This is a family favorite that I started making before we had much of a family. I got the simple recipe from a friend in Memphis, I’m very sure it was Debbie Cameron in 1995, and have been making it for breakfast ever since. I usually put nuts on half, so those who don’t care for them can bite into it without fear and loathing.
2 pkg. Crescent Rolls (I use reduced fat)
16 0z. cream cheese, softened (I use light)
1 1/2 c. sugar, divided
1 t. vanilla
1/2 c. butter, melted
1 t. cinnamon
1 c. pecans, chopped
Set oven to 350 degrees. Use one can of rolls to press into the bottom of a 13×9 baking dish, press perforations together and ease the edges up the sides slightly.
In a bowl blend the cream cheese, 1 cup of sugar, egg, and vanilla. Spread over the dough. Place remaining crescent rolls over the cream cheese mixture with perforations pinched together. Press the edges together to seal.
Combine the melted butter, remaining sugar, cinnamon and pecans. Spread evenly over top. Bake 30-35 min and cut into rectangles. Makes 16 servings.
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