Cinnamon {Cream Cheese} Squares

I found this recipe during my senior year, at UA, and have since changed a few measurements. The result: a ridiculously, addicting, need to stop but can’t dessert. PLUS this recipe is super easy and quick (easy and quick enough for a senior taking 19 hours, studying for the MCAT, planning a destination wedding and still having a second to bake a dessert for her fiancé). I am now tired by just thinking about that time in my life, whoa. You get the picture, it’s an “anyone can make this” recipe, BUT the best part is how insanely, delicious these cream cheese squares truly are.

For the knock it out of the park/impress the new boyfriend/the best dessert at Thanksgiving RECIPE, keep scrolling down↓

{The Ingredients}

(Servings: 24  Calories: 210)creamsquaringredients

-2(8oz) cans refrigerated croissant rolls

-2(8oz) packages of cream cheese

-1 Cup Granulated White Sugar (Separated)

-1/3 Cup of Margarine (Melted)

-1 Tbsp Vanilla Extract

-1 tsp Ground Cinnamon



{The Directions}

◊Prep: 10 mins    ◊Cook:25-30 mins   ◊Ready: 45 mins

  1. Preheat Oven to 350°F (175°C). Grease a 9×13 inch pan (I like to use a glass pan).
  2. Press one can of the crescent rolls, onto the pan, for the first layer (I normally have 1-2 rolls left over). In a medium bowl or KitchenAid Mixer, mix together 2 packages of cream cheese, 3/4 cup sugar and 1 Tbsp of vanilla extract until it has a creamy texture throughout (normally I just fill up the Pure Vanilla Extract cap and pour that in AND leaving out the cream cheese 20 mins prior makes the mixing easier). Spread the cream cheese layer over the rolls. Place the second can of crescent rolls over the top of the cream cheese mixture, make sure not to press down too hard. Pour the melted margarine evenly over the crescent rolls. Lastly, combine 1/4 cup sugar and 1 tsp of ground cinnamon and sprinkle it over the top. 
  3. Bake for 25-28 minutes, or until it has a golden brown color.






{What I learned/changed}

-When I first made this recipe it was very good, but it was a little too sweet and buttery. The original recipe called for 1 1/4 cup sugar-1 cup for the filling and 1/4 cup for the top of the dessert- and 1/2 cup of margarine. Don’t get me wrong, I love sweet but that much sugar in the filling and on top is overwhelming.

-Normally my favorite Pillsbury crescent roll, to use in recipes, is the Big&Flaky. With this recipe, because it is so sweet, the Big&Buttery rolls are a nice compliment/balance. 

-Tips for easy sailing: Take the cream cheese out of the fridge 20 mins prior, when melting the butter be sure to place a napkin over your bowl (30 seconds in microwave), using a whisk doesn’t mix the filling well, an electric or KitchenAid stand mixer are the easiest way to go, when “drizzling” the margarine use a small spoon don’t try to pour it from the bowl (For those who have a heavy hand ☝[me]).



There is no doubt that this recipe won’t be a BIG hit, with your family or friends or friends & family. It is just that unusually good and I use ‘unusually’ as a positive adjective…I have yet to find someone who was not desperately, pining for more. Is that descriptive enough to pike you interest? Seriously, this recipe is GOLD in dessert form. (Note: It is only bad for you if you eat the ENTIRE pan, live a little, indulge…Have it on your cheat day or make sure and go to that spinning class afterwards ☺) Tell me what you think! 



Less than 24 hours and two people later…

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