Cream Cheese Crescent Dessert

I love social media. Well, I love the bright side of social media. (We all know social media has a dark, very dark side.) Anyway, one of the bright aspects of social media is the sharing of recipes. (Such as this blog, for example.)

The other day on Facebook someone had posted a recipe for an unnamed creation that caught my attention because it featured some of my favorite things: Cream cheese. Butter. Crescent rolls. Sugar and cinnamon.

And the recipe delivered. It was easy. Delicious. Decadent. And it went from an idea to our mouths in just a bit more than 30 minutes.

Try it.


  • 1 can of Pillsbury crescent rolls (I used the seamless dough sheet, which was easier to use.)Crescents
  • 1 8 oz. package of cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1/8 cup butter, melted
  • Cinnamon
  • Sugar

Preheat your oven to 350°. Unroll the crescent rolls (or seamless dough sheet) and cut in half. Spread half on the DoughandCreamCheesebottom of an 8×8 baking pan. Mix softened cream cheese, ½ cup sugar and vanilla. Spread over the dough. Top with the remaining half of dough and spread so it covers all of the cream cheese filling.

Melt your butter and pour over the top of the dough, then sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes until bubbly and slightly brown.BeforeOven

Drizzle with a little honey.

Let cool for at least five minutes so the cream cheese doesn’t ooze out when you cut them. I didn’t wait, and my cream cheese did a little oozing (but in a good way).




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