If you like this recipe, you may also want to try Cinnamon Crescents (EF).
Cinnamon Cream Cheese Squares
Multiple Sources: see links above
2 8 oz tubes reduced-fat refrigerated crescent rolls
2 8 oz blocks of light cream cheese, softened
1 t vanilla extract
1 1/2 c granulated sugar, divided
3 T margarine, melted
1T ground cinnamon
Preheat oven to 350o. Lightly grease a 13x9 baking pan. Unroll one tube of crescent rolls and press into the bottom of the pan, sealing the seams (or you can use the seamless crescent dough). In mixing bowl, beat cream cheese, 1 cup of sugar and vanilla extract, until smooth. Spread cream cheese mixture over dough. Unroll second crescent roll dough over cream cheese mixture but do not press down. Brush top layer of crescent dough with melted butter. Combine cinnamon and remaining sugar and sprinkle on top. Bake for 25-30 minutes or until top is crisp and golden.