Cinnamon & Sugar Cream Cheese Squares
During the Summer months I usually don’t bake much because of the heat here in Southern California. But I have been finding a lot of great recipes over the last few months using crescent rolls. I tried a few of the recipes, despite the heat, and with most of them the crescent rolls didn’t cook all the way through. They were still gooey and uncooked. But after all the tries, I was able to come up with a recipe that worked!
Ingredients:
- 2 pkgs of crescent rolls
- 2 (8 oz) bricks of cream cheese (room temperature)
- 1/2 c white sugar
- 1/4 c brown sugar
- 1 tsp vanilla
Topping:
- 1/2 c melted butter
- 1/4 c white sugar
- 2 tbsp brown sugar
- 2 tsp cinnamon
Instructions:
Preheat oven to 350 degrees and spray 13×9 pan with cooking spray.
Spread 1 pkg of crescent rolls on bottom of pan, pressing seems together.
In a large bowl, mix both cream cheeses, sugars and vanilla until smooth.
Spread the cream cheese mixture evenly over crescent roll.
Carefully lay the remaining package of crescent rolls on top of the cream cheese mixture.
In a small bowl mix the melted butter with the remaining topping ingredients and then spoon evenly over the crescent roll.
Bake for 30 minutes or until the top is crispy and the crescent roll is cooked and not gooey.
Let cool then cut into squares. Store leftovers in the refrigerator.
I’ve made these Cinnamon and Sugar Cream Cheese Squares a few times and have found that the Pillsbury brand crescent rolls work best because the store brand didn’t roll over the top well. They broke apart and were hard to pinch back together over the cream cheese mixture. But once baked, everyone loved them! You can eat them warm, but in my opinion they were best cold. I’m already thinking of different variations for this recipe!
