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The crunchy cinnamony goodness of a churro filled with a tangy cream cheese filling. The best of two desserts rolled into one!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Ingredients
- 1/2 cup sugar
- 2 Tbsp ground cinnamon
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 (8 oz) cans Pillsbury crescent dinner rolls
- Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
- Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
- Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
- Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan.
- Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.
- Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.
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