I asked on Facebook the other day what all you folks were looking for these days…got LOTS of food responses (along with a few others…don’t worry, we’re not becoming entirely food-centered…even though that seems to be all I can find time to post about this summer!) So for the next few weeks you’ll be seeing us address your requests…the first of which is easy breakfasts!
I discovered this pastry/coffee cake/stolen at a brunch recently and knew I had to figure out how to make it. It was a big hit with all the guests and I knew I would be able to make it safely for Buddy and his food allergies. It has just a few easy ingredients that come together quickly. It does have a bit of bake time involved but you can assemble the night before so it’s ready to pop in the oven in the morning or even bake it ahead of time and reheat individual slices in the morning for a super quick (and special) breakfast. Now of course, this isn’t exactly the healthiest breakfast option…ahem…but as a treat it works! I promise next week’s easy breakfast will be much healthier!
Cinnamon Cream Cheese Breakfast Pastry (from Food.com)
2, 8 oz. cans crescent rolls
2, 8 oz. blocks of cream cheese, softened
1 3/4 c. sugar, divided
1 tsp. vanilla
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350. Spray a 9×13 glass baking dish with cooking spray. Roll out one can of crescent rolls, pinching seams together and stretching to cover the bottom of the dish.
Beat together cream cheese, 1 cup sugar, and vanilla. Spread over crescent rolls. Lick the spoon. Yes. This is vital. If you don’t lick the spoon bad things will happen. I dare you not to lick the spoon. Don’t say I didn’t warn you!
Roll out second can of crescents (I did this onto a cutting board), pinch together seams (it’s ok if they aren’t perfect), and stretch a bit. Lay over the cream cheese layer.
Mix together melted butter, remaining 3/4 c. sugar, and cinnamon. Pour over top and bake for 30-35 minutes.
Allow to cool slightly before slicing and enjoy! Store leftovers in the fridge.