- 1 (8 ounce) can refrigerated crescent rolls
- 2 (3 ounce) packages cream cheese, softened
- 3/4 cup sugar, divided
- 1/2 tsp. vanilla extract
- 1 tsp. cinnamon
- 2 tsp. butter, melted
- Unroll crescent rolls and separate into four rectangles. Press perforations to seal. Cut each rectangle in half crosswise and place on baking sheet.
- Beat cream cheese, 1/2 cup sugar, and vanilla at medium speed with an electric mixer. Spread over half of each rectangle, leaving a 1/4-inch border. Fold dough over filling and press edges to seal.
- Combine remaining 1/4 cup sugar and cinnamon. Brush dough with butter. Sprinkle evenly with sugar mixture.
- Bake at 375 degrees F for 12 to 15 minutes or until golden.
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Rating:
Baker Nichelle (24 discussions) on May 10, 2005 at 06:35 PM
What a great and easy recipe! Perfect to have with coffee!
