Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls2 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar, divided1 teaspoon vanilla extract1/4 cup butter, melted1 teaspoon ground cinnamon
Preparation
Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough.
Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.
