Monday, December 19, 2011

Easy Cream Cheese Breakfast Cake

Today I woke up with a sweet tooth.  Not that this is different from any other day... but today I did something about it.  As I brewed my coffee I decided to throw together a breakfast cake with stuff I had laying around in my fridge. It was quick, easy, and seriously tastier than I could have imagined.

Cream Cheese Breakfast Cake
1 package refrigerated crescent roll dough
1 8 oz package cream cheese, room temperature
1 1/2 cup powdered sugar
3/4 tsp vanilla
1/4 cup melted butter or margarine

2 T flour
2 T white sugar
1 T cinnamon
2 T cold butter

Preheat oven to 375. Lightly grease a loaf pan. Press 4 of the crescent rolls into the bottom of the pan, using your fingers to press the dough up the sides about half an inch.  In a small bowl, use a fork to mix cream cheese and powdered sugar until smooth and creamy.  Mix in vanilla.  Spread cream cheese mixture over the crescent rolls in the pan.  Lay the remaining crescent rolls over the top of the cream cheese without pressing down. Pour the melted butter evenly over the whole thing.
Make crumble by whisking together flour, sugar, and cinnamon then cutting in butter until the mixture resembles coarse crumbs.  Sprinkle over the top of the cake evenly.  Bake 20 minutes.  The middle will be a little gooey and the edges will be perfectly crisp.  Let sit five minutes before cutting.  Serve warm with hot coffee.  Yum!!

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