Adapted from thepinkfork.com
1 oz can refrigerated crescent rolls
2 (3 oz) packages cream cheese, softened
¾ c. sugar, divided
½ tsp vanilla extract
1 tsp ground cinnamon
2 tsp melted butter
Unroll crescent rolls, and separate into 4 rectangles. Press perforations to seal. Cut each rectangle in half crosswise and place on a baking sheet. Beat cream cheese, 1/2 cup sugar, and vanilla at medium speed with an electric mixer until smooth. Spread over half of each rectangle, leaving a 1/4 inch border. Fold dough over filling and press edges to seal. Combine remaining 1/4 cup sugar and cinnamon. Brush dough with butter and sprinkle evenly with sugar mixture. Bake at 375 degrees for 12 to 15 minutes or until golden. Yields 8 servings.