Ingredients
Scale
- 2 cans refrigerated crescent roll dough
- 2 packages (226 g each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 180°C (350°F).
- Lightly grease a 9×13 inch (23×33 cm) baking dish or line it with parchment paper.
- Open one can of crescent dough and unroll it into the bottom of the dish. Press seams together to form an even layer.
- In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth. Add the vanilla extract and mix again.
- Spread the cream cheese mixture evenly over the crescent dough layer.
- Unroll the second can of crescent dough and place it gently over the filling, pressing seams to seal.
- Pour the melted butter over the top layer, spreading it out evenly.
- Mix 1/2 cup sugar with the cinnamon and sprinkle the mixture generously over the top.
- Bake for 30–35 minutes until golden brown and the center is set.
- Let cool for at least 20 minutes before slicing. For best results, chill for 1 hour before serving.
Notes
For extra flavor, add a thin layer of fruit preserves between the filling and top crust.
You can also sprinkle chopped nuts on top for a crunchy texture.
This dessert can be served warm or chilled.
- Prep Time: 15
- Cook Time: 35