2 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
¼ cup butter, melted
1 teaspoon ground cinnamon
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
¼ cup butter, melted
1 teaspoon ground cinnamon
Directions:
Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan.
In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth.
Spread over dough.
Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit.
Brush butter evenly over top; sprinkle with cinnamon and remaining sugar.
Bake at 350° for 30 minutes or until golden brown.
Cool; cut into squares.
In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth.
Spread over dough.
Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit.
Brush butter evenly over top; sprinkle with cinnamon and remaining sugar.
Bake at 350° for 30 minutes or until golden brown.
Cool; cut into squares.
Source : realmomkitchen.com
