Ingredients:

  • 2 cans (8 oz / 226g each) Pillsbury Crescent Dough Sheets
  • 1/2 cup (100g) Granulated white sugar
  • 2 tbsp Ground Ceylon cinnamon
  • 1/4 cup (56g) Unsalted butter, melted
  • 16 oz (452g) Full-fat cream cheese, softened
  • 1/2 cup (100g) Granulated white sugar
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Almond extract

Instructions:

  1. Preheat oven to 350°F (175°C). Brush the bottom of a 9x13-inch pan with half the melted butter. Combine 1/2 cup sugar and cinnamon; sprinkle half over the buttered pan. Press one crescent dough sheet into the bottom of the pan.
  2. Beat softened cream cheese and the second 1/2 cup of sugar until smooth. Add the egg, vanilla, and almond extract, mixing on medium-low until just combined to avoid air bubbles. Spread the mixture evenly over the bottom dough layer.
  3. Place the second crescent sheet on top of the filling. Brush with remaining melted butter and sprinkle with the remaining cinnamon sugar. Bake for 28–32 minutes until deep golden brown. Cool slowly to prevent cracking.