# What You'll Need:
→ Dough
01 - 2 cans (8 oz each) refrigerated crescent roll dough
→ Cream cheese filling
02 - 16 oz cream cheese, softened
03 - 1 cup granulated sugar
04 - 1.5 tsp vanilla extract
→ Topping
05 - 1/2 cup unsalted butter, melted
06 - 1/3 cup granulated sugar
07 - 1.5 tsp ground cinnamon
# How To Make:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan.
02 - Unroll one can of crescent dough and press it evenly into the bottom of the prepared pan to form a single, continuous layer.
03 - In a medium bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and fluffy, scraping the bowl as needed.
04 - Evenly spread the cream cheese mixture over the dough layer, smoothing to the edges.
05 - Unroll the second can of crescent dough and gently place it atop the cream cheese layer, pressing seams to cover the filling as completely as possible.
06 - Pour the melted butter over the top dough layer and spread it evenly with a spatula or back of a spoon.
07 - Combine 1/3 cup granulated sugar with 1.5 tsp ground cinnamon and sprinkle the mixture evenly over the buttered surface.
08 - Bake for 28–32 minutes, or until the top is golden and the center is set. Rotate the pan halfway through if your oven bakes unevenly.
09 - Remove from the oven and allow to cool at least 30 minutes before slicing into 12 bars. Serve warm or chilled; refrigerate leftovers.
