2 cans of refrigerated crescent rolls
2 (8 oz) pkgs cream cheese
1 c. sugar
1 tsp. vanilla or lemon extract
1/2 c. butter
1/4 c. sugar
1 tsp. cinnamon
Preheat oven to 350 degrees. Unroll 1 can of rolls and press together perforations. Place in the bottom of 9x13 dish. In a medium bowl, cream together sugar, vanilla, and cream cheese until very smooth. Pour over the bottom crust, smoothing with a spatula to make even. Top cream mixture with the second can of rolls (pressed together as before) making sure the dough goes to the edge of the pan. Melt butter and pour over the dough and cream cheese. Mix 1/4 c. sugar and cinnamon together and sprinkle over top of dough. Bake for 30 minutes until top is golden brown. Wait at least an hour before slicing to allow cream cheese to set.