# What You'll Need:
→ Dough
01 - 2 cans (8 oz each) refrigerated crescent roll dough
→ Cream Cheese Filling
02 - 16 ounces (450 g) full-fat cream cheese, softened
03 - 1 cup (200 g) granulated sugar
04 - 1 1/2 teaspoons (7.5 ml) vanilla extract
→ Topping
05 - 1/2 cup (115 g) unsalted butter, melted
06 - 1/3 cup (65 g) granulated sugar
07 - 1 1/2 teaspoons (approx. 3.5 g) ground cinnamon
# How to Make It:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9 x 13 inch (23 x 33 cm) baking pan and set aside.
02 - Unroll one can of crescent dough and press it evenly into the bottom of the prepared pan, sealing seams to form a uniform base.
03 - In a medium bowl, beat the softened cream cheese with 1 cup granulated sugar and the vanilla extract until smooth and fluffy, scraping the sides with a spatula.
04 - Spread the cream cheese mixture evenly over the dough layer using an offset spatula or rubber spatula to create a smooth surface.
05 - Unroll the second can of crescent dough and gently drape it over the cream cheese layer, pressing lightly to cover the filling as fully as possible.
06 - Pour the melted butter evenly over the top layer of dough, tilting the pan as needed to distribute it.
07 - Combine 1/3 cup granulated sugar with the ground cinnamon and sprinkle the mixture evenly over the buttered surface.
08 - Bake in the preheated oven for 28–32 minutes, until the top is golden and the center is set but not jiggly.
09 - Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing into 12 bars; serve warm or chilled.
