Cream Cheese Breakfast Danish

By Nancy Warren of Daviess County

2 cans crescent rolls
12 oz. cream cheese (one 8-oz. pkg and half of another)
1 c sugar
1 egg yolk
1 tsp vanilla

Whip the moist ingredients until smooth.  Roll out one can of crescent rolls, pinching together the edges.  Put the rolled-out rolls into a greased pan.  Pour the mixture on top. Cover mixture with the other can of crescent rolls, sealing the edges.  Bake at 350 degrees for 25 minutes.

Icing:

2 c powdered sugar
1/2 tsp vanilla

Add milk to make consistency for icing.  Mix until smooth.  Pour over top of baked danish and sprinkle with cinnamon.