Reviewed: May 20, 2012

Can't argue with 6 thrilled guests at a dinner party. This was a hit. I used 3/4 C white and 1/4 C brown sugar in the cream cheese mixture. No need to fuss too much about smoothing out the perforations in the dough - they actually made it easier to cut evenly for serving. I would cut the butter and sugar topping in half next time - that is plenty. Also, feel free to make this ahead of time and serve it cold. It was really tasty the day after, too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MPEPLIN

Reviewed: May 16, 2012

Wonderful & easy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LORI Q

Cooking Level: Expert

Living In: Baker, Montana, USA

Reviewed: May 15, 2012

This is a no brainer and super, super easy. If your family is crazy for cinammon, then turn to this one every time. I use my stand up mixer to whip the sugar and cream cheese. i also added lemon extract once instead of vanilla and it gave it a zesty flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TRISHLEATHERWOOD

Reviewed: May 10, 2012

This is delicious and can be halved for a smaller crowd. It is a great brunch recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Apr. 11, 2012

I had to tweak it to my liking but didn't do much changes. Just added another 8oz package of cream cheese and only used 1/2 stick of butter. other than that, it was perfect

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

reesie936

Reviewed: Feb. 29, 2012

This recipe was called "bites of Heaven" by one of my co-workers. I made it exactly as described. You need to beat the cream cheese for quite a while (I will time it next time I make it)) until it is fluffy, almost like whipped cream. I baked my 30 minutes in a metal pan and it was perfect. It was fantastic warm but it did stay crispy on top while in the fridge the next day.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NSJOLIN

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

I just started to cook and this recipe is an easy one for anyone to make. I enjoyed making it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aaronrnash

Cooking Level: Beginning

Reviewed: Feb. 15, 2012

This was definately very easy to make, but not what I expected. I only used half of the butter that the recipe called for in the topping which was more than enough. It was more like a square and was definately not light and fluffy like a pastery which is how I thought it was going turn out. It is also very rich.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jennmack

Cooking Level: Intermediate

Home Town: Lethbridge, Alberta, Canada

Reviewed: Feb. 9, 2012

My daughter-in-law begs for this! Wonderful recipe! Let it cool until the next day, then top with whipped cream and caramel, I promise you'll love it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kylie Nicole

Cooking Level: Expert

Living In: Gilbertsville, Kentucky, USA

Reviewed: Jan. 22, 2012

This is quite possibly the most delicious dessert in existence! So easy to make and everyone loves it! No changes needed to the recipe, except sometimes I used reduced fat crescent rolls and cream cheese (tastes exactly the same and then I can eat more)!

Was this review helpful? [ YES ]
1 user found this review helpful