When I decided to serve Mexican food for my one year blog anniversary dinner I knew I had to stick with this cuisine throughout the whole meal, including the dessert. So instead of baking a one year anniversary cake, I went with one year anniversary nutmeg and cream cheese stuffed sopapillas complemented by a delicious side of homemade coffee ice cream.
The result was an entire house that smelled like cinnamon heaven and a sweet, creamy, delicious dessert!
- 2 8 oz packages cream cheese
- 3/4 cup sugar
- 2 tbsp cinnamon
- 1 tsp nutmeg
- 1 tbsp vanilla
- 2 8 oz packages crescent rolls
- 3 tbsp butter (melted)
- 1/4 cup honey (not pictured/for topping)
Start by adding the cream cheese, 1/2 cup sugar, 1 tbsp cinnamon, nutmeg and vanilla in a large mixing bowl.
Use beaters to mix well. Roll out the Crescent roll dough and separate into the 4 perforated rectangles in each can using your fingers to press together the two triangles.
Remove from the oven and drizzle with honey.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free dessert.