Ingredients:

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 4 tbsp unsalted butter, melted
  • 16 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 cup granulated sugar (for coating)
  • 1 tbsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease your 9x13 pan with butter or non stick spray.
  2. Unroll one can of crescent dough and press it into the bottom of the pan, pinching seams to seal.
  3. In a large bowl, beat softened cream cheese and 1 cup of sugar until smooth and glossy. Add the egg and vanilla, mixing on low speed until just combined.
  4. Spread the cream cheese mixture evenly over the bottom layer of dough.
  5. Unroll the second can of crescent dough and place it carefully over the filling. Brush the top with melted butter.
  6. Mix the remaining 1/2 cup sugar with cinnamon and sprinkle evenly over the buttered dough.
  7. Bake for 30 minutes until the top is golden brown and crisp. Allow to cool completely before slicing into 24 bars.