Okay, so the other day I was craving something sweet, but not like, super complicated, you know? I had some crescent rolls in the fridge and a block of cream cheese, and I thought, why not try making a coffee cake? I’d never made one with crescent rolls before, but hey, it seemed easy enough.
First things first, I preheated my oven. 350 degrees, as usual. I grabbed my trusty 9×13 baking dish and greased that baby up with some butter. I hate it when stuff sticks, so I made sure to get every nook and cranny.
Next, I opened up one can of those crescent rolls and pressed the dough into the bottom of the dish. It was a little tricky to get it all even, but I managed.
Make the cream cheese filling
Then came the fun part – the cream cheese filling! I let the cream cheese soften up a bit first – made it way easier to work with.
- In a bowl, I whipped together the softened cream cheese, some sugar, vanilla extract, and some lemon juice.
- I beat it on medium speed until it was all smooth and creamy. I’ve seen people add an egg yolk, too, but I skipped that this time.
- Poured the cream cheese mixture over the layer of crescent rolls in the pan.
Then opened up the second can of crescent rolls and unroll the dough, placing it over the cream cheese filling. Make sure to pinch the seams together to seal in the filling. It should completely cover the cream cheese layer. I sprinkled some more sugar on top for good measure, ’cause why not?
I popped the whole thing in the oven and baked it for 25 minutes. The top turned golden brown, and my kitchen smelled amazing.
I let it cool for a bit before slicing into it. It wasn’t the prettiest thing I’ve ever made, but let me tell you, it was delicious! The creamy filling with the flaky crescent rolls was a match made in heaven. It was super easy, too, which is always a plus in my book. Definitely making this again!
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