Cooking Directions
Prepare a 9x13 baking dish with cooking spray. Set aside.
Heat oven to 350 degrees.
Lay one can of crescent rolls across the bottom of the baking dish. Optional (bake this layer for 7 minutes, then remove from the oven and allow to slightly cool).
Beat the cream cheese, sugar, vanilla, salt, and lemon juice until smooth. Gently spread the mixture over the roll layer.
Optional, spread a layer of apples (from a canned apple pie topping) or a layer of nutella.
Lay the second can of crescent rolls across the top of the cream cheese mixture.
Melt the butter and brush evenly across the top. Try to avoid any puddles of butter.
Mix the cinnamon and sugar in a bowl, then use a hand sifter to evenly be spread across the butter layer (again, if there is extra, it's ok .... if you don't have a hand sifter, just sprinkle by hand).
Bake at 350 for 30 minutes.
Allow to cool before cutting. This can be served warm (it'll be gooey), or you can let it chill in the fridge for a couple of hours or overnight. Note: if you add the apples, it will often still be a little gooey when cut into smaller pieces ... still delicious, but harder for bite sized hand pieces.
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