls
Unroll the dough (on a silicone baking mat so it doesn't stick) and press all seams together to make a solid dough sheet. Lift into the pan and place on top of cinnamon and sugar. Gently press into pan edges.
Combine and sprinkle half of the mixture in the bottom of a sprayed 9x13.
In a separate bowl beat the cream cheese until smooth. Add the remaining ingredients. Beat until smooth.
- 1/2 c. sugar
- 2 TB ground cinnamon
Combine and sprinkle half of the mixture in the bottom of a sprayed 9x13.
- 2 8-oz packages cream cheese, softened
- 16 oz. sour cream
- 2/3 c. sugar
- 2 eggs
- 1 tsp vanilla
In a separate bowl beat the cream cheese until smooth. Add the remaining ingredients. Beat until smooth.
Spread the cream cheese mixture on the dough.
Open second can of dough -pressing seams together and place on top of cream cheese layer in the pan. Sprinkle the remaining half of cinnamon sugar on top of the dough.
Bake at 350 degrees for 25+/- minutes until center is set.
Let cool to room temp and then place in the fridge uncovered for 1-2 hours.
Serve with mashed strawberries, on its own or with whipped cream/vanilla ice cream. It is delicious with caramel sauce, strawberry drizzle or other toppings too!
