Ingredients
6
oz (from 8-oz package) cream cheese, softened
3
tablespoons sugar
1/4
teaspoon maple extract
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
cup sugar
1
teaspoon ground cinnamon
2
tablespoons butter, melted
Real maple syrup, if desired
Preparation
Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line bottom with cooking parchment paper. In small bowl, mix cream cheese, 3 tablespoons sugar and the maple extract with spoon until well blended. Set aside.
If using crescent rolls: Unroll 1 can dough on lightly floured work surface. Press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: unroll 1 dough sheet on lightly floured work surface. Using fingers, pat dough to even out edges, and flatten to form 12x8-inch rectangle.
With pizza cutter or sharp knife, cut rectangle into 4 rows by 3 rows to make 12 squares (2 cuts lengthwise and 3 cuts crosswise). Repeat with second can of dough.
Gently spread a generous teaspoon cream cheese filling in center of each square, leaving 1/4-inch edge. For each roll-up, roll side closest to you up over filling, then roll to opposite side. Pinch seam into dough to secure filling in roll-up.
In small bowl, mix 1/4 cup sugar and the cinnamon. One at a time, place roll-up in sugar-cinnamon mixture and turn to coat all sides. Cut each roll-up in half, and place cut side up starting from outside edge and working in toward center of cake pan. Drizzle top with melted butter.
Bake 38 to 43 minutes or until golden brown and baked through. Run knife around side of pan to loosen. Cool pan on cooling rack 5 minutes. Place cooling rack upside down over top of pan; invert pan and cooling rack. Remove cooling rack, pan and parchment paper. Place serving plate on bottom, and turn right side up. Serve warm with maple syrup.
