Instructions

• Position an oven rack in the lower-middle slot and preheat the oven to 350°F (180°C) (160°C for a fan oven).
• Lightly spray a 9×13-inch (23 x 33 cm) baking pan with nonstick spray.
• Unroll one can of crescent roll dough (or one crescent roll sheet). Press any seams together to form one continuous layer and press this layer into the bottom of the prepared pan so it covers the bottom (and slightly up the sides). If using a seamless sheet, simply press it to fit the pan.
• In a small bowl, stir together 1/4 cup (of the) granulated sugar and 1 1/2 teaspoons ground cinnamon; set aside.
• In a mixing bowl, beat 24 ounces (680 g) room-temperature cream cheese with 1 cup of the granulated sugar and 2 teaspoons (10 ml) pure vanilla extract until smooth and well combined.
• Spread the cream cheese mixture evenly over the crescent dough layer in the pan.
• Unroll the remaining can/sheet of crescent roll dough, press seams together to form a single layer, and place it over the cream cheese layer. Gently press the top layer’s edges to the bottom layer to seal.
• Drizzle the 1/4 cup (56 g) melted salted butter evenly over the top dough.
• Sprinkle the reserved cinnamon-sugar mixture evenly over the buttered top.
• Bake uncovered for 30–40 minutes, until the top is slightly golden brown and the filling is set.
• Remove from the oven and let cool in the pan for at least 30 minutes before slicing into squares.