MyMilitarySavingsWhen was the last time you had an ooey, gooey, fresh-out-of-the-oven Cinnabon!? If it wasn’t yesterday then it’s been too long. 🙂 Those things are the reason I live! Just kidding. But they ARE the reason I stop by the mall frequently. My husband said once, “I thought you hated shopping?” and my response was, “Oh, I’m not here to buy anything except a Cinnabon from the food court!” Yeah, he rolled his eyes and pretty much thinks I am crazy, or at the least, completely addicted to that cinnamon and creamy deliciousness. And you know what? I’m not in denial!
I had to find a solution. I had to figure out how to create something similar enough that my mouth would be completely fooled it wasn’t eating the “real thing.” Plus, I wanted to be able to control how much icing was on my dessert because, ahem, they never give you enough at the store. 😉 I wanted more! I wanted it immediately! I want, I want, I want! GIVE. ME. CINNABON!!
Sorry, I had a moment there. This is really serious stuff, y’all.
LONG story short… I tried and changed and mixed and experimented until I found an exact copycat recipe. Seriously. Taste this stuff and tell me if it isn’t almost identical to the real deal! It is PHENOMENAL!! Now I didn’t go all out and create actual rolls – I thought to heck with appearance, I want fast and easy… as in, fast and easy to put straight in my mouth! So I ended up with these Cinnabon Bars.
Perfection.
This is what you need:
- 2 (8 oz.) tubes of Pillsbury Crescents
- 2 (8 oz.) blocks of Philadelphia Cream Cheese, softened
- 1 cup sugar + 4 Tbsp, divided
- 1 tsp vanilla extract
- 1/4 cup butter, melted
- 1/2 – 1 Tbsp cinnamon
Step 1) Grease a 9×13 dish. Roll one tube of crescents across the bottom. Bake at 350 degrees F for 6-7 minutes.
Step 2) While that is baking, prepare your filling (or “icing”) by beating together the cream cheese, one cup of sugar, and vanilla.
Step 3) Spread this mixture along your baked crescent rolls, leaving 1/2 – 1 inch along the edges. Then lay your other tube of crescent roll dough across the top and seal the edges together.
Step 4) Brush the top with melted butter and sprinkle with cinnamon – start with 1/2 Tbsp and add more if you’d like. I add the full 1 Tbsp! Then sprinkle the remaining 4 Tbsp of sugar.
Step 5) Bake for 30 minutes!
You can eat this dessert straight out of the oven but it will be an ooey, gooey mess. I let mine cool and then store it in the fridge to chill. When I want a piece, I warm it up in the microwave so it’s just the right temperature and the texture remains thick instead of melting out and falling apart.
Layering it into a bar like this ensures that each bite has a nice bit of cream cheese icing to it. The crescents give a nice light and buttery taste and the cinnamon sugar makes this Cinnabon Bar complete. You HAVE to try this!!!! And make sure you let me know what you think!!
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Lasonja Williams
