• 2 packages Pillsbury croissants
  • 2 packages room temperature cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter (melted)
  • 1 tablespoon cinnamon
  • 4 tablespoons sugar
  • Honey


  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 baking dish with cooking spray.
  3. Press the box of croissants against the bottom of the pan, making sure they reach the edge and stay together.
  4. Bake the first layer of crescent roll cake until done, about 5 to 8 minutes. (Optional, this is my way of ensuring this has been done.I don’t like raw dough)
  5. Mix cream cheese, sugar and vanilla.
  6. Divide the mixture between the crescent-shaped rolls.
  7. Fold the remaining roll in a half-moon shape, stretch it to the edge and tie it tightly.
  8. Brush the entire surface of the croissant with melted butter.
  9. Sprinkle the surface with 1 tablespoon cinnamon and 4 tablespoons sugar.
  10. Cook for about 30 minutes or until golden brown.
  11. Eat warm (it will be a disaster!) or wait a few hours before serving.
  12. Cut into triangles or squares, drizzle with a little honey to taste and serve.

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