Cheesecake Crescent Rolls
These Cheesecake Crescent Rolls have been actually, actually good. I used common granulated sugar as an alternative of brown sugar for the filling. Plus to make them further wealthy and gooey, I made a scrumptious caramel sauce for the underside by melting 1/3 cup butter. Then I stirred in 1/2 cup of sunshine brown sugar and 1/2 cup of vanilla ice cream and cooked the combination, stirring continuously, simply till thickened and bubbly. Then I poured it into the underside of my pan. Like a number of others, I didn’t use my bread machine. I dissolved the yeast within the heat water, added the remainder of the substances and wanted the dough simply till clean and elastic. Then, I positioned the dough in a flippantly oiled bowl, turning as soon as to coat each surfaces, lined it with plastic wrap, and sat it on high of my heat range to rise for about an hour. After that, I fashioned the rolls and put them within the pan on high of the caramel combination, lined them as soon as extra and allow them to rise for 45 minutes till they doubled. Then, I baked them for quarter-hour, as directed within the recipe. EXCELLENT!
2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 cup Sugar
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