2 cans (8 oz each) refrigerated crescent roll dough
16 oz (450 g) cream cheese, softened
1 cup granulated sugar (divided: ¾ cup + ¼ cup)
1 teaspoon vanilla extract
½ cup unsalted butter, melted
1 teaspoon ground cinnamon
Instructions:
Preheat Oven — Set to 350°F (175°C). Grease a 9×13-inch baking dish.
Bottom Layer — Unroll 1 can of crescent dough and press it evenly into the dish, sealing seams.
Cream Cheese Filling — In a bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth and creamy. Spread evenly over the dough.
Top Layer — Unroll the second can of crescent dough and place it over the cream cheese mixture, gently stretching and sealing edges.
Topping — Pour melted butter on top. Mix remaining ¼ cup sugar with cinnamon and sprinkle over butter.
Bake — 25–30 minutes until golden brown and slightly puffed.
Cool & Serve — Cool for at least 20 minutes before slicing. Best served slightly warm or chilled.