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Directions

Preparation:

1. Preheat your oven to 350°F (175°C).

2. Combine the sugar and cinnamon in a small bowl. Set aside.

3. Spray a 9×13 inch baking pan with non-stick spray.

Make the Filling:

1. In a mixing bowl, beat the cream cheese until smooth.

2. Add the sugar, egg, and vanilla extract. Continue to beat until the mixture is smooth and creamy. Set aside.

Layer the Dough:

1. Unroll one can of crescent dough and carefully lift it into the prepared baking pan. Trim the edges if necessary to fit the dough into the pan.

2. Sprinkle half of the cinnamon sugar mixture evenly over the dough.

3. Spread the cream cheese mixture evenly over the dough.

Top Layer:

1. Unroll the second can of crescent dough and place it on top of the cream cheese layer. Trim the edges if necessary.

2. Sprinkle the remaining cinnamon sugar mixture on top of the dough.

Bake:

1. Bake in the preheated oven for about 30 minutes or until the top is light brown.

2. Remove from the oven and let it cool in the pan for about 30 minutes.

Serve:

1. Once cooled, cut into bars and serve.

Recipe Tips:

1. For a fruity twist, add a layer of fruit filling (such as apple, cherry, or strawberry) on top of the cream cheese layer before adding the top dough layer.

2. Let the bars cool for about an hour in the fridge before slicing for cleaner cuts.

3. Serve at room temperature or slightly chilled.

Variations:

1. Drizzle the top of the bars with caramel, chocolate, or cream to imitate a filled churro.

2. Use a blend of cinnamon and nutmeg for a deeper flavor.

3. To half the recipe, use half of all the ingredients, one egg yolk instead of the whole egg, and bake in an 8×8 inch pan. Check for doneness around 20 minutes.

Storage Tips:

1. Store leftovers in the refrigerator in an airtight container for up to 3 days.

2. To freeze, place pieces in an airtight container with parchment paper between layers. Freeze for up to 3 months. Thaw completely at room temperature before serving.