INGREDIENTS
Crust & Topping:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Cream Cheese Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
- Create the bottom layer:
Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish. Pinch seams to seal. - Make the filling:
In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. - Spread the filling:
Evenly spread the cream cheese mixture over the bottom crescent roll layer. - Top layer:
Unroll the second can of crescent roll dough and gently place it on top of the cream cheese layer. Press lightly to smooth. - Add topping:
Pour melted butter over the top. In a small bowl, mix the 1/4 cup sugar and cinnamon, then sprinkle it evenly over the buttered top. - Bake:
Bake for 30–35 minutes, or until golden brown and slightly set in the center. - Cool & chill:
Let cool completely at room temperature, then refrigerate for at least 1 hour before slicing into squares. - Serve & enjoy!
Best served chilled or at room temperature.
Let me know if you’d like a fruity variation or sugar-reduced option!