-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
**Edit 8.20.11: to save some calories (and dough…as in mulah! oh, the puns are endless…), I have found that I can actually cut the recipe down to 2 cans of crescent roll dough. Just spread the dough a bit thinner and you can still cover a 9×13 pan. I also use Neufchâtel in place of cream cheese (they’re right next to each other on your grocer’s shelf). It’s 1/3 less fat (and a higher protein content) and you can’t tell the difference one bit! There’s no way you can pass this recipe as healthy, but this at least helps.
**Edit 2.2.12: I’ve been receiving a lot of questions about this recipe, so I thought I’d update with an FAQs section. Let me know if I don’t answer your questions here!
- Does this need to be refrigerated? Yes, I do refrigerate it unless I’m going to be serving it soon. I prefer to serve it at room temperature, but I would never leave it out overnight or anything. Cream cheese is still dairy and I wouldn’t want to risk this going bad!
- I’m not in the U.S.; can this be made using puff pastry? I haven’t made this with puff pastry, but I’d say give it a whirl and report back! It’s still dough, cream cheese and sugar, right? While the texture would be a bit different, I can’t imagine it tasting bad.
- What size pan? The amounts above call for a 9×13 pan. I have halved the recipe before and filled an 8×8.
- Do you press the perforations together? If I’m using the regular crescent roll dough, I do. I’ve seen lots of suggestions to lay out a piece of cling wrap and roll the dough out there, making it easier to flip over onto the cream cheese. Or, you could skip this step and buy the sheets–they should be in the same place as the rest of the cans of dough.
- How much cinnamon sugar on top? My mixture is 1 part cinnamon to 3 parts sugar. As for how much, however much I need to cover the top to my liking. It’s really up to you!
- Is this better served warm or cold? See above, but I like it at room temperature! You don’t want the cream cheese mixture to be runny (and it will run if it’s too warm), but you don’t want it cold either. Well, I don’t…but this is up to you!
Also, lots of you wonderful people have been leaving suggested variations. I haven’t tried any of them, so I can’t vouch for their yumminess, but I thought I’d round them up here for everyone to enjoy!
Beautifully Complex:I got this recipe from my mom & have been making this for a couple of years & it is ALWAYS a big hit ! One thing I added was to take 2-3 bananas, slice them and saute’ them in a small pan with a little butter, 1/4 cup brown sugar & a teaspoon of rum (or imitation rum extract) once it caramelizes, use this as a topping as you serve the slices & top with a dollop of whipped cream. I know this sounds a bit extra but I promise you, people will rave about it
Mullins_shana: i make it a tad different. but its good cold or hot. and you can also put a pie filling on the bottom then the cream cheese. it makes it a little different but just as good!
Amanda: I top mine with a warm apple spice topping. It is super yummy!!!
Rbsahrene: I made it this evening and the only thing I added was butterscotch chips to the first layer before spreading the cream cheese ( which I used the lower fat version) . SO far everyone who tastes it is in heaven!!! Thanks so much!!!
Sheryl Mock: I also add 1 beaten egg to the cream cheese, it seems to make a fluffier filling
Marjlun: I have been making them for awhile but I use a jelly roll pan instead of a 9×13, Then I take a can of apple pie filling that I put through the blender and add it to the batter. Sometimes I will drizzle caramel ice cream topping over the top. Everybody loves them.
Pat Russell: You can, also, use Truvia, in the place of sugar, if you’re diabetic. I can’t tell the difference from it and sugar, unless, you use too much. (**I love this idea!-Alina)
Alice10808:We made this but added 3/4 cup of strawberry jam! Awesome!
Angel Telesco: Making them now but replaced the vanilla with a raspberry concentrate liquor. and omitted the Cinnamon. I’m also going to make a quick drizzle of the raspberry and confectioners sugar. Cant wait! (**She later said…) I made this as posted above for NYE – it was killer! the only thing i did that i would change is i put the drizzle over while it was too hot. Shoulda waited a little longer.
Teese_photo99: Just made it this morning…OMG added sliced almonds sooooo good had to put the rest in the freezer so we would stop eating it.. (**This one made me chuckle!-Alina)
Steep_air2: made it in a smaller pan with one roll of Crescents and added walnuts and it was amazing!
Ctorres43: Added about a tsp of lemon juice and some zest to it to enhance the flavor of the cream cheese mixture and it just took it over the top delicious!
Berma:I have spread some pineapple preserves on the cream cheese mixture then added the top layer of crescent rolls…very good.
Hempland: I make them with an egg. I put the yolk in the cream cheese mixture and then whip the white to frothy, spread over the top and then sprinkle 1/2 cup sugar with 1 tsp of cinnamon.
Celeste: OK, made these tonight and they were amazing! I actually macerated some strawberries (with sugar, jam and a pinch of salt) to serve along-side.
Kathy Owens: My recipe also calls for drizzling honey on it while it is still hot. Yummy.
Rylexandco: We do these wih a cream cheese icing drizzle. Yummmmmm (-:
Thank you, Kelsey! You can leave your thanks to her in form of a comment below. HAPPY Monday!