Set your oven to 350°F (175°C). This gives you plenty of time to get everything else ready.
In a medium bowl, combine: 16 oz softened cream cheese, 1/2 cup of the sugar, 1 tsp vanilla extract, Pinch of sea salt.
Mix until smooth and creamy. No lumps allowed here! You can use a hand mixer if you have one, but honestly, a sturdy spatula and a little elbow grease will do the trick too.
In a small bowl, stir together: Remaining 1/2 cup sugar, 2 tbsp cinnamon.
Set aside, you’ll use this cinnamon sugar in layers and on top.
Grease a 9×13-inch baking pan (a little butter or cooking spray works great). Then roll out one can of crescent roll dough and press it into the bottom of the pan. Pinch the seams together so it’s nice and smooth. This becomes your buttery, golden base.
Spread that sweet cream cheese mixture right on top of the dough. Try to get it nice and even, it doesn’t need to be perfect, just do your best.
Take the second can of crescent dough and lay it over the top of the cream cheese layer. Again, press the seams together gently.
Pour the melted 1/4 cup butter over the top layer and gently spread it out with a pastry brush or the back of a spoon. Sprinkle that delicious cinnamon sugar all over.
Pop it in the oven and bake for 30–35 minutes, or until the top is golden brown and your kitchen smells like a cinnamon dream. You want the edges to look slightly puffed and the center to be set (not jiggly).
