Unroll one can of crescent dough and fit to the bottom of a greased 9x13-inch baking pan. Press the seams to seal.
Beat cream cheese, 1 cup sugar, egg yolk, and vanilla in a mixing bowl. Spread over the dough in the pan. Unroll the remaining can of crescent and press the seams to seal. Place on the top of cream cheese mixture. Brush the egg white over the dough.
Combine 1/2 cup sugar and cinnamon in a bowl. Sprinkle over the dough and sprinkle the nuts over the cinnamon mixture.
Bake in a preheated 350 degree oven for 30 minutes or until golden brown and puffed. Remore to a wire rack to cool for at least 3 hours before cutting.
Originally Submitted
11/7/2008
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