This is one of the best desserts to serve for Cinco de Mayo! It’s so yummy with its gooey center and sweet, crunchy top. It goes great with a cup of coffee for a mid-afternoon snack, too. In fact, it’s delicious anytime! I usually serve it at room temperature, but you could serve it warm if you want to. We never seem to have any leftovers so I couldn’t tell you whether it’s good cold out of the fridge or not.
There are a lot of variations of this recipe out on the internet. Mine isn’t much different from the others out there. It’s so easy to make and everyone loves it. You’ve got to give it a try. If you don’t have Mexican vanilla, use regular vanilla extract. Likewise, if you don’t have demerara sugar, just use regular white sugar. No. 1 really likes the crunch from the demerara sugar, though. This recipe is really versatile and no matter what you use, it’s always a big hit!
- 2 (8-oz.) packages cream cheese, softened
- 1 cup white sugar
- 1 egg
- 1 tsp. Mexican vanilla extract
- 2 cans refrigerated crescent rolls
- ½ cup butter or margarine, melted
- ⅓ cup demerara sugar
- 2 tsp. cinnamon
- Preheat oven to 350ºF. Grease a 9×13-inch baking dish.
- Beat cream cheese, white sugar, egg, and vanilla in a bowl until smooth.
- Open cans of crescent roll dough and pinch seams together to form 2 rectangles.
- Press one rectangle into bottom of prepared baking dish.
- Spread cream cheese mixture over crescent roll dough in baking dish.
- Top with second rectangle of crescent roll dough.
- Pour melted butter evenly over top.
- In a small bowl, stir together demerara sugar and cinnamon.
- Sprinkle cinnamon sugar evenly over butter.
- Bake until crescent dough is puffed and golden brown, about 30 minutes.
- Cool completely in the pan before cutting into squares.
NOTE: I find that it makes it a lot easier to handle the crescent roll dough if you place a piece of waxed paper down on your counter, then unroll the crescent roll dough on the waxed paper. Pinch the seams together and pat and stretch the dough out to the right size on the waxed paper. Then pick up the waxed paper, flip it over onto your baking dish, and carefully peel the waxed paper away. Do this again for the top crust with the second can of crescent roll dough and a clean sheet of waxed paper. It’s a heck of a lot easier than trying to pinch the seams together and stretch the dough to the right size after you’ve already placed it on top of the filling!