This recipe combines the buttery, flaky goodness of crescent roll dough with a creamy, sweet filling to create a delightful dessert.
It’s perfect for a quick and satisfying treat, whether for breakfast, a snack, or a special occasion.
The cream cheese filling, flavored with vanilla and sugar, pairs beautifully with a cinnamon-sugar topping, making each bite irresistible.
Here’s how to make it:
Ingredients:
2 cans (8 oz each) refrigerated crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup unsalted butter, melted
1/4 cup granulated sugar for topping
1 tsp ground cinnamon
PREPARATION :
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
Unroll one can of crescent roll dough, pressing it into the bottom of the dish, sealing seams.
In a medium bowl, blend cream cheese, 1 cup sugar, and vanilla until smooth. Spread over the dough.
Lay the second dough layer on top, sealing the edges.
Drizzle with melted butter. Combine 1/4 cup sugar and cinnamon, then sprinkle over the butter.
Bake for 30-35 minutes until golden brown. Let it cool slightly before serving.
This casserole is more than just a dish; it’s a delightful journey through flavors and textures.
promising to leave a lasting impression on anyone who tastes it.”
For variations, you can mix in fruit like chopped strawberries.
blueberries, or raspberries into the cream cheese filling for a fruity twist, or add a layer of jam or lemon curd before sealing the dough.
If you prefer a richer flavor, try using mascarpone or ricotta instead of cream cheese.
You can also drizzle the baked crescents with a simple glaze made from powdered sugar and milk, or even add a chocolate drizzle for extra sweetness.
To store these treats, allow them to cool completely, then place them in an airtight container.
They can be stored at room temperature for up to two days, or in the refrigerator for up to a week.
For longer storage, freeze them in a freezer-safe bag for up to three months.
and reheat in the oven at 350°F (175°C) for about 10 minutes to enjoy them fresh again.
For the best results, make sure the cream cheese is softened to room temperature before mixing it with the sugar and vanilla to ensure a smooth filling.
When sealing the crescent rolls, pinch the edges tightly to prevent the filling from leaking out during baking.
If you prefer a crispier texture, brush the tops of the crescent rolls with a little melted butter before adding the cinnamon-sugar topping.
Keep an eye on the baking time, as ovens can vary—if the rolls are browning too quickly, cover them loosely with foil.
For an extra indulgent touch, serve them warm with a dollop of whipped cream or a side of fresh fruit.