Wednesday, February 5, 2014
And now, I've borrowed the recipe from the person who made them at the party, and remade them for a potluck. It's a variation on the basic recipe offered by Pillsbury. Less butter, more cream cheese! I also used unsalted butter, and then sprinkled a bit of fleur de sel over the cake halfway through the baking process.
This stuff will disappear fast. Guaranteed.
2 Pillsbury Crescent Seamless Dough Sheet (If you can't find it, you can also buy regular crescent dough and press the seams together to make a flat sheet.)
3 (8 oz) Packages of cream cheese, softened
1 cup White sugar
1 tsp Vanilla (I always use homemade vanilla extract)
2-3 Tbsp melted butter
1/2 cup White sugar
2 tsp Cinnamon
~1/4 cup Honey
- Preheat the oven to 350 degrees. Grease a 9x13 baking pan(I rub a butter stick on it).
- Place 1 of the Crescent Seamless Dough Sheets in the bottom of the pan. Bake for 5 mins to firm it a bit.
- In a bowl, mix the cream cheese, 1 cup of white sugar, and vanilla.
- Put cream cheese filling on top of your crescent dough in the pan. Place second dough sheet on top of the cream cheese filling.
- Topping A: Spread melted butter evenly on the top of your crescent dough. In a bowl, mix the cinnamon and 1/2 cup white sugar together. Sprinkle your cinnamon sugar evenly on top of the butter.
- Bake at 350 degrees for 30 minutes, flipping around halfway through.
- When cake is done, remove from oven. Drizzle honey over the top.
- Allow the cake to cool and refrigerate. The cake is okay warm, but fantastic when cold. Serve in small pieces, it is very sweet!