Ingredients:

  • 2 cans (8 oz each) Refrigerated Crescent Roll Dough sheets
  • 16 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1.5 tbsp ground cinnamon
  • 2 tbsp honey

Instructions:

  1. Preheat your oven to 350°F (180°C). Note: Proper preheating ensures the dough begins to puff immediately upon entry.
  2. Prepare the base by unrolling one can of dough and pressing it into the bottom of a 9x13 pan. Note: Stretch it gently to the corners without tearing.
  3. Cream the cheese using your mixer on medium speed for 2 minutes. Add 1 cup of sugar and the vanilla.
  4. Incorporate the egg into the cheese mixture. Note: Mix only until the yellow streaks disappear to avoid over aerating.
  5. Spread the filling over the bottom dough layer. Use a spatula to get an even, silky surface.
  6. Top with dough using the second can. Note: Lay it gently on top of the cheese; don't press down or the filling will squeeze out.
  7. Apply the butter by pouring the 1/2 cup of melted butter evenly over the top dough sheet.
  8. Season the surface by mixing the remaining 1/2 cup of sugar with the cinnamon and sprinkling it generously over the butter.
  9. Bake 30 mins until the top is golden and the aroma fills the room.
  10. Apply the honey immediately after removing from the oven while the top is still sizzling.