Ingredients:

  • 2 cans (8 oz each) refrigerated crescent rolls
  • 16 oz Philadelphia cream cheese, softened
  • 1 cup granulated white sugar (for filling)
  • 1 tsp pure vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar (for topping)
  • 1 tbsp ground cinnamon
  • 2 tbsp honey (optional drizzle)

Instructions:

  1. Prep the environment. Preheat your oven to 350°F (175°C). Lightly grease your 9x13-inch dish with cooking spray. Note: This ensures the bottom crust can be lifted out cleanly later.
  2. Lay the foundation. Unroll the first can of crescent dough and stretch it across the bottom of the pan. Firmly pinch the seams together until you smell the faint, yeasty scent of the raw dough.
  3. Cream the base. In a bowl, beat the 16 oz of softened cream cheese and 1 cup of sugar. Stop when it looks silky and shiny.
  4. Incorporate the binders. Add the room temperature egg and 1 tsp vanilla. Mix on low until you hear the batter sounding thick and heavy against the beaters.
  5. Spread the center. Pour the filling over the dough. Spread it to the edges, but leave a tiny 1/4 inch gap. Note: This allows the top and bottom dough layers to fuse slightly at the sides.
  6. Apply the roof. Carefully unroll the second can of dough and drape it over the cream cheese. Stretch it gently to reach the corners.
  7. The butter bath. Pour the 1/2 cup of melted butter evenly over the top. It might look like too much butter, but trust me, the dough needs it to fry.
  8. Add the spice. Sprinkle the cinnamon sugar mixture (1/2 cup sugar + 1 tbsp cinnamon) over the butter. You should smell the sharp, warm aroma of cinnamon immediately.
  9. The bake. Slide it into the oven for 30 minutes. Bake until the top is puffed and deep golden brown. You'll hear a slight sizzle if you listen closely when you pull it out.
  10. The finish. Drizzle with 2 tbsp of honey while it's still hot. Let it cool completely at room temperature, then chill for at least 2 hours. Note: Cutting these warm will result in a messy, flowing center. Pecan Pie Bars: Crispy Baked with Caramelized Topping — Make the best homemade Pecan Pie Bars using this recipe for a flaky shortbrea...Fig Bars: Oatmeal Crisp Baked — Discover our homemade Fig Bars recipe, blending a buttery oat crumble with a ...No Bake Cheesecake with Graham Cracker Crust and Fresh Strawberries: No-Bake — Master No Bake Cheesecake with Graham Cracker Crust and Fresh Strawberries wi... $img_2$