| | Directions | | Preheat oven to 350°. Flatten one tube of crescent roll dough, and press into the bottom of a 9" x 13" pan. In a medium bowl, mix together the cream cheese with 1 C. of sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Unroll the remaining crescent roll dough and place over top of the cream cheese layer. Spread melted butter over the top and sprinkle with a mixture of 1/2 C. sugar and cinnamon. Bake for 30 minutes in preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving. |
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| Ingredients | | - |  | 2 cans refrigerated crescent dinner rolls (10 ounce cans) |
| - | | 2 packages cream cheese, softened (8 ounce pkgs) |
| - | | 1 1/2 cups White Sugar,divided |
| - | | 1 tablespoon vanilla extract |
| - | | 1/2 cup butter, melted |
| - | | 1 tablespoon cinnamon |
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