Shelly's Recipe

CRESCENT ROLL SOPAIPILLA CHEESECAKE BREAD

Category: Quick Breads

3 (8 oz) pkg cream cheese, room temperature
1 1/2 c. sugar
1 1/2 tsp. pure vanilla extract
2 (8 oz) cans refrigerated crescent rolls
1/2 c. (1 stick) unsalted butter, melted
1/2 c. sugar (if possible, use vanilla sugar)
1 tsp. ground cinnamon
1/4 c. sliced almonds

Preheat your oven to 350 degrees. Coat a 9×13-inch baking dish with either butter or cooking oil spray.

Make the filling. In a mixing bowl, beat items 1-3 together for 2 minutes or until smooth.

Roll each of the canned crescent dough into a 9×13-inch rectangle. Press one in the prepared baking dish. Spread it evenly with the cream cheese filling. Then top with the 2nd rectangle of dough. Drizzle top with the melted butter.

In a small bowl, combine the next 3 ingredients and sprinkle evenly over top of cake along with the almonds. Bake for 45 minutes or until puffed & golden brown. Cool completely in the baking dish placed on a wire rack.

When completely cooled, cover and refrigerate bread for several hours or overnight to allow the filling to set. Then cut into 12 rectangles and serve. Cover and store any leftovers in your refrigerator for up to 2 days.