The recipe is passed down from generation to generation and is a family favorite. It is preferable to serve this rich, fluffy delight warm with jam or jelly.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 squares |
Ingredients
- 2 (8 ounce) cans refrigerated crescent roll dough
- 2 (8 ounce) packages cream cheese, softened
- 1 ¼ cups white sugar, divided
- 1 teaspoon vanilla extract
- ½ cup margarine, melted
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Unroll one can of crescent rolls and press dough into the bottom of the prepared pan. Set second can aside.
- Mix together cream cheese, 1 cup sugar, and vanilla in a medium bowl until smooth and creamy. Spread over crescent dough layer. Unroll second can of crescent rolls and lay dough on top of cream cheese mixture; do not press down.
- Pour melted margarine over the entire pan. Combine remaining 1/4 cup sugar and cinnamon in a small bowl; sprinkle on top.
- Bake in the preheated oven until top is crisp and golden, 25 to 30 minutes. Once cool, cut into 24 squares.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 246 mg |
| Sugars | 12 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I loved them, my roommates loved them, they were perfect! I added vanilla til the flavor matched what I was looking for, it made the filing a little loose but not messy. Also, baking the bottom layer for few minutes kept the dough nice and firm on the bottom. 24 bars and 24 hours later and its all gone. Thank you for sharing!
I haven’t tasted them yet but they look and smell amazing. I wish someone would change up the cook time, because even though it LOOKS done, it more than likely IS NOT! I let mine cook for 30 minutes and then cool for 30 minutes…only to turn around and have to cook it longer because it’s doughy. Looks like you have to burn it if you want the bottom cooked. It’s been cooking for 45-50 minutes and I just decided to pull it out, because I’m tired of waiting. Will try and update with how they taste! UPDATE: Changed from 4 stars to 5 because the taste of these things are amazing!! Hoping they taste this amazing in the morning when my fiancé tries them!!
SO EASY TO MAKE FOR SOOOOO MUCH YUMMY YUM YUM!
Being pregnant it has been difficult to find good recipes that don’t make me sick. I had three bowls of this! And still wanted more. I love this recipe so much I will be making it again!
Very good and easy to prepare. Keep on refrigerator and eat them cold. Yummy
After reading the reviews, I only used 1/2 the amount of cream cheese and not all the sugar. I also added a squirter of lemon juice and I folded in 11 ounces of fresh blueberries to the already mixed cream cheese mixture …… this recipe is my new GO TO recipe…… it is quick, easy, and amazingly delicious!
I added 1 Tbsp. Lemon juice.. Just for a little “twang”. Ummm. Delicious.. I make this all the time.. Thanks
Nice basic idea, but the amount of butter was laughable. I already but it by a quarter and it was still significantly too much. I’d say max half a stick (1/4c). Maybe even two tbsp. We’re happy with less sugar too, but that’s personal preference. I mixed raspberry jam into the filling. If not for the butter error, I’d say a four.
Everyone loved it!! Will be making it again.
Super easy! I thought this recipe had too much cream cheese filling, so that is why 4 star rating, but I get it that some people would love that extra cream cheese filling. I’ve made a similar recipe before from a book called “Rock Your Rolls” which only used half the amount of cream cheese filling and we really liked the ratio of cream cheese to crust, so I only used one (8 oz) pkg of cream cheese and half the sugar and vanilla. Added cinnamon and sugar to the top and then sprinkled with chopped pecans. I’ve made this with pie fillings on top of the cream cheese layer using canned cherry pie filling and also made my own stewed apples that I thickened. Yum!! For my oven, I definitely needed to leave it in the full 30 minutes in order for the bottom crust to bake completely.
I spread a can or cherry or apple pie filling over the cream cheese and bake about 5 min longer. Easy way to make German strudel.
I love the taste
I would use less margarine next time
So after reading reviews I made some changes. I used puff pastry, 1/2 cup of monk fruit sweetener, 1 egg and the same amount of butter. I put some cinnamon on the bottom pastry, put the cream cheese in, put the second pastry on top, poured the butter on top, used a pastry brush to even out the butter, put the cinnamon on top. Put in the oven for 30 min, turned around half way through added some sugar to the top finished off. It came out really good and the crust came out nice and buttery.
So yummy you will go back for more.
Very delicious!!
DELICIOUS! Easy recipe. I cut recipe ingredients in half, only making it for 3 of us. Used prep’d pie crust because that’s all I had in the house. Cut dough in half, rolled out thin, one for bottom and half for top. Trimmed excess on bottom but folded over sides of top. Came out pretty! I used a bit less sugar and cinnamon mix for topping, which was fine. SOOOOO good!!
I made this I love it. I actually used one package cream cheese and 1 package Neufchâtel cheese. After I spread the filling I swirled in guava jam and baked following the recipe. This was a hit
I’m from the south, and I have a serious sweet tooth. I loved it just the way it is written. I’ve made this several times. The only time it didn’t come out delicious, is when I didn’t use an aluminum pan. If you use a glass dish, the underside won’t cook as fast, and the bottom layer of dough will be way under done.
I have made this several times now for my family of 5 with lots of friends and family always visiting. Everyone loves it. Definitely tastes best within a hour or so of making but still great next day. Only thing I change is cooking it on a preheated cookie sheet. Thanks for a great tasting easy recipe.
I have made this recipe many times. Everyone loves it. I am always asked to make it for family dinners and potlucks I have also made it adding different fruit pie fillings.. Any fillings are good are good, My family loves apple, cherry and peach the most.