Reviewed: Feb. 18, 2013

I made this for my family last night and my hard to please brother said it was the best thing he's ever had. I took the advice of some of the other reviewers and cut back on the butter in the topping to 2/3 a cup but next time I would reduce the sugar a bit too. I also didn't have Mexican vanilla so I used regular vanilla extract and it was still delish. I will absolutely make this again. Everyone loved it.

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Reviewer:

Chickycran

Reviewed: Feb. 17, 2013

I've used a recipe similar to this for a long time, but I melt the butter, pour it on top, then sprinkle the cinnamon/sugar mix on top. It's fabulous by itself, but I've also tried putting 1 can of peach pie filling (dice the peaches up in a small dice) on the cream cheese mix before putting the top crescent rolls on top. It turned out wonderful!! I think just about any pie filling would work. Blueberry would be great or apple! It has become a family favorite. So easy!

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Reviewer:

coleen

Reviewed: Feb. 17, 2013

Liked it very much. I have several cheese cake lovers in my family , and they cleaned me out. Changed one thing. I made a second mix of the topping ,and put it on the bottom of the pan . A trick my mom showed me It rocks.

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Reviewer:

dadisthecook

Reviewed: Feb. 17, 2013

WOW!!! This was DELICIOUS!! My family loved it and wanted more! It is a bit sweet but oh soooo good. I did only use 1/2 cup of sugar for the topping and was still plenty sweet. Thank you CandelB!!

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Reviewer:

Betsy in Philly

Reviewed: Feb. 17, 2013

I just made this for the first time. At first I was doubtful (it took about 20 minutes longer in the oven than the recipe stated). But the key seems to have been to let it sit for a couple of hours. Wow--decadent! It even forms a bit of a brulee crust with the butter and sugar. Definitely a recipe to keep and indulge in once a year!

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Reviewer:

Caroline

Reviewed: Feb. 17, 2013

This is always a hit, no matter the crowd! Hot or cold!

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Reviewer:

slmorton

Reviewed: Feb. 17, 2013

WOW this was good!! Followed the recipe except patted the rolls out instead of rolling, and only made half the recipe in a 9x6 glass dish; 30 minutes was perfect. Yes it's sweet but super tasty, easy to make (except for that top crust part which was a bit of a pain). For the topping I melted the butter, brushed about half of it over the top crust, sprinkled all the cinnamon-sugar over, then drizzled the remaining melted butter over. YUM!

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Reviewer:

dzm388

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Reviewed: Feb. 17, 2013

I tried this 2 years ago, followed the recipe exactly as it is and it became our family favorite dessert. Since I make it every time for parties it became my friends favorite also. Everybody loves it and craves for it. Especially the kids:) I usually make it evenings so by the next morning it will be cooled and ready to eat. Even taste better 2 days after that...if it last:) I cut it on small rhombus bite size shapes...

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