A creamy luscious breakfast with cream cheese and crescent rolls that's super easy and will feed your whole family.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 10servings
Calories: 110kcal
Author: Lucy Brewer
Ingredients
2 8count packages crescent rolls
1 ½teaspoonscinnamon, separated
2 8ouncebars cream cheese
1large egg yolk
1cupgranulated sugar
1teaspoonlemon juice
2teaspoonsvanilla extract
2tablespoonsunsalted butter, melted
1tablespoonlight brown sugar
Instructions
Preheat oven to 350. Lightly grease a 9" x 13" dish. Unroll 1 can of crescent rolls and press into bottom of dish, making sure seams are sealed together. Sprinkle 1/2 teaspoon cinnamon over the crescent rolls.
Beat cream cheese on medium speed for about 5 minutes until creamy. Add egg yolk, granulated sugar, lemon juice, and vanilla and beat until well mixed.
Spread all but 1/2 cup of cream cheese mixture on top of crescent rolls. Reserve the 1/2 cup for another use.
Unroll second can of crescent rolls on a sheet of parchment paper. Press edges together and press into a 9" x 13" rectangle.
Place crescent rolls over cream cheese and tuck in the sides so the cream cheese is covered. Brush melted butter over the top layer of crescent rolls.
Sprinkle 1 teaspoon cinnamon and 1 tablespoon brown sugar over the top.
Bake about 30 minutes until the top is golden brown. Allow to rest for at least 10 minutes before serving.