This recipe was highly recommended to me for years, and finally gave in and tried it. These cream cheese squares are very good, and also very rich! This is a quick and easy dish to prepare, great for if you are preparing a special breakfast or brunch.
2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup margarine, melted
1/4 (or less) cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Grease a 9×13 inch pan.
Press one can of the crescent rolls into the bottom of the prepared pan.
Mix the cream cheese, 1 cup of sugar, and vanilla until smooth. Spread over the crescent layer.
Unroll the second can of crescent rolls and lay them on top of the cream cheese layer.
Brush melted butter on the top (I use a silicone pastry brush).
Sprinkle with the sugar/cinnamon mix.
Bake for 25 to 30 minutes, or until the top is crisp and golden.
The original recipe called for more butter. I reduced the amount of melted butter and carefully brushed on with a pastry brush, and I did have a little bit leftover of the 1/4 cup butter that I did not use.
We always have a container of cinnamon-sugar mix. This recipe called for 1/4 cup sugar, but you can use less. I found that a dusting was sufficient.
If the crescent rolls don’t fit perfectly in the pan, you can trim them however you need.
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