Ingredients:

  • 2 cans (8 oz each) refrigerated crescent roll sheets
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 2 tbsp honey

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
  2. Unroll one sheet of crescent dough and press it evenly into the bottom of the pan, stretching it to the edges.
  3. In a medium bowl, beat the softened cream cheese and 1/4 cup sugar together until smooth.
  4. Add the egg and vanilla extract to the cream cheese mixture, mixing on low speed just until combined.
  5. Spread the filling evenly over the bottom dough layer using a spatula.
  6. Place the second crescent sheet over the filling and press the edges to seal.
  7. Brush the entire top surface with melted butter.
  8. Mix the remaining 1/4 cup sugar with cinnamon in a small bowl, then sprinkle generously over the buttered surface.
  9. Bake for 25–30 minutes until the crust is mahogany-colored and the filling is set.
  10. Remove from the oven and immediately drizzle with honey while hot.