Thursday, July 23, 2009

Cinnamon Sugar Crescent Bake

I love making this recipe, as both a dessert and a brunch recipe. It's easy, and incredibly delicious, especially paired with a big cup of coffee!

2 cans Crescent rolls
2 packages cream cheese
1 tsp vanilla
1 egg, slightly beaten
3/4 cup sugar
2 tbsp cinnamon

Preheat your oven to 350 degrees F.
Unroll one can of crescent dough and press onto the bottom of a greased 13x9 pan. Press the seams together.
Beat the cream cheese, vanilla, egg, and 1/2 cup of the sugar with an electric mixer on medium speed until well blended. Spread onto the crust.
Unroll the other can of crescent dough onto wax paper and pat out to form a 13x9 rectangle and press the seams together. Invert over the cream cheese mixture to form a top crust.
Bake 30-35 minutes.
Combine cinnamon and remaining 1/4 cup sugar in a small bowl and sprinkle over the top.

Store in the refrigerator, if you have leftovers.

My review: I already told you I love this, so stop bugging me! but seriously, you will like it too. But be careful, it's so good that the whole pan can disappear, even if you're the only one in the house!