Easy, delicious and good take to work treat. Better if eaten fairly soon after making. I didn't change anything. Will make again.
I've been making this for every major holiday gathering for several years now. My family and friends demand and even expect it now! I got the recipe from a friend and it's almost identical to this one only the one I have does not call for honey. Also, I do the butter/cinnamon/sugar topping a little different as well (I melt the 1/2 c. butter, pour it on top and sprinkle a 1/4 c. cinnamon/sugar mixture on it -I usually eyeball the sugar/cinnamon ratio). You'd get the same results though. This is THE most amazing cream cheese dessert I've ever had. Tasty cold or slightly warmed. One tip for better serving: Let it cool and refrigerate if possible. It really needs to set up to be cut into neat bars. Enjoy this one!!!
WOW! Made it as stated, and it was perfect! It is definitely sweet but that is obvious from the ingredients. SOOO, don't make it as stated and then lower the rating because it's too sweet for you! Get a clue and use less sugar or choose something other than dessert to make! :)
WOW! Absolutely Delicious! First, I found Mexican vanilla at a local Mexican Grocery store, not expensive at all where I live. Second, I read many comments that said NOT to use the Honey....DO NOT LISTEN TO THEM! ha...and if they are right, I can't imagine how good this is without the honey. Third, many comments regarding the crust/butter pool...I also noticed this happening, however, once it cooled somewhat, the butter seemed to be absorbed and the crust was fine; both top & bottom. And finally, I have to agree with at least one other reviewer who said there was no way they could wait for it to cool completely....we did not wait either. Yum...breakfast never tasted so good! I followed this recipe exactly.
Yummy!! I made this for my son's Spanish class party. I've made similar desserts before but without the honey...it made a very nice addiction! I spread the butter/sugar/cinnamon all over the top (rather than dotting it) and it made a very nice "crust" layer.
This is so very yummy! Let them cool after baking and it will get crunchy on top and the filling will set up. Very good! I cut the recipe in half and baked in an 8X8 pan and it turned out well. We also tried a second time with canned peaches between the layers but it turned out soggy on the bottom. We may try fresh fruit next time.
I wanted something sweet, easy to make, quick and what I got was absolutely amazing! I took pix but mine look like all the fantastic pictures here so I posted one to FB. After dinner and this for dessert last night, I just stood back and accepted all the credit! This is delicious and I just wanted to say "thank you"!
For me, it seemed like way too much butter for the top. The butter pooled in the center once in the oven, which left the center soggy, so I added 7 minutes to the cooking time. In doing so the edges became darker and crispier which was not a desirable result. When I took it to a card party, people avoided those darker pieces, however the overall taste was excellent!! I should have put tin foil on the top when I added the extra time. In the future I will melt the butter first and then brush it on using a pastry brush and cut the butter down to 3/4 stick. Also, I used seamless crescent rolls - makes the process easy!
I've used a recipe similar to this for a long time, but I melt the butter, pour it on top, then sprinkle the cinnamon/sugar mix on top. It's fabulous by itself, but I've also tried putting 1 can of peach pie filling (dice the peaches up in a small dice) on the cream cheese mix before putting the top crescent rolls on top. It turned out wonderful!! I think just about any pie filling would work. Blueberry would be great or apple! It has become a family favorite. So easy!
Made this for a dinner party, served cold. Found it just OK. I would give it 3 stars, but everyone else raved and had 3 or 4 servings. I'm not a huge fan of sweets, and this is pure sugar, but those with sweet tooths loved it. I did put almonds on top after it had been in the oven for about 10 minutes, and to me the bites with almond were fantastic- I think the nuttiness really evened out the sweet. In the future I'm covering the top with almonds. Otherwise followed the recipe exactly, except used regular vanilla since I didn't have Mexican vanilla.
A big hit! Certainly not a diet food and a little too sugary for my taste so might cut down on that next time like some people have noted but otherwise a very tasty treat that everyone loved. I found it best to just add the honey as needed when serving since some people liked it without.
This recipe is amazing, it would be pretty hard to mess up. I made it for a mexican themed dinner party and one of my guests asked if I would be offended if he licked his place. I will be making this again!!
Brought this to work for a birthday celebration and it was GONE in an hour. Everyone loved it and it was so easy to make, I will definitely do it again for the next office party. Dont' forget the honey, it's the best part!
I have made it with crescent rolls and made it with puff pastry omg you have to try the puff pastry it makes it out of this world and my hubby loves walnuts so I added them to and this is a awesome sweet dessert that is great I will be making this for along time I also added a vanilla bean instead of pure vanilla extract it makes a world of difference give it a try this recipe is very easy to make and to add your own twist to it
Delicious, as written. I did throw in a few mini chocolate morsels but it reallly doesn't need them so I will try them next time without them. Will be making these again.
This is really good and really easy. My suggestions-I made half my batch by putting strawberry jam on top of the cheese filling before the topping with second crescent roll sheet. It was delicious! I can't really imagine making this again without some sort of fruit in the middle, I'm trying raspberry next time, as well as swirling the fruit jam into the cheese mixture a bit so the crescent on top doesn't slide around as much once cut. I also agree that the butter on top needs to be reduced to atleast a 1/4 cup. I may do as others as have suggested and just paint it on and then sprinkle sugar. I had to pull this out at the end of the cooking time, sop up a ton of pooled butter in the middle w/paper towels and pop it back in another five minutes to try and get the huge sag in the middle of my dessert to disappear. This was my test run before making this for a large company event. My husband loved it and I thought it was very good, good enough to move forward with making it for my party.
Liked it very much. I have several cheese cake lovers in my family , and they cleaned me out. Changed one thing. I made a second mix of the topping ,and put it on the bottom of the pan . A trick my mom showed me It rocks.
I never ever review recipes. But I HAD to leave a review for this one. It's so easy, relatively cheap, serves a lot and best of all it is so delicious! I used 3 packages of cream cheese and that was the only change I made. Yum! The honey drizzled on top is a must in my opinion.
I've made this recipe many times, but never thought of honey. Wow! Awesome flavor! Just a little fyi, I found Pillsbury crescent sheets today; didn't know about them. Saves you from having to worry about seams and such. I did have to bake a little longer than 30 minutes. Great recipe!
Soooo yummy!!! The whole family loved it and were fighting over who got to eat the left over pieces. Lol
Very easy to follow recipe and it was a hit at the Mexican themed dinner party I took it too. Sweet on it's own..didn't really even need the honey, but it adds to the presentation..my cake pan was MIA, so I rolled the cresent rolls into a big cicle and patted them into a pie plate. Used about half of the cinnamon butter topping..and could have even used less. Great recipe overall...next time I may add some slivered almonds or a ribbon of cinnamon through the pie. THANX!
I made this for my family and it was fantastic! I've been requested to make it again for christmas dinner. I was little worried about how the top would turn out but it was wonderful!
Just what I wanted. Though, I think I'm going to look at different options for the crust.
I made 2 of these because I work in a large office. Since this was the first time I made this, I did what I usually do when trying a new recipe: I made the 1st one exactly as written and the 2nd one using reviewers recommendations, such as leave in oven longer. The original recipe is perfect. You will find that after 30 minutes of baking, the center will appear to be unset, however, it will continue to set as it cools. The second was still delicious but definitely overcooked. My co-workers devoured all of it.
Delicious for folks who love cream cheese. I found the cream cheese flavor a bit overpowering. Nevertheless, it's always a hit, so I've made it at least 5 times.
This recipe is great! I usually don't do the honey drizzle, and it is just as delicious without the extra sugar. I recently tried a fruity twist that was a hit - add lemon zest, lemon juice, cinnamon and sugar to the creamcheese mixture, and top the creamcheese with fresh blueberries before laying down the top crust. Yum!
This dessert was wonderful! Very easy to prepare, especially now that you can buy Crescent Roll Sheets. The only thing I would do differently next time is use a little less butter for the topping-it seemed to be too much. Thanks for sharing this delicious dessert recipe!
I really don't understand the high ratings for this. I made this today for x-mas dessert and I was really expecting it to wow me but it did not. It was ok-don't get me wrong but not the wow factor. I also had a heck of a time getting the top crust on, basically just pieced it together, which really did not matter since I added cool whip to each piece anyway.
It is still cooling. But I'm hoping someone will help me because I followed the recipe and it seemed like a LOT of topping - 1/2 cup butter with the sugar and cinnamon covered the Whole Top. Is it supposed to? I couldn't see the crescent dough through the topping. And it did take quite a bit longer to bake.
Everyone loved this, but I would have baked it about five more minutes because a few areas weren't totally baked through. One of my co-workers doesn't like things cooked using pre-fabbed dough, but he liked it, too!
I can't even put into words how yummy it was! This is my 1st review on this site.. I HAD to come and rave about it on here!! I made it for the 1st time last week and I've since made it about 5 times to give to people, every time it has come back w/ rave reviews! everyone is asking for the recipe! :D Sooo easy to make it's unbelievable, tastes like it is complicated to make but it's your secret how it's really a piece of cake to make! :)! THANK YOU for making this available! I LOVE this site!! :)
Easiest thing I've done in a long time and got so many rave reviews. Son made me promise not to take this to work (he wanted it all to himself) and also asked that I start making IT for his birthday instead of a cake. I thought it a bit rich (cut very small squares) but tasty. Made it exactly as directed. Had to bake 10 mins longer. Probably will bake about 15 mins longer next time. Very good though.
These are RIDICULOUSLY fabulous! Sopapilla's and cheesecake combined, doesn't get much better! The only change I made was using 2 10 oz. cans of Big & Flaky crescent rolls instead of the regular 8 oz. cans., which made the "bars" super fluffy and oh so good! This is a must for anyone to try :)
I had high expectations for this recipe, and it failed to deliver. My husband thought it tasted like a poorly put together cinnamon roll, and i realized it's pretty much the same ingredients, just a differnet presentation. If i made it again, i would add another package of cream cheese, cut the amount of sugar in half, and not eat it warm. It was much better after it had been refrigerated. I made it for a dinner party, and it failed to impress.
Oh my ... is there anything better (and easier) than this recipe???? This is going to be one of my top "go to" recipes!
This is an absolutelyl delicious dessert. I made it yesterday and everyone went crazy for it. will definitely be making this again but will make two pans next time. I made it exactly as written with the exception of needing to leave it in the oven for a total of 45 minutes in order to get the center completely baked while covering the outer edges with foil during the last 5 minutes of baking so they wouldn't burn. Thank you for sharing the recipe for this marvelous cake.
My husband rarely eats sweet food, but absolutely loved this one! He and our guests said that it is one of the best desserts they have ever had. I made some very minor changes, for convenience sake. First, I did not know what Mexican vanilla was and could not find it, so I just substituted regular vanilla. Also, I did not have much time, so rather than rolling out and shaping the dough, I just unrolled it from the package and placed it on the bottom of the pan. Then, I used my hands to lightly pinch the seams together. I did the same for the top layer. It came out perfectly with less work. I also continued baking it for a few extra minutes, because some of the butter had pooled in the middle. The result was perfection. I will be making this dessert many times in the future! EDIT: I still make this dessert ALOT! If you do not have time to soften the cream cheese, do not worry, it still tastes great when beaten. Also, if you do not have time to get the butter to room temperature, you can just use your hands to mix the butter with the sugar and cinnamon. I just keep squeezing the sugar into the butter, until it is all broken off and is gooey. Although messy, it is a quick way to compensate for not having room temperature butter.
It kind of reminds me of a cinnamon roll, but not as good. Very rich. Will not make again.
Everyone really enjoyed this dessert. I did cut down on the sugar on both sides of the recipe and melted the butter to make it easy to spread on top. Lastly, I did use a little bit more regular vanilla since I didn't have Mexican vanilla. I found that baking it in a "pampered chef" stoneware pan baked more evenly and the top was more even and little butter pooling.
The recipe says, and I use the quotes very loosly or wrong, but ... "let fully cool, before cutting into squares." WHO ON EARTH could let THIS cool before getting some 'tiny' spoonfuls of it just after it comes out of the oven? And then, not being able to stop! LOL I actually had to go sneak another piece before I hit RATE on this post. This stuff is delicious!
The first time I made this I goofed and used 2 cups sour cream instead of the cream cheese. Everyone LOVED it. Went to make it a second time and noticed my mistake so made it the correct way and everyone liked it better with the sour cream....so the oops turned out better!!
So simple and yummy. Made it for the family to try at a birthday party. Many compliments.
What a great recipe and there are so many neat ways to modify it. I've made it three times now and each time I have made it differently. The first time I lined it with pealed and sliced granny apples, the second time I folded the cream filling into the croissant rolls individually and poured butter, cinnamon, and sugar over them, and the third time I added pumkin in with the cream cheese mixture. All three times were a hit!
This is a keeper! I found the Mexican vanilla and noticed a difference- just a stronger vanilla flavor. This will be my go-to dessert for pot lucks from now on.
This was a "sleeper" for me. I wasn't impressed when it first came out of the oven since, as others mentioned, the butter was pooled on the top and not appetizing at all. However, I let it cool and put in fridge overnight. After my first bite I couldn't decide if I liked it, so I took another bite, then another. I am now addicted! Brought some to my "testers" at work and they loved it! I used Madagascar vanilla and didn't roll out the dough -just unrolled it by hand and pressed into the pan. This is a keeper for me, thank you!
Served this as a sweet addition to a tex mex small plates menu. I thought it was much better the next day after refrigerating overnight. Guests liked it. I sprinkled the bottom "crust" with cinnamon before adding filling. Also I do think the honey added another layer of flavor.
this has become an absolute favorite. we make it just as it is, except that we use regular vanilla extract because we can't find mexican. love it!!!!!
I agree that this is amazing. I followed the recipe exactly, except for towards the end I made the mistake of putting the honey in with the sugar...oops. Instead of tossing it and remaking that part, I just went with it. The honey made a few parts a little chewy, but it was still yummy. I'll make sure to not do that though next time. As far as baking time, it ended up taking about 55 minutes for it to be cooked all the way through. Thanks for this awesome recipe!
I made this excactly as written. It's so sweet it's sickening. Imagine taking a big bite of warm cream cheese frosting over and over.
A WONDERFUL dessert ... I made it for a BBQ party celebrating the visit of an aunt and uncle. Everyone loved it. The only change I made was to serve it with agave nectar available on the side instead of honey. The dessert stands on it's own without the honey or agave, but a little drizzle of it does taste good! I will make this again ... and probably soon.
Great recipe! Brought it to a potluck my Ultimate Frisbee team planned, and it was finished by the end of the day. I even got asked for the recipe by one of the members, and another asked me to make it again for their birthday. It really is simple, by only problem being that it was a little expensive (all-in-all, I spent around $9 on the crescent rolls and cream cheese), and it was too sweet. If anybody is making this recipe, I would definitely recommend putting in MUCH less sugar. The first time I made the recipe, I heeded the people in the comments' warnings, and put in around 25% less sugar and butter into the recipe. This was still much too sweet in my opinion. Although my team members quite liked it, when I made it again for the birthday party, I put in about half of the sugar in the cream cheese mix and around a quarter of the combined topping (sugar+cinnamon+butter). In my opinion, it tastes much better that way! Also note that instead of dotting the butter on top of the dough, I melted it in the microwave and brushed it on until the top was coated. Do not over-do this!!! The crust will become soft and mushy even after baking instead of crispy like you want it to. Overall it was a very good dish and I can definitely see myself making it a third time with the adjustments I mentioned above.
This competes with the World's Best Lasagna recipe on this site for the best recipes on here. Wonderful, perfect. The only thing I do differently is use low-fat items instead of regular. Perfect.
Just ridiculous! So very good. I did use reduced fat crescent rolls and reduced fat cream cheese....you cant even tell.....Loved the topping with the cinnamon sugar. This recipe is so easy, smells wonderful while cooking and is very tasty. Thanks!
I had to "suffer" through this one. But oh lordy. I would have eaten the whole pan to spare everyone else in the house from how "horrible" this was! Even as I was eating it and telling them that it tasted gross and they'd hate it. *G* Fortunately they didn't believe me! Saved me from myself! *G* I did insist on Dee sharing the recipe. Boy will I have fun sharing this one with others. Easy to make and eat! YUMMY...oh sorry- gross. You'll make yourself sick eating it! *G*
Made this last night for a Mexican themed potluck. It was easy to make and tastes fantastic! I did notice after 30 mins of cooking that the butter had mostly pooled in the middle and that the middle wasn't quite cooked but the edges were nice and brown. I tilted the pan around to get the excess butter to the edges and then baked another 5 mins and it was perfect!
soooooo good. i enjoy it much more after it's been refrigerated and the bars are cold. mmmmmm!!
I messed up the recipe. I put the butter in with the cream cheese instead of on top. It came out wonderful anyway. I did use half cup sugar on top instead of 3/4. I used the honey. Will make again.
Excellent and easy! Followed the directions to the tee! Thanks, I will be sharing this one!
This was great and so satisfying. I only wish it kept well. It really has to be enjoyed the day it's made (which shouldn't be too hard to do with a crowd!). I found that it gets soggy and not nearly as appetizing if you try to save pieces in the fridge for later.
Super easy and Delicious. Pillsbury makes crescent roll dough in sheets with no seems which fit perfectly in a 9x13. Made as directed. I would suspect that you could decrease the amount of butter used. I served mine cold.
This dessert is to die for! As a warm dessert I would give it 3 stars, but if you put it in the fridge and eat it cold, it's 5+ stars!
I changed it a little after reading the reviews. I used three packages of crescent rolls....it made it easier for me to cover the 9 x 13 glass pan. I pressed those in. Then I mixed 3 pkgs. of cream cheese neufschatel with 1 cup of sugar, 2 tsp. vanilla. Poured that in the crust and topped with a sprinkle of cinnamon. rolled out the rest of the crescent rolls placed those on top. Pressed all the edges. Melted the butter poured it over, then sprinkled only 1/2 cup of sugar all over and some more cinnamon. Baked for 35 minutes then drizzled honey on it. Let it sit for an hour then cut and served. It was an absolute rave recipe with co-workers. Easy, easy, easy and I was told it was good. I never got a piece!
WOW! I'm not even a cheesecake fan, but these were DELICIOUS! I made it exactly as is. But it says 12 servings, I easily got 25 little squares. Which would be fine for a gathering because all you need is a couple bites. They are very sweet because of that topping. SO VERY GOOD though.
This has become the dessert that people are starting to know me for... I make it that often and everyone LOVES it! Even made it for my 30th bday as the cake. I don't change anything about the recipe and it turns out perfect. Only tip I have is to skip balling up the dough and rolling out again. I just place the crescent triangles in pan and press the edges together with my fingers, merging them together. Set that layer aside to place on top of cream cheese mixture and do it again with the other dough to keep as the bottom layer.
My friend made this recipe and it is absolutely delicious!!! I'm making for a get together this weekend! I'm surprised how easy it is to make! Yummy!!
Delicious -- can't wait to take it to our playoff tailgate tomorrow! I used the big, flaky kind of crescents, so I had more than enough dough for top & bottom. I sprinkled some crushed pecans on top with the butter, cinnamon and sugar, just because I had them left over from the crust of a regular cheesecake I was making -- that turned out to be a tasty addition. But this is an awesome recipe as is, and I'll definitely be making it again.
Soooooo Good! I've made this three times now by family request! I would highly recommend using the regular crescent rolls and not the seamless...when you use the seamsless the butter/sugar topping pools in the dips and is very hard to distribute evenly. When using the regular crescent rolls the topping was able to drip through the seams, making the top much crispier.
Made this twice already. My BF liked it so much that he asked me to make it for his parents on our next visit. They loved it, too! I couldn't find Mexican vanilla, so I used a little more regular vanilla, and it was fine. I also didn't roll out the crescent rolls with a rolling pin, just gently unrolled, stretched them to fit the pan, and pinched the seams closed. The cinnamon/sugar/butter mix on top covers up everything! I needed to bake it about 40 minutes, and it was perfect--and perfectly addicting!
I wasn't crazy about this. The cresent dough was hard to work with and it came out undercooked. It tasted like a backward cinnamon roll only I like my cinnamon rolls better. Wont be making this again.
It's much easier to use the Crescent sheets since you don't have to worry about sealing the perforations. I also use 3 packages of cream cheese and add a little almond extract along with the vanilla and then I sprinkle sliced almonds on the top. You really don't have to go to the bother of mixing the butter, sugar and cinnamon for the top. Just melt the butter and brush it over the top layer of dough and sprinkle with the sugar/cinnamon mixture. Try the almonds on top, it really adds a nice crunch. I've never used the honey as my original recipe didn't call for it and it's delicious without it.
As it stands this recipe is very good, but a little too sweet for my taste. The first time I prepared this, I followed the recipe to the letter. Since then I have made these changes: lessened the sugar mixed with the cream cheese to 3/4 cup, added 1 tablespoon fresh orange zest to the cheese mixture, and lessened the sugar in the topping to 1/2 cup. Now this is an even bigger hit with my friends and family.
This is the bomb!!!! Everytime I make it I get rave reviews... people gobble it up. It calls for mexican vanilla but I just use a pinch more of regular vanilla and it comes out great.
It really was very good. I took it to a Xmas party and it was gone in a flash. Everyone wanted the recipe. It was a bit difficult to roll out the dough as I was making it too large, but it was nice to have a bigger piece int eh bottom because it held all the filling. The top dough pulled back a bit but it still looked and tasted good. I ued only 1/3 of a cup of butter and it was just as good and without any butter puddling in the middle. I would use a bit less sugar for the topping next time because it turned out very thick, though it tasted good. I think 1/2 c of sugar would have been enough, for sure. I also didn't use the honey asx it didn't need it and the best part was the crackly top, which would have been gone if the honey was on it. I didn't use Mexican vanilla s I didn't have any. Overall, this is my new go- to recipe. :)
This was ok. I guess I was just expecting more based on all the rave reviews. It is quick and easy...I'll give it that.
ATTENTION RECESSION AND BARGAIN SHOPPERS: This is a recipe that you NEED to try! It is both pocketbook friendly and rave ready! You could make it with your eyes closed and still generate a big "WOW" from anyone who tries it! I brought it to an Easter dinner and was skeptical because it almost seemed too simple. I wasn't sure it would impress the guests. Boy, was I wrong! Even non-dessert lovers loved it! Some even had a second helping! The only thing I have to say about the preperation is that you really don't have to use a rolling pin. In fact, I found it much easier to set the dough pieces in my pan and then pinch the seams to seal and spread everything out that way to make it fit. These days, I'm wary to try new recipes for fear that they won't work out and I will have wasted money and time. I guarantee you this recipe will work out for you. :) Enjoy!
Made this for a mexican fiesta party for a bunch of girlfriends and it was devoured! Oh so easy and simple and of soo good!! Will definately make again! What a great recipie!
Highly addictive! I decreased the sugar by 1/4 cup, and increased the cinnamon by 1 tsp., but it was still wonderful! I will be making this again (and again, and again!).
Delicious and very easy to prepare. A bit too sweet for me but my husband and sons loved it. We halved it, next time we'll make the full thing as it was gone in no time (I'll just lower the amount of sugar slightly.) Thanks for the awesome recipe!
I love this recipe!! I did customize for my child with a milk allergy. I made his with tofuttie, just a smaller portion. I also omitted the butter on top so it didn't get on his. I also used the crescent roll sheets!!
Holy moly!!! Wow, it was sooo good, followed recipe to a T, and it was phenominal. I'm gonna make this recipe like every week :)....maybe i'll add an egg to the cream cheese mixture next time though, for a firmer cheesecakey texture- my husband disagrees, he says its perfect. thanks for the recipe!
I used refrigarated dough sheets so no rolling or stretching needed.. so easy! I used plain old vanilla too and it tasted just fine! Also it tasted Way better after being chilled overnight. Only problem was the butter pooling on the top I had to scoop some off with a spoon. Overall great recipe everyone liked it!
I have never had so many people ask for a recipe. This is so good and easy!
Absolute heaven! Family loved it. The only thing I did different was melt the butter a little more than suggested so that when I mixed it with the cinnamon and sugar I was able to spread it over the entire dish. Came out amazing. Definitely making this again!
I made this for our Cinco de Mayo celebration at work and my co-workers loved it! Several of them asked for the recipe. I love that it's super easy to make. I didn't have Mexican vanilla, so I used regular vanilla and doubled it. I also didn't have butter (how does that happen?!) so I used margarine and it turned out just fine. This recipe is definitely a keeper!
This is amazingly good and simple to make. When I was shopping for the ingredients, I was pleased to find that Pillsbury now offers "single sheet" crescent roll dough so it makes it even easier to make a recipe like this. No need to use a rolling pin roll the perforated pieces together. Like other reviewers, I did not feel the need to put honey on after baking. Very sweet and yummy without it. This will be my new go-to recipe for staff breakfast potlucks!
This is one of the top recipes when my daughter's fellow teachers have a teacher pot-luck. I cut back on the sugar a bit and add some finely grated lemon, lime or orange zest. Never tried the honey drizzle, but I will!
ADDING ADDITIONAL TIPS DEC 2014- My changes are: A. I add a beaten egg to the first step when you're blending the cream cheese/1 cu sugar/ 1 t. of Mexican vanilla. It makes a HUGE difference in the end product! B. after you have the top layer of Crescent dough placed on I decrease the sugar for the topping. I use 1/2 cu of sugar mixed with 1 t. of cinnamon. I do NOT cut the softened butter in to the sugar mixture as recommended. I melt 6 T. of butter (not the whole cube as the recipe calls for) and drizzled it all over the topping. I bake it @ 350° for 45 minutes. PERFECTION EVERY TIME!- ORIGINAL RATING ? I've already rated this recipe once with 5 stars, but would like to add one thing. If you're not serving it right away keep it refrigerated until you're just about ready to serve it. I pulled it out early and then the party was delayed by a few hours. It got a bit soggy for my liking...BUT...it was still completlely inhaled .
