Crescent rolls filled with a creamy cream cheese filling topped with the crispy sugar-cinnamon topping.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 16 ounces cream cheese softened
- 2 cups white granulated sugar divided
- 2 teaspoons vanilla
- 2 tubes refrigerated crescent rolls
- 8 tablespoons butter melted
- 1 tablespoon ground cinnamon
Preheat oven to 350 degrees F.
Spray 9 X 13 pan with baking spray.
Unroll one package of crescent rolls into prepared pan.
Press seams together, if not using uncut crescent sheets, evenly press dough out to edges of the pan.
With a mixer, cream together cream cheese, 1 cup of sugar, and vanilla. Reserve remaining sugar for the topping.
Pour cream cheese mixture over the crescent dough in the pan.
Spread evenly over dough.
Unroll the second container of crescent roll dough and place on top of cream cheese mixture.
Carefully stretch the dough out evenly.
Spread butter over top layer of dough.
Mix remaining cup of sugar with cinnamon.
Sprinkle evenly over melted butter.
Place in preheated oven and cooking until top is bubbling and browned, about 30 minutes.
Remove from oven and cool completely before cutting into bars.
Serving: 13" X 3" square | Calories: 462kcal | Carbohydrates: 50g | Protein: 4.3g | Fat: 16.5g | Cholesterol: 62mg | Sodium: 460mg | Sugar: 36.2g