# What You'll Need:
→ Dough
01 - 2 (8 oz) cans refrigerated crescent roll dough
→ Cream cheese filling
02 - 16 oz cream cheese, softened
03 - 1 cup granulated sugar
04 - 1 1/2 tsp vanilla extract
→ Topping
05 - 1/2 cup unsalted butter, melted
06 - 1/3 cup granulated sugar
07 - 1 1/2 tsp ground cinnamon
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan or line it with parchment for easier removal.
02 - Unroll one can of crescent dough and press it firmly and evenly into the bottom and up the sides of the prepared pan, sealing seams.
03 - Beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and fluffy, scraping down the bowl as needed.
04 - Evenly spread the cream cheese mixture over the dough layer, smoothing the surface with a spatula.
05 - Gently unroll the second can of crescent dough and drape it over the cream cheese layer, pressing seams together to cover the filling as fully as possible.
06 - Pour the melted butter over the top dough and use a spatula or pastry brush to distribute it evenly. Combine 1/3 cup granulated sugar with 1 1/2 tsp ground cinnamon and sprinkle uniformly over the buttered surface.
07 - Bake in the preheated oven for 28–32 minutes, or until the top is golden brown and the center is set with only a slight jiggle.
08 - Remove from oven and allow to cool on a wire rack for at least 30 minutes before cutting into 12 bars to ensure clean slices.
09 - Serve warm or chilled. Optionally garnish with fresh berries or a light drizzle of honey prior to serving.
