2 (8-ounce) cans original crescent rolls
2 (8-ounce) blocks cream cheese, softened
1 1/2 sticks butter, softened (divided)
1 1/4 cups sugar (divided)
1 teaspoon vanilla extract
1 tablespoon cinnamon

Heat oven to 350 F. Spray a 9-inch-by-13-inch glass dish with cooking spray. Unroll one can of crescent rolls in the bottom of the dish. Pinch seams together. In a large bowl with an electric mixer, combine cream cheese and one stick of softened butter. Add 3/4 cup of sugar, plus vanilla. Mix well. Spread mixture on top of first layer of crescent rolls. Top with second can of crescent rolls, and pinch seams together. Melt remaining 1/2 stick of butter in a small bowl, then add cinnamon and remaining 1/2 cup sugar. Mix well. Spread on top of crescent rolls. Bake 30 minutes or until crescent rolls are golden brown.

Recipe Note: To add variety, I sometimes add seasonal fruit (such as blueberries or strawberries) to the cream cheese mixture.