2 cans Pillsbury crescent rolls
2 8-oz cream cheese (room temperature)
1 1/2 cups sugar, divided
1 tsp. vanilla
1 tsp. cinnamon
1 stick butter (no substitutes)
Spray a 9 X 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish, pressing seams together. In a separate bowl, blend the cream cheese, 1 cup sugar and vanilla with hand mixer; spread out over top of dough. Unroll the second can of crescent rolls and place on top of cream cheese mixture, pressing seams together again. Melt butter and pour over top layer of crescents. Mix the remaining 1/2 cup of sugar and cinnamon together. Sprinkle cinnamon-sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Serve warm with vanilla ice cream. Refrigerate uneaten portions. Delish!
Hints: This dessert is very good but very rich! I often half it and make it in an 8 x 8 square dish instead. Also, if you can find the Pillsbury crescent "sheets" (I think they call them "recipe creations" or something), they are much easier to use and eliminate having to pinch all the seams together.
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