Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes
2 (8 oz.) packages of cream cheese, softened
One ¾ cup white sugar, divided
1 tsp. Mexican vanilla extract
2 (8 oz.) cans refrigerated crescent rolls
½ cup butter, room temperature
1 tsp. ground cinnamon
¼ cup honey
The oven should be preheated to 350 degrees F (175 degrees C). Spray cooking oil in a 9×13-inch baking dish.
Combine cream cheese, 1 cup sugar, and vanilla extract in a bowl. Beat until well combined.
Each sheet of crescent roll dough should be rolled out and shaped with a rolling pin into a 9×13-inch rectangle. In the bottom of the baking dish that has been prepared, press one piece. Cover with the remaining piece of crescent dough after spreading the cream cheese filling on top evenly.
Combine the remaining 3/4 cup sugar, butter, and cinnamon with a fork. Sprinkle the mixture on top of the dough.
Bake in the preheated oven for about 30 minutes or until the crescent dough puffs up and turns golden brown.
Honey should be drizzled after removal from the oven. Before cutting it into 12 squares, let the cake cool completely in the pan for about 2 hours.