The cinnamon-sugar topping on Cinnamon Cream Cheese Bars reminds me of an elephant ear or churros.  This dessert bar recipe is much easier to make at home with crescent roll dough and has a layer of cream cheese for extra goodness!

Imagine a crescent roll crust with a perfect combination of cinnamon and sugar then filled with a rich cream cheese mixture.  Whether you’re imagining or eating these cream cheese bars this is a recipe that leaves you and your guests wanting more!

2 packages crescent rolls
2 - 8 ounce packages of cream cheese
1 cup sugar
1 teaspoon vanilla
1 stick butter
1 1/2 teaspoons cinnamon
1/4 cup sugar

Preheat oven to 350°F. Spread one package of crescent roll dough across an ungreased 9 x 13 pan.
Beat two packages of cream cheese with one cup of sugar and 1 teaspoon of vanilla. Spread mixture over rolls.
Spread out second package of crescent rolls and lay on top of the cream cheese mixture.
Melt butter and spread evenly over the top.
Mix cinnamon and 1/4 cup of sugar and sprinkle over top.
Bake at 350° for 25 - 30 minutes until lightly browned.
Cool completely before cutting. Serve at room temperature or chilled. Store extras in the refrigerator.
Let cream cheese soften so it's easier to mix and spread
Sheets of crescent dough
When pouring butter over the top be sure it's spread evenly, we use a basting brush to spread the melted butter around
Ensure there are no pools of butter, keep spreading it out if butter puddles exist - this will make a more uniform looking top crust
Sprinkle the cinnamon-sugar mixture with your fingers evenly across the melted butter
Store extras in the refrigerator


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