°Two 8-ounce cans of refrigerated croissants
°2 8-oz package cream cheese
°1 1/2 teaspoons vanilla extract
°1 large egg
°1 1/3 cup sugar
°4 tablespoons unsalted butter, melted and slightly cooled
°2 teaspoons ground cinnamon


Special equipment: a 9 x 13 inch glass baking dish
* Placing an oven rack in center of oven & preheat 350 degrees F.
* Unroll a can of dough and place it in the bottom of a 9 x 13 inch glass baking dish. Use your fingers to press the batter into the bottom of the dish as evenly as possible, pinching the perforations to seal as needed.
* Beat together cream cheese, vanilla, egg and 1 cup sugar in medium bowl with electric hand mixer on medium speed until smooth and fluffy, 1-2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly homogeneous; this will happen during cooking. Pour the butter over the top of the dough and use a spoon to spread it evenly. Combine remaining 1/3 cup sugar and cinnamon in a small bowl and sprinkle all over the top of the batter.
* Bake until the dough is cooked through and the cinnamon sugar has formed a crust on the top of the dough, about 30 minutes. Let cool 15 minutes before cutting into 12 pieces. Bars can also be completely cooled before cutting and serving.

Enjoy !