Cheesecake Crescent Rolls
These Cheesecake Crescent Rolls were really, really good. I used regular granulated sugar instead of brown sugar for the filling. Plus to make them extra rich and gooey, I made a delicious caramel sauce for the bottom by melting 1/3 cup butter. Then I stirred in 1/2 cup of light brown sugar and 1/2 cup of vanilla ice cream and cooked the mixture, stirring frequently, just until thickened and bubbly. Then I poured it into the bottom of my pan. Like several others, I didn’t use my bread machine. I dissolved the yeast in the warm water, added the rest of the ingredients and needed the dough just until smooth and elastic. Then, I placed the dough in a lightly oiled bowl, turning once to coat both surfaces, covered it with plastic wrap, and sat it on top of my warm stove to rise for about an hour. After that, I formed the rolls and put them in the pan on top of the caramel mixture, covered them once more and let them rise for 45 minutes until they doubled. Then, I baked them for 15 minutes, as directed in the recipe. EXCELLENT!
2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 cup Sugar
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