Ingredients
Method
- Preheat your oven to 350°F. Lightly spray a 9x13 inch baking pan with non-stick cooking spray and set aside.
- Combine the granulated sugar and ground cinnamon in a small bowl and stir until evenly mixed. Set aside — you will use it in two stages.
- Beat the softened cream cheese in a medium mixing bowl on medium speed until completely smooth and lump-free. Add the egg, vanilla extract, and half of the cinnamon sugar mixture. Beat again until creamy and uniform.
- Sprinkle half of the cinnamon sugar mixture evenly across the bottom of the prepared pan. Unroll the first can of crescent dough and lay it into the pan, pressing it gently to the edges. Trim any excess dough.
- Pour the cream cheese filling over the bottom crust and spread it into an even layer using a spatula, reaching all the way to the edges.
- Unroll the second can of crescent dough and lay it carefully over the cream cheese filling. Trim to fit if needed. Sprinkle the remaining cinnamon sugar generously over the top.
- Bake for 30 minutes, or until the top is golden brown and slightly puffed. The filling may look a little wobbly through the oven door — this is normal and will firm up as it cools.
- Remove from the oven and let rest at room temperature for at least 1 hour. For cleaner cuts and a firmer filling, refrigerate for an additional 1 to 2 hours before slicing into bars.
Notes
Use full-fat cream cheese only — low-fat versions can turn runny in the oven. If your store only has crescent rolls instead of dough sheets, press all the seams firmly together until you have one solid sheet. Keep the second dough can in the fridge until you need it for easier handling. For a deeper churro flavor, stir 1 to 2 tablespoons of cinnamon into the cream cheese filling before spreading. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individual bars for up to 2 months.