Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat 16 ounces cream cheese (room temperature), 1 cup granulated sugar, and 1 teaspoon pure vanilla extract on medium-high speed until smooth, about 3 minutes.
• Unroll one can (8 ounces) of refrigerated crescent rolls or crescent sheet. If using crescent rolls, gently press and pinch the perforated seams together to form one sheet. Press the dough evenly into the bottom of the prepared 9×13-inch pan.
• Spread the cream cheese mixture evenly over the dough in the pan, leaving a small border around the edges.
• Unroll the second can (8 ounces) of crescent rolls or crescent sheet. If using crescent rolls, pinch seams together to form a sheet. Place this second sheet of dough on top of the cream cheese layer and press the edges to seal lightly.
• In a medium bowl, use a fork or a pastry cutter to combine ½ cup butter (room temperature), the remaining ¾ cup granulated sugar, and 1½ teaspoons ground cinnamon until the mixture is well combined and crumbly.
• Evenly sprinkle or dot the cinnamon-butter mixture over the top layer of dough so the surface is covered in small pieces of the mixture.
• Bake in the preheated oven for 35–40 minutes, or until the top dough has puffed and turned golden brown.
• Remove the pan from the oven and immediately drizzle 3 tablespoons honey evenly over the hot top.
• Cool completely in the pan on a wire rack for about 2 hours before cutting into 12 squares.
• Serve at room temperature or chilled. Refrigerate any leftovers for up to 3 days.