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Recipe Card
ingredients
- 3 cans Immaculate Baking Organic Crescent Rolls
- 1 8 ounce package cream cheese, softened
- 2 teaspoons vanilla extract
- 2 tablespoons powdered sugar
- 2 tablespoons sugar
- 1 tablespoon cinnamon
- 1/2 cup salted butter
- 1/2 cup light brown sugar
- 1/2 cup roughly chopped pecans
Method
Step 1
Preheat the oven to 350° F. Heavily grease a 9-inch bundt pan and set aside.
Step 2
Add cream cheese, vanilla extract, and powdered sugar to a mixing bowl. Combine until smooth. Set aside.
Step 3
Combine sugar and cinnamon in a small bowl. Set aside.
Step 4
Open the Immaculate Baking Organic Crescent Rolls cans and roll out the dough on a large cutting board. Squeeze the perforated lines together. Cut each large rectangle of dough into 24 even squares. [Note: The dough is already separated into 4 smaller rectangles with the perforated lines, which you will cut into 6 small squares, with the 3 cans this will make 72 small squares in total.]
Step 5
Stretch out the small squares with your fingers. Add about ½ teaspoon of the cream cheese mixture to the center of each of the squares.
Step 6
Fold in the corners of each square and roll the dough around the cream cheese stuffing into balls. Once rolled, place the dough balls in a large mixing bowl.
Step 7
Pour the cinnamon sugar mixture over the dough balls. Combine carefully with your hands or a large spoon until all balls are thoroughly coated.
Step 8
Add the butter and light brown sugar to a pan on the stove over medium heat. Bring to a simmer for 1-2 minutes.
Step 9
Add a small amount of butter and brown sugar mixture to the bottom of the prepared bundt pan, just enough to cover it.
Step 10
Add a sprinkle of pecans to the pan then about half of the dough balls. Then add another layer of pecans and dough balls. Sprinkle any remaining cinnamon sugar coating on top.
Step 11
Pour remaining butter and brown sugar mixture on top of the dough balls. Spread as evenly as possible. Bake for 60 minutes.
Step 12
Remove from the oven and allow to cool for about 10 minutes before flipping carefully out of the bundt pan and serving.