However, 20 years ago, my mom, her sisters, my cousins, sisters and I frequently found ourselves together both on the road and at home. We made famous "beanie runs" when we were determined to own five of every Beanie Baby, we drove together to dance lessons, swim team meets, and any other adventure we could convince our moms to take us on; in these adventures, we'd frequently hit up the elusive Mexican restaurant, likely because my aunt is a huge fan! I remember my mom occasionally ordering us sopapillas, but she'd request a chocolate drizzle instead of honey. I know where my love of chocolate comes from :) When I saw this recipe last week, my nostalgic side HAD to try it.
2, 8 oz. cream cheese, softened
1 C. sugar
1 tsp. vanilla
¼ C. butter, melted
1 T. cinnamon
3 T. sugar
Preheat oven to 350 degrees, and spray a 9x13 baking pan with cooking spray. Spread one can of crescent rolls in the bottom of the greased pan, sealing together the perforations.
Bake 5-8 minutes, and cool slightly.
While cooling, use a hand mixer to combine cream cheese, 1 C sugar, and vanilla until smooth; spread over cooled crescents in pan. Top with the other can of crescents, sealing to the edges, and sealing perforations.
Brush the top of crescents with melted butter. Whisk together remaining cinnamon and sugar, and sprinkle over buttered crescents.
Bake 30 minutes, or until golden brown. Once cooled, refrigerate to set before serving.