Categories: Cakes, Desserts, Mexican

Ingredients

• 2 cans Pillsbury Crescent rolls
• 2 8 ounce cream cheese, room temp
• 1 1/2 cup sugar
• 1 teaspoon vanilla (or more)
• 1 teaspoon cinnamon
• 1 stick butter (real butter not margarine)

Directions

1. Spray a 13×9 inch pan with cooking spray.

2. Unroll and press 1 can crescent rolls into the bottom of your baking dish, press the seams together.

3. In a separate bowl, blend the cream cheese, 1 cup sugar and vanilla. Spread over the top of the dough.

4. Unroll the second can of crescent rolls and place on top of the cream cheese mixture, pressing seams together again.

5. Melt butter and pour over top layer of crescents.

6. Mix the remaining 1/2 cup sugar and cinnamon together.

7. Sprinkle cinnamon/sugar mixture generously over the top.

8. If you don’t think that’s enough cinnamon sugar on top, add more…it’s really up to you…there’s no rules on this part of the recipe.

9. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown.

10. Cool, slice and enjoy!

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