2 (8 ounce) tubes refrigerated crescent rolls
16 ounces cream cheese, softened
1 1/2 cups granulated sugar, divided
1 teaspoon vanilla extract
3 cups butter or margarine, melted
1 teaspoon ground cinnamon

Unroll one tube of dough and place in a lightly greased 13 x 9-inch baking pan. Seal seams and perforations; set aside.

In a mixing bowl beat cream cheese, 1 cup of sugar and vanilla extract until smooth. Spread over dough.

Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350 degrees F for 30 minutes or until done. Cool; cut into squares.

Yields about 3 dozen.