This is a great little treat for breakfast or anytime!
Recipe from My Yellow Umbrella
Ingredients:
-2 cans Pillsbury butter crescent rolls (buy the seamless version if you can find them!)
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar (I used about 1/4 cup sugar and 1 tsp cinnamon, adjust to taste)
Instructions:
Preheat oven to 350 degrees (325 if using a glass baking pan). Unroll and spread one can of crescent rolls on bottom of ungreased 9×13 inch pan. If you aren’t using the seamless crescents, be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.
Recipe from My Yellow Umbrella
Ingredients:
-2 cans Pillsbury butter crescent rolls (buy the seamless version if you can find them!)
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar (I used about 1/4 cup sugar and 1 tsp cinnamon, adjust to taste)
Instructions:
Preheat oven to 350 degrees (325 if using a glass baking pan). Unroll and spread one can of crescent rolls on bottom of ungreased 9×13 inch pan. If you aren’t using the seamless crescents, be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.
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