2 cans (8 oz each) refrigerated bow roll dough
2 bundles (8 oz each) cream cheese, softened
1 glass granulated sugar
1 tsp vanilla extract
1/4 glass unsalted butter, melted
1/4 container granulated sugar for topping
1 tsp ground cinnamon
Instructions:
Preheat your broiler to 350°F (175°C) and delicately oil a 9×13-inch casserole dish.
Unroll one can of bow roll mixture, squeezing it into the foot of the dish, fixing creases.
In a medium bowl, mix cream cheese, 1 container sugar, and vanilla until smooth. Spread over the dough.
Lay the moment batter layer on beat, fixing the edges.
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