Healthier{ish} Danish

 
When I get to Heaven, sometime down the road, after I ask all the truly important, spiritual, eternal questions, I think there might be a distinct possibility I'll ask God whyyyyyyyyyyyyyyyyyyyyyyyyy I stood so long in the appetite and weight-retention line. Seriously. Why wasn't I one of those with endless, carefree metabolism? No need to work out? No need to adjust recipes to health them up? I will ask in part because the original, creamy, gooey, delicious version of this recipe is admittedly funner {feel free to use that word} to eat.

But I will not lie...the healthier{ish} - and feel free to use that word, too - version is in no way shabby. It's good. And while I mourn the lack of fully fattened cream cheese and the absence of butterfalls from the top layer...I smile with satisfaction that I've taken more than one measure to try to make a sweet delight just that much better for us.

I first made this recipe for our Sunday School class, because we take turns carrying in breakfast each Sunday morning. They loved it, so I've made it multiple times since...each time, trying to make it just that much better...for us. So far I've not received rejections or complaints, so I think I may have landed on a good version.

It works as a breakfast treat or dessert...or dessert for breakfast. Whatever you like! Enjoy!! And if you just can't hack the health...it's not that hard to twist part or all of this recipe back to its original form!

Healthier{ish} Danish

* 1 can reduced fat crescent rolls, room temperature
* 1 8-ounce package reduced fat cream cheese, room temperature
* 1/2 cup sugar
* 2 Tablespoons butter
* 1/2 Tablespoon cinnamon
* 1 Tablespoon sugar

Roll half the package of crescent rolls {four rolls} out until they stretch wide and long enough to cover the bottom of an ungreased 9x13 baking dish. Combine cream cheese and sugar in mixer until smooth and creamy. Spread cream cheese mixture over layer of rolls. Roll remaining half of crescent rolls {four rolls} out until they stretch wide and long enough to cover the top of the cream cheese mixture. Melt butter and brush over top of rolls. Mix cinnamon and sugar and sprinkle over top of rolls. Bake at 350 for 25 minutes. Serve warm.

A Few Tips: 

* The original recipe called for 2 cans of rolls, with one can going on the bottom of the pan and the other on the top. If you choose to go back to that, you won't need to stretch out the rolls at all.

* I learned the rolls roll out better if they are room temperature. If they're cold, they snap back to their original size and make you CRAZY. I also learned they fit the pan better if you make them longer rather than wider.

* The original recipe also called for 2 bricks of cream cheese and a full cup of sugar. That version is certainly much creamier, but I think this halved version is plenty creamy and flavorful, so I decided to stick with less filling {even though I love filling with all my being}.

* The original recipe also called for a quarter cup of butter, but it was SO MUCH. I think even 2 Tablespoons is almost more than enough. You only need enough for your cinnamon/sugar mixture to cling to.

* So good with coffee. But that's just my opinion. :)