The Scoop
Block party dessert energy. Zero chill. Maximum compliments!
The kind of recipe you bring once… and then suddenly you’re “in charge of desserts” for life. It might start as a “quick thing” for an unexpected get-together, but it will definitely turn into the tray everyone mysteriously circles like it’s a prize.
Cream cheese, crescent dough, cinnamon sugar (basically all the things we like) layered into something dangerously addictive. It bakes into this golden, crackly top situation that makes people act polite for exactly 3 seconds before cutting “just a small square” that is absolutely not small.
And yes, the hardest part is waiting for it to cool. Not because of technique, but because self-control leaves the chat the moment it smells done.
Ingredients
- 2 (8-ounce) cans refrigerated crescent roll dough
- 2 (8-ounce) packages cream cheese, softened
- 1 1/4 cups white sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup margarine, melted
- 1 teaspoon ground cinnamon
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking pan.
- Unroll one can of the crescent rolls and press the dough into the bottom of the prepared pan.
- Mix together the cream cheese, 1 cup of the sugar, and the vanilla in a medium bowl until smooth and creamy.
- Spread the cream cheese mixture over the layer of crescent dough in the baking pan.
- Unroll the remaining can of crescent dough and lay it on top of the cream cheese mixture, without pressing down.
- Pour the melted margarine over the crescent dough layer.
- Combine the remaining sugar and the cinnamon in a small bowl.
- Sprinkle the cinnamon-sugar on top of the melted margarine.
- Bake until the top is crisp and golden, about 25-30 minutes.
- Allow the squares to cool.
- Slice and serve.
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