Honeybun Cake



Ingredients :
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Directions :
Preheat oven to 350* degrees and grease a 13X9-inch baking pan.
Lay a pack of crescent rolls in the pan and pinch the openings together.
Beat the cream cheese, sugar, vanilla, and egg together until smooth.
Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.
Bake for 35-45 minutes until the top is golden brown.
Top with glaze after cooling for 20 minutes.
Side Notes:
You can make this danish using low fat cream cheese and splenda (sugar substitute) and it’s delicious!
Original recipe calls for makes a VERY heavily filled danish. You can halve the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract – still very good. If you use the half filling method, bake for closer to 30-35 minutes.

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