Unroll half a package (4 rolls) of crescent rolls. Press the seams together and place on the bottom of an 8x8 baking pan.
In a medium bowl, combine softened cream cheese, sugar, and vanilla. Stir with wooden spoon until thoroughly combined.
Spread cream cheese mixture over crescent rolls in baking dish.
Unroll remaining crescent rolls, press seams together and place on top of cream cheese layer in baking dish.
Top with melted butter.
Sprinkle top evenly with sugar and cinnamon.
Bake for 20-30 minutes, until bubbly and slightly browned.
Allow to cool, then slice and serve. May be topped with a drizzle of honey if desired.
Notes
You can use any brand of crescent rolls that you like. Even store brands are all fairly high quality.
Leftovers will keep for 3-5 days stored in an airtight container or resealable bag (with excess air removed) in the refrigerator.
To reheat, use your regular or toaster oven at 300 degrees for 5 to 10 minutes. Make sure to keep an eye on them, checking them frequently to avoid burning the crescent dough.