Guest Post - Dawn from DJ's Sugar Shack

Hello everyone! I'm delighted that Dawn invited me to share a recipe today. I'm Dawn and normally you can find me sharing my adventures in baking at DJ's Sugar Shack. I started blogging in December to catalog the recipes I'd tried and to spare my friends from my endless baking stories. I love sharing my work with people that are a passionate about food and baking. Being from New Orleans, food has always been a big part of my life, but I didn't really start cooking & baking until I moved to Alaska after college. The first thing I remember baking from scratch was Strawberry Swirl Cheesecake that I found on a Philadelphia Cream Cheese package. It was pretty good but it started me on my mission to bake the perfect cheesecake. Ten years later, I finally got it right! Sorry I'm not sharing my cheese cake recipe today. That's top secret. All of you have at least one recipe that you don't share, Right? I am going to be sharing a recipe for Sopapilla Cheesecake Bites. I printed this recipe from Cookies & Cups a while back and I sure wish I had tried it earlier. I tweaked it just a little bit. These little bites full of cinnamony, cream cheesy goodness are easy as pie to make. The hardest part will waiting for the cream cheese layer to set before digging in. I may or may not have had one for breakfast this morning.

Sopapilla Cheesecake Bites

To make these you will need:

• 2 cans of Crescent Rolls

• 2 8oz packages of cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla

• 1/2 cup butter, melted

• 1/2 cup granulated sugar

• 1-2 tablespoons cinnamon, to taste

Directions:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 pan with Pam. Unroll one package of crescent rolls and place the dough in the bottom of the pan.
• Sprinkle some cinnamon on the unbaked crescent rolls.
• In a bowl mix the cream cheese, powdered sugar, and vanilla together until smooth. Spread the mixture over the crescent rolls.
• Unroll the second can of crescent rolls an lay on top of the cream cheese layer.
• Pour the melted butter over the crescent roll. Don't be afraid to use all of the butter!!! Just do it.
• In a small bowl mix the granulated sugar and cinnamon together then sprinkle mixture over the butter
• Bake for 30 minutes or until top is golden brown.
• Let cool for 20-30 minutes before placing in the refrigerator to set for at least 2 hours

What's not to love about that cinnamony crusty goodness?

I would love for you to come over to DJ's Sugar Shack & check out my sweet treats. Many many thanks to Dawn for the opportunity to guest post today!