- 2 (8 oz.) Packages Fat Free Cream Cheese, softened
- 1 1/4 C Sugar, divided
- 1 tsp Mexican Vanilla (you can substitute regular vanilla extract if you don't have this on hand)
- 2 (8 oz.) Cans Refrigerated, Reduced-Fat Crescent Rolls
- 1 tsp Ground Cinnamon
- 1/4 C Butter, cubed
- Honey for drizzling
Preheat your oven to 350 degrees and spray a 9x13-inch glass baking dish with non-stick cooking spray. Unroll one can of crescent roll dough into the bottom of the pan (do not separate the pieces into triangles). Make sure there are no gaps.
In a medium bowl, beat cream cheese, 1 cup of sugar and the vanilla until smooth. Pour the cream cheese mixture over the prepared crescent dough crust.
Unroll the second can of dough into a rectangle and carefully place it over the top of the cream cheese layer.
Combine the last 1/4 cup of sugar and the cinnamon. Sprinkle the mixture over the top layer of dough. Place the cubed butter pieces over the top layer as well.
Bake in the preheated oven until the crescent rolls puff up slightly and turn golden brown, approximately 30 minutes. Remove the cake from the oven and drizzle with honey while it's still warm. Allow the cake to cool completely before cutting into triangles or squares to serve.