Photo by Freepik


  • 2 (8-ounce) cans refrigerated crescent roll dough


  • 8 ounces cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk (reserve white for topping)
  • 1/4 teaspoon vanilla extract


  • 1 egg white, beaten
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup pecans, chopped


  • Heat oven to 350.
  • Unroll 1 can crescent roll dough into a 13×9 dish, pinching seams together.
  • In a medium bowl, stir together all filling ingredients until combined.
  • Spread filling on dough layer.
  • Unroll second can of crescent roll dough, and place on top of filling, pinching seams together.
  • Evenly brush egg white on dough.
  • Combine sugar, cinnamon and pecans in a small bowl, and evenly sprinkle on dough.
  • Bake for 30 minutes.
Note: This is good and so very easy. My sister-in-law served this when I visited once. I use this recipe any time I have company for breakfast or brunch potlucks. It can be made the night before, refrigerated and baked in the morning; add about 10 minutes to baking time.
Reader Recipe