8oz.whipped cream cheeseyou will not use it all, but the whipped tubs come in 8 oz.
2cans crescent roll doughor the dough sheets which are even better!
3/4cupbrown sugar
1/2cupbuttermelted
Instructions
Preheat oven to 350° and grease a fluted bundt cake pan. Mix sugar and cinnamon in a small bowl.
Unroll a tube of dough into a large rectangle and cut into rows of 8 by 3, making 24 equal pieces per rectangle (48 total)
Place 1/2 tsp of cream cheese in each section of dough and fold over, crimping the edges together to seal. Roll in the sugar and cinnamon mixture and then place in the pan. Repeat for what feels like a lifetime until the pieces are all stuffed and in the pan.
Sprinkle remaining sugar and cinnamon mix over the balls. In a small bowl, mix the brown sugar and melted butter. Pour over the crescent pieces.
Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. If it won't come loose, just leave it there for a minute and let gravity do its work. It will pop out soon. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.