°16 ounce crescent rolls (Pillsbury packets)
°16 ounces cream cheese (packaging, room temperature)
°1 cup sugar
°1 teaspoon vanilla
°1/4 cup butter (melted)
°1 tablespoon of cinnamon
°4 tablespoons of sugar
Heat the oven to 350 degrees. Spraying 9×13 baking dish with cook spray. Press a packet of crescent moon rolls onto the bottom of the dish, making sure to reach the edges and hold them together.
* Bake the first layer of crescent roll dough until set, maybe 5-8 minutes. (Optional, this way I make sure it is done. I don’t like raw dough) Combine the soft cheese, sugar and vanilla. Spread the mixture over the crescent rolls. Roll the remaining crescent moon over the top and extend to the edges and seal. Brush the top of the crescent roll with melted butter.
Sprinkle the surface with 1 tablespoon cinnamon and 4 tablespoons sugar. Bake for 30 minutes, or until golden brown. Eat it warm (it’ll be a hot mess!) or let it cool for several hours before serving. Cut it into triangles or squares, sprinkle with honey if desired, and serve.