Cinnamon Cream Cheese Bars Recipes

Steps:

• Layer one package crescent rolls on the bottom of a 9" x 13" pan. Pat to the edges.
• Mix together the cream cheese, sugar, and vanilla and layer on top of the rolls.
• Lay the other can of crescent rolls on top of the cream cheese mixture.
• Pour the melted butter over all and then sprinkle with the cinnamon/sugar mixture. *When I use a full stick of butter I have pools of butter/cinnamon to spoon around after baking. If I use ½ stick it seems to do less of this. Your choice.
• Bake at 350 F for 30 minutes.
• Bon appetite!

Steps:

• Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough. , Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
• Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
• Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth.
• Roll out crescent dough and pinch the seams together.
• Next, in a small bowl, mix the remaining half of the sugar with the cinnamon.
• In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar.
• Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.
• Bake 30 minutes. Cool completely, then cut into 12 squares.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
• Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
• In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
• Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.

Steps:

• Bars:.
• Combine oil, sugar, and eggs in a large mixing bowl; beat at medium speed until well blended.
• In another bowl, combine the flour and next 5 ingredients; stir well. Add the flour mixture to the creamed mixture, beating until well blended. Stir in zucchini.
• Pour the batter into an ungreased 15 x 10 x 1 inch jellyroll pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack. Once cool, spread cream cheese frosting evenly over the top; cut into bars.
• Frosting:.
• Combine the cream cheese, butter, and vanilla in a small mixing bowl; beat at medium speed until light and fluffy. Add the powdered sugar, beating until the frosting is smooth. Spread on the cooled zucchini bars.