Cream Cheese Crescent Rolls

This morning I made cream cheese crescent rolls.  I mostly used this recipe:

2pkg.- 8 Crescent Rolls
2 - 8 oz cream cheese
1 1/2 cups sugar
1 tsp. cinnamon
1 tsp. vanilla
1/4 cup butter

Spray 8 1/2 x 11 cake pan with Pam.

Put one can of crescent rolls in the bottom of pan. Be sure and seal the seams.

Mix 1 cup sugar, cream cheese and vanilla until creamy.

Put other can of crescent rolls on top. Make sure and seal seams.
Brush on melted butter.

Mix 1/2 cup sugar and cinnamon- spread on top.

Bake at 375 - Normally, I would suggest baking it for however long the crescent roll package states, but I baked mine for 17 minutes total.  If you want to eat them cold (they are yummy either way), be sure to refrigerate them.  Although, you definitely want to wait for them to cool down after you remove them from the oven.


I did tweak it though.  I didn't use the butter or vanilla at all.  Honestly, I didn't read the part about the vanilla but it tastes good without it anyway.  Plus, another recipe I have from a co-worker doesn't call for vanilla so I KNOW it's good without it.  ;)  I added an egg yolk to the cream cheese mixture and used the egg white to brush on top the crescent roll instead of butter.  Everything else was the same though.  ;) Boy, oh boy, is this stuff delicious.  I mean, cream cheese and sugar, in any form, is absolutely amazing.