Looking for something to nom on during the Super Bowl? Or something for a chilly day with a cup of coffee or tea and a good book? You can make these from scratch and be ready to enjoy in less than an hour!
Prep Time: 15 min.
Total Time: 45 min.
Servings: 24 servings
This bar is somewhere between a cinnamon roll and churros. Tender dough, creamy cheesecake and sweet cinnamon sugar come together for a deliciously simple recipe.
What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
2 Tbsp. ground cinnamon
2 cans (8 oz. each) refrigerated crescent dinner rolls
Heat oven to 350ºF.
Beat cream cheese and 1/4 cup sugar in medium bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
Combine cinnamon and remaining sugar; sprinkle half onto bottom of 13×9-inch pan sprayed with cooking spray. Unroll 1 can crescent dough on lightly floured surface; firmly press perforations and seams together to seal. Roll out dough to 13×9-inch rectangle; place in prepared pan. Spread with cream cheese mixture.
Repeat rolling out of dough with remaining can of crescent dough; place over cream cheese-topped dough in pan. Sprinkle with remaining cinnamon sugar.
Bake 25 to 30 min. or until golden brown. Cool completely before cutting into bars.
Want all the nutritional info and stuffs? CLICK HERE.
Annie Simmons Donaldson from WOLF MOON (and MOONSTRUCK: LIES) pulls out this recipe any time she needs something fast–whether for the kids gathering at her house to play or for when the Moonstruck Mates gather for a kaffeeklatsch. It’s not often that Sean “Boomer” Donaldson or any of the other Wolves get a chance to taste. Maybe Annie should double the recipe next time. 😉