Cinnamon Cream Cheese Danish

My Blue Mountain Eagle co-worker Winnie Browning of Seneca shared this Cinnamon Cream Cheese Danish recipe after making it for her family – she said it was a hit! Her version is an adaptation of a Cheese Danish recipe she found on Pinterest. These would be great for breakfast or dessert, but I’m fairly certain they’ll disappear soon after they come out of the oven, no matter the time!

Ingredients:
1 12 oz. Big & Flaky Pillsbury Crescent Rolls (or equivalent of different brand)
1 (8 ounce) package cream cheese, softened
1/2 C. white sugar
1 Tbsp. vanilla extract

Topping:
1/4 C. butter, melted
1/2 C. white sugar
1/2 Tbsp. ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Roll out two rectangles of crescent roll dough, and press one into the bottom of a 9x13-inch baking dish. In a medium bowl, mix together the cream cheese with 1/2 C. sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Place the remaining crescent roll dough on top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 C. sugar and cinnamon.
Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.
Makes 9 servings.