Ingredients:

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1 cup granulated sugar, divided
  • 1 tbsp ground Saigon cinnamon
  • 2 tbsp unsalted butter, melted
  • 16 oz full-fat cream cheese, softened
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup full-fat sour cream

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Unroll the first can of crescent dough and press it firmly into the bottom of the prepared pan, sealing any perforations to create a solid base.
  3. In a large bowl, use an electric hand mixer to beat the softened cream cheese and 1/2 cup of granulated sugar until completely smooth and free of lumps.
  4. Add the egg, vanilla extract, and sour cream to the mixture. Mix on low speed just until combined to avoid incorporating excess air.
  5. Spread the cream cheese filling evenly over the bottom layer of dough using a small offset spatula.
  6. Unroll the second can of crescent dough and carefully place it over the cream cheese filling, stretching to the edges.
  7. Brush the top layer of dough with 2 tablespoons of melted butter. In a small bowl, combine the remaining 1/2 cup sugar and 1 tablespoon of cinnamon, then sprinkle evenly over the buttered surface.
  8. Bake for 30 minutes until the topping has formed a mahogany-colored crust and the bars are set. Allow to cool completely and chill before slicing into 16 bars.