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A great twist on a classic! I serve this on nights when enchiladas, fajitas, tacos or anything Mexican inspired are on the menu. Fast and amazing!
Preheat oven to 350.
Spray a 9X13 casserole pan with cooking spray. Unroll and press 1 can crescent rolls into bottom of pan, pressing the seams together.
In a separate bowl, blend the cream cheese, 1 cup of sugar, and 1 tsp. vanilla. Spread over top of dough.
Unroll the second can of crescent rolls and place on top of cream cheese mixture pressing seams together again.
Melt butter and pour over top layer of crescents. Mix the remaining 1/2 cup of sugar and cinnamon together. Sprinkle cinnamon mixture generously over top.
Bake at 350 degrees until bubbly and bottom crust is slightly brown. Cool in fridge, slice, and enjoy!
22 Comments
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madisonsmommy on 10.4.2009
This was so delicious! Everyone wanted the recipe!
judyellis1 on 9.13.2009
This was a big hit at our football party potluck – could have used less butter though, I think I will cut it in half next time as it is really only necessary for browning and to get the cinnamon-sugar to stick.
analmostemptynest on 9.10.2009
Yummy! My husband declared this one of the best desserts in the past 20 years! Thank you for the great recipe.
jeanelle on 9.8.2009
I made this just this past Saturday. I couldn’t bring myself to pour 1/2 cup of butter over the whole thing, so I just melted a couple of tablespoons of butter and brushed it over the top. I love this dessert and will make it many more times, I feel sure! Thanks for the recipe
Michelle on 9.4.2009
I have made this with fat free cream cheese, splenda, and “I can’t believe it’s not butter” and it worked great!