Recipe by SAINTWIC
"This is a quick, easy and tasty dessert. A rich and creamy filling surrounded by a crispy cinnamon crust makes this a favorite for anyone who loves a sweets."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
cream cheese, softened
2 (8 ounce) packages
refrigerated crescent rolls
I have been making this dessert for awhile now and it is honestly the best dessert in the world! Every single time I make it everyone asks for the recipe. The only thing I do differently is I mix the melted butter, cinnamon and sugar before pouring on top of the dessert. It make a nice glaze. You should 100% make this. You won't be disappointed!
Instead of a cake version, I used the individual crescent rolls to creat a triangular pocket, piped the filling(which we added strawberries to) and sealed it, then upon taking it out, brushed butter on, sprinkled powdered sugar and served with a strawberry dipping sauce
This recipe is awesome. I too wondered if it was too much butter, and because I was so freaked out, I reserved about 2 T of it (why bother at that point!). So I ended up using about 6T melted butter and all of the sugar/cinn mix (that seemed like a lot too) and it came out awesome. I didn't have any issues spreading the cream cheese when I beat it really well like others suggested. I am a big fan of cream cheese, and I wouldn't suggest doubling the filling. As long as you really whip it up, it's more than enough. Also, flour your rolling pin before you roll the dough out. Yum yum!
Simple and delicious. Defiantly worth making. I even used light cream cheese and reduced fat crescent rolls and it was perfect.
Excellent recipe! Everyone loved it...No need to double the filling unless you WANT to...If you whip the cream cheese and sugar long enough, you will have plenty of filling to to spread and it spreads easily also.
very good! I would add just a little more butter though because it does crisp up a bit on top. Just want to add that this is not a dessert to try to make diet friendly, just enjoy every calorie! I use real butter also. I am making this for a co-workers birthday as requested again!
This is a family favorite and is expected at Thanksgiving and Christmas on the table. At Thanksgiving I give it a twist by using 2 8-ounce packages cream cheese, add 1/2 cup additional sugar, 1 can pureed pumpkin and 1 beaten egg to the filling. It turns out great every time. At Christmas, I add 1 cup eggnog, I also use 2 8-ounce packages cream cheese, and 1 teaspoon rum extract. Instead of the cinnamon added to the sugar, I use nutmeg. The rest of the year, I just make the good ole original one but I always use 2 packages cream cheese and use 1 1/2 cups sugar instead of 1 as called for in the recipe filling. Really most times I use Splenda and no one knows the difference.
This was easy and delicious. I flattened out crescent rolls on a cutting board and flipped it over the 9x 13 to put in place easily. Also, I added the cinnamon and sugar to the butter. That way I could evenly pour over the whole thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 200
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A deliciously different cheesecake with a Mexican twist.
See how to make tangy sopapilla cheesecake pie.
Easy to make, this yummy and unique dessert always gets raves.