I found this recipe in a foodie magazine several years ago and have been making it ever since. These are so easy to make, and are great as a dessert or as a nice breakfast/brunch companion with coffee or tea.
Preheat the oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto the bottom of a greased 13x9-inch baking pan to form a crust, firmly pressing the seams together to seal.
In a medium bowl, beat the cream cheese, vanilla, egg and 1/2 cup of the sugar with an electric mixer on medium speed until well blended. Spread onto the crust.
Unroll the remaining can of crescent dough onto a large sheet of wax paper. Pat out dough to form a 13x9-inch rectangle, pressing the seams together to seal. Invert over the cream cheese mixture to form the top crust; discard the wax paper.
Bake for 30 to 35 minutes or until golden brown. Combine the remaining 1/4 cup of sugar and the cinnamon in a small bowl; sprinkle over the squares before cutting.