A creamy breakfast cheesecake with a warm and soft crust.
Spread one pkg of croissant rolls in 9x13 pan. Pat until pan is evenly covered.
Beat egg yolk, cream cheese and 1/2 cup of the sugar together. ( I have also added pecans at this point if you want to ) spread cream cheese mixture over rolls.
Spread other package of rolls over cream cheese mixture.
Baste the top of the rolls with the saved egg white then, mix 1/2 cup sugar, 1 teaspoon cinnamon together.
Sprinkle over rolls. I also have added pecans to top (optional)
Bake in 350degree oven 30 minutes.