# What You'll Need:
→ Dough
01 - 2 cans refrigerated crescent roll dough (8 oz each)
→ Cream cheese filling
02 - 16 oz cream cheese, softened
03 - 1 cup granulated sugar
04 - 1 1/2 teaspoons vanilla extract
→ Topping
05 - 1/2 cup unsalted butter, melted
06 - 1/3 cup granulated sugar
07 - 1 1/2 teaspoons ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan with butter or nonstick spray and set aside.
02 - Unroll one can of crescent dough and press it into an even layer against the bottom and up the sides of the prepared pan, sealing any perforations.
03 - In a mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and airy, scraping the bowl as needed to ensure a uniform texture.
04 - Spread the cream cheese mixture evenly over the dough base, smoothing the surface with an offset spatula or rubber spatula.
05 - Unroll the second can of crescent dough and gently lay it over the cream cheese layer, pressing lightly to cover the filling and seal edges where possible.
06 - Pour the melted butter evenly across the top layer and tilt the pan to coat. Combine 1/3 cup granulated sugar with 1 1/2 teaspoons ground cinnamon and sprinkle the mixture evenly over the buttered surface.
07 - Bake on the center rack for 28 to 32 minutes, or until the top is golden brown and the center is set but still slightly soft to the touch.
08 - Remove from the oven and allow to cool in the pan at room temperature for at least 30 minutes before slicing into 12 bars. Serve warm or chilled as preferred.
