Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
Unroll the dough and carefully lift into the pan on top of the cinnamon sugar. Trim an inch or side off each of the sides so the crescent dough fits better. (NOTE: You can use crescent rolls, unrolled with the seams pressed together too).
Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and trim long sides an inch or so and place it on top of the filling.
Sprinkle the remaining cinnamon sugar on top of the dough. Bake for about 30 minutes or until light brown.
If you can find the unperforated crescent dough sheets, you don't have to pinch the seams together.