Cream Cheese Squares

Last Friday a coworker and I decided to make breakfast for everyone in our department. We have ovens in our office which comes in very handy for cooking in the office, as well as baking cookies in the afternoon (people seriously do that and it makes the entire office smell like cookies).

Our office does not have a stovetop so we were limited on what we could make. We decided to make two casserole type dishes that can be thrown together quickly and then baked. One of them was Cream Cheese Squares which I actually baked the night before.

Cream Cheese Squares
24 servings

2 8 oz cans crescent rolls
2 8 oz packages cream cheese (at room temp)
1 cup sugar, divided
1 tsp vanilla extract
1/4 cup butter
1 tsp ground cinnamon

Preheat oven to 350 degrees F. Spray a 9×13 pan with non-stick spray. Unroll one can of crescent rolls and press into bottom of prepared pan. In a medium bowl mix together the cream cheese, 3/4 cup sugar and vanilla until smooth. Spread over the crescent rolls in the pan. Unroll the second can of crescent rolls and lay on top of the cream cheese mixture.

In a small bowl mix together the remaining 1/4 cup sugar and cinnamon. Melt butter in microwave and then pour over the entire pan. Sprinkle cinnamon-sugar mixture over the top.

Bake for 25-30 minutes in preheated oven until top is crisp and golden. Serve warm or refrigerate overnight.

You can see the original recipe here. The only change I made was to decrease the amount of sugar by 1/4 cup and to decrease the amount of butter from 1/2 cup to 1/4 cup. A whole cup and a quarter of sugar seemed like a lot to me, and a half stick of butter was plenty to coat the entire dish.

So how did they turn out? Let’s just say I didn’t take any of these home with me. The dish was completely empty by noon and several people asked for the recipe. That’s the mark of a successful recipe – when people ask for a copy!

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