2 cans crescent rolls
2 (8oz) blocks cream cheese
2 cups sugar, divided
1 tsp vanilla, divided
1 tsp almond extract, divided
1/2 cup butter
ground cinnamon
Spread 1 can crescent rolls in 9x13 pan, pressing seams together.
Blend cream cheese, 1 cup sugar, 1/2 t vanilla and 1/2 t almond extract.
Spread over dough, not too close to edges. Cover with remaining dough.
Melt butter and blend with 1 cup sugar, 1/2 t vanilla and 1/2 t almond
extract. Pour evenly over crust and sprinkle generously with cinnamon.
Bake at 350 for 30 minutes until slightly brown.
Let cool and refrigerate before cutting into squares.
2 (8oz) blocks cream cheese
2 cups sugar, divided
1 tsp vanilla, divided
1 tsp almond extract, divided
1/2 cup butter
ground cinnamon
Spread 1 can crescent rolls in 9x13 pan, pressing seams together.
Blend cream cheese, 1 cup sugar, 1/2 t vanilla and 1/2 t almond extract.
Spread over dough, not too close to edges. Cover with remaining dough.
Melt butter and blend with 1 cup sugar, 1/2 t vanilla and 1/2 t almond
extract. Pour evenly over crust and sprinkle generously with cinnamon.
Bake at 350 for 30 minutes until slightly brown.
Let cool and refrigerate before cutting into squares.
3 comments:
i am going to make this for dinner tonight. cant wait to taste it!
It was very yummy!!! Thanks for the piece you sent home for me :)
you are very welcome!
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